Parmigiana di Melanzane (Baked Eggplant Parmesan)

Ingredients

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Slice the eggplants into 1/2-inch (1.2 cm) rounds and lay them in a single layer on a rack or several layers of paper towels.

2. 2

   Sprinkle the eggplant slices with about 2 tablespoons of the kosher salt, stacking them with paper towels between layers, and let them drain and sweat for 30 minutes to remove excess moisture and any bitterness.

   Press down lightly on the top layer to speed moisture release; discard the liquid that collects.

   30 min
3. 3

   Preheat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment paper.

   10 min
4. 4

   Pat the eggplant slices dry with paper towels, brush both sides lightly with olive oil (about 3 tbsp total), arrange in a single layer on the prepared sheets, and roast until golden and tender, about 22–25 minutes, turning once halfway.

   Work in two batches if needed so slices don't crowd — crowding causes steaming instead of roasting.

   25 min
5. 5

   While the eggplant roasts, make the tomato sauce: heat 3 tablespoons olive oil in a medium saucepan over medium heat.

6. 6

   Add the minced garlic and sauté until fragrant, about 30–40 seconds, taking care not to brown it.

   1 min
7. 7

   Add the crushed tomatoes, 1 tablespoon kosher salt, the sugar (if using), half the torn basil, and black pepper; bring to a gentle simmer.

8. 8

   Simmer the sauce, uncovered, stirring occasionally, until it thickens slightly and brightens in flavor, about 18–20 minutes.

   If the sauce seems too acidic, add another small pinch of sugar.

   20 min
9. 9

   Reduce oven temperature to 375°F (190°C).

10. 10

    Spread a thin layer (about 1/2 cup) of the tomato sauce across the bottom of a 9x13-inch (23x33 cm) baking dish.

11. 11

    Arrange a single layer of roasted eggplant over the sauce, spoon about 1 cup of sauce across the eggplant, scatter one-third of the mozzarella and one-third of the grated Pecorino, and sprinkle a few torn basil leaves.

12. 12

    Repeat layering two more times (eggplant, sauce, mozzarella, Pecorino, basil), finishing with sauce and a generous sprinkle of the remaining Pecorino on top.

13. 13

    Bake the assembled parmigiana in the preheated 375°F (190°C) oven until the cheese is melted, sauce is bubbling and the top is lightly golden, 25–30 minutes.

    If the top browns too quickly, tent loosely with foil for the last 10 minutes.

    30 min
14. 14

    Let the dish rest 10 minutes after baking so it sets and is easier to slice.

    10 min
15. 15

    Garnish with the reserved fresh basil chiffonade, slice into portions and serve warm.