Eggplant Parmesan Recipe

Trim the ends from the eggplants and slice into 1/4–1/2-inch thick rounds. You should yield about 20–24 slices from 2 large eggplants.

Arrange slices in a single layer on a rack or baking sheet and sprinkle both sides lightly with the 2 tbs salt. Let sit 30 minutes to draw out moisture and bitterness.

After 30 minutes, rinse the salt off the slices under cold water and pat them very dry with clean kitchen towels or paper towels.

Set up a breading station: a shallow bowl with flour, a second bowl with beaten eggs mixed with 3 tbs milk, and a third bowl with breadcrumbs mixed with 1 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano and 1/2 tsp black pepper.

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Place breaded slices on a wire rack while you finish the rest.

Pan-fry (recommended for crispness)

Pour about 1/8–1/4 inch of olive oil into a large skillet and heat over medium-high until shimmering. Fry eggplant slices 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towels to drain. Maintain oil temperature and work in batches so as not to overcrowd.

Alternate - Oven-bake (lighter)

Preheat oven to 425°F (220°C). Place breaded slices on a parchment-lined baking sheet, mist or brush lightly with olive oil, and bake 12–15 minutes, flipping once, until golden and crisp.

While frying/baking, make the sauce. Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook 5–7 minutes until softened and translucent.

Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute.

Add the crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 15–20 minutes to thicken slightly. Stir in chopped basil leaves near the end of cooking. Adjust seasoning to taste.

Preheat the oven to 375°F (190°C). Spread a thin layer (about 1/2 cup) of the tomato sauce on the bottom of a 9x13-inch baking dish.

Arrange a single layer of fried or baked eggplant slices over the sauce, slightly overlapping. Dollop or spread about half of the ricotta in spoonfuls over the eggplant, scatter 1/3 of the grated Parmesan, and lay half of the mozzarella slices on top. Sprinkle a few torn basil leaves over this layer.

Spoon another 1 to 1 1/2 cups of sauce over the cheese and eggplant, then repeat with another layer of eggplant, the remaining ricotta, another 1/3 cup Parmesan, remaining mozzarella, and basil.

Finish with a final thin layer of sauce and the remaining Parmesan. If desired, add a light drizzle of olive oil over the top for shine and flavor.

Cover the dish loosely with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and golden in spots.

Let the Eggplant Parmesan rest 10 minutes before slicing to help it set. Garnish with additional fresh basil leaves. Serve warm, optionally with extra grated Parmesan at the table.