Eggplant Parmigiana Recipe

Trim the stem ends off the eggplants and slice them crosswise into 1/4- to 1/3-inch thick rounds. Aim for uniform thickness so they cook evenly.

Lay slices in a single layer on a rimmed baking sheet and sprinkle both sides lightly with coarse salt. Let them sit 30–45 minutes to draw out bitter moisture (sweating).

After sweating, rinse the salt off under cool running water and gently pat slices dry with paper towels. If excess water remains, press between towels briefly.

Set up three shallow bowls: one with flour, one with beaten eggs whisked with milk and a pinch of salt, and one with breadcrumbs mixed thoroughly with 1 cup grated Parmesan, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded slices on a rack or sheet pan.

Pour vegetable oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium until shimmering (about 350°F/175°C if using thermometer). Fry eggplant in batches (do not overcrowd) 2–3 minutes per side or until golden brown and tender. Adjust heat to keep oil steady.

Transfer fried slices to a paper-towel–lined tray or a rack to drain. If you prefer to bake instead, arrange breaded slices on a baking sheet, spray lightly with oil, and bake at 425°F (220°C) until golden, about 20–25 minutes, flipping halfway.

While breading/frying, make the sauce. Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, then stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes to thicken, stirring occasionally.

Stir in torn fresh basil leaves at the end of cooking. Taste and adjust seasoning.

Preheat the oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the tomato sauce across the bottom of a 9x13-inch (or similar) baking dish to prevent sticking.

Arrange a single layer of fried (or baked) eggplant slices over the sauce to cover the bottom. Spoon more sauce over the slices (about 1–1 1/2 cups), then scatter roughly one-third of the sliced fresh mozzarella and sprinkle about 1/3 cup grated Parmesan and a few torn basil leaves.

Repeat two more layers: eggplant, sauce, mozzarella, Parmesan, and basil, finishing with a top layer of sauce and the remaining Parmesan. Lightly brush the top eggplant slices with 1 tbs olive oil if they look dry.

Bake uncovered until bubbling and cheese is melted and lightly golden on top, about 25–30 minutes. If you like a more browned top, set under the broiler 1–2 minutes while watching closely.

Remove from oven and let rest 10–15 minutes to set (this helps slices hold their shape when serving). Garnish with remaining fresh basil leaves before serving.