Eggplant Parmesan
This classic Italian Eggplant Parmesan recipe involves salting and frying eggplant slices until golden, then layering them with a homemade plum tomato sauce, fresh basil, Parmigiano-Reggiano, and fresh mozzarella. Baked until bubbly and golden, it creates a rich, comforting, and flavorful vegetarian main course.
Equipment
- 2 Large Baking Sheets For salting and draining eggplant, and potentially for holding fried slices.
- 1 Large skillet or frying pan Essential for frying the eggplant slices to a golden crisp.
- 1 Large Pot or Dutch Oven For simmering the homemade plum tomato sauce.
- 3 Shallow Dishes or Bowls To set up an efficient breading station for the eggplant.
- 1 9x13 inch Baking Dish For assembling and baking the layered eggplant parmesan.
Ingredients
Main
- 2½ lb medium eggplants about 3, cut crosswise into ⅓-inch-thick rounds
- 3¼ tsp. kosher salt
- 5 lb plum tomatoes
- 1½ cups plus 3 Tbsp. extra-virgin olive oil
- 2 large garlic cloves finely chopped
- 20 fresh basil leaves torn in half
- ¾ tsp. freshly ground black pepper
- ¼ tsp. crushed red pepper flakes
- 1 cup all-purpose flour
- 5 large eggs
- 3½ cups panko Japanese breadcrumbs
- 2 oz finely grated Parmigiano-Reggiano ⅔ cup
- 1 lb chilled fresh mozzarella not unsalted, thinly sliced
Instructions
- Slice eggplant, generously salt, and let drain in a colander for at least 30 minutes, pressing out excess moisture. Pat dry thoroughly.
- Prepare the tomato sauce: Sauté garlic in olive oil, add chopped plum tomatoes, basil, black pepper, and red pepper flakes. Simmer until thickened.
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for panko mixed with grated Parmigiano-Reggiano.
- Dredge each dried eggplant slice in flour, then egg, then the panko mixture, ensuring an even coating.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and crispy on both sides, then transfer to a wire rack to drain.
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread a thin layer of tomato sauce. Arrange a single layer of fried eggplant slices, then top with fresh mozzarella and a sprinkle of Parmigiano-Reggiano. Repeat layers, ending with sauce and cheeses.
- Bake for 30-40 minutes, or until the top is golden brown and bubbly.
- Remove from oven and let the Eggplant Parmesan rest for at least 15-20 minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
For best results, properly salt and drain the eggplant. This removes excess moisture, preventing a watery dish and ensuring crispy fried slices. When frying, work in batches to maintain oil temperature and achieve a beautiful golden-brown crust. The fresh mozzarella should be well-drained to avoid introducing too much moisture. Don't rush the sauce; a good simmer allows flavors to meld beautifully. Finally, allow the finished Eggplant Parmesan to rest for at least 15-20 minutes after baking; this helps the layers set and makes for cleaner, more presentable slices.