Name: Locanda Capris Eggplant Parmigiana Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 count large eggplants; 2 tbs coarse salt; 1 cup all-purpose flour; 3 count large eggs; 1 cup whole milk; 2 cups plain dry breadcrumbs (or panko); 1 cup grated Parmesan cheese (for breading); 1 tsp dried Italian seasoning; 1 tsp freshly ground black pepper; 1 cup olive oil (for frying); 2 tbs extra-virgin olive oil; 1 count yellow onion, finely chopped; 4 count garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp sugar (optional, to balance acidity); 10 count fresh basil leaves, chopped or torn; 1 tsp salt; 1 tsp black pepper; 16 oz fresh mozzarella, drained and sliced 1/4-inch; 1 cup grated Parmesan cheese (for topping); 12 count fresh basil leaves (whole, for layering and garnish); 2 tbs olive oil spray or 2 tbs olive oil

Method

Eggplant and dredging

Slice and sweat eggplant

Trim the ends off the eggplants and slice into 1/3- to 1/2-inch rounds. Lay slices in a single layer on a wire rack or baking sheet. Sprinkle both sides with coarse salt and let sit for 30 minutes to draw out bitterness and excess moisture. After 30 minutes, rinse the slices under cold water to remove surface salt, then pat very dry with paper towels.

Prepare dredging stations

Set up three shallow dishes: one with the flour, one with beaten eggs mixed with milk (whisk until smooth), and one with breadcrumbs mixed with 1 cup grated Parmesan, dried Italian seasoning, and 1 tsp black pepper. Season the flour lightly with salt.

Dredge eggplant

Working in batches, dredge each dry eggplant slice in flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to fully coat. Place breaded slices on a wire rack while heating oil.

Pan-fry until golden

Pour about 1/4 to 1/2 inch of olive oil into a large skillet and heat over medium-high until shimmering (about 350°F or a breadcrumb sizzles on contact). Fry the breaded eggplant in batches without crowding, about 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Replenish oil as needed between batches.

Sauce

Cook aromatics

While or after frying (can be made ahead), heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 tsp salt, 1 tsp black pepper, and 1 tsp sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 15–20 minutes to thicken slightly. Stir in chopped basil at the end and adjust seasoning to taste. Keep warm.

Assembly and baking

Preheat oven and prepare dish

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish (or similar) with the 2 tbs olive oil or spray.

Layer eggplant and cheese

Spread a thin layer (about 1/2 cup) of warm marinara sauce over the bottom of the prepared dish. Arrange a single layer of fried eggplant slices to cover the sauce. Top eggplant with about 3/4 cup sauce, then scatter or layer fresh mozzarella slices to cover, and sprinkle with 1/4 cup grated Parmesan and a few whole basil leaves. Repeat layers (eggplant, sauce ~3/4 cup, mozzarella, Parmesan, basil) until ingredients are used; you should have about 2–3 layers. Finish with a final layer of sauce and the remaining Parmesan cheese.

Bake until bubbly

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden in spots. If you want a more browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Rest and serve

Allow the Eggplant Parmigiana to rest 10 minutes out of the oven so it sets for easier slicing. Garnish with remaining fresh basil leaves, slice into portions, and serve hot. Spoon extra warmed marinara on the side if desired.