Eggplant Parmesan Recipe

Method9 steps

1. 1

   Step 1: Set the oven to 325°F (about 163°C) and place a rack in the center.

2. 2

   Step 2: Rinse and trim the two eggplants, then cut them into thin lengthwise slices. Lay the slices on a paper-towel-lined tray and sprinkle with salt. Leave for 30 minutes while preparing the other ingredients, then pat dry and wipe away excess salt.

   Salt the eggplant · 30 minUses 2 globe eggplants, thinly sliced lengthwise · Salt for salting the slices, as needed · Rinsing water, discarded

3. 3

   Step 3: Beat the two eggs in one shallow bowl and measure ⅓ cup flour into another. Grate the Parmesan and slice the mozzarella. Rinse and dry the basil, reserving a few leaves for the final garnish and keeping the rest for layering.

   Uses 2 large eggs, beaten · ⅓ cup all-purpose flour · 2 oz Parmesan cheese, grated, plus more if needed · 8 oz fresh mozzarella cheese, sliced, plus more if needed · 1 large bunch fresh basil leaves, reserving a few for garnish · Basil-rinsing water, discarded

4. 4

   Step 4: Coat each dry eggplant slice in flour and shake off the excess, then dip it in the beaten egg, letting excess drip back into the bowl. Place the coated slices on a tray. Discard any flour and raw egg mixture left after coating all the slices.

   Uses Dry salted eggplant slices · Flour needed to coat all the eggplant; unused remainder discarded · Beaten egg needed to coat all the eggplant; unused remainder discarded

5. 5

   Step 5: Heat the ¼ cup olive oil once for all the frying batches in a skillet over medium heat until shimmering. Add one layer of coated eggplant without crowding and fry the first side for 3–5 minutes, checking at 3 minutes for a golden coating.

   Fry the first side · 3 minUses ¼ cup extra virgin olive oil, for frying · One skillet batch of coated slices

6. 6

   Step 6: Turn the slices and fry the second side for 3–5 minutes, checking at 3 minutes, until golden and tender. Drain on paper towels. Repeat the first-side and second-side frying steps for the remaining coated slices, using the same frying oil; reduce the heat if the coating browns too quickly.

   Fry the second side · 3 minUses First-side-fried eggplant batch

7. 7

   Step 7: Spread a little tomato sauce (2 cups) on the base of a casserole dish. Layer the drained eggplant with grated Parmesan, the basil kept for layering, sliced mozzarella, salt and black pepper. Repeat until the eggplant is used, dividing the 2 cups sauce and the cheeses among the layers, adding extra cheese only if needed. Finish with tomato sauce and mozzarella on top.

   Uses Drained fried eggplant from all batches · 2 cups plain tomato sauce, no salt added · The prepared 2 oz Parmesan, with unmeasured extra only if needed · Prepared basil apart from the reserved garnish leaves · The prepared 8 oz mozzarella, with unmeasured extra only if needed · Salt to season the layers, as needed · Black pepper, to taste

   
8. 8

   Step 8: Place the casserole on a baking sheet and bake on the center rack at 325°F (about 163°C) for about 30 minutes, until the sauce bubbles throughout and the cheese has melted.

   Bake eggplant Parmesan · 30 minUses Assembled eggplant Parmesan

9. 9

   Step 9: Let the baked casserole rest for 10 minutes, then add the reserved basil leaves and divide into eight servings.

   Rest the casserole · 10 minUses Baked eggplant Parmesan · The few basil leaves set aside before layering