Eggplant Parmesan

Ingredients

• 1 whole large eggplant
• 2 teaspoons kosher salt
• 1 cup all-purpose flour
• 2 whole large eggs
• 3 tablespoons whole milk
• 1.5 cups panko breadcrumbs
• ½ cup freshly grated Parmigiano-Reggiano
• ¾ cup extra-virgin olive oil
• 2 cups marinara sauce
• 8 ounces whole milk mozzarella cheese, freshly sliced
• 10 leaves fresh basil leaves
• ¼ teaspoon black pepper

Instructions

1. 1

   Slice 1 large eggplant lengthwise into 1/4-inch-thick planks — you want about 12 slices total. Lay them on paper towels and sprinkle both sides generously with 2 teaspoons of kosher salt. Let sit for 15 minutes to draw out excess moisture, which prevents the eggplant from becoming soggy during cooking. Pat each slice completely dry with fresh paper towels.

2. 2

   Set up a breading station with three shallow bowls: Pour 1 cup all-purpose flour into the first bowl. In the second bowl, whisk together 2 large eggs and 3 tablespoons whole milk until fully combined. In the third bowl, mix 1.5 cups panko breadcrumbs with 0.5 cup freshly grated Parmigiano-Reggiano and 0.25 teaspoon black pepper.

3. 3

   Working one slice at a time, dredge both sides of each eggplant slice in the flour, shaking off excess. Dip into the egg mixture, coating both sides, then press firmly into the breadcrumb mixture so it adheres evenly. Set each breaded slice on a clean plate.

4. 4

   Pour 0.75 cup extra-virgin olive oil into a 12-inch skillet and set over medium-high heat. After 2 minutes, test the oil temperature by dropping a small piece of breadcrumb into the pan — it should sizzle immediately and turn golden in about 10 seconds. The oil should shimmer across the surface, indicating it's ready.

5. 5

   Working in batches of 3-4 slices to avoid crowding, carefully lay the breaded eggplant into the hot oil. Fry until the bottom is deep golden brown and crispy, about 2-3 minutes. Flip gently with a fish spatula and fry the second side until equally golden, about another 2-3 minutes. Transfer to a paper-towel-lined plate to drain.

6. 6

   Repeat with remaining eggplant slices, allowing the oil to return to temperature between batches — you'll know it's ready when a breadcrumb crackles on contact.

7. 7

   Preheat your oven to 375°F. Spread 0.5 cup of marinara sauce across the bottom of a 9x13-inch baking dish, coating it evenly.

8. 8

   Arrange half the fried eggplant slices in a single layer over the sauce, overlapping slightly if needed. Pour 0.75 cup marinara sauce over the eggplant, then scatter half the mozzarella slices (about 4 ounces) across the top.

9. 9

   Layer the remaining fried eggplant slices on top, then pour the final 0.75 cup marinara sauce over them. Top with the remaining 4 ounces of mozzarella slices, arranging them so they cover as much surface area as possible — this ensures an even, melted cheese layer.

10. 10

    Slide the baking dish into the preheated oven and bake for 18-22 minutes, until the cheese is bubbling at the edges and the surface is melted and light golden. You should hear the sauce gently bubbling around the sides when you pull it out.

11. 11

    Remove from the oven and let rest for 3 minutes — this allows the layers to set slightly so they don't slide apart when plated. Tear 10 fresh basil leaves by hand and scatter them across the hot surface, where they'll wilt slightly and release their aroma.

12. 12

    Use a bench scraper or wide spatula to cut the eggplant parmesan into 4 even portions, ensuring each gets layers of eggplant, sauce, and cheese. Transfer to serving plates with a large spoon, letting some sauce pool around the sides. Serve immediately while the cheese is still warm and creamy.

Tools you’ll need

• paper towels
• 3 shallow bowls
• 12-inch skillet
• fish spatula
• 9x13-inch baking dish
• oven
• instant-read thermometer (optional, for oil temperature)
• bench scraper
• large spoon

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