Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant & Prep
Breading
Sauce & Cheese
Frying / Finishing
Method
Eggplant & Prep
- 1
Slice and Salt Eggplant
Trim ends off the eggplants and slice into 1/2-inch rounds. Arrange slices in one layer on a wire rack or baking sheets. Mix 2 tablespoons salt with 1 cup water and brush or sprinkle lightly over both sides of each slice, or generously sprinkle salt alone to draw moisture. Let sit for 30 minutes to 1 hour to remove bitterness and excess moisture.
- 2
Rinse and Dry
After sweating, rinse eggplant slices under cold running water to remove excess salt. Pat dry thoroughly with clean kitchen towels or paper towels. Press gently to remove as much moisture as possible — dry slices fry more evenly and absorb less oil.
Breading
- 3
Set up Breading Stations
Place flour in a shallow dish. In a separate bowl, whisk together the 3 eggs and 3 tablespoons milk until smooth. In a third shallow dish, combine 2 cups breadcrumbs, 1 cup grated Parmesan, 1 teaspoon dried oregano and 1/2 teaspoon black pepper.
- 4
Bread Eggplant
Working in batches, dredge each dry eggplant slice in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture, coating both sides and pressing crumbs to adhere. Place breaded slices on a tray in a single layer while you finish the rest.
Sauce & Cheese
- 5
Make Tomato Sauce
Heat 3 tablespoons olive oil in a medium saucepan over medium heat. Finely dice 1 small onion and sauté until translucent, about 5–7 minutes. Mince 3 garlic cloves and add to pan; cook 30–60 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Bring to a gentle simmer and reduce heat to low. Add torn or chopped basil leaves (reserve a few for finishing), 1 teaspoon salt and 1/2 teaspoon sugar if desired to balance acidity. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 6
Prepare Cheeses
While sauce simmers, shred fresh mozzarella if not pre-shredded. Measure out 1/2 cup grated Parmesan for layering.
Frying / Finishing
- 7
Heat Oil
Pour about 1/2 inch to 1 inch of neutral oil into a large skillet (roughly 2 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped into the oil sizzles and browns in about 30–45 seconds.
- 8
Fry Eggplant
Fry breaded eggplant slices in batches without crowding, about 2–3 minutes per side, until golden brown and crisp. Use tongs to flip. Transfer to a wire rack or paper towels to drain. If oil gets too hot, lower heat; maintain 325–350°F for even frying.
- 9
Assemble
Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer (about 3/4 cup) of the tomato sauce to prevent sticking. Arrange a single layer of fried eggplant slices to cover the bottom; spoon more sauce over the slices (about 1–1 1/2 cups divided), then scatter a third of the shredded mozzarella and a tablespoon or two of grated Parmesan. Repeat to make two more layers (eggplant → sauce → mozzarella → Parmesan), finishing with remaining sauce and the last of the mozzarella and Parmesan on top. Tuck torn basil leaves between layers or sprinkle on top.
- 10
- 11
Rest & Serve
Let the Eggplant Parmigiana rest for 10 minutes after baking to set (this helps when slicing). Garnish with fresh basil leaves. Serve hot as a main with a simple green salad and crusty bread, or as a side alongside pasta.