Eggplant Parmigiana Recipe

Slice and sweat eggplant

Trim ends from the eggplants and slice into 1/3-inch thick rounds. Arrange slices in a single layer on a wire rack or baking sheet and sprinkle both sides lightly with the 2 tbs kosher salt. Let sit for 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, pat slices dry with paper towels to remove expelled moisture and excess salt.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the 3 eggs with 1 cup whole milk until smooth. In a third shallow bowl combine the breadcrumbs, 1 cup grated Parmesan (for breading) and 1 tsp freshly ground black pepper.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mixture to coat well on both sides. Set breaded slices on a wire rack while you heat the oil.

Fry until golden

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/8–1/4-inch depth and heat over medium heat until shimmering (about 350°F if using a thermometer). Fry breaded eggplant in batches, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined sheet to drain. Maintain oil temperature between batches and add more oil if needed.

Sauté aromatics

In a medium saucepan heat 2 tbs olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Simmer the tomato sauce

Stir in the tomato paste, cook 1 minute, then add the crushed tomatoes, 1 tsp sugar, 1 tsp salt, 1 tsp dried oregano and 1 tsp dried basil. Bring the mixture to a gentle simmer, then reduce heat to low and cook, partially covered, for 15–20 minutes to allow flavors to meld. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end if using.

Preheat oven and prepare baking dish

Position a rack in the middle of the oven and preheat to 375°F (190°C). Lightly oil or spread a thin layer of sauce on a 9x13-inch baking dish to prevent sticking.

Layer eggplant, sauce, and cheeses

Spread a thin layer (about 1 cup) of sauce on the bottom of the dish. Arrange a single layer of fried eggplant slices to cover the bottom (they may overlap slightly). Spoon 1 to 1 1/2 cups of sauce over the eggplant, sprinkle with about 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layering (eggplant, sauce, mozzarella, Parmesan) to build 2–3 layers depending on how many slices you have, finishing with a generous layer of mozzarella and the remaining grated Parmesan on top.

Bake until bubbly

Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until the cheese is melted and golden and the sauce is bubbling. If you prefer a more browned top, broil on high for 1–2 minutes while watching carefully.

Rest and garnish

Remove the dish from the oven and let rest 10 minutes to set. Sprinkle chopped fresh parsley (optional) over the top before serving.

Cook spaghetti

While the assembled casserole bakes (or concurrently when sauce is simmering), bring a large pot of water to a rolling boil and add 1 tbs salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain spaghetti and toss with 1 tsp olive oil to prevent sticking if desired.

Serve

Plate a portion of spaghetti, spoon marinara from the casserole over or beside the pasta, and serve slices of Eggplant Parmigiana alongside. Offer extra grated Parmesan and torn basil if desired.