Eggplant Parmesan with Tomato Layers
Crispy breaded eggplant layered with tangy tomato sauce and melted cheese. A classic Italian vegetarian main that's restaurant-quality at home.
- Total time
- 60 min
- Servings
- 4
- Calories
- 580
- Protein
- 24g
Ingredients
- 2 lb eggplant
- 1 tbsp kosher salt
- 1 cup all-purpose flour
- 3 whole large eggs
- 2 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese
- ½ cup olive oil
- 28 oz canned crushed tomatoes
- 3 whole garlic cloves, minced
- ¼ cup fresh basil leaves
- 1 tsp dried oregano
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
- 1 lb fresh mozzarella cheese
Instructions
- 1
Slice eggplants lengthwise into 0.25-inch-thick slabs. Arrange on paper towels, sprinkle generously with kosher salt on both sides, and let sit 20–30 minutes to draw out moisture. Pat dry thoroughly with fresh paper towels.
- 2
While eggplant sits, make the tomato sauce: heat 1 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in crushed tomatoes, oregano, black pepper, and balsamic vinegar.
- 3
Simmer the sauce uncovered for 10–15 minutes over medium-low heat, stirring occasionally, until thickened slightly. Stir in fresh basil in the last minute. Taste and adjust seasoning; keep warm on low heat.
- 4
Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and panko mixed with 0.5 cup grated Parmesan in a third. Working with one eggplant slice at a time, coat both sides lightly in flour, then dip in egg, then press firmly into breadcrumb mixture.
- 5
Heat 0.5 cup olive oil in a large skillet over medium-high heat until shimmering. Working in batches without crowding, fry eggplant slices 3–4 minutes per side until deep golden brown and tender. Transfer to a paper-towel-lined plate.
- 6
Preheat oven to 375°F. Spread a thin layer of tomato sauce (about 0.5 cup) on the bottom of a 9×13-inch baking dish. Layer half the fried eggplant slices over the sauce, then top with half the remaining sauce.
- 7
Slice the fresh mozzarella into 0.25-inch slices. Layer half the mozzarella over the sauce, then sprinkle with 0.25 cup grated Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and remaining Parmesan.
- 8
Bake uncovered for 20–25 minutes until the top is bubbling at the edges and cheese is melted and lightly golden. Remove from oven and let rest 5 minutes before serving to allow layers to set.
Tools you’ll need
- Large skillet
- Medium saucepan
- 9×13-inch baking dish
- Paper towels
- Three shallow bowls
- Oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
