Eggplant parm

Classic layered eggplant parmesan, fried and baked until bubbling and golden.

⏱ 1 hr 10 min · medium · 🍽 serves 4

Ingredients

• 1 large eggplant (about 1 lb), sliced into 1/2-inch rounds
• 1 tsp salt (for salting eggplant)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan, divided
• 1/2 cup olive oil, for frying
• 2 cups good marinara sauce
• 1 clove garlic, minced
• 6 oz fresh mozzarella, sliced
• 6-8 fresh basil leaves
• Salt and black pepper, to taste

Steps

1. Slice eggplant into 1/2-inch rounds, salt lightly on both sides, and lay on a rack or paper towels for 20-25 min to draw out moisture. Pat dry.
2. Set up a dredging line: flour on a plate, beaten eggs in a bowl, breadcrumbs mixed with half the Parmesan on another plate.
3. Warm garlic in a small saucepan with a splash of the olive oil over medium heat for 1 min, add marinara, season, and simmer gently while you fry.
4. Heat 1/4 inch olive oil in a large oven-safe skillet over medium-high (about 350F). Dredge eggplant through flour, egg, then breadcrumbs, and fry in batches, 2-3 min per side, until deep golden. Drain on paper towels and wipe out excess oil from the skillet.
5. Spoon a thin layer of sauce into the same skillet, layer in fried eggplant, more sauce, mozzarella, and a scatter of Parmesan. Repeat until everything is used, finishing with cheese on top.
6. Slide into the oven at 375F (fan) for 20-25 min, until the sauce bubbles at the edges and the top is deeply golden.
7. Rest 5 min out of the oven, scatter with basil, and serve straight from the skillet.