Eggplant Parmigiana Recipe
layers of thinly sliced eggplant baked in tomato basil sauce and mozzarella cheese
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Ingredients
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Eggplant
Tomato Basil Sauce
Assembly & Cheese
Method
Eggplant
- 1
Prepare and sweat eggplant
Trim ends from the eggplants and slice into 1/4-inch rounds. Arrange slices in a single layer on baking sheets or in a colander and generously sprinkle both sides with the kosher salt. Let sit 30 minutes to draw out bitter liquid.
- 2
Rinse and dry
Rinse the salt off under cold water and pat each slice very dry with paper towels. Press gently to remove excess moisture; moisture will prevent crisping.
- 3
Set up dredging station
Place the flour in a shallow bowl. In a second bowl whisk eggs with milk until smooth. In a third bowl combine breadcrumbs, 1 cup grated Parmesan, and dried Italian seasoning.
- 4
Dredge and fry
Heat a large skillet over medium heat and add enough olive oil to come about 1/8–1/4 inch up the pan (about 1 cup). Working in batches so you don’t crowd the pan, dredge eggplant slices in flour (shake off excess), dip in egg wash, then press into breadcrumb mixture to coat. Shake off excess crumbs and fry until golden brown on both sides, about 2–3 minutes per side. Transfer to a wire rack or paper towel–lined baking sheet to drain. Replenish oil as needed between batches.
- 5
Finish eggplant
Once all slices are fried, optionally place them on a baking sheet and keep in a 200°F (95°C) oven to stay warm while you finish the sauce and assemble.
Tomato Basil Sauce
- 6
- 7
Build sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, sugar (if using), 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened.
- 8
Finish sauce with basil
Remove from heat and stir in the torn fresh basil. Taste and adjust seasoning — add more salt or pepper if needed.
Assembly & Bake
- 9
Preheat oven
Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similarly sized ovenproof dish with 1 tablespoon olive oil.
- 10
Layer the dish
Spread about 1 cup of the tomato basil sauce in the bottom of the prepared dish to prevent sticking. Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping. Spoon another 1 to 1 1/2 cups sauce over the eggplant (just enough to cover), then distribute one-third of the mozzarella slices and sprinkle about 1/3 cup grated Parmesan. Insert a few fresh basil leaves between layers if desired. Repeat: eggplant layer, sauce, mozzarella, Parmesan twice more to make 3 layers, finishing with sauce and remaining mozzarella and Parmesan on top.
- 11
- 12
Rest and serve
Let the eggplant parmigiana rest 10–15 minutes to set (this makes cutting easier). Garnish with remaining fresh basil leaves, slice into portions, and serve warm.