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Baked eggplant parmesan with bubbling mozzarella and fresh basil in a rustic baking dish

Cousin Mike's Eggplant Parmesan

Crispy baked eggplant parmesan layered with marinara, fresh mozzarella, and parmesan. The one trick: salt and sweat the eggplant so it bakes up firm and crisp instead of soggy.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the eggplant
  • 3 lb eggplant about 3 medium, sliced into 1/2-inch rounds
  • 2 tbsp kosher salt for sweating the eggplant
  • 1.5 cups all-purpose flour
  • 4 large eggs beaten with 2 tablespoons water
  • 3 cups Italian-seasoned breadcrumbs or panko for extra crunch
  • 1 cup grated parmesan cheese mixed into the breadcrumbs
  • olive oil or cooking spray for the baking sheets
For assembly
  • 4 cups marinara sauce homemade or a good jarred sauce
  • 1 lb fresh mozzarella sliced or shredded
  • 1 cup grated parmesan cheese
  • fresh basil leaves for serving

Method
 

Salt and sweat the eggplant
  1. Slice the eggplant into 1/2-inch rounds. Lay them out on a wire rack or on paper towels and salt both sides generously with the kosher salt. Let them sit for 45 minutes. You will see beads of water come to the surface.
  2. Blot the slices dry with paper towels, pressing firmly to squeeze out as much moisture as you can. This is the step that keeps your eggplant parm from turning soggy, so do not skip it.
Bread and bake the slices
  1. Heat the oven to 400 degrees F and oil two baking sheets. Set up three shallow dishes: flour in the first, the beaten eggs and water in the second, and the breadcrumbs mixed with 1 cup parmesan in the third.
  2. Dredge each slice in flour, then egg, then breadcrumbs, pressing so the coating sticks. Arrange the slices in a single layer on the oiled sheets.
  3. Bake for 25 to 30 minutes, flipping once halfway through, until the slices are golden and crisp on both sides.
Layer and bake
  1. Lower the oven to 375 degrees F. Spread a thin layer of marinara in the bottom of a 9x13 baking dish. Add a layer of eggplant, then more sauce, a layer of mozzarella, and a sprinkle of parmesan. Repeat the layers and finish with sauce and cheese on top. Go easy on the sauce, since drowning the slices undoes all your work.
  2. Bake, uncovered, for 25 to 30 minutes, until the sauce is bubbling and the cheese is browned in spots. Let it rest for 10 minutes so the layers set, then tear fresh basil over the top and serve.

Notes

Make-ahead: assemble the whole dish up to a day ahead, refrigerate, and add 10 to 15 minutes to the final bake. It also freezes well. For the crispiest result, use panko in place of the seasoned breadcrumbs and add a teaspoon of dried Italian herbs. Serve with garlic bread and a green salad.