Eggplant Parmigiana Recipe

Slice and sweat

Trim the eggplants and slice into 1/4- to 1/3-inch rounds. Arrange slices in a single layer on a tray, sprinkle both sides with the 2 tbs salt, and let sit for 30 minutes to draw out bitterness and moisture.

After 30 minutes, rinse the slices under cold water to remove excess salt, pat dry thoroughly with paper towels or a clean kitchen towel. This helps prevent sogginess when frying/baking.

Prepare breading stations

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

Bread the eggplant

Working in batches, dredge each dry eggplant slice in flour (shake off excess), dip in the egg mixture, then press into the breadcrumb mixture to coat evenly. Place breaded slices on a baking sheet while you finish the rest.

Preheat oven to 375°F (190°C). Heat a large skillet over medium heat and add 2 tbs olive oil. Fry breaded eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Add more oil between batches as needed. Transfer cooked slices to a paper-towel-lined plate or a wire rack placed on a sheet pan and finish frying remaining slices.

If you prefer a lighter version, you can instead place breaded slices on a baking sheet, brush both sides lightly with olive oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until golden.

While frying eggplant (or before), make the sauce: heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant but not browned.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Stir to combine, bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes to thicken slightly. Taste and adjust seasoning.

Preheat oven to 400°F (200°C) if not already at temperature for baking. Spread a thin layer (about 1/2 cup) of tomato sauce in the bottom of a 9x13-inch baking dish (or equivalent).

Arrange a single layer of fried (or baked) eggplant slices over the sauce to cover the bottom. Spoon about 3/4–1 cup sauce evenly over the first layer of eggplant, then scatter about one-third of the mozzarella and sprinkle about 1/4 cup Parmesan over the sauce. Add a few basil leaves if using.

Repeat layering: second layer of eggplant, 3/4–1 cup sauce, one-third mozzarella, 1/4 cup Parmesan. Finish with a final layer of eggplant (if any remain), remaining sauce, the rest of the mozzarella, and the remaining Parmesan.

Cover the dish with foil (tenting so cheese doesn't stick) and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted, bubbling, and golden browned at edges.

Let the Eggplant Parmigiana rest 10–15 minutes to set before slicing. Garnish with fresh basil leaves. Serve warm as an appetizer portion or small plate.