Cheesy Eggplant Parmigiana

This is eggplant parmigiana the classic way: crisp breaded eggplant slices layered with a garlicky tomato-basil sauce and a generous amount of Parmesan and mozzarella, baked until bubbling and golden.

The eggplant gets dipped in egg and seasoned breadcrumbs, then chilled briefly, a smart step that helps the coating cling so it doesn’t slide off in the pan. Fry the slices golden, then drain them well, since eggplant drinks up oil and you want crisp, not greasy.

The sauce is quick but flavorful: garlic is sauteed in oil then removed, perfuming it gently, before tomatoes, paste, and fresh basil simmer down.

Then it’s all about the layers, sauce, eggplant, both cheeses, repeating, and ending with mozzarella so the top bakes into a golden, blistered blanket. Let it rest a few minutes before serving so it holds together on the plate.

Chef Tips

• Salt the eggplant slices and let them drain 20 to 30 minutes before breading to draw out bitterness and excess moisture.
• Chill the breaded slices so the coating sets and stays put when frying.
• Drain the fried eggplant well on paper towels so the dish isn’t greasy.
• Let it rest a few minutes after baking so it slices cleanly instead of sliding apart.

Variations

• Bake or air-fry the breaded eggplant instead of frying for a lighter version.
• Add a layer of ricotta for an even richer, lasagna-like dish.
• Stir red pepper flakes or oregano into the sauce.