Eggplant Parmesan

Homemade Eggplant Parmesan, a classic Italian family-style comfort food, served hot from the oven

By: Becky Ringsby, Savor Chef Services

Golden, crispy eggplant layered with rich tomato sauce, fresh basil, and melty cheese—this homemade eggplant parmesan is comfort food at its finest.

Ingredients

  • 2 lbs. globe eggplants (2 medium)
  • 1 Tbsp kosher salt
  • 8 slices high-quality, sturdy bread (about 8 oz.)
  • 3 oz Parmesan cheese, grated to yield 1-1/2 cups
  • 1 c flour
  • 3 large eggs
  • 6 Tbsp. vegetable oil
  • 4 (14.5-oz.) cans diced tomatoes or 3 cans crushed and 1
    can diced tomatoes
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp vegetable oil
  • 4 garlic cloves, peeled & minced
  • 1/4 tsp red pepper flakes
  • 1/2 c chopped fresh basil leaves, plus 10 extra leaves for
    garnish, yield 1/2 cup
  • 8 oz mozzarella cheese (preferably smoked), shredded to
    yield 2 cups
  • Salt and freshly ground pepper

Eggplant

  1. Cut 2 lbs. eggplant crosswise into 1/4-inch-thick rounds (you should have at least 24 slices).
  2. Toss half of eggplant slices and 1 1/2 tsp. kosher salt in large bowl until combined. Transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and another 1 1/2 tsp. kosher salt, placing second batch in colander on top of first.
  3. Let stand until eggplant releases about 2 Tbsp. liquid, 30-45 minutes.
  4. Arrange eggplant slices on triple layer of paper towels and cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible. Wipe off excess salt.

While eggplant is draining, adjust oven racks to upper-middle and lower-middle positions. Place rimmed baking sheet or stone on each rack (don’t line with foil). Heat oven to 425 degrees.

Prepare the cheeses, garlic and basil if you haven’t done so already.

Bread Crumbs

  1. Lightly toast 8 slices good-quality, sturdy bread. Then tear it into quarters and add to food processor. Pulse bread to fine, even crumbs, about fifteen 1-second pulses. You should have about 4 cups.
  2. Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 tsp. salt, and 1/2 tsp. pepper.

Sauce

  1. Cook olive oil, garlic and red pepper flakes in large saucepan over medium-high heat until garlic is light golden, about 2 minutes.
  2. Stir in crushed tomatoes and additional can diced tomatoes. Bring sauce to boil.
  3. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. (You should have about 4 cups sauce.)
  4. Stir in chopped basil. Season to taste with salt and pepper.

Bread Eggplant

  1. After wiping salt off eggplant, combine flour and 1 tsp. pepper in large zip-lock bag and shake to combine.
  2. Beat 3 large eggs in second pie plate.
  3. Place half of the eggplant slices in bag with flour. Seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour.
  4. Dip eggplant slices in eggs and let excess egg run off. Coat slices evenly with bread crumb mixture. Set breaded slices on wire rack set over baking sheet.
  5. Repeat with remaining eggplant.

Cook Eggplant

  1. Remove preheated baking sheets from oven. Add vegetable oil to each baking sheet, tilting to coat evenly with oil. 2. Place half of breaded eggplant on each sheet in single layer. Bake 8 minutes. 3. Rotate baking sheets from top to bottom and front to back. Continue to bake for 6-8 minutes longer. 4. Using wide spatula, flip eggplant slices. 5. Continue to bake until eggplant is well browned and crisp, about 4-8 minutes longer (careful not to burn). 6. Do not turn off oven.

Assemble & Bake

  1. Spread 1 cup tomato sauce in bottom of 13×9-in. baking dish.
  2. Layer in half of eggplant slices, overlapping slices to fit.
  3. Distribute 1 cup sauce over eggplant.
  4. Sprinkle with half of mozzarella.
  5. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp.
  6. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.
  7. Bake until bubbling and cheese is browned, 13-15 minutes.
  8. Cool 10 minutes.

Finish & Serve

  1. Tear 10 basil leaves into small pieces and scatter over top of casserole.
  2. Serve, passing remaining tomato sauce separately (don’t serve sauce on top of eggplant, or it will become soggy).