Eggplant Parmesan (Pines of Rome)

This eggplant Parmesan follows the Italian restaurant method: fry the slices first, layer them with mozzarella, bake just long enough to melt the cheese, and serve the sauce ladled on top rather than baked into the dish.

Keeping the eggplant unpeeled is the right move. The skin holds the slices together through frying and layering, and it adds a slight chew that contrasts with the creamy interior. A simple egg-and-flour dredge rather than a heavy breadcrumb coating lets the eggplant flavor come through instead of hiding behind crunch.

Three layers of fried eggplant alternating with thinly sliced mozzarella go into the baking dish, and the whole thing bakes at a high temperature for only five minutes. That’s just enough time to melt and fuse the cheese layers without overcooking the already-fried eggplant into mush.

The sauce is made separately and stays fresh. Garlic sautéed in olive oil until golden, whole canned tomatoes broken by hand, parsley, bay leaf, and a quick two-minute boil. That’s it. Ladling this bright, chunky sauce over the sliced squares at serving time keeps it vibrant and loose rather than absorbed and heavy.

Pro Tips

• Fry in batches and don’t crowd the pan. Overcrowding drops the oil temperature and makes the eggplant absorb oil instead of crisping.
• Drain fried slices on a wire rack, not paper towels. Towels trap steam underneath and make the bottom soggy.
• Break the canned tomatoes by hand or with a knife in the pot. A blender makes the sauce too smooth for this rustic style.
• The five-minute rest after removing the sauce from heat lets the flavors settle and the sauce thicken slightly.

Variations

• Breadcrumb version: Add Italian breadcrumbs after the flour dip for a crunchier, more American-style coating.
• Fresh tomato sauce: In summer, replace canned tomatoes with 2 pounds of ripe Roma tomatoes, blanched and peeled.