Go Back
Eggplant Parmesan

Eggplant Parmesan

Lynne Hartley
A twice baked eggplant that is crispy and not greasy.
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 35 mins
Total Time 3 hrs 5 mins
Servings 6

Ingredients
  

The Sauce

  • 1/4 cup extra-virgin olive oil
  • 2 medium yellow onions peeled, halved, and cut into thin slices
  • 4 cloves garlic peeled and grated
  • Kosher salt
  • 1 teaspoon crushed red pepper flakes or to taste
  • 1 tablespoon granulated sugar
  • 2 28-ounce cans San Marzano whole plum tomatoes

The Eggplant

  • 2 medium eggplants washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 3 Tablespoons breadcrumbs plus more as needed
  • 8 oz mozzarella cheese shredded
  • 3 Tablespoons grated Parmesan plus more as needed
  • 1/4 c olive oil

Instructions
 

For the tomato sauce

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onion and garlic and season with salt and red pepper flakes.
  • Cook until the onions become translucent, 3 to 5 minutes.
  • Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together.
  • Cook for another few minutes if the tomatoes still taste like they need a little more time to break down.
  • Set aside to cool.

For the eggplant

  • Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).
  • Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 1 hour, 2 even better.
  • Combine 3 T of breadcrumbs with 3 T grated Parmesan cheese, and place in a shallow bowl or rimmed dish.
  • Preheat the oven to 425°F. Spread 2 tablespoon of olive oil each over the bottom of two rimmed baking sheet pans.
  • Working one at a time dredge the eggplant slices in the breadcrumb parmesan cheese mixture. Add more breadcrumbs and cheese 1T at a time as needed.
  • Place the eggplant slices on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
  • Place breaded, prepared eggplant slices in the oven and cook for 9-10 minutes then turn the slices over and cook for another 9-10 minutes until they are nicely browned.

Making the casserole

  • Spread the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
  • Dot the rounds with sauce (or more depending on taste) and cover with a layer of shredded mozzarella.
  • Place another third of the eggplant rounds over the cheese and dot with sauce. Layer the mozzarella over the sauce.
  • Add the remaining eggplant in a single layer on top of the cheese. Dot with the sauce and the remaining mozzarella.
  • Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Notes

Adapted from Alexandra Guarnaschelli and Simply Recipes.com