Ingredients

How to make it

  • Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
  • While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
  • Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
  • Coarsely chop tomatoes, then coarsely purée in batches in a blender.
  • Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds.
  • Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
  • ~~~~
  • Put oven rack in middle position and preheat oven to 375°F.
  • ~~~~
  • Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
  • Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  • Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
  • Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
  • Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
  • Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
  • Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
  • Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
  • Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
  • Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
  • **Note: Tomato sauce can be made 1 day ahead and chilled, covered.

Reviews & Comments 24

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  • theoharry 5 years ago
    I really like the Panko dip in your recipe, I served the cooked Panko covered eggplant as a side dish one night, then made the Eggplant Parmesan the next night, both were fantastic...Thank you...This one is a keeper.
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  • chandrima 6 years ago
    You can melt hearts with this recipe.. this dish is reflective of you as person.. beautiful simply beautiful!!thanx
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    " It was excellent "
    meals4abby ate it and said...
    A wonderful, delicious classic!! Nice touch with the panko! Yum!!
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  • lunasea 6 years ago
    Thank you for adding your pictures, JJ - great job!

    ~Vickie
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    " It was excellent "
    jencathen ate it and said...
    This looks great Luna! I made out the grocery list and will be making it this week. Thanks!
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    " It was excellent "
    thegoldminer ate it and said...
    Hi Lunasea, well I made and posted you absolutley delicious Eggplant Parmesan dish. It was loved by all you tried it here in Sacramento and in Los Angeles, where they raved over it. Thanks, JJ.
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    " It was excellent "
    thegoldminer ate it and said...
    Here is a couple of pics of your incredible recipe. You received nothing by 10's from everyone. I am adjusting all the step by step pics, resizing for the site and will post maybe tonight. Thanks again for a really, really, great recipe. JJ
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  • lunasea 6 years ago
    Thanks so much for the glowing review, JJ. I'm glad to hear that everyone liked it as much as we did. Thanks so much!

    Smiles,
    ~Vickie
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    " It was excellent "
    thegoldminer ate it and said...
    Hi Vickie! Well the eggplant parmesan was finally made. Followed your instructions by the letter. Had the neighbors over as it was a large amount, they loved it. Went to LA last Thursday Friday and Saturday. Froze some of the recipe to take to my 86 year old cousin for the visit. She called last night, had a two friends over to share it with. They called to say it was fantastic and I should write a cookbook and open a restaurant. You did well, thank you, JJ. Oh yes, I am working on the step by step pics. Yummy stuff.
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  • conner909 6 years ago
    This looks really good Vickie! I really like using fresh tomatoes in this dish rather than a jarred sauce. I usually don't bread my eggplant, but if I were going to, it would be with panko crumbs. Great post!
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  • baron_grayson 6 years ago
    I'm hoping to celebrate not killing my eggplant in the garden with this.....

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    " It was excellent "
    kathye ate it and said...
    I love eggplant and did not have an actual recipe for making it. Thanks! A keeper..
    Was this review helpful? Yes Flag
    " It was excellent "
    danadooley ate it and said...
    Whoa Vickie!! Ease up on the adjectives sweetie! You're making my head spin with eggplant lust ;) I've saved it and will make it this week.
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    " It was excellent "
    patticasas ate it and said...
    Hi Vicky this sounds super good, will need to try it and make it very soon. Thanks for sharing.
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    " It was excellent "
    jimrug1 ate it and said...
    Hi Vickie, This is a definite winner. The fresh tomato basil sauce is what takes it over the top. A store bought sauce would work but pale by comparison. Thanks for a fresh twist on a classic.... Jim
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    " It was excellent "
    bluewaterandsand ate it and said...
    I like eggplants and this recipe sounds wonderful! Thanks!
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  • dickles 6 years ago
    Wonderful
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    " It was excellent "
    suestonebender ate it and said...
    Tucking this one into our Tryst group too. You share the most mouthwatering dishes!
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    " It was excellent "
    trigger ate it and said...
    I like the basil leaves, torn in half, a knife alters the flavor.
    Why do you use 1 lb "CHILLED" fresh mozzarella rather than room temperature?
    Is it for the ease of slicing.
    Great post Vickie
    Michael
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    " It was excellent "
    juliecake ate it and said...
    Just love all recipes using eggplant. Your recipe for eggplant parmesan differs from mine, will definitely give yours a try, sounds wonderful! Thank you.
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