I remember the first time I made a truly great eggplant parmigiana. The aroma of garlic simmering in olive oil and tomatoes filled my kitchen, a warm, herbal scent that promised comfort. When I pulled that golden, bubbling dish from the oven, I felt a deep sense of accomplishment. This isn’t just food; it’s a hug on a plate, a dish that embodies the soul of home cooking. I want to share that feeling with you, guiding you through every step so you can create your own delicious, memory-filled masterpiece.
Ingredients
- 2 large, firm eggplants (about 2 lbs total), sliced into ½-inch rounds
- 1 tsp kosher salt (for salting eggplant), plus more for seasoning
- ½ cup all-purpose flour
- 3 large eggs, lightly beaten
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 cup vegetable or avocado oil (for frying)
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28-oz) can of quality crushed tomatoes (like San Marzano)
- 1 tsp dried oregano
- A handful of fresh basil leaves, torn, plus more for garnish
- Freshly ground black pepper
- 8 oz fresh mozzarella cheese, thinly sliced or torn
- 1 cup shredded low-moisture mozzarella
Don’t be intimidated by the list; each component plays a role. The type of canned tomatoes matters—a good brand like San Marzano has a brighter, sweeter acidity that makes all the difference in your sauce. And please, use real Parmesan cheese from a block you grate yourself; the pre-grated stuff just doesn’t melt the same way. For the eggplants, look for ones that feel heavy for their size with shiny, taut skin.
Equipment Needed
- Large baking sheets
- Paper towels or clean kitchen towels
- Three shallow dishes (for flour, egg, and breadcrumb mixture)
- Large, heavy-bottomed skillet or Dutch oven (for frying)
- Tongs or a slotted spatula
- Medium saucepan (for the sauce)
- 9×13 inch baking dish
- Wire cooling rack (optional, but great for draining fried eggplant)
Having the right gear makes this process so much smoother. Your heavy-bottomed skillet is crucial for maintaining an even frying temperature, preventing soggy eggplant. The three shallow dishes for your breading station are a non-negotiable setup for me—it keeps the mess contained. And if you have a wire rack, use it! Letting the fried eggplant drain on a rack instead of paper towels keeps the bottom crust crisp, a game-changer I learned after a few tries.
Step-by-Step Instructions
First, we tackle the eggplant. Slice them evenly, then layer the rounds on baking sheets lined with paper towels. Sprinkle both sides generously with kosher salt and let them sit for at least 30 minutes. You’ll see beads of moisture form on the surface—this is the bitterness and excess water being drawn out. Trust me, don’t skip this. After they’ve sweat it out, firmly pat each round completely dry with a fresh towel. This step is the secret to avoiding a watery, mushy final dish.
While the eggplant rests, make your quick marinara. In your saucepan, heat the olive oil and cook the onion until soft. Add the garlic for just a minute until fragrant—you don’t want it to burn. Pour in the crushed tomatoes, add the oregano, a pinch of salt, and pepper. Let it simmer for about 20 minutes, stirring occasionally, until it thickens slightly. Right at the end, stir in those torn fresh basil leaves. The smell at this point is absolutely intoxicating. I usually give it a taste and adjust the seasoning, knowing this is the flavor base for the whole bake. (See the next page below to continue…)