Eggplant Parmigiana
Mains · Serves 8 · Prep 1 hr · Cook 1 hr 15 min · Total 2 hr 15 min
Layers of golden fried eggplant, a simple tomato-basil sauce, fresh mozzarella and plenty of Parmigiano. It's one of those dishes that is even better the next day, which makes it a natural make-ahead for a crowd.
Ingredients
The Eggplant
- 3 medium globe eggplants (about 3 1/2 lb)
- 1 tbsp kosher salt
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 1 1/2 cup vegetable or light olive oil, for frying
The Sauce
- 1/4 cup extra-virgin olive oil
- 4 clove garlic, thinly sliced
- 2 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 tsp kosher salt
- 1/2 cup fresh basil leaves, divided
To Assemble
- 1 lb fresh mozzarella, thinly sliced and patted dry
- 1 1/2 cup finely grated Parmigiano-Reggiano
Steps
The Eggplant
- Trim the eggplants and slice them lengthwise into 1/4-inch-thick slabs. Layer them in a colander, salting each layer, set a plate on top and let them drain for 30 to 60 minutes. Press and pat them very dry with towels.
- Heat 1/2 inch of oil in a large skillet to 350°F. Dredge each slice in flour, dip it in egg and fry in batches until golden, about 2 minutes per side, adding oil as needed. Drain on a rack or paper towels.
The Sauce
- While the eggplant drains, warm the olive oil and garlic in a saucepan over medium heat until the garlic is golden, 2 to 3 minutes. Add the tomatoes and salt and simmer until thick, 25 to 30 minutes. Stir in half the basil.
To Assemble
- Heat the oven to 375°F. Spread a thin layer of sauce in a 9x13-inch baking dish. Add a layer of eggplant, slightly overlapping, then sauce, a few slices of mozzarella, a handful of Parmigiano and a few basil leaves. Repeat for 3 or 4 layers, finishing with sauce, mozzarella and Parmigiano.
- Bake until bubbling at the edges and browned on top, 35 to 45 minutes.
- Let it rest for at least 20 minutes, ideally an hour, before cutting. Serve warm or at room temperature.