Eggplant Parmesan Recipe

Prepare and sweat eggplant

Trim the stem ends off the eggplants and slice into 1/2-inch thick rounds. Lay slices in a single layer on a large baking sheet or colander. Sprinkle both sides lightly with coarse salt (about 2 tbs total). Let sit 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse slices under cold water to remove excess salt, then pat very dry with paper towels. Press lightly to remove as much moisture as possible.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk eggs with the milk until smooth. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, dried Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper.

Bread the eggplant

Dredge each dried eggplant slice first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat fully. Place breaded slices on a rack or tray while you heat the oil. If you prefer a lighter version, you can brush slices with oil and bake (see note).

Pan-fry until golden

Heat 1/4 to 1/2 cup olive oil in a large skillet over medium heat until shimmering but not smoking. Fry eggplant in batches so they do not crowd the pan, about 2-3 minutes per side, until golden brown. Adjust heat as needed so they cook through without burning. Transfer fried slices to a paper towel–lined tray or a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if assembling immediately.

Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and cook 30-60 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, chopped basil leaves (reserve a few for garnish), salt, black pepper, and sugar if using. Bring the sauce to a gentle simmer, then reduce heat to low and cook, partially covered, 15-20 minutes to thicken and meld flavors. Taste and adjust seasoning. If the sauce is very acidic, add a little more sugar or a pinch more salt.

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

Arrange a single layer of fried eggplant slices over the sauce to cover the bottom of the dish. Spoon more sauce over the eggplant (about 3/4 to 1 cup), then dot with pieces of fresh mozzarella and sprinkle with a little shredded mozzarella and grated Parmesan. Repeat layering: eggplant, sauce, fresh mozzarella, shredded mozzarella and Parmesan until you use all components or reach the top of the dish. The top layer should have sauce, shredded mozzarella, and remaining Parmesan.

Cover the dish loosely with foil and bake in the preheated oven 20 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden in spots. If you like a deeply browned top, place under the broiler 1-2 minutes while watching closely.

Remove from oven and let rest 10 minutes to set. Garnish with chopped fresh basil and parsley. Serve warm.