Crispy Eggplant Parmigiana From Scratch

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1. 1

   Slice the eggplants into 1/3 to 1/2 inch thick slices. Spread them on a parchment-lined sheet pan and season both sides with salt. Let sit for 30-40 minutes to release moisture.

   💡 Thicker slices help prevent the eggplant from turning to mush.

   salt

   ⏱ 30-40 minutes▶ 0:47

2. 2

   In a food processor, pulse the onion and garlic until finely chopped. In a medium saucepan, heat 3-4 tbsp olive oil over medium heat. Sauté the onion and garlic for 5 minutes until edges lightly brown, then reduce heat to low and cook for 15-20 minutes until caramelized.

   💡 If you don't have a food processor, you can finely mince the onion and garlic by hand.

   oilolive oil 3 to 4 tbsp

   🔥 medium heat⏱ 5 minutes⏱ 15-20 minutes▶ 1:58

3. 3

   Add the pureed tomatoes, 1/2 cup water, 6-7 basil leaves, salt, and white pepper to the pot. Simmer over low heat to reduce and concentrate the sauce.

   💡 San Marzano tomatoes are used for their sweetness and low acidity.

   saltpepperwater 1/2 cupwhite pepper

   🔥 simmer → low heat▶ 3:08

4. 4

   Pat the salted eggplant slices dry with paper towels. Place them between towels and apply weight (like cast iron skillets) for 20 minutes to remove excess moisture.

   💡 Using weight helps remove the last bits of moisture for a firmer texture.

   ⏱ 20 minutes▶ 4:26

5. 5

   Prepare three bowls: 1) 1 cup flour seasoned with salt and pepper. 2) 6 eggs whisked with salt and pepper. 3) 2 cups breadcrumbs mixed with 1/2 cup parmigiano, 2 tsp garlic granules, 2 tsp onion granules, 2 tbsp dried parsley, and 1 tbsp lemon zest.

   💡 The lemon zest in the breading brightens the dish and cuts any bitterness.

   eggs 6 largegarlic granules 2 tsponion granules 2 tspdried parsley 2 tbsplemon zest 1 tablespoonsaltpepper

   ▶ 5:23

6. 6

   Coat eggplant slices in flour, then egg wash, then breadcrumbs, pressing the coating in to ensure it sticks. Let the breaded slices air dry on a rack for 10 minutes.

   💡 One hand for dry ingredients and one for wet helps prevent breaded fingers.

   ⏱ 10 minutes▶ 7:25

7. 7

   Heat oil in a non-stick skillet to roughly 375°F. Fry eggplant slices in batches for about 90 seconds per side until golden brown. Drain on paper towels.

   💡 Don't overcrowd the pan; cook in batches to maintain oil temperature.

   oil

   🔥 375°F⏱ 90 seconds▶ 8:56

8. 8

   In a 12x8 or 13x9 baking dish, spread a 4-6 oz ladle of sauce on the bottom. Layer 3 eggplant slices, then 6-8 slices of mozzarella and 1/4 cup parmigiano. Top with 6-7 torn basil leaves.

   💡 The layers are built to be tall and flavorful.

   ▶ 10:10

9. 9

   Repeat the layers (sauce, eggplant, mozzarella, parmigiano, basil) for a total of four layers deep. Finish with a final layer of sauce, the remaining mozzarella, and parmigiano.

   💡 The remaining mozzarella provides a cheesy masterpiece finish.

   ▶ 10:46

10. 10

    Bake in the oven on the middle rack at 375°F for 40 minutes. If desired, switch to the broiler on high for 3-4 minutes to brown the top.

    💡 The broiler adds a beautiful golden-brown finish to the cheese.

    🔥 375°F⏱ 40 minutes⏱ 3-4 minutes▶ 11:26

11. 11

    Let the dish rest for 20 minutes before slicing to allow it to set. Serve with a garnish of extra parmigiano, lemon zest, and fresh basil.

    💡 Cutting too soon will cause the layers to fall apart.

    lemon zest 1 tablespoon

    ⏱ 20 minutes▶ 12:18

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chef Billy Parisi on YouTube