Italian · Free recipe
Eggplant Parmigiana
Salted, breaded eggplant slices are oven-crisped rather than deep-fried, then stacked with a quick garlicky marinara, torn mozzarella, and nutty Parmesan. After a long bake and a patient rest, the layers settle into neat, custardy squares with a bubbling, browned top.
- Prep
- 45 min
- Cook
- 1 hr 15 min
- Total
- 2 hr
- Serves
- 8
- Level
- Medium
Method
-
Toss the eggplant rounds with the salt in a colander and let them sit for 30 minutes, then press firmly between towels to remove the beads of bitter liquid.
-
Heat the oven to 425F, dredge each slice in flour, dip in egg, and press into panko mixed with 1/2 cup of the Parmesan.
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Arrange the slices on two oiled sheet pans, brush the tops with oil, and bake for 25 to 30 minutes, flipping halfway, until golden and crisp on both sides.
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While the eggplant bakes, warm 2 tbsp oil with the garlic and pepper flakes over medium-low heat until the garlic is pale gold, add the tomatoes, and simmer for 15 minutes until slightly thickened.
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Lower the oven to 375F and spread a thin layer of sauce in a 9x13-inch baking dish, then build three layers of eggplant, sauce, mozzarella, basil, and Parmesan, ending with cheese.
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Bake uncovered for 40 to 45 minutes, until the edges bubble and the top is spotted with brown.
-
Rest the dish for at least 20 minutes before cutting so the layers set and the slices hold their shape.
Zest note from the test kitchen
Keep the sauce on the thick side; watery marinara is the main reason eggplant parm turns soggy, so simmer it longer if it runs when you drag a spoon through it.
