Eggplant Parmesan Recipe

Prepare eggplant

Trim the ends of the eggplants and slice into 1/2-inch rounds (about 16–18 slices from 2 large eggplants). Lay slices in a single layer on a baking sheet or large colander. Sprinkle both sides generously with 2 tablespoons salt and let sweat for 30 minutes to remove bitterness and excess moisture. After 30 minutes, rinse slices under cold water to remove salt, then pat very dry with paper towels.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 1 cup whole milk until smooth. In a third shallow bowl, combine the 2 cups Italian breadcrumbs, 1 cup grated Parmigiano, 1 tsp Italian seasoning, 1 tsp garlic powder and 1 tsp freshly ground black pepper. Mix well.

Dredge eggplant

Working in batches, lightly dust each eggplant slice with flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to fully coat both sides. Place coated slices on a rack or tray while you heat the oil.

Pan-fry eggplant

Pour about 1 cup vegetable oil into a large heavy skillet (cast iron preferred) and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Fry the coated eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Transfer fried slices to a paper towel-lined baking sheet to drain. If oil gets dark or the temperature drops, wipe out and refresh oil as needed.

Make marinara sauce

While eggplant is sweating or frying, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves at the end and remove from heat. Taste and adjust salt.

Preheat oven and cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 oz dried spaghetti or linguine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

Assemble eggplant parmesan

In a 9x13-inch baking dish, spread about 1/2 cup marinara sauce to coat the bottom. Arrange a single layer of fried eggplant slices to cover the bottom of the dish. Spoon 1 to 1 1/2 cups marinara over the eggplant, then top with half of the provolone slices (or shredded provolone) and sprinkle with 1/4 cup grated Parmigiano. Repeat with another layer of eggplant, 1 to 1 1/2 cups sauce, remaining provolone and remaining 1/4 cup Parmigiano. Finish with an even layer of sauce and a light sprinkle of the remaining Parmigiano (about 2 tablespoons) so cheese browns evenly.

Bake until bubbly

Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 15 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and edges are bubbling and golden. For a browned top, place under broiler 1–2 minutes—watch closely to prevent burning.

Finish pasta and plate

If desired, toss the drained pasta with 1–2 tablespoons olive oil, a splash of reserved pasta water to loosen, and a few spoonfuls of marinara to coat. Serve a portion of pasta on each plate, top with 1–2 slices or a generous portion of baked eggplant Parmesan. Garnish with chopped parsley and extra grated Parmigiano-Reggiano. Serve immediately.