Eggplant Parmesan

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.

The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.

In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.

The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.

Recipe revised and updated. Originally posted in 2005. Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law.

Eggplant Parmesan Recipe

First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

Ingredients

• 2 1/4 lbs (about 2 large) eggplants
• 1 teaspoon kosher salt

 

• 1 Tbsp olive oil
• 1 clove minced garlic (about 1 teaspoon)
• 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper

 

• 1 1/2 cups breadcrumbs
• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten (more if needed)
• 1/4 cup olive oil (plus more to oil the sheet pans)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

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