Eggplant Parm Recipe

Prepare eggplant

Trim the stem ends from the eggplants and slice into 1/4- to 1/2-inch thick rounds. Aim for uniform thickness so they cook evenly.

Salt the slices: arrange eggplant slices in a single layer on a wire rack or baking sheet lined with paper towels. Sprinkle both sides lightly with the coarse salt (about 2 tbs total). Let sit for 25–30 minutes to draw out moisture and reduce bitterness. After sweating, gently blot any moisture and excess salt with paper towels and rinse briefly if very salty; pat completely dry.

Set up breading station

Place the flour in a shallow dish. In a second bowl, beat the eggs with the milk until smooth. In a third shallow bowl, combine breadcrumbs, 3/4 cup grated Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper; mix well.

Bread the slices

Working in batches, dredge each dry eggplant slice in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat both sides well. Place breaded slices on a wire rack set over a baking sheet to rest for 10 minutes so coating adheres.

Pan-fry

In a large skillet, heat about 1/4 inch of vegetable oil (use roughly 1 cup) over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Fry breaded eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Transfer fried slices to a paper towel-lined plate or wire rack to drain. Replenish oil between batches as needed. You can also bake the breaded slices at 425°F for 15–20 minutes, flipping once, for a lighter version.

Make the tomato sauce

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, red pepper flakes, chopped basil, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Assemble layers

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2–3/4 cup) of the warm tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried (or baked) eggplant slices to cover the sauce. Spoon more sauce over the slices (about 1 to 1 1/2 cups), then sprinkle with shredded mozzarella and a light dusting of the remaining grated Parmesan. Repeat layering: eggplant, sauce, mozzarella, Parmesan until you finish the eggplant — typically 2–3 layers — finishing with sauce and a generous layer of mozzarella and the remaining 1/2 cup Parmesan on top.

Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden. If you want a browned top, finish under the broiler 1–2 minutes—watch carefully.

Rest: Remove dish from oven and let rest 10 minutes to set so slices hold together.

Garnish and serve: Scatter fresh basil leaves over the top and drizzle with 1 tsp olive oil if desired. Cut into 6–8 portions and serve hot, optionally with extra grated Parmesan at the table.