Eggplant Parmesan Recipe

Cook Time: 1 hour 35 minutes

Prep Time: 35 minutes

2 large eggplants, sliced into 1/2-inch rounds

2 cups all-purpose flour

4 large eggs, beaten

2 cups panko breadcrumbs

1 cup freshly grated Parmigiano-Reggiano cheese

1 cup freshly grated Pecorino Romano cheese

2 cups whole-milk mozzarella cheese, sliced

3 cups San Marzano tomato purée

4 cloves garlic, minced

1/4 cup extra-virgin olive oil

1/2 cup fresh basil leaves, torn

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon unsalted butter

1 tablespoon sugar (optional, to balance acidity)

Lay the eggplant slices in a single layer on a wire rack or paper towels and sprinkle both sides generously with kosher salt. Let them sit for 45 minutes to draw out excess moisture and bitterness.

Rinse the salted eggplant slices under cold water to remove the salt, then pat them thoroughly dry with paper towels.

Set up a breading station with three shallow bowls: place the flour in the first, the beaten eggs in the second, and a mixture of panko breadcrumbs, half of the Parmigiano-Reggiano, and half of the Pecorino Romano in the third.

Dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and cheese mixture, pressing gently to adhere.

Heat half of the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches, adding more oil as needed, until golden brown and crisp on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

In a saucepan, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the San Marzano tomato purée, add the dried oregano, crushed red pepper flakes, sugar (if using), and season with salt and black pepper. Simmer the sauce for 20 minutes, stirring occasionally, until slightly thickened. Stir in the torn basil leaves at the end.

Preheat your oven to 375°F (190°C).

Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping.

Spoon more tomato sauce over the eggplant, then sprinkle with some of the remaining Parmigiano-Reggiano and Pecorino Romano cheeses. Add a layer of mozzarella slices.

Repeat the layering process-eggplant, sauce, cheeses-until all ingredients are used, finishing with a generous layer of sauce and the remaining cheeses on top.

Bake the assembled dish uncovered for 35-40 minutes, until the cheese is bubbling and golden brown.

Remove the Eggplant Parmesan from the oven and let it cool and rest for at least 20 minutes before slicing and serving, allowing the layers to set.

Estimated Calories: 320, Servings: 6

Lay the eggplant slices in a single layer on a wire rack or paper towels and sprinkle both sides generously with kosher salt. Let them sit for 45 minutes to draw out excess moisture and bitterness.

Rinse the salted eggplant slices under cold water to remove the salt, then pat them thoroughly dry with paper towels.

Set up a breading station with three shallow bowls: place the flour in the first, the beaten eggs in the second, and a mixture of panko breadcrumbs, half of the Parmigiano-Reggiano, and half of the Pecorino Romano in the third.

Dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and cheese mixture, pressing gently to adhere.

Heat half of the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches, adding more oil as needed, until golden brown and crisp on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

In a saucepan, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the San Marzano tomato purée, add the dried oregano, crushed red pepper flakes, sugar (if using), and season with salt and black pepper. Simmer the sauce for 20 minutes, stirring occasionally, until slightly thickened. Stir in the torn basil leaves at the end.

Preheat your oven to 375°F (190°C).

Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping.

Spoon more tomato sauce over the eggplant, then sprinkle with some of the remaining Parmigiano-Reggiano and Pecorino Romano cheeses. Add a layer of mozzarella slices.

Repeat the layering process-eggplant, sauce, cheeses-until all ingredients are used, finishing with a generous layer of sauce and the remaining cheeses on top.

Bake the assembled dish uncovered for 35-40 minutes, until the cheese is bubbling and golden brown.

Remove the Eggplant Parmesan from the oven and let it cool and rest for at least 20 minutes before slicing and serving, allowing the layers to set.