Eggplant Parmesan is one of those dishes that is almost guaranteed to disappoint when ordered in a restaurant. But making it at home is a such a major undertaking, involving salting, breading, frying, simmering, and finally baking, that ordering it out sounds like a pretty good idea.

Our recipe not only renders the dish doable in just a couple of hours, it delivers spectacularly good results. Gone are the soggy, slick eggplant slices and heavy, lifeless flavors—we bake our breaded eggplant slices, make a quick-cooked tomato sauce, and assemble with care to make the easiest and best-tasting Eggplant Parmesan.

This recipe requires salting eggplant slices, and although it takes some time, it’s a simple step that has a big impact on the finished dish.

Eggplant Parmesan would be served as a contorno—or side dish—on a traditional Italian table, but it’s hearty enough that it makes a satisfying main dish. Serve bread alongside, and offer a simple leafy salad before or after, whichever you prefer.

Total Cooking Time: 120

Preparation Time: 30

Active Cooking Time: 60

Make Ahead: Serve immediately

Yield: 6 to 8 servings

Difficulty: Intermediate