Eggplant parmesan is Italian comfort food at its best.
The salt helps draw moisture out of the eggplant.
Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.
Simply Recipes / Ciara Kehoe
Note: I’ve recently updated the recipe to include more sauce (May 12, 2021).
Storing the Leftovers
Like many good casseroles, eggplant Parmesan makes great leftovers.
It will keep in the fridge for up to 5 days.
Simply Recipes / Elise Bauer
Reheat individual portions in a microwave, air fryer, or toaster oven.
Try These Eggplant Recipes!
Eggplant Parmesan
This recipe makes 6 cups of homemade marinara sauce.
Simply Recipes / Elise Bauer
Inspired by arecipe in the New York Timesby chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law.
Sprinkle both sides of the eggplant rounds lightly with salt.
Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.
Simply Recipes / Ciara Kehoe
Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat.
Add the minced garlic and gently cook for 1 minute or until fragrant.
Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot.
Simply Recipes / Ciara Kehoe
Add salt and pepper to taste.
Add the minced basil and remove from heat.
Place the oven rack in the middle.
Simply Recipes / Ciara Kehoe
Set out two rimmed sheet pans.
Spread 1 tablespoon of olive oil in the bottom of each pan.
The eggplant rounds should be wet from releasing moisture after salting them.
Simply Recipes / Ciara Kehoe
Pat the eggplant slices dry with paper towels.
Add more breadcrumbs, if needed.
Place on the oiled sheet pans in a single layer.
Simply Recipes / Ciara Kehoe
Drizzle a little oil over the top of each breaded eggplant round.
Place breaded prepared eggplant slices in the oven.
Remove from oven, and let cool to touch.
Simply Recipes / Ciara Kehoe
Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish.
Layer half of the sliced mozzarella on top of the eggplant rounds.
Sprinkle with 1/3 cup of the Parmesan cheese.
Simply Recipes / Ciara Kehoe
Place another third of the eggplant rounds over the cheese.
Spread 1 cup of the sauce over the eggplant rounds.
Layer the rest of the sliced mozzarella over the sauce.
Simply Recipes / Ciara Kehoe
Sprinkle with 1/3 cup of shredded Parm.
Add the remaining eggplant in a single layer on top of the cheese.
Top with the remaining sauce and the remaining Parmesan.
Simply Recipes / Ciara Kehoe
Remove from the oven and let sit for 10 minutes before cutting into to serve.
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Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
