Baked Organic Eggplant Parmesan Recipe

Slice and sweat eggplant

Trim stem ends and slice each eggplant into 1/2-inch thick rounds (about 12–16 slices total). Arrange slices in a single layer on a large rimmed baking sheet or colander. Sprinkle both sides with 2 tbs fine sea salt and let sit for 30 minutes to draw out bitterness. After 30 minutes, pat slices dry with paper towels and rinse lightly if very salty; blot completely dry.

Set up breading stations

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly brush with olive oil. Place the flour in a shallow bowl. Whisk the 2 eggs in a second shallow bowl until homogenous. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, dried oregano and 1/2 tsp black pepper.

Coat eggplant

Working in batches, dredge each dry eggplant slice first in flour (shake off excess), then dip in beaten egg, letting excess drip off, then press into breadcrumb mixture to coat both sides. Place coated slices on prepared baking sheets in a single layer. Brush or lightly spray the tops with olive oil. Repeat until all slices are coated.

Bake slices

Bake in the preheated oven for 18–22 minutes, flipping once halfway through, until golden and crisp at edges but still tender. Remove from oven and reduce oven temperature to 375°F (190°C).

While eggplant is sweating or baking, make the sauce: heat 2 tbs extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the canned San Marzano tomatoes. Use a wooden spoon to break up whole tomatoes to desired chunkiness. Add dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes until slightly thickened. Taste and adjust seasoning.

Prepare a 9x13-inch baking dish: spread a thin layer (about 1 to 1 1/2 cups) of the San Marzano tomato sauce evenly across the bottom to prevent sticking.

Arrange a single layer of baked eggplant slices over the sauce (slightly overlapping if needed). Spoon more sauce over the eggplant (about 3/4 cup), sprinkle with 1/3 cup grated Parmesan and scatter torn fresh basil leaves. Top with slices of fresh mozzarella to cover most slices.

Repeat layering: Add another layer of eggplant, sauce (about 3/4 cup), Parmesan (another 1/3 cup), basil, and mozzarella. Finish with a final layer of eggplant if you have extra slices, a generous ladle of sauce to cover, and the remaining Parmesan sprinkled evenly.

Drizzle 1 tbs extra virgin olive oil over the assembled dish and sprinkle with red pepper flakes to taste.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the cheese is melted, bubbling and slightly golden. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 10 minutes to set. Garnish with additional torn fresh basil before serving.