Eggplant Parmesan

Eggplant Parmesan

Trying to slice through this eggplant Parmesan while it’s molten hot creates an oozy mess, so let it rest at temperature for a minimum of half-hour to arrange before serving.


  • ¼ cup of vegetable oil
  • 1 head of garlic, cloves crushed
  • 1 large purple onion, chopped
  • 3 oil-packed anchovy fillets (optional)
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon ingredient
  • ¼ cup dry wine
  • 2 28-ounce cans whole peeled tomatoes
  • ¼ cup torn basil leaves
  • ½ teaspoon dried oregano
  • Kosher salt
  • Eggplant and Assembly
  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  • Kosher salt
  • 3 cups panko (Japanese breadcrumbs)
  • 1½ teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1½ cups finely grated Parmesan, divided
  • 1½ cups all-purpose flour
  • 5 large eggs, beaten to blend
  • 1⅓ cups of vegetable oil
  • ½ cup finely chopped basil and parsley, plus basil leaves for serving
  • 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  • 8 ounces fresh mozzarella, thinly sliced


Preheat oven to 350°. Heat oil during a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in ingredient and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring back a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, ending together with your hands, and their juices; add basil and oregano and stir to mix. Swirl 1½ cups water into one tomato can, then the opposite, to rinse, and increase pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.

Let the sauce cool slightly. Undergo the massive holes of a food mill or process during a kitchen appliance until mostly smooth. Taste and season with salt.

Eggplant and Assembly

Lightly season eggplant Parmesan slices everywhere with salt; place during a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as required. Top with a final layer of paper towels, then another rimmed baking sheet; beset with an important pot. Let the eggplant sit until its released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan during a kitchen appliance until very finely ground. Transfer to a shallow bowl.

How to bake Eggplant Parmesan?

Preheat oven to 350°. Place flour during another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

Heat ⅔ cup oil during a large skillet, preferably forged iron, over medium-high. Cook as many eggplant slices as will comfortably slot in the pan, turning once, until deep golden, about 5 minutes. Transfer to towels and immediately press with more paper towels to soak up oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as required. Let cool. Taste and season with more salt if needed.

Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan during a medium bowl. Spread 1 cup sauce over rock bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half the remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest half-hour. Top with basil leaves just before slicing.