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Imperfectly Beautiful Eggplant Parmesan

This dish celebrates the cozy, rustic charm of homemade eggplant Parmesan, embracing uneven breading, slight charring, and messy layers. It involves breading and frying eggplant slices, layering them with rich tomato sauce and gooey cheese, then baking until bubbling and golden, resulting in a comforting, imperfectly perfect meal with crispy edges and tender interiors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants firm, shiny, heavy for their size
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 1 1/2 cups seasoned panko breadcrumbs add herbs or garlic if desired
  • 2 cups tomato sauce thick, bright, flavorful
  • 2 cups shredded mozzarella cheese for gooey melting
  • 1/4 cup Parmesan cheese optional, for topping
  • 1/4 cup extra virgin olive oil for frying
  • fresh basil basil leaves for garnish

Equipment

  • Large shallow dish
  • Baking sheet
  • Cooling rack
  • Skillet or frying pan
  • Tongs
  • Sharp knife
  • Saucepan

Method
 

  1. Slice the eggplants into 1/2-inch thick rounds, then sprinkle generously with salt and set aside for 20 minutes. This helps draw out excess moisture and bitterness, resulting in crisper slices.
  2. Pat the salted eggplant slices dry with paper towels, removing any excess moisture. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  3. Set up your breading station: Place flour in a shallow dish, beaten eggs in another, and seasoned panko breadcrumbs in a third. Dip each eggplant slice into the flour, then the egg, and coat thoroughly with breadcrumbs, pressing gently to help the crumbs stick.
  4. Heat about 1/4 inch of olive oil in a skillet over medium heat until shimmering and just beginning to smoke lightly. Fry the breaded eggplant slices in batches for 2-3 minutes per side until golden brown and crispy, then transfer to a paper-towel-lined plate to drain.
  5. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce, then spoon more sauce over each layer and sprinkle with shredded mozzarella and a little Parmesan if using. Repeat layers until all ingredients are used, finishing with a generous cheese layer on top.
  6. Bake the assembled dish in the preheated oven for 25-30 minutes, until bubbling and the cheese is golden and slightly charred around the edges. Remove from oven and let rest for 10 minutes to allow the layers to set.
  7. Garnish with fresh basil leaves and serve hot, with a drizzle of olive oil if desired. The dish should have crispy edges, tender eggplant, and gooey, melted cheese—an imperfectly beautiful comfort food.

Notes

For extra flavor, add herbs or garlic to your breadcrumbs. Resting the dish after baking helps the layers set for easier slicing. Feel free to customize with dairy-free cheese or gluten-free breadcrumbs.