Eggplant Parmesan Recipe
Make Eggplant Parmesan Recipe in just 1h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant and coating
Sauce
Cheeses & assembly
Method
Eggplant and coating
- 1
Slice and sweat eggplant
Trim ends off the eggplants and cut into 1/2-inch (1.2 cm) thick rounds. Arrange slices in a single layer on a wire rack set over a rimmed baking sheet or on clean kitchen towels. Sprinkle both sides generously with 2 tablespoons kosher salt. Let sit for 30–45 minutes to draw out moisture and reduce bitterness. After sweating, rinse slices under cold water to remove excess salt and pat dry very well with paper towels or clean kitchen towels.
- 2
Prepare dredging stations
Set up three shallow wide bowls: one with the flour; one with eggs whisked together with 1 cup milk until smooth (season lightly with a pinch of salt); and one with breadcrumbs mixed with 1 cup grated Parmesan, 2 teaspoons dried Italian seasoning, and 1 teaspoon freshly ground black pepper. Keep the coating stations within easy reach.
- 3
Coat the eggplant
Working in batches, dredge each dry eggplant slice first in flour, shaking off excess, then dip into the egg-milk mixture, allowing excess to drip back into the bowl, then press into the breadcrumb-Parmesan mixture to fully coat both sides. Place coated slices on a baking sheet in a single layer while you heat the oil. If coating ahead, refrigerate briefly to help crumbs adhere.
- 4
Pan-fry eggplant
Pour about 1 cup olive oil into a large skillet and heat over medium until shimmering (about 350°F / 175°C if using a thermometer). Fry the coated eggplant in batches without crowding, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning (lower to medium-low). Transfer fried slices to a wire rack set over a baking sheet or to paper towel-lined plate to drain. For a lighter version, you may bake the slices at 425°F (220°C) for 20–25 minutes, flipping once, until crisp.
Sauce
- 5
- 6
Simmer sauce
Stir in the crushed tomatoes and tomato paste. Add 1 teaspoon sugar, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, 15–20 minutes to thicken and concentrate flavors. Stir occasionally. Taste and adjust seasoning. Stir in the torn fresh basil leaves at the end of cooking, then remove from heat and keep warm.
Cheeses & assembly
- 7
Preheat oven and prepare baking dish
Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the warm tomato sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking.
- 8
Assemble layers
Arrange a single layer of fried eggplant slices over the sauce. Dollop half of the ricotta in spoonfuls over the eggplant, then sprinkle about one-third of the shredded mozzarella and one-third of the grated Parmesan. Spoon another cup of sauce over the cheese to keep layers moist. Repeat with a second layer of eggplant, remaining ricotta, another third of the mozzarella and Parmesan, and another cup of sauce. Finish with a final layer of eggplant, remaining sauce spread evenly, and top with the remaining mozzarella and Parmesan. Lightly season the top with 1/2 teaspoon freshly ground black pepper.
- 9
Bake
Cover the baking dish loosely with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until the cheese on top is bubbly and lightly golden. For a browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.
- 10
Rest and serve
Let the Eggplant Parmesan rest at room temperature for 10–15 minutes to set (this helps with slicing). Garnish with additional torn fresh basil leaves if desired. Serve warm with a simple green salad, pasta, or crusty bread.