Eggplant Parmigiana Recipe

Slice and sweat eggplant

Trim ends and slice each eggplant into 1/3-inch (about 8 mm) rounds. Lay slices in a single layer on a wire rack or baking sheets and sprinkle both sides lightly with the 2 tablespoons of salt. Let sit 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse slices under cold water to remove salt, then pat dry thoroughly with clean kitchen towels or paper towels.

Prepare breading station

Place flour in a shallow bowl. In a second bowl, whisk together the 3 eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, and 1/2 teaspoon black pepper.

Bread the eggplant

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat both sides well. Place breaded slices on a rimmed baking sheet in a single layer.

Pan-fry eggplant

Heat 3/4 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Fry breaded eggplant in batches (do not overcrowd) 2–3 minutes per side until golden brown. Transfer finished slices to a paper-towel-lined tray to drain. Maintain oil temperature between batches, reducing heat if browning too quickly.

Prepare vegetables

Thinly slice mushrooms and dice the onion. Mince the garlic. Roughly chop half the basil (reserve remaining leaves for layering and garnish).

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and sauté 4–5 minutes until translucent. Add sliced mushrooms and cook 5–7 minutes until mushrooms release liquid and it evaporates, then add minced garlic and cook 30–60 seconds until fragrant. Season with a pinch of salt and stir in chopped parsley (if using). Remove from heat and set aside to cool slightly.

Make fresh marinara

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add a small pinch of the diced onion (or 1 tablespoon finely diced onion) and sauté 1–2 minutes, then stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if desired to balance acidity. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in half the chopped basil right before assembling.

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish with a thin brush of olive oil.

Layer the dish

Spread about 1 cup of the marinara sauce in the bottom of the baking dish to prevent sticking. Arrange a single layer of fried eggplant slices over the sauce (slightly overlapping if needed). Sprinkle a third of the sautéed mushroom-onion mixture over the eggplant, followed by a third of the mozzarella (tear or slice to distribute evenly) and a tablespoon of grated Parmesan. Scatter a few whole basil leaves. Repeat for a second layer: sauce, eggplant, mushrooms, mozzarella, Parmesan, basil. For the top layer, add sauce, remaining eggplant, remaining mozzarella, and finish with remaining Parmesan. Drizzle the top with 1 teaspoon olive oil to help browning.

Bake

Cover the dish loosely with aluminum foil and bake in preheated oven for 20 minutes. Remove foil and bake an additional 12–15 minutes until cheese is bubbly and golden on top. If you want extra browning, broil 1–2 minutes while watching closely.

Rest and serve

Remove from oven and let rest 10 minutes so layers set. Garnish with remaining fresh basil leaves and an optional sprinkle of extra Parmesan. Serve warm.