Eggplant Parmesan Recipe
Make Eggplant Parmesan Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant & Prep
Sauce & Cheese
Sandwich Assembly
Method
Eggplant & Prep
- 1
Slice and sweat
Trim eggplant ends and slice into 1/2-inch thick rounds. Lay slices in a single layer on a wire rack or baking sheet lined with paper towels. Sprinkle both sides lightly with coarse salt and let sit 20–30 minutes to draw out bitterness and moisture. Rinse briefly under cold water and pat dry thoroughly with paper towels.
- 2
Set up breading station
Place flour in a shallow bowl. In a second bowl, whisk the eggs with 1 tablespoon milk until combined. In a third bowl, combine breadcrumbs, 1 tablespoon grated Parmesan, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 3
Bread the eggplant
Dredge each eggplant slice in flour, shaking off excess. Dip into the egg mixture, then press both sides into the breadcrumb mixture so they are evenly coated. Place on a wire rack while you heat the oil.
- 4
Pan-fry the eggplant
Pour vegetable oil into a large skillet to reach about 1/8–1/4 inch depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry eggplant slices in batches, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if desired.
Sauce & Cheese
- 5
Make the tomato sauce
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add chopped onion and cook until soft and translucent, 4–6 minutes. Add minced garlic and cook 30 seconds more until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil at the end and adjust seasoning.
- 6
Prepare cheeses
Shred or slice mozzarella and measure out grated Parmesan. Have cheeses ready for layering on sandwiches.
Sandwich Assembly
- 7
- 8
Assemble sandwiches
Warm sauce if needed. On the bottom halves of the rolls, spoon a thin layer of tomato sauce. Place 2–3 fried eggplant slices per sandwich (depending on roll size). Top eggplant with a tablespoon of sauce, a generous handful (about 1/2 cup) of shredded mozzarella, and a sprinkle of grated Parmesan. If you like, add a few fresh basil leaves and a pinch of red pepper flakes. Close the sandwiches with the roll tops.
- 9
Finish under broiler (optional)
For a melty, restaurant-style finish, place assembled open-faced on a baking sheet and broil 1–2 minutes until cheese is bubbling and lightly browned. Watch closely. Remove, close sandwiches, slice in half, and serve immediately.
- 10
Serving suggestion
Serve 1 sandwich per person with extra sauce on the side for dipping and a simple green salad or chips. Leftover fried eggplant keeps refrigerated up to 2 days; reheat in a 350°F oven for best texture.