Chef's Tip
Salting the eggplant before cooking (known as purging) removes excess moisture and bitterness. Don't skip this step—it ensures the eggplant becomes creamy when baked rather than watery, and helps prevent the breading from becoming soggy.
Instructions
- Trim ends from eggplants and slice lengthwise into 1/4-inch thick planks. Place layers of eggplant in a colander, sprinkling each layer with salt. Let sit for 30 minutes to draw out moisture.
- Meanwhile, prepare the sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add crushed tomatoes, half the torn basil, 1/2 teaspoon oregano, red pepper flakes (if using), 1/2 teaspoon salt, and black pepper. Simmer for 20-25 minutes until slightly thickened. Taste and add sugar if needed to balance acidity.
- Preheat oven to 375°F (190°C).
- Rinse eggplant slices under cold water to remove salt. Pat thoroughly dry with paper towels.
- Set up breading station: Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs with 1/2 cup Parmesan cheese and remaining oregano in a third dish.
- Dredge each eggplant slice in flour, shaking off excess. Dip in beaten egg, then coat with breadcrumb mixture, pressing gently to adhere.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, fry eggplant until golden brown, about 2-3 minutes per side. Add more oil as needed between batches. Transfer to paper towel-lined plates to drain.
- Spread 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of eggplant slices, slightly overlapping, to cover the bottom of the dish.
- Top with 1/3 of the remaining sauce, 1/3 of the mozzarella slices, 1/3 of the remaining Parmesan, and 1/3 of the remaining basil leaves.
- Repeat layers twice more, ending with mozzarella, Parmesan, and basil on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown on top.
- Let rest for 10 minutes before serving to allow layers to set.
Plating
Cut into generous portions and serve on warmed plates. Garnish with fresh basil leaves and an optional sprinkle of grated Parmesan. For a complete meal, accompany with a simple green salad dressed with olive oil and lemon juice.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in a 350°F oven until heated through, about 15-20 minutes, to maintain the crispy texture better than microwaving. The assembled dish can also be frozen before baking; thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
About This Recipe
Biba's Eggplant Parmigiana was renowned for its perfect balance of flavors and textures—crispy edges, creamy interior, and rich tomato sauce. This adaptation honors the restaurant's traditional approach, from salting the eggplant to building the casserole with distinct layers. Using fresh mozzarella rather than the processed variety elevates this comfort food classic to restaurant quality.