Eggplant Parmigiana V Recipe

Slice and sweat eggplant

Trim ends off the eggplants and slice into 1/2-inch thick rounds. Arrange slices in a single layer on a large rimmed tray. Sprinkle both sides generously with kosher salt (about 2 tbs total). Let sit for 20–30 minutes to draw out moisture and bitterness, then gently rinse under cool water and pat dry thoroughly with paper towels.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk together the eggs and milk until combined. In a third bowl combine the breadcrumbs, 1 cup grated Parmigiano-Reggiano, dried oregano, and black pepper.

Bread the eggplant

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

Pan-fry the slices

Heat a large skillet over medium heat and pour in the neutral oil to reach about 1/8–1/4 inch depth. When the oil shimmers (about 325–350°F), fry eggplant slices in a single layer for 2–3 minutes per side until golden brown. Adjust heat to avoid burning. Transfer fried slices to a paper towel-lined tray or a wire rack set over a sheet pan to drain. Repeat until all slices are fried, adding more oil as needed.

Preheat oven and prepare baking dish

Preheat oven to 375°F (190°C). Spread 1/2 cup of the marinara sauce on the bottom of a 9x13-inch or similar baking dish, coating it evenly.

Assemble layers

Place a single layer of fried eggplant slices over the sauce. Spoon another 1 cup of marinara over the eggplant in thin even dollops (about 1–2 tbs per slice). Tear or slice fresh mozzarella into pieces and distribute about one-third of it over the sauce. Sprinkle a few basil leaves and a couple tablespoons of the grated Parmigiano. Repeat the layering two more times (eggplant, sauce, mozzarella, basil, Parmigiano), finishing with a final layer of marinara, the remaining mozzarella, and the remaining 1/2 cup grated Parmigiano on top. Drizzle 2 tbs extra virgin olive oil over the top for shine and flavor.

Cover the baking dish loosely with foil (shiny side in) and bake for 20 minutes. Remove the foil and bake 10–15 minutes more until cheese is bubbly and starts to brown at the edges. If you like a more browned top, place under the broiler for 1–2 minutes while watching carefully.

Let rest for 10 minutes after removing from the oven so the casserole sets and is easier to slice. Sprinkle with remaining fresh basil leaves, the 1/2 cup freshly grated Parmigiano-Reggiano, and optional red pepper flakes and chopped parsley to serve.