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Eggplant Parmesan

The best eggplant parmesan recipes are extra kind to their namesake vegetable. Start by giving your eggplant an upfront spa treatment: sprinkle the cut pieces with a little salt and let them sit to sweat out the extra moisture and remove any bitter notes. This recipe calls for fresh breadcrumbs but regular dried or Japanese-style panko breadcrumbs – which are coarser – can be used instead. Take your time with frying the eggplant. Be sure to start with hot oil and wait to check on the pieces until they lift easily with a spatula. The homemade tomato sauce is incredibly easy. It only simmers for 10 minutes, so you can check on it while you pan fry the eggplant.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine Italian
Calories 498.3 kcal

Equipment

  • 2 Baking Sheets For salting and holding breaded eggplant
  • 1 Large Skillet Straight-sided for frying
  • 1 Deep-frying Thermometer Essential for oil temperature
  • 1 Baking Dish Approx. 15x10x2 inches for assembly and baking
  • 1 Tongs For handling eggplant during frying

Ingredients
  

Main

  • 2 medium eggplant about 2 1/4 pounds, cut into 1/2-inch-thick round slices
  • Kosher salt as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs beaten
  • 2 tablespoons whole milk
  • Olive oil as needed
  • 7 cups Quick Marinara Sauce recipe follows
  • 2/3 cup grated Parmesan divided
  • 1 pound fresh mozzarella thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion diced (about 1/3 cup)
  • 5 cloves garlic chopped
  • 7 cups whole peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh basil
  • 1 tablespoon kosher salt
  • Freshly ground black pepper

Instructions
 

  • Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  • Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  • In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  • Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  • In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  • Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Notes

Ensure eggplant slices are thoroughly dried after rinsing the salt off; excess moisture will cause oil splatter and result in soggy breading. Maintaining the correct oil temperature (starting at 400°F dropping to 375°F when eggplant is added) is crucial for achieving a golden brown, crispy exterior without overcooking the interior or burning the breading. Fry in small batches to avoid overcrowding the pan and lowering the oil temperature too much. Let fried slices drain well on paper towels and season immediately with salt. For an extra layer of flavor, briefly toast the breadcrumbs before mixing with herbs.