Equipment
Ingredients
Eggplant Preparation
- 2 globe eggplant, sliced 1cm thick
- 15 g kosher salt
- 30 ml olive oil
Breading Station
- 60 g all-purpose flour
- 3 eggs, beaten
- 120 g panko breadcrumbs
- 40 g parmesan cheese, grated
- 2 g black pepper, freshly ground
Assembly
- 700 g marinara sauce
- 225 g low-moisture mozzarella cheese, shredded
- 40 g parmesan cheese, grated
- 10 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 455 kcal
- Protein
- 24 g
- Carbohydrates
- 42 g
- Fat
- 21 g
- Fiber
- 8 g
- Sugar
- 13 g
- Sodium
- 2072 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 128 mg
- Potassium
- 894 mg
- Calcium
- 520 mg
- Iron
- 3.0 mg
- Magnesium
- 73 mg
- Phosphorus
- 468 mg
- Zinc
- 2.9 mg
- Vitamin A
- 195 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.51 mg
- Niacin
- 7.1 mg
- Folate
- 96 mcg
- Water
- 286 g
Sources: USDA FoodData Central
Method
Place the eggplant slices on a wire rack or paper towels. Sprinkle evenly with the kosher salt and let sit for 15 minutes to draw out excess moisture and bitterness. Pat the slices completely dry with paper towels.
Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper and lightly brush them with the olive oil.
Set up a breading station using three shallow dishes. Place the flour in the first dish. Place the beaten eggs in the second dish. In the third dish, mix together the panko breadcrumbs, the first 40g of grated Parmesan cheese, and the black pepper.
Working one at a time, dredge an eggplant slice in the flour, shaking off the excess. Dip it fully into the beaten eggs, letting the excess drip off. Finally, press the slice firmly into the panko mixture until evenly coated on both sides. Arrange the breaded slices in a single layer on the prepared baking sheets.
Bake the eggplant slices in the preheated 220°C (425°F) oven for 20 minutes, flipping them halfway through, until they are deep golden brown and crispy.
Lower the oven temperature to 200°C (400°F). Spread a thin, even layer of marinara sauce across the bottom of a 9x13 inch baking dish.
Arrange half of the baked eggplant slices over the marinara in a slightly overlapping layer. Top evenly with half of the remaining marinara sauce, half of the shredded mozzarella cheese, and half of the remaining Parmesan cheese. Repeat this layering process with the remaining eggplant, sauce, mozzarella, and Parmesan.
Bake uncovered at 200°C (400°F) for 20 to 25 minutes, or until the sauce is bubbling vigorously around the edges and the cheese is melted, stretchy, and spotted with brown.
Remove the casserole from the oven and allow it to rest at room temperature for at least 15 minutes before serving. Garnish with freshly torn basil just before slicing.
Chef's Notes
- Using low-moisture mozzarella is strictly required for this dish. Fresh mozzarella holds too much water and will turn the casserole unpleasantly soupy.
- Panko breadcrumbs provide a vastly superior, airy crunch that maintains its texture under the heavy marinara sauce better than traditional fine breadcrumbs.
- Baking the breaded eggplant rather than frying it not only streamlines the cooking process but also prevents the eggplant from soaking up heavy amounts of oil, resulting in a lighter, more structured casserole.
- Do not skip the resting phase. The resting period allows the molten cheeses and sauce to firm up, ensuring clean, distinct slices that do not collapse on the plate.
Storage
Refrigerator: 4 days — Store in an airtight container. The breading will soften over time but flavor improves.
Freezer: 3 months — Assemble completely but do not bake. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking.
Reheating: Reheat in a 175C/350F oven until warmed through and bubbly, about 20 minutes.
Troubleshooting
The casserole is watery and soupy
Cause: Eggplant was not properly dried, or fresh mozzarella was used instead of low-moisture.
Fix: Bake uncovered for an additional 10 minutes to help evaporate excess liquid, then let it rest longer before slicing.
Prevention: Thoroughly pat the sweated eggplant dry before breading and strictly use low-moisture mozzarella cheese.
Eggplant slices lack structural integrity and fall apart
Cause: Eggplant was sliced too thin.
Fix: Cannot be fixed once baked.
Prevention: Slice eggplant to a full 1cm thickness to ensure it holds up to the hearty sauce and cheese layers.
Cultural Context
Eggplant Parmigiana, or Parmigiana di Melanzane, originated in Southern Italy but was adapted heavily by Italian immigrants in America. The Italian American evolution typically features a thicker coating of breadcrumbs and much more generous layers of mozzarella cheese, transforming it into a hearty, towering casserole. By baking rather than frying the eggplant slices, this streamlined variation maintains the beloved textures and rich flavors of the classic while significantly reducing hands-on time and greasy cleanup.
