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Eggplant Parmesan

Published 7/28/2025

#italian #vegetarian #eggplant #tomato #comfort #food

Yield: Serves 4

Ingredients

Eggplant

Ingredient Amount / Weight Note
eggplant 2 medium sliced into 1/2-inch rounds
kosher salt to taste for drawing out moisture
panko breadcrumbs 1 ½ cups
eggs 2 large beaten
unsalted butter 4 tbsp for frying
olive oil 2 tbsp mixed with butter for frying
fresh mozzarella 8 oz sliced
grated parmesan ¼ cup optional, for garnish

Blistered Cherry Tomato Sauce

Ingredient Amount / Weight Note
cherry tomatoes 4 cups
shallot 1 large finely chopped
garlic cloves 3 cloves thinly sliced
olive oil 2 tbsp
kosher salt to taste
black pepper to taste freshly cracked
fresh basil 1 small handful torn, for finishing

Steps

To prepare the eggplant:

  1. Lay out eggplant slices and sprinkle both sides generously with kosher salt. Let sit for 30–45 minutes to draw out moisture, then pat dry thoroughly with paper towels.
  2. Dip each slice in beaten egg, then coat with panko breadcrumbs.
  3. In a large skillet over medium heat, heat 2 tbsp butter and 1 tbsp olive oil. Fry eggplant slices in batches, adding more butter/oil as needed, until golden brown and lightly crisped—about 2–3 minutes per side. Transfer to a paper towel-lined tray.

To make the blistered cherry tomato sauce:

  1. Heat olive oil in a heavy skillet over high heat until shimmering. Add cherry tomatoes and let them blister undisturbed for 2–3 minutes.
  2. Add shallot and garlic, stirring frequently until fragrant and tomatoes begin to burst—another 3–5 minutes.
  3. Season with salt and pepper to taste. Stir in torn basil and remove from heat. Keep warm.
  4. (Optional) For a smoother sauce, use an immersion blender to blend to desired consistency, either partially or fully.

To assemble:

  1. Preheat oven to 375°F (190°C).
  2. Arrange the fried eggplant slices on a parchment-lined baking sheet. Top each with a slice of fresh mozzarella.
  3. Bake for 12–15 minutes, or until the cheese is fully melted and bubbling.
  4. (Optional) broil for 1–2 minutes for light browning on the cheese.

To serve:

  1. Spoon a generous bed of the cherry tomato sauce onto each plate.
  2. Place the eggplant slices directly over the sauce.
  3. Garnish with grated parmesan and fresh basil if desired. Serve immediately.