BA's Best Eggplant Parmesan
Ingredients
- ¼ cup olive oil
- 1 head of garlic
cloves crushed
- 1 large red onion
chopped
- 3 oil-packed anchovy fillets
optional
- ½ teaspoon crushed red pepper flakes
- 1 Tbsp. tomato paste
- ¼ cup dry white wine
- 2 28-oz. cans whole peeled tomatoes
- ¼ cup torn basil leaves
- ½ tsp. dried oregano
- Kosher salt
- 4 pounds Italian eggplants
peeled, sliced lengthwise ½–¾ inch thick, about 4 medium eggplants
- Kosher salt
- 3 cups panko
Japanese breadcrumbs
- 1½ tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 1½ cups finely grated Parmesan
divided
- 1½ cups all-purpose flour
- 5 large eggs
beaten to blend
- 1⅓ cups olive oil
- ½ cup finely chopped basil and parsley
plus basil leaves for serving
- 6 ounces low-moisture mozzarella
grated, about 1⅓ cups
- 8 ounces fresh mozzarella
thinly sliced
Directions
- 1
Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add oil and garlic and cook, stirring often, until garlic is golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
- 2
Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
- 3
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
- 4
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
- 5
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
- 6
Preheat oven to 350°. Place flour in another shallow bowl and eggs 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, then shaking off excess. Place on wire racks.
- 7
Heat ⅔ 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, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining eggplant, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
- 8
Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
- 9
Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
- 10
Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Editor’s note: This recipe was originally printed in our October 2016 issue. Head this way for more of our best eggplant recipes →
BA's Best Eggplant Parmesan
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About this Recipe
Craving a truly exceptional Eggplant Parmesan that tastes like it came from your favorite Italian trattoria? This BA's Best Eggplant Parmesan recipe is designed to be a showstopper, delivering those deeply satisfying, comforting flavors right to your dining table. You'll love how this classic dish comes together with layers of rich taste and texture.
What makes this recipe stand out is the meticulous layering of homemade marinara, perfectly breaded eggplant, and a generous duo of both Parmesan and mozzarella cheeses. The rich, slow-simmered sauce, infused with garlic, onion, and fresh herbs, forms the perfect backbone, while the crispy-tender eggplant provides a delightful textural contrast that elevates it beyond typical versions. It’s a testament to the power of quality ingredients and careful assembly.
Prepare for a symphony of textures and flavors. Each forkful of this Eggplant Parmesan offers a delicate crunch from the breaded eggplant, followed by the sweet tang of slow-cooked tomatoes, and the irresistible pull of gooey, melted cheeses. The fragrant basil and dried oregano weave through every layer, creating an aromatic experience that feels both familiar and special. It’s a hearty, soul-satisfying dish that’s well worth the effort, promising a truly memorable meal for you and your guests.
This versatile dish offers plenty of room for personal touches. The anchovy fillets in the sauce are optional, providing a subtle depth of umami without a "fishy" taste, but you can easily omit them for a vegetarian version. Feel free to experiment with different fresh herbs, perhaps a touch more parsley, or even a sprinkle of marjoram if you like. You could also swap in different cheeses, though the combination of finely grated Parmesan, low-moisture, and fresh mozzarella is crafted for optimal melt and flavor.
This impressive Eggplant Parmesan is perfect for a special Sunday dinner, a cozy gathering with friends, or any occasion where you want to impress. Serve it simply with a side salad and crusty bread to soak up every last drop of that incredible sauce.