Classic Eggplant Parmesan

SauceStep 1Cook 1 medium onion, finely chopped, ¼ cup extra-virgin olive oil, and ½ tsp Diamond Crystal or ¼ tsp. Morton salt in a medium Dutch oven or other heavy pot over medium heat, stirring occasionally with a heatproof rubber spatula, until onion is mostly translucent, about 5 minutes. Stir in 6 garlic cloves, finely chopped, 1 tsp. dried oregano, and ½ tsp. crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add ¼ cup double-concentrated tomato paste and press into onion mixture with spatula. Cook, stirring often, until paste darkens in color, about 4 minutes. Add two 28-oz. cans whole peeled tomatoes, breaking up tomatoes with your hand as you go. Swirl 2 Tbsp. water into each tomato can to rinse and add to pot. Stir in 1 large basil sprig, 1 Tbsp. sugar (if using), and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Bring to a simmer, then cover and cook until reduced by about one fourth and flavors have come together, about 2 hours. Blend with an immersion blender or in a regular blender until mostly smooth (some small pieces are okay). Taste sauce and season with more salt if needed.Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Gently reheat before using.Eggplant and AssemblyStep 2Trim stem ends from 2½ lb. small Italian eggplants (6–8), then trim off a small portion of skin lengthwise from 2 opposite sides of each eggplant to expose flesh; discard. Slice eggplants lengthwise into ¼”-thick planks.Step 3Whisk 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ cup very hot water in a 13x9" glass baking dish until salt is dissolved. Add 5 cups cold water. Place eggplants in pan and top with a smaller baking dish to submerge. Let sit 30 minutes; drain and pat dry. Rinse out baking dish, dry, and reserve.Step 4Place 1 cup (125 g) all-purpose flour in a shallow bowl; season with salt and freshly ground black pepper. Whisk 4 large eggs and a large pinch of kosher salt in another shallow bowl. Whisk 1½ oz. Parmesan, finely grated (about ¾ cup), 3 cups panko or plain breadcrumbs, 1 Tbsp. dried oregano, 1 Tbsp. garlic powder, 1 tsp. freshly ground black pepper, ½ tsp. crushed red pepper flakes, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a third shallow bowl to combine.Step 5Working one at a time, dredge eggplant planks in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Transfer slices to 2 wire racks set inside 2 rimmed baking sheets.Step 6Heat ⅔ cup extra-virgin olive oil in a large stainless-steel skillet over medium. Drop a few breadcrumbs into pan to check if oil is hot enough; if it sizzles lightly around them, it's ready. Add 4–5 eggplant planks to pan and cook, turning halfway through, until golden brown, 7–9 minutes per side. Transfer back to racks. Working in batches of 4–5 eggplant planks, repeat process with remaining eggplants, adding remaining ⅔ cup extra-virgin olive oil as needed, reducing heat to medium-low if eggplants begin to darken too quickly, and removing excess breadcrumbs from oil with a slotted spoon as needed. (You can also use 2 larges stainless-steel skillets at the same time if you want to speed up the process.)Step 7Preheat oven to 425°. Spread about 2 cups sauce over bottom of reserved baking dish. Top with 6–7 fried eggplant planks. Drizzle 1½ cups sauce over and, using an offset spatula or a spoon, spread evenly over eggplants. Sprinkle 1 cup from 1½ lb. whole-milk low-moisture mozzarella, coarsely grated (about 4½ cups), over. Repeat layers with eggplant planks, followed by 1½ cups sauce, then 1 cup mozzarella 2 more times to make 3 layers total. Top with remaining eggplant planks, followed by remaining sauce.Step 8Cover pan tightly with foil and place on a rimmed baking sheet. Bake eggplant parm until a toothpick inserted into eggplants slides through easily, 30–40 minutes. Remove from oven and heat broiler.Step 9Uncover eggplant parm and top with remaining mozzarella; broil, uncovered, until cheese is browned in spots and bubbling, about 5 minutes. Let rest 15 minutes before serving.Editor’s note: This eggplant Parmesan recipe replaced an archive version in July 2026 following reader feedback and a fresh round of testing. Head this way for more of our favorite eggplant recipes →