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Eggplant Parmesan
Eggplant Parmesan
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Prep Time:
60 minutes
Cook Time:
70 minutes
Total Time:
190 minutes
Traditional Italian-American eggplant Parmesan: breaded eggplant layered with mozzarella, Parmesan, basil, and tomato sauce, baked to perfection.
Ingredients:
  • 2 1/4 pounds (about 2 large) eggplants
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 2 cloves minced garlic (about 2 teaspoons)
  • 2 28-oz cans whole peeled tomatoes (preferably San Marzano) that have been diced, reserving the juices, or crushed tomatoes
  • 1/2 cup finely chopped fresh basil, packed
  • Kosher salt
  • 2 cups breadcrumbs
  • 1 1/4 cups shredded Parmesan cheese, divided
  • 1 cup all-purpose flour
  • 4 large eggs, beaten (more if needed)
  • 1/4 cup extra virgin olive oil (plus more to oil the sheet pans)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Instructions:
  • Prep the eggplant by cutting into 1/4 to 1/2-inch thick rounds. Arrange the rounds on a rack over a baking sheet or paper towels. Lightly salt both sides and allow them to sit for 1-2 hours to release moisture.
  • Prepare the sauce: In a 4-quart saucepan over medium heat, heat up 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Add the tomatoes with their juices, crushing them gently. Bring the mixture to a simmer, then reduce heat to a low simmer for 15 minutes with no lid. Season with salt and pepper, stir in the minced basil, and take off the heat.
  • Preheat the oven to 425°F and position the oven rack in the middle.
  • Create a dredging station by mixing together 1 1/2 cups of breadcrumbs and 1/4 cup of Parmesan cheese in a shallow bowl. Arrange your station with flour in one bowl, beaten eggs in another, and the breadcrumb cheese mixture in a third, in that order.
  • Prepare the eggplant rounds: After salting, pat dry the moisture from the eggplant slices. Coat each slice with flour, dip in beaten eggs, and cover with breadcrumb Parmesan cheese mixture. Arrange in a single layer on oiled sheet pans and drizzle with a little more oil.
  • **Revamped:** Roast the breaded eggplant rounds in the oven at 425°F for 18-20 minutes. Flip them halfway through until they are golden brown and tender. Allow them to cool before serving.
  • In a 9 x 13-inch casserole dish, start by spreading 1 cup of tomato sauce on the bottom. Place a third of the eggplant rounds in a single layer. Add half of the sliced mozzarella and sprinkle with 1/3 cup of Parmesan. Add another layer of eggplant, then 1 cup of sauce and the rest of the mozzarella. Sprinkle 1/3 cup of shredded Parmesan, followed by the last layer of eggplant. Finish with the remaining sauce and Parmesan on top.
  • Lower the oven temperature to 350°F and bake the casserole uncovered until the cheese is melted and bubbly around the edges, approximately 35 minutes. Rest for 10 minutes before serving. Share your feedback by rating and reviewing this dish!

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