Eggplant Parmesan Tomato Mozzarella (Print View)

Golden eggplant, rich tomato sauce, creamy mozzarella and Parmesan, baked to bubbly perfection.

# Components:

→ Eggplant & Breading

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 tablespoon salt, for sweating eggplant
03 - 1 cup all-purpose flour
04 - 3 large eggs, beaten
05 - 2 cups Italian-style or plain breadcrumbs with dried herbs
06 - 1/2 cup grated Parmesan cheese, mixed into breadcrumbs
07 - Olive oil, for frying

→ Sauce & Cheese

08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 can (28 ounces) crushed tomatoes
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon red pepper flakes, optional
13 - Salt and black pepper, to taste
14 - 1 teaspoon sugar, optional to balance acidity
15 - 2 cups shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese, for layering
17 - Fresh basil leaves, optional for garnish

# Directions:

01 - Arrange eggplant slices on a tray and sprinkle both sides with salt. Allow to rest for 30 minutes to draw excess moisture. Rinse slices under cold water and pat thoroughly dry with paper towels.
02 - Prepare three bowls: flour in the first, beaten eggs in the second, and breadcrumbs combined with 1/2 cup Parmesan in the third. Coat eggplant slices in flour, dip in egg, then cover with breadcrumb mixture.
03 - Heat olive oil in a large skillet over medium heat. Fry breaded eggplant slices in batches for 2 to 3 minutes per side until golden brown. Drain excess oil on paper towels.
04 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute, then add crushed tomatoes, oregano, red pepper flakes, salt, pepper, and sugar. Simmer sauce for 15 to 20 minutes until thickened.
05 - Preheat oven to 375°F. Spread a thin layer of sauce at the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices, cover with additional sauce, sprinkle with mozzarella and Parmesan cheese. Repeat layers, finishing with cheese on top.
06 - Bake uncovered for 25 to 30 minutes until the dish is bubbling and cheese becomes golden. Remove from oven and let rest for 10 minutes before cutting.
07 - Garnish with fresh basil leaves as desired. Serve warm.

# Expert Advice:

01 -
  • Crispy golden eggplant without deep frying
  • Oven-baked for hands-off finishing
  • Easy to make ahead for busy days or entertaining
  • Vegetarian and deeply satisfying for all appetites
02 -
  • High in protein and calcium thanks to all the cheese
  • Vegetarian and hearty enough for meat lovers
  • Tastes even better the next day
03 -
  • Always sweat the eggplant first This removes bitterness and prevents sogginess
  • Use fresh whole milk mozzarella for the best melt and stretch
  • Let it rest after baking so the layers slice cleanly This step is worth the wait

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