Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the eggplant
For the sauce
For assembly and baking
Method
For the eggplant
- 1
Prepare and sweat eggplant
Slice each eggplant into 1/3-inch rounds. Arrange slices in a single layer on baking sheets or a colander and sprinkle both sides lightly with the 2 tbs salt. Let sit for 30 minutes to draw out bitterness and moisture. After 30 minutes, rinse the salt off under cool running water and pat slices very dry with paper towels.
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl, whisk the 3 eggs with 3 tbs milk until combined. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp salt and 1/2 tsp black pepper.
- 3
Bread the eggplant
Working in batches, dredge each dried eggplant slice first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into breadcrumb mixture to coat both sides. Place breaded slices on a rack or tray.
- 4
Fry or shallow-fry the eggplant
In a large heavy skillet, heat about 1 cup vegetable oil over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Fry eggplant slices in batches without crowding 2–3 minutes per side, or until golden brown and crisp. Adjust heat to prevent burning. Transfer fried slices to a paper towel-lined plate or rack to drain. You can also bake the breaded slices at 425°F (220°C) for 12–15 minutes, flipping once, if you prefer less oil.
For the sauce
- 5
- 6
Simmer the tomato sauce
Add the 28 oz crushed tomatoes and 2 tbs tomato paste to the pan. Stir to combine. Add 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar if using to balance acidity. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes until slightly thickened. Stir in chiffonaded basil leaves during the last 2 minutes of simmering. Taste and adjust seasoning.
For assembly and baking
- 7
Preheat oven and assemble
Preheat the oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the tomato sauce on the bottom of a 9 x 13-inch baking dish or an equivalent-sized ovenproof dish. Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping. Spoon more sauce over the eggplant (about 1–1 1/2 cups), distribute some torn or sliced fresh mozzarella over the layer, sprinkle a few basil leaves, and dust lightly with grated Parmesan. Repeat layering (eggplant, sauce, mozzarella, basil, Parmesan) until all components are used, finishing with sauce and a final sprinkling of the 3/4 cup grated Parmesan. Drizzle the top very lightly with 1 tsp olive oil.
- 8
Bake until bubbly
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbly and the top is lightly golden. If you like more browning, finish under the broiler for 1–2 minutes—watch carefully to avoid burning.
- 9
Rest and serve
Let the Eggplant Parmigiana rest for 10 minutes out of the oven so it can set. Garnish with remaining fresh basil leaves. Slice into portions and serve warm.