Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 medium eggplants about 2 pounds total; 1 teaspoon kosher salt plus more to taste; 1/2 cup all-purpose flour; 2 large eggs; 2 tablespoons water; 1 1/2 cups breadcrumbs; 1/2 cup finely grated Parmesan divided; 1/2 teaspoon dried oregano; Freshly ground black pepper; Olive oil for brushing or drizzling; 3 cups marinara sauce; 8 ounces low-moisture mozzarella shredded; 1/4 cup fresh basil leaves

01

Overview

Prep30 min

Cook45 min

Total75 min

Servings6

DifficultyMedium

02

Ingredients

2 medium eggplantsabout 2 pounds total1 teaspoon kosher saltplus more to taste1/2 cup all-purpose flour2 large eggs2 tablespoons water1 1/2 cups breadcrumbs1/2 cup finely grated Parmesandivided1/2 teaspoon dried oregano Freshly ground black pepper Olive oilfor brushing or drizzling3 cups marinara sauce8 ounces low-moisture mozzarellashredded1/4 cup fresh basil leaves

03

Equipment

2 sheet pans
9x13-inch baking dish
Pastry brush
Knife and cutting board
Cheese grater

04

Method

01

Salt, bread, and bake the eggplant

1) Slice the eggplants into roughly 1/2-inch rounds. 2) Arrange them on trays, sprinkle lightly with salt, and let stand for about 30 minutes, then pat the slices very dry with paper towels. 3) Preheat the oven to 425°F and line baking sheets with parchment. 4) Put flour in one shallow bowl, whisk the eggs with 2 tablespoons water in a second bowl, and combine breadcrumbs, 1/4 cup Parmesan, oregano, and black pepper in a third. 5) Coat each eggplant slice first in flour, then egg, then breadcrumbs. 6) Arrange in a single layer on the baking sheets and lightly brush or drizzle with olive oil. 7) Bake for about 20–25 minutes, flipping once, until golden and tender.

02

Layer the casserole

1) Reduce the oven to 375°F. 2) Spread a thin layer of marinara in a baking dish. 3) Add a layer of eggplant, followed by more marinara, mozzarella, and some of the remaining Parmesan. 4) Repeat the layers, finishing with sauce and cheese.

03

Bake and rest

1) Bake for 20–25 minutes, until bubbling and browned in spots. 2) Rest for 10–15 minutes before serving. 3) Finish with fresh basil.

✦

Tips

NoteDon't drown every layer in sauce. Too much marinara turns the crisp eggplant coating soft before the casserole even reaches the table.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate leftovers in an airtight container for up to 4 days. Reheat uncovered in a 375°F oven for better texture than microwaving.

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Frequently asked

Do I really need to salt the eggplant first?+

Modern eggplants are usually less bitter than older varieties, but salting still draws out some surface moisture and helps with texture.

Can I assemble it ahead?+

You can bread and bake the eggplant ahead, but for the best texture, assemble the casserole shortly before the final bake.

Eggplant Parmesan

Overview

Ingredients

Equipment