Dinner recipe
Eggplant Parmesan Recipe
A practical, source-aware recipe for eggplant parmesan, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- Kosher Salt
- 3 lb. Italian eggplants (about 2 large), peeled, sliced lengthwise ½" thick
- 2½ cups panko (Japanese breadcrumbs)
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup extra-virgin olive oil, divided, plus more for foil
- 3 oz. Parmesan, finely grated (about 1½ cups)
- ½ cup finely chopped basil
- 2 20-oz. jars Barilla® Vero Gusto Sicilian Herb sauce
- 1 lb. fresh mozzarella, thinly sliced
Method
Step 1: Step 1 for Eggplant Parmesan. 1Step 1
Line a large rimmed baking sheet with paper towels and sprinkle with an even layer of salt. Top with a single layer of eggplant slices; season top of eggplant with salt. Top with a layer of paper towels and repeat process with more salt and remaining eggplant. Top with paper towels and place another rimmed baking sheet over; weigh down with a heavy pot or cast-iron skillet. Let eggplant sit until excess liquid is released, 45–60 minutes. Place racks in upper and lower thirds of oven; preheat to 350°. Place panko in a shallow bowl. Beat eggs to blend in another shallow bowl. Place flour in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around; shake off excess. Transfer to a clean rimmed baking sheet as you go. Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden brown, 5–7 minutes. Transfer to paper towels and let drain. Repeat with remaining eggplant, adding ½ cup oil and wiping out skillet as needed. Toss Parmesan and basil in a medium bowl. Pour out any excess oil in skillet and wipe out, or use a shallow Dutch oven. Spread 1 cup Vero Gusto sauce over bottom of skillet. Top with a layer of eggplant slices (trim as needed to fit). Drizzle another 1 cup sauce over. Top with one-third of Parmesan mixture and one-third of mozzarella. Top with another layer of eggplant, followed by 1 cup sauce, then half of remaining Parmesan mixture and mozzarella. Repeat process with remaining eggplant, sauce, Parmesan mixture, and mozzarella. Tightly cover with lightly oiled foil and bake on a rimmed baking sheet on lower rack until eggplant is custardy, 45–55 minutes. Remove skillet from oven and heat broiler. Uncover eggplant parm and broil on upper rack until cheese is bubbling and browned in spots, about 4 minutes (broilers vary wildly, so start checking after 1 minute to be safe). Let rest 30 minutes before serving. Eggplant parm can be baked (don’t broil) 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges before broiling. Recipe by Carla Lalli Music
Why this dish belongs here
The history behind the method
This dinner builds on the history of the fascinating history of eggplant, linking the dish to eggplant’s longer story in food culture.