Eggplant Parmesan

• Eggplant: Thinly sliced rounds form the foundation of the dish. Salting and draining the slices before breading helps draw out excess moisture and bitterness, and also keeps them from soaking up too much oil.
• Flour, Eggs, and Seasoned Italian Breadcrumbs: Key to the three-step breading process—flour first, then beaten eggs, and finally seasoned breadcrumbs for a crispy, flavorful coating.
• Vegetable Oil: Used for pan-frying the to achieve a satisfying crunch and golden color.
• Marinara Sauce: A rich and flavorful marinara sauce is essential for eggplant parmesan. A good-quality store-bought sauce, such as Rao’s or Victoria, works well and saves time.
• Shredded Whole Milk Mozzarella Cheese & Parmigiano-Reggiano: Mozzarella brings that gooey, melty comfort we all love, while Parmigiano adds depth and sharpness.
• Fresh Basil Leaves: Added as a garnish just before serving.
• Butter, Flour, Milk: Used to make the béchamel sauce. While not included in all eggplant parm recipes, this sauce adds a luscious, creamy layer to the dish. It also balances the acidity of the marinara sauce and prevents the melted mozzarella cheese from turning rubbery when melted.
• Jump to the printable recipe for precise measurements

Step 1: Salt the eggplant. Lay the eggplant slices out—whether in a bowl, on a baking sheet, or right on your cutting board—and sprinkle them evenly with about 1 teaspoon of salt.

Step 2: Let the eggplant rest. Line a large cutting board or baking sheet with paper towels, then lay the eggplant slices out in a single layer, layering more paper towels in between if needed. Let them sit for about 1½ hours, then gently press with more paper towels to draw out any remaining moisture. This step not only seasons the eggplant, but also keeps it from soaking up too much oil later on—so you get that creamy, silky texture without the grease.

Step 3: Start the béchamel sauce. Melt the butter in a small saucepan over medium heat. Once it’s bubbling, whisk in the flour and cook for about 2 minutes, whisking constantly. This cooks off the raw flour taste and forms the base of your creamy sauce.

Step 4: Finish the sauce. Gradually whisk in the milk until the mixture is smooth. Bring it to a gentle boil, then turn the heat down to medium-low and let it simmer, whisking constantly, until it thickens—about 2 minutes. Stir in the Parmigiano Reggiano, along with a pinch of salt and a few grinds of black pepper.

Step 5: Bread the eggplant. Set up a little breading station: On one plate, mix the flour and salt. In a wide bowl, whisk the eggs with the cold water. On a second plate, combine the breadcrumbs and salt. Working one slice at a time, coat the eggplant in flour, dip it in the egg, then press it into the breadcrumbs until nicely coated. Set them aside on a tray or baking sheet as you go.

Step 6: Fry the eggplant. Line a baking sheet with a few layers of paper towels so you’re ready to go. Pour enough oil into a large skillet to coat the bottom and set it over medium heat. When the oil is hot—test it by adding a corner of a breaded eggplant slice; it should sizzle right away—add a batch of eggplant in a single layer. Fry until golden and crisp on both sides.

Step 7: Drain the eggplant. As each batch finishes frying, transfer the slices to the paper towel–lined baking sheet to drain. Continue frying the rest of the eggplant, layering the cooked slices between fresh paper towels as needed to soak up any extra oil.

Step 8: Assemble. Spread ¾ cup of marinara over the bottom of a 9×13-inch baking dish. Layer one-third of the eggplant on top, slightly overlapping the slices. Spoon over ¾ cup more marinara, then top with 1 cup mozzarella and one-third of the béchamel. Repeat the layers two more times, finishing with béchamel and leaving the top eggplant edges exposed so they crisp in the oven. Sprinkle with Parmigiano Reggiano and you’re good to go.