Eggplant Parmesan with Tomato Sauce and Mozzarella

Ingredients

• 2 medium eggplants (about 800 g / 1.75 lb), sliced about 1 cm (about 1/3 inch) thick
• 1 tablespoon coarse salt (for drawing out bitterness, optional)
• 2 large eggs, beaten
• 1 cup (120 g) all-purpose flour
• 1 cup (100 g) breadcrumbs
• 300 ml vegetable oil for frying (about 1 1/4 cups), or enough to lightly cover the slices
• 2 tablespoons (30 ml) olive oil
• 1 medium onion, chopped (about 120 g / 4.2 oz)
• 2 garlic cloves, crushed
• 500 ml (about 2 cups) tomato sauce (homemade or good quality)
• 300 g (about 10.5 oz) mozzarella cheese, sliced
• 50 g (about 1.75 oz / 1/2 cup) grated Parmesan cheese
• Freshly ground black pepper, to taste
• Fresh basil leaves to finish (to taste)

Instructions

1. If you like, sprinkle the eggplant slices with the coarse salt and let rest 20 minutes to draw out bitterness; rinse and pat dry with paper towels.
2. Make the sauce: heat the olive oil in a saucepan, sauté the onion until translucent, add the garlic and then the tomato sauce; season with black pepper and simmer over low heat for 8–10 minutes.
3. Set up a breading station with the flour, beaten eggs and breadcrumbs; dredge each slice in flour, then egg, then breadcrumbs, pressing lightly.
4. Heat the oil in a deep skillet over medium-high and fry the slices in batches until golden on both sides (2–3 minutes per side); drain on paper towels.
5. Preheat the oven to 200 °C (400 °F); in a baking dish spread a thin layer of sauce, arrange the fried eggplant, cover with sauce, top with mozzarella slices and sprinkle some Parmesan; repeat the layers until ingredients are used.
6. Bake for 18–22 minutes, until the cheese is bubbling and lightly golden; remove, let rest 5 minutes and finish with fresh basil leaves before serving.

Tips

• Cut slices uniformly so the eggplants bake/fry evenly.
• For a lighter version, grill the slices on a griddle with a little olive oil instead of frying.
• Don't overcrowd the skillet when frying; work in batches to keep the oil temperature steady.

Variations

• Add thin tomato slices between the layers for extra juiciness.
• Use seasoned ricotta mixed with a little Parmesan between layers for a creamier texture.
• Replace part of the mozzarella with a mild fresh cheese (like farmer's cheese or queso fresco) for a subtler flavor.

FAQ