Ingredients
3 medium eggplants, sliced into coins
Kosher salt
2 c. all-purpose flour
6 large eggs, beaten
1/4 c. milk (or water)
4 c. Panko bread crumbs
2 c. Parmesan, divided
1 tsp. dried oregano
3 c. shredded mozzarella
Vegetable oil, for frying
Freshly chopped parsley, for garnish
1/4 c. extra-virgin olive oil
1 onion, chopped
6 cloves garlic, chopped
1 tbsp. tomato paste
2 (28-oz.) cans crushed tomatoes
1/4 c. torn basil leaves
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Preparation
Step 1Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as needed. Let sit for 45 minutes to release excess moisture. Step 2Make marinara: In a large pot over medium heat, heat olive oil. Add onion and cook until tender, about 6 minutes. Stir in garlic and tomato paste and cook 1 minute. Add crushed tomatoes, basil, and dried oregano to pot. Fill one can about halfway with water, swirl to release excess tomatoes, and add to pot. Simmer 20 minutes. Season with salt and pepper. (Sauce can be made up to 2 days ahead.) Step 3Preheat oven to 350° and fit a baking sheet with a wire rack. Add flour to a shallow bowl. Whisk eggs and milk in another shallow bowl. In a third shallow bowl, whisk together panko, ½ cup Parmesan, and dried oregano. Working in batches, toss eggplant in flour, then dip in eggs and dredge in panko mixture. Place on wire rack.Step 4In a large high-sided skillet over medium heat, heat about ¼” oil. When oil is shimmering, add eggplant in a single layer and cook until deeply golden on both sides, 2 to 3 minutes per side. Transfer to wire rack and blot with paper towels. Let cool slightly. Step 5In a large baking dish, spread a thin layer of sauce. Top with a layer of eggplant slices, trimming as needed, then drizzle with more sauce. Sprinkle mozzarella and Parmesan on top. Repeat layering with remaining ingredients. Step 6Cover with foil and bake on a rimmed baking sheet until the cheese is melted and the eggplant is tender, about 40 minutes. Sprinkle with fresh parsley before serving.
Layers of crispy fried eggplant, smothered in rich marinara and topped with gooey mozzarella and parmesan cheese. It might take a little extra time and effort, but it’s so worth it. Read on for more tips on making this classic Italian dinner. And if you’re looking for ways to make eggplant shine, check out some of our other favorite eggplant recipes. What is eggplant parmesan? Similar to chicken parmesan, eggplant parmesan is a classic Italian American casserole composed of fried cutlets (in this case, sliced eggplant) that’s layered with a simple marinara sauce and cheese and then baked until hot and bubbling. Why are we salting the eggplant? Eggplant has a ton of water in it, which can make it difficult to bread and fry. Salting the eggplant slices causes them to release some of their water through osmosis, resulting in eggplant that is firmer and easier to crisp up. For best results, let the eggplant sit for at least 30 minutes at room temperature once you’ve salted it– it needs some time for the salt to draw out that excess moisture. How are we breading the eggplant? This recipe uses a typical three-step breading process, which involves dredging the eggplant in seasoned flour and dipping it into beaten eggs before coating it in the panko breadcrumb mixture. We’ve also added little grated parmesan cheese and dried oregano to our panko mix for extra flavor. What sauce are we using? A good sauce is key to eggplant parm. This recipe includes instructions for making a simple, but delicious homemade marinara. If you really want to, you can use the jarred stuff. Our honest opinion? Since you’re putting in the extra work with the eggplant, you might as well go the distance with the sauce as well. It only takes a few minutes to throw together, and you can let it simmer on the stove while you prep other things. Made this? Let us know how it went in the comments below.
