The mantra for thiseggplant Parmesan recipe should be: “Good things take time.” Trust us. Your efforts will be rewarded the moment you pull this dish of breaded eggplant slathered in tangy tomato sauce with acrispy, cheesy top from the oven. Need some reassurance? One commenter proclaims: “This was by far the best eggplant dish I ever made.”
You can break the work into chunks over a couple of days. The homemademarinara sauce makes all the difference, so don’t swap it out forstore-bought. This one is rich with tomato, wine, tons of garlic, andanchovies (the secret to everything) and can be made up to two days ahead; the flavors might even be better after a day of mingling. As for thefried eggplant and herbypanko breadcrumb mixture? Hold off making those until the day you plan to layer it all together. Making them fresh will help keep the herbs vibrant. (The whole dish can be assembled and cooked two days before you want to dig in—make room for thecasserole dish in the fridge andreheat when ready.)
If you’re striving to serve this eggplant Parmesan as perfect blocks with some structural integrity (like the picture above), let it rest atroom temperature for at least 30 minutes after baking. Nogarnish is necessary, but fresh basil is always welcome. Pair it with a simpleside dish like agreen salad with more shavings of Parmesan cheese and call it dinner.
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What you’ll need
Recipe information
Total Time
4 hours 30 minutes
Yield
12 servings
Ingredients
Marinara
¼
cup olive oil
1
head of garlic, cloves crushed
1
large red onion, chopped
3
oil-packed anchovy fillets (optional)
½
teaspoon crushed red pepper flakes
1
Tbsp. tomato paste
¼
cup dry white wine
2
28-oz. cans whole peeled tomatoes
¼
cup torn basil leaves
½
tsp. dried oregano
Kosher salt
Eggplant and Assembly
4
pounds Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise ½–¾ inch thick
Kosher salt
3
cups panko (Japanese breadcrumbs)
1½
tsp. dried oregano
1
tsp. freshly ground black pepper
1½
cups finely grated Parmesan, divided
1½
cups all-purpose flour
5
large eggs, beaten to blend
1⅓
cups olive 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
Preparation
Marinara
Step 1
Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add oil and garlic and cook, stirring often, until garlic is 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 tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to 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 pot, 2–2½ hours.
Step 2
Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
Eggplant and Assembly
Step 3
Lightly season eggplant slices all over with salt; place in 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 needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
Step 4
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Step 5
Preheat oven to 350°. Place flour in 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.
Step 6
Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining eggplant, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
Step 7
Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" 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 of 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.
Step 8
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 30 minutes. Top with basil leaves just before slicing.
Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Editor’s note: This recipe was originally printed in our October 2016 issue. Head this way for more of our best eggplant recipes →
Nutrition Per Serving
Calories (kcal) 620 Fat (g) 41 Saturated Fat (g) 11 Cholesterol (mg) 100 Carbohydrates (g) 45 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 19 Sodium (mg) 640
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