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Easy Eggplant Parm
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Eggplant Parmesan

This is how you make eggplant parmesan that isn't a soggy, watery mess. The most important step is salting the eggplant slices to draw out excess moisture. This single step is the difference between a crisp, layered casserole and a mushy disappointment.
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours 45 minutes

Ingredients

For the Eggplant

  • 2 medium globe eggplants ~2 1/2 lbs total, sliced into 1/2-inch thick rounds
  • Diamond Crystal kosher salt
  • 1/2 cup AP flour
  • 3 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup plain breadcrumbs
  • 1 cup freshly grated Parmesan cheese divided
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • Avocado oil for frying

For the Sauce & Assembly

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 can San Marzano crushed tomatoes 28-ounce
  • 1 tsp dried oregano
  • 1 pound low-moisture mozzarella freshly grated
  • 1/2 cup fresh basil leaves

Method

  • Salt eggplant slices and let sweat on wire racks for 1 hour. Rinse and pat completely dry.
  • Meanwhile, make sauce: Sauté garlic in olive oil 30 seconds. Add tomatoes and oregano. Simmer 20 minutes.
  • Preheat oven to 400F.
  • Mix panko, breadcrumbs, 1/2 cup Parmesan, garlic powder and red pepper flakes in shallow dish.
  • Dredge eggplant slices in flour, then egg, then breadcrumb mixture.
  • Heat 1/2 inch avocado oil to 350F. Fry eggplant 2-3 minutes per side until golden. Drain on wire rack.
  • Spread 1 cup sauce in 9x13 baking dish.
  • Layer: fried eggplant, sauce, mozzarella, Parmesan, basil. Repeat layers.
  • Top with final layer of eggplant, remaining sauce, mozzarella and Parmesan.
  • Bake 25-30 minutes until bubbly and cheese browns.
  • Rest 15 minutes before serving.

Notes

Eggplant must be completely dry after sweating for breading to stick properly.