Eggplant Parmesan
Crisp, golden eggplant cutlets layered with garlicky tomato sauce, melty mozzarella and plenty of parmesan, baked until bubbling at the edges.
By Marisol Vance, Founder & Head of Recipe Development
Published March 12, 2025
- Prep
- 45 min
- Cook
- 1 hr 15 min
- Total
- 2 hrs
- Servings
- 6
- Level
- Medium
Good eggplant parmesan is all about texture, and the trick is salting the slices first. Thirty minutes on a rack pulls out bitter moisture, so the cutlets fry up crisp instead of soggy and hold their shape under the sauce.
We keep the tomato sauce simple and bright, just garlic, a pinch of chile and torn basil, so it does not compete with the real star: layer after layer of browned eggplant and a generous blanket of mozzarella and parmesan. It is a weekend project, but every step can be done ahead.
Let the dish rest for 15 minutes before cutting so the layers set into neat squares. Serve with a crisp green salad and garlic bread for the full red-sauce dinner experience.
- Crisp salted eggplant cutlets
- Bright garlic tomato sauce
- Make-ahead friendly
Ingredients
Directions
Arrange the eggplant slices on wire racks set over rimmed baking sheets and sprinkle both sides with 1 tsp of the salt. Let stand 30 minutes, then blot dry with paper towels.
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