Eggplant Parmesan
by Lishka DeVoss

You will use three separate plates for the breading. This recipe can be doubled.

YIELD 2 to 4 servings

INGREDIENTS

1 large globe eggplant (about 1 pound or more), stem trimmed
Salt
1/4 cup all-purpose flour on a large plate
1 large egg, beaten and poured onto a large plate
1 cup panko bread crumbs on a large plate
Olive oil
1.5 cups (12 ounces) store-bought marinara sauce
1/2 cup (2 ounces) shredded mozzarella
2 tbsp grated Parmesan
Fresh basil (optional)

PREPARATION

1. Place one rack on top third of the oven. Heat oven to 425ºF. Generously grease a sheet pan with olive oil and set aside.

2. Cut eggplant lengthwise into 1/2-inch-thick slices. Salt both sides and let sit flat on a different sheet pan to sweat for 10 minutes.

3. Pat the slices dry then dip each in flour, then beaten egg and finally panko — really pack on panko crumbs with your hands. Place in a single layer on the prepared sheet pan.

4. Bake until crispy — about 30 minutes.

5. Grease two 6-by-6-inch baking dishes (or one 8-by-8-inch baking dish) and set them on a sheet pan. In each one, add 1/4 of the baked eggplant in a single layer (cutting any pieces to make them fit). Cover using 1/4 of the sauce for each. Then, sprinkle each on top with 2 Tbsp of mozzarella, followed by 1/2 Tbsp of Parmesan. Top with a few basil leaves, if using. Repeat with remaining eggplant, then remaining sauce, then remaining mozzarella and Parmesan.

6. Bake on the bottom rack, uncovered, until browned on top and bubbly at edges — 25 to 30 minutes.

7. Let cool in pan for at least 30 minutes before serving.

Updated 2025-09-26

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