Name: Lynora's Italian Restaurants Eggplant Parmigiana Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 each large eggplants; 2 tbs coarse salt; 0.5 cups water (for rinsing); 1 cups all-purpose flour; 3 each large eggs; 0.25 cups whole milk; 2 cups plain breadcrumbs (preferably panko); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (or olive oil blend) for frying; 2 tbs extra-virgin olive oil; 1 each yellow onion, finely chopped; 3 each garlic cloves, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 8 each fresh basil leaves, chopped; 1 tsp dried oregano; 0.5 tsp sugar (optional, to taste); 1 tsp salt; 0.5 tsp black pepper; 12 oz fresh mozzarella, sliced or torn; 0.5 cups freshly grated Parmesan cheese (for assembly); 6 each fresh basil leaves (for garnish)

Method

Eggplant & Prep

Slice and sweat

Trim the ends off the eggplants and slice into 1/2-inch thick rounds. Lay slices in a single layer on a rimmed tray or baking sheet and sprinkle both sides generously with the coarse salt. Let sit 30–45 minutes to draw out bitterness and moisture.

After sweating, rinse each slice under cool running water to remove excess salt, then pat dry thoroughly with paper towels. If slices still feel very wet, press between additional towels for 5 minutes.

Breading Station

Prepare breading

Set up three shallow dishes: one with the flour, one with beaten eggs and milk (whisk until combined), and one with breadcrumbs mixed with grated Parmesan, Italian seasoning, salt, and black pepper.

Bread the eggplant

Working in batches, dredge each dried eggplant slice first in flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat both sides. Place breaded slices on a wire rack while you heat the oil.

Frying

Shallow-fry the slices

Pour about 1/4–1/2 inch of vegetable oil into a large sauté pan and heat over medium-high until shimmering (about 350°F / 175°C or a breadcrumb sizzles when dropped in). Fry slices in batches without crowding 2–3 minutes per side, until golden brown. Transfer to a paper towel–lined rack to drain. Replenish oil or reduce heat slightly if browning too fast. Total frying time ~15 minutes.

Optional: for a lighter version, brush both sides of breaded slices with oil and bake at 425°F (220°C) on a rack for 15–20 minutes, flipping once, until crisp and golden.

Sauce & Assembly

Make the tomato sauce

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 5–7 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, salt, pepper, and sugar if using. Bring to a simmer, reduce heat to low, and cook 15–20 minutes to thicken slightly. Stir in chopped fresh basil at the end.

Assemble the Eggplant Parmigiana

Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the tomato sauce in the bottom of a 9x13-inch (or similar) baking dish. Arrange a single layer of fried eggplant slices over the sauce. Spoon more sauce over the slices (about 1/3–1/2 cup), scatter some torn or sliced fresh mozzarella, and sprinkle with a little grated Parmesan. Repeat layering: eggplant, sauce, mozzarella, and Parmesan until all slices are used, finishing with sauce and the remaining mozzarella and Parmesan on top.

Bake and finish

Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbling and lightly golden. Let rest 10 minutes before serving to set. Garnish with fresh basil leaves before serving.