Eggplant Parmigiana Recipe

Slice and Sweat Eggplant

Trim the ends off the eggplants and slice them into 1/2-inch thick rounds. Lay the slices in a single layer on a rimmed sheet pan or cutting board and sprinkle both sides evenly with the kosher salt. Let sit at room temperature for 30 minutes to draw out moisture and any bitterness.

After 30 minutes, rinse the eggplant slices under cool running water to remove excess salt. Pat dry thoroughly with clean kitchen towels or paper towels. This prevents sogginess when frying.

Prepare Breading Stations

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with the milk until smooth. In a third shallow dish combine the breadcrumbs, grated Parmesan, dried oregano, and black pepper.

Bread the Eggplant

Working in batches, dredge each dry eggplant slice first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture to coat both sides well. Place breaded slices on a wire rack set over a baking sheet while you finish the rest.

Pan-Fry Eggplant

Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering and a breadcrumb dropped in sizzles. Fry the breaded eggplant slices in a single layer (do not overcrowd) 2–3 minutes per side, until golden brown. Adjust heat as needed so they brown without burning. Transfer fried slices to a paper towel-lined plate or wire rack. Repeat until all slices are fried. If desired, you can finish the lightly fried slices in a 375°F (190°C) oven for 10 minutes to ensure they are cooked through and to reduce oil absorption.

Lightly brush or drizzle each fried slice with the extra virgin olive oil to add flavor and help with oven finishing.

Make the Sauce

Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, torn basil, dried oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer, reduce heat to low, and cook 15–20 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

Assemble the Dish

Preheat the oven to 375°F (190°C). Spread a thin layer (about 1/2 to 3/4 cup) of the tomato sauce in the bottom of a 9x13-inch (or similarly sized) baking dish. Arrange a single layer of fried eggplant slices over the sauce in an even layer. Spoon and spread more sauce over the eggplant (about 1 to 1 1/2 cups), then scatter some torn or sliced fresh mozzarella and a sprinkle of grated Parmesan. Add a few torn basil leaves.

Repeat layers (eggplant, sauce, mozzarella, Parmesan, basil) finishing with a generous layer of sauce and the remaining mozzarella and Parmesan on top. Aim for 2–3 layers depending on how many slices you have; leave about 1/4-inch headspace so cheese can bubble without spilling.

Bake

Bake in the preheated oven for 25–30 minutes until the cheese is melted, bubbly, and lightly golden. If you want a more browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Rest and Serve

Let the baked Eggplant Parmigiana rest for 10 minutes to set. Garnish with additional fresh basil leaves, slice into portions, and serve warm. Optionally serve with a side of pasta or a green salad.