Eggplant Parm Recipe

Slice and Sweat

Trim the eggplants and slice into 1/2-inch rounds. Lay slices in a single layer on a wire rack or baking sheet and sprinkle both sides with coarse salt. Let sit 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse slices under cold water and pat dry thoroughly with paper towels.

Set up Breading Station

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the milk until combined. In a third bowl combine breadcrumbs, 1 cup grated Parmesan, dried Italian seasoning, garlic powder, 1 tsp kosher salt, and 1 tsp black pepper.

Bread the Slices

Working in batches to avoid crowding, dredge each eggplant slice in flour shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat both sides. Place breaded slices on a wire rack until ready to fry.

Pan-Fry

In a large skillet heat about 1/4 inch of olive oil (use roughly 1 cup) over medium heat until shimmering but not smoking (about 350°F if using a thermometer). Fry eggplant slices in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to paper towels to drain and lightly salt while hot. Repeat until all slices are fried.

While eggplant rests, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, about 6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, sugar, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end, if using.

Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the tomato sauce in the bottom of a 9x13-inch baking dish or similar-sized platter suitable for oven use.

Arrange a single layer of fried eggplant slices over the sauce, slightly overlapping if needed. Spoon additional sauce over the slices (about 1 to 1 1/2 cups), then scatter half of the sliced fresh mozzarella and 1/2 cup shredded mozzarella and 1/3 cup grated Parmesan over the top.

Add a second layer of eggplant slices, more sauce (about 1 cup), then the remaining sliced mozzarella, shredded mozzarella and remaining Parmesan.

Cover the dish loosely with foil and bake in preheated oven 15 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and lightly golden.

Let rest 10 minutes before serving. Garnish with chopped fresh parsley and extra torn basil if desired.