Eggplant Alla Parmigiana, Pepino’s Way Recipe
Recipe information
Make Eggplant Alla Parmigiana, Pepino’s Way in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Eggplant & Prep
Breading & Frying
Sauce
Cheese & Assembly
Finishing
Eggplant & Prep
1. Slice and sweat eggplant
Trim the eggplants’ stems and slice crosswise into 1/3–1/2-inch thick rounds. Lay slices in a single layer on a large rimmed baking sheet or in a colander and sprinkle both sides lightly with the coarse kosher salt. Let sit for 30–40 minutes to draw out bitterness. After sweating, rinse the slices under cold water to remove excess salt and pat completely dry with paper towels.
2. Prepare dredging station
Set up three shallow dishes: one with the flour, one with the eggs whisked together with the milk and a pinch of salt, and one with the seasoned breadcrumbs (breadcrumbs + 1 tablespoon grated cheese + dried oregano + 1/2 tsp black pepper).
Breading & Frying
3. Dredge eggplant
Working in batches, dredge dried eggplant slices first in flour (shake off excess), then dip into the egg-milk mixture, letting excess drip back into the bowl, then press both sides into the breadcrumb mixture until evenly coated. Place breaded slices on a wire rack while you heat the oil.
4. Pan-fry slices
Pour about 1/4–1/3 cup oil into a heavy skillet and heat over medium. Test the oil with one crumb — it should sizzle when it hits the oil. Fry breaded eggplant in batches for 2–3 minutes per side, until golden brown and crisp. Add more oil to the pan between batches as needed and keep a plate lined with paper towels to drain finished slices. Aim to fry all slices; you want enough browned pieces to build 3 layers in the baking dish.
Sauce
5. Make the tomato sauce
In a medium saucepan, warm 2 teaspoons olive oil over medium heat. Add the finely chopped onion and cook, stirring, until translucent, about 5–6 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in the crushed tomatoes or passata, add 1 teaspoon salt and the optional 1/2 teaspoon sugar. Bring to a gentle simmer, lower the heat and cook uncovered for 10–15 minutes to slightly thicken and concentrate the flavors. Stir in torn basil leaves at the end, reserve a few whole leaves for layering/garnish. Taste and adjust seasoning.
Cheese & Assembly
6. Preheat and prepare dish
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish with a little olive oil. Spoon a thin layer (about 1/2 cup) of tomato sauce over the bottom to prevent sticking.
7. Layer the Parmigiana
Arrange a single layer of fried eggplant slices over the sauce. Spoon a thin layer of sauce over the eggplant (about 3/4 cup total across the first layer), scatter torn basil leaves and dot with sliced mozzarella (use about one-third of the mozzarella). Sprinkle with about 1 tablespoon grated Parmigiano-Reggiano. Repeat for two more layers: eggplant, sauce, basil, mozzarella, and a light sprinkle of Parmigiano, finishing with a final layer of eggplant topped with the remaining sauce and the remaining mozzarella and Parmigiano so the top is well covered.
8. Bake
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, until the cheese is melted and bubbling and the top is lightly golden. If you prefer a more browned top, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.
Finishing
9. Rest and serve
Remove the Parmigiana from the oven and let it rest for 10–15 minutes so the layers set and are easier to slice. Drizzle the top with 1 tablespoon extra-virgin olive oil, scatter remaining fresh basil leaves, and sprinkle with a pinch of coarse sea salt. Slice and serve warm; great with crusty bread or a simple salad.
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