Eggplant Parmesan Recipe

Slice and sweat

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

After sweating, rinse each slice briefly under cool water to remove excess salt, then pat completely dry with paper towels. Preheat oven to 375°F (190°C). Brush both sides of each slice lightly with olive oil.

Arrange slices in a single layer on baking sheets and bake 10–12 minutes, flipping once, until they are tender but still hold shape. Baking helps reduce oil absorption during frying; set aside to cool slightly.

Prepare breading stations

Place flour in a shallow dish. In a second dish, whisk together the eggs and milk until smooth. In a third dish, combine breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, salt, and black pepper.

One at a time, dredge each cooled eggplant slice in flour, shaking off excess, then dip in the egg mixture, letting excess drip back, and press into the breadcrumb mixture to coat on both sides. Place breaded slices on a tray in a single layer.

Shallow fry

Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Fry eggplant slices in batches 2–3 minutes per side, until golden brown and crisp. Avoid overcrowding. Transfer to a paper-towel-lined tray to drain. Wipe skillet if needed and keep warm.

Make tomato sauce

Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, sugar (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low and cook gently 15–20 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil at the end. Taste and adjust seasoning.

Assemble

Lower oven temperature to 375°F (190°C) if higher. Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices over the sauce (overlap slightly if needed). Spoon 3–4 tbs sauce over the eggplant, place slices of fresh mozzarella evenly on top, and sprinkle with a handful of shredded mozzarella and a tablespoon of grated Parmesan.

Repeat layering (eggplant, sauce, fresh mozzarella, shredded mozzarella, Parmesan) until ingredients are used, finishing with shredded mozzarella and grated Parmesan on top. You should have 2–3 layers depending on eggplant size and dish.

Bake and rest

Cover the dish loosely with foil and bake 20 minutes, then remove foil and bake an additional 10–12 minutes until cheese is melted and bubbly and top is golden. Let rest 10 minutes so it sets and is easier to slice. Garnish with chopped fresh parsley and additional basil leaves if desired.