Eggplant Parmesan

Eggplant, tomato sauce, and cheese star in this Italian-American classic.

Jesse Griffiths|Sep 20, 2022

90 Minutes

4 Servings


eggplant | vegetarian | Italian

Chef Jesse Griffiths may work at

Dai Due

in Austin, which is famous for their local meat, but he clearly knows his way around a vegetarian classic too. When you combine tomatoes, eggplant, and mozzarella, something magic happens. Chef Griffiths opts to simply dredge the eggplant in flour, rather than coat it in breading. The result is less greasy and more flavorful, almost reminiscent of an eggplant lasagna.

Make sure you’re using high-quality canned tomatoes, as they’re a major component to the dish. We like

Biannco diNapoli

for this recipe—buy the whole ones and crush them by hand to add body to the sauce. Our

10x6.6” Oval Baking Dish

fits the eggplant parmesan snugly and its naturally non-stick porcelain surface makes clean-up easy. Place a

Sheet Pan

underneath to catch any drips in the oven.

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pound eggplant, preferably small, firm and fresh

Kosher salt, to taste


cups olive oil


cups all-purpose flour


14-ounce can high quality whole canned tomatoes, crushed by hand


ball fresh Mozzarella cheese, sliced, about 8 ounces


sprigs fresh basil, leaves only, roughly torn

cup grated Parmigiano-Reggiano cheese



Preheat oven to 325F. Slice the eggplant crosswise into ⅙”-thick rounds and sprinkle with salt. Layer the slices in a

Pasta Insert

or colander. Allow the eggplant to stand for about 10 minutes.


Dredge the eggplant slices in flour on both sides, then shake and toss in a sieve to get rid of any excess flour.


Pour the olive oil into a

Dutch Oven

and heat over medium-high until oil reaches 350F. Working in small batches, fry eggplant until it’s lightly browned, 2–3  minutes per batch, flipping once. Adjust heat to maintain temperature so the slices don’t absorb too much oil.  Drain well on a

Sheet Pan Rack

set into a

Sheet Pan

, or on a paper towel lined-plate.


Spread about ⅙ of the canned tomatoes on the bottom of the

10x6.6” Oval Baking Dish

. Layer ⅙ of the eggplant slices on top, followed by another portion of the tomatoes. Dot with slices of mozzarella, torn basil leaves, and a sprinkle of salt. Repeat this until you’ve used all of the tomato, eggplant, mozzarella and basil. Top with a layer of grated Parmesan.


Bake until cheese is melted and starting to brown and sauce is bubbling around the edges, 30–40 minutes. Let cool slightly and serve warm or room temperature.