Eggplant Parmesan

Ingredients

• •2 large (about 1 kg total) eggplants
• •2 teaspoons kosher salt, plus more to taste
• •1 cup (120 g) plain breadcrumbs
• •90 g Parmesan cheese, finely grated, divided
• •1/2 cup (65 g) all-purpose flour
• •2 large eggs
• •5 tablespoons olive oil, divided
• •4 cloves garlic, thinly sliced
• •1 can (800 g) whole peeled San Marzano tomatoes
• •1/2 teaspoon dried oregano
• •8 large leaves fresh basil, torn, divided
• •350 g fresh mozzarella, sliced 5 mm thick
• •1/4 teaspoon black pepper

Directions

1. 1Slice the eggplants into rounds 1 cm thick. Lay them in a single layer on a wire rack set over a baking sheet, or in a colander. Sprinkle both sides evenly with the 2 teaspoons of kosher salt. Leave to draw out moisture for 30 minutes — the surface will bead with liquid. Pat every slice thoroughly dry with paper towels; this step is what prevents a soggy result.
2. 2While the eggplant drains, make the marinara. Warm 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the sliced garlic and cook, stirring, for 90 seconds until fragrant and just beginning to turn golden — do not let it brown. Crush the whole tomatoes into the pan with your hand as you add them, along with all their juices. Add the oregano, half the torn basil, and a pinch of salt. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally, until the sauce has thickened and deepened in colour. Taste and adjust salt. Remove from heat.
3. 3Preheat the oven to 220°C (425°F) with a rack in the upper third. Line two large baking sheets with foil and brush each generously with olive oil (about 1/2 tablespoon per sheet).
4. 4Set up a three-stage breading station: spread the flour in a shallow bowl; beat the eggs with 2 tablespoons of water in a second bowl; mix the breadcrumbs with 45 g of the grated Parmesan and the black pepper in a third bowl. Working one slice at a time, dredge each eggplant round in flour (shake off excess), dip in egg (let the excess drip off), then press firmly into the breadcrumb-Parmesan mixture on both sides so the coating adheres. Lay the coated slices in a single layer on the oiled baking sheets.
5. 5Drizzle the tops of the breaded slices lightly with the remaining olive oil (about 1 tablespoon total). Bake at 220°C for 20–22 minutes, flipping once at the 12-minute mark, until both sides are deep golden brown and the coating is crisp. The eggplant should feel tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 190°C (375°F).
6. 6Assemble the dish in a 23×33 cm (9×13 inch) baking dish. Spread a thin layer of marinara (about 4 tablespoons) over the base — this prevents sticking. Arrange one layer of baked eggplant slices, overlapping slightly. Spoon over one-third of the remaining marinara, scatter over one-third of the mozzarella slices and sprinkle with 15 g of Parmesan. Repeat the layering — eggplant, marinara, mozzarella, Parmesan — twice more, finishing with mozzarella and the remaining 30 g of Parmesan on top.
7. 7Bake uncovered at 190°C for 25–28 minutes until the cheese is melted and bubbling across the entire surface and the edges are visibly caramelised. For a deeper golden top, switch to the grill/broiler for the final 2–3 minutes, watching closely.
8. 8Remove from the oven and rest the dish for 10 minutes before cutting. This resting time is essential — it allows the layers to set so each portion holds together cleanly when served. Scatter the remaining fresh basil over the top and serve straight from the dish.

💡 Pressing the breadcrumb coating firmly onto each slice and using a hot, well-oiled baking sheet gives you a genuinely crisp crust without deep-frying.

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