We are in eggplant overload! In the past 2 weeks, our little garden has yielded 7 gorgeous eggplant and by this weekend, we should have another 3 or 4 ready to harvest. It’s insane and I hope you’re ready for some fantastic eggplant recipes in the next couple of weeks! I think the Epsom salt we used this year has been working its magic.
In all honesty, I’ve been wanting to share this recipe with you since last summer after having made it numerous times in the past year, but I could never get my photography world to align with the eggplant parm gods (basically, all of my earlier photos of this recipe have sucked). In short, this is the perfect eggplant parmesan recipe where crispy edges of the baked eggplant peak through light layers of a simple homemade tomato sauce and irresistible melted mozzarella cheese. The breaded eggplant is baked in similar fashion to these baked oven fries and while we all know that making eggplant parm tends to be a little labor-intensive on the front end, how could you go wrong with the oven doing all the hard work instead of your standing over a pan of hot oil in an already too-hot kitchen in the middle of summer?
The last time we made this recipe, we ended up baking way too many eggplant rounds so we froze the extra cooled rounds on a parchment-lined baking sheet then tossed them in a freezer bag for the next time a craving arises. Alternatively, I feel like the baked rounds by themselves could lend themselves to a myriad of other eggplant dishes like sandwiches or panini with fresh veggies and garlic aioli, eggplant stacks with roasted red peppers and goat cheese, eggplant slices topped with a poached egg for breakfast or a light lunch…you get the idea.
This is not a quick eggplant parmesan recipe but it is worth the wait and work in every way possible. You can absolutely use your own sauce, either homemade or jarred, but if you're up for it, try this 15-minute recipe - it's truly excellent.
- 2 medium eggplant (about 2 lbs) cut into 1/4-inch-thick rounds
- 1 tbsp Kosher salt
- 4 cups Italian breadcrumbs
- 1 cup grated Parmesan (about 2 oz)
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 4 large eggs
- 6 tbsp vegetable oil
- 2 cans (14 ½ oz each) diced tomatoes (or pureed or crushed tomatoes)
- 2 tbsp extra-virgin olive oil
- 4 medium garlic cloves, minced (about 1 tbsp)
- ¼ tsp red pepper flakes
- ½ cup coarsely chopped fresh basil leaves
- Salt and ground pepper
- 8 oz whole or part-skim mozzarella, shredded (2 cups)
- ½ cup grated Parmesan cheese (about 1 oz)
- 10 fresh basil leaves, for garnish
- To make the eggplant: In a large bowl, toss half of the eggplant slices and 1 ½ teaspoons kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
- While eggplant is draining, adjust oven racks to upper- and lower-thirds of the oven, place rimmed baking sheets on both racks, and heat oven to 425° F.
- In a pie plate or shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.
- Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
- Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
- To make the sauce: While eggplant bakes, process the diced tomatoes in a food processor or blender until almost smooth (if using pureed or crushed tomatoes, skip this step).
- Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.
- To assemble and bake: Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with ½ cup Parmesan and remaining mozzarella.
- Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.