Name: Loccino Italian Grill & Bars Eggplant Parmesan Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 count eggplants (medium); 2 tbs coarse salt; 1 cup all-purpose flour; 3 count large eggs; 3 tbs milk; 2 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese (for breadcrumb mix); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup olive oil (for shallow frying); 2 tbs extra-virgin olive oil; 1 count yellow onion, finely chopped; 3 count garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar (optional, to taste); 1 tsp salt; 0.5 tsp black pepper; 6 count fresh basil leaves (optional, torn); 12 oz fresh mozzarella, sliced or torn; 0.75 cup grated Parmesan cheese (for topping); 2 tbs freshly chopped parsley (optional); 1 tsp olive oil (for brushing)

Method

For the Eggplant

Slice and Sweat

Trim ends from eggplants and slice into 1/3-1/2 inch rounds. Lay slices in a single layer on wire racks or a large rimmed baking sheet. Sprinkle both sides evenly with the coarse salt. Let sit 30–45 minutes to draw out bitterness and excess moisture.

Rinse and Dry

After 30–45 minutes, rinse the salt from slices under cool running water briefly, then pat thoroughly dry with clean kitchen towels or paper towels. Drying prevents splatter during frying and helps coatings stick.

Prepare Breading Stations

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow dish, combine breadcrumbs, 1/2 cup grated Parmesan, dried Italian seasoning, garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper; mix well.

Bread the Slices

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

Fry Until Golden

Heat 1/4–1/2 inch of olive oil in a large skillet over medium heat until shimmering but not smoking (about 350°F if using a thermometer). Fry breaded eggplant slices in batches for 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a paper-towel-lined tray to drain.

For the Sauce

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the crushed tomatoes, dried oregano, dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 teaspoon sugar (if using). Bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, for 15–20 minutes to thicken slightly and develop flavors. Taste and adjust seasoning. Stir in torn fresh basil leaves just before using, if using.

For Assembling & Baking

Preheat the oven to 375°F (190°C). Lightly spread about 1/2 cup of sauce on the bottom of a 9x13-inch (or similar) baking dish to prevent sticking.

Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping. Spoon or spread more sauce over the eggplant (about 1–1 1/2 cups). Scatter half of the mozzarella pieces evenly, then sprinkle about one-third of the grated Parmesan.

Repeat with a second layer of eggplant, sauce (another 1–1 1/2 cups), remaining mozzarella, and another third of the Parmesan. Top with a final layer of eggplant if you have extra, a thin layer of sauce, and the remaining Parmesan.

Brush the exposed top slices lightly with 1 teaspoon olive oil to promote browning. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake 10–15 minutes more, until cheese is bubbly and top is golden.

Let the casserole rest 10 minutes out of the oven to set. Garnish with chopped fresh parsley and additional torn basil if desired. Serve hot.