food safari eggplant parmigiana recipe

Traditional Eggplant Parmigiana

When it comes to Italian comfort food, one dish stands out as a true gem – Eggplant Parmigiana. Also known as Eggplant Parmesan, this traditional dish made with layers of fried eggplant, a delicious pureed tomato sauce, and melted mozzarella and parmesan cheese. It’s a perfect choice for gatherings with friends or family.

Eggplant has become one of my favourite Summer Vegetables. There are so many different ways you can make eggplant delicious. From A  Baked Eggplant Parmesan  to  Grilled Eggplant  to an  Amazing Appetizer. But one of our favorites is this Traditional Eggplant Parmigiana!

Table of Contents

What is Eggplant Parmigiano? 

Eggplant Parmigiano also known as Melanzane alla Parmigiana is a classic Italian dish made with slices of eggplant that are dredged in flour and fried, then layered with a simple tomato sauce and two types of cheese. 

It’s layered and baked much like a lasagna with the eggplant taking place of the noodles. The result is a creamy delicious comfort food dish that will warm the soul and the stomachs of anyone lucky enough to taste it.

Recipe Ingredients

• Eggplant – 2-3 eggplants
• Flour – all purpose flour
• Mozzarella – fresh mozzarella cheese
• Parmesan cheese – freshly grated Parmigiano cheese
• Olive oil –
• Tomato puree – also known as passata
• Onion – white onion or a shallot
• Basil – fresh basil leaves
• Vegetable oil – sunflower, corn oil or light olive oil

Traditional eggplant parmigiana is made with a simple tomato sauce, so no added garlic or extra spices. And the eggplant slices are dredged in flour and not in a bread crumb coating.

The Origins of Eggplant Parmigiana

The origin of this traditional dish can be traced back to Southern Italy, where eggplant has been a staple ingredient for centuries. The dish was born out of a combination of the eggplant’s versatility and the region’s abundant tomatoes and cheese. In Italian is known as “Parmigiana di Melanzane”.

How to make Eggplant Parmigiana

• Chop and cube the mozzarella, place the cubes in a sieve and drain, then use paper towels to gently dry the cheese.

Thinly slice the eggplant, place in a bowl and toss with salt. Let sit then drain. Lightly towel dry.

Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.

In a large skillet or sauce pan add the oil and chopped onion sauté until transparent.

Add the pureed tomato, salt and fresh basil. Cook on medium high heat until thickened and creamy.

In a medium baking dish or casserole dish, add some sauce to the bottom of the pan, place a layer of eggplant on top.

Top with some sauce, grated parmesan cheese, some cubes of mozzarella continue for another couple of layers.

Bake until cooked through and golden on top. Remove from the oven, sprinkle with parmesan cheese before serving.

How to pick the perfect eggplant

It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable.

You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.

Tips for making the best Eggplant Parmesan Recipe

• Make sure your fresh mozzarella is as dry as possible or it will produce a liquidy bake
• Always use the best ingredients including freshly grated Parmesan cheese
• Be sure to cook the sauce until thickened and creamy, don’t over cook or under cook, it shouldn’t be too thick and pasty and not too liquidy. If the sauce is too thick add a little water.
• Eggplant Parmigiana is best served fresh out of the oven, allowing the cheese to be delightfully stringy and the sauce to be bubbling hot. Just let it sit for 5-10 minutes before serving.
• If the top is browning too much, then cover lightly with foil and continue baking.

What is authentic Parmesan?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

Why grate your own Parmesan Cheese?

This post may contain affiliate links. Please read my  disclosure policy .

A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.

You can grate your own cheese with either a  Cheese Grater  or by placing chunks in your  Food Processor  and just pulsing a few times until coarsely ground.

Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.

What to serve with Eggplant Parmesan

I love to serve this with some fresh Italian bread , a simple salad, Caprese salad , or even a White bean salad .

How to store Eggplant Parmigiana

This eggplant parmesan bake will keep just as well as any other eggplant dish. You can store the leftovers in an airtight container, either altogether, or separated by serving size, and keep in the refrigerator for up to 4-5 days. 

If you want to make freeze half for later, or you want to make a double batch for an easy to heat up dinner during busy weeks, you can also freeze the dish.

To freeze, you’ll once again want to store everything in an airtight container once the dish is completely cooled. Then you can store it in the freezer for up to 4 months. 

Eggplant Parmigiana, with its layers of fried eggplant, tomato sauce, and melted cheese, is a delicious representation of Italian comfort food. Whether you are an eggplant lover or a lover of Italian recipes, this is a dish I am sure you will love! Buon Appetito.

• 1 medium baking dish
• mixing bowls

Ingredients   US Customary Metric   1x 2x 3x

• 2-3 eggplants thinly sliced
• 1-2 teaspoons salt (divided)
• ¼-⅓ cup all purpose flour
• 23 ounces tomato puree/passata (1 bottle)
• 1-2 tablespoons olive oil
• ¼ cup water
• 1 large or 2 medium fresh mozzarella (cubed about ¾-1 cup)
• ¾ cup freshly grated parmesan/parmigiano cheese
• 6-8 fresh basil leaves
• ½ medium white onion (or shallot) finely chopped
• 3-4 tablespoons vegetable oil (for frying)
• 2 tablespoons freshly grated Parmesan/Parmigiano cheese

Instructions  

• Pre-heat the oven 350F/180C.
• Thinly slice the eggplant (a little less than ¼ inch), place in a bowl and toss with approximately 1 teaspoon of salt. Let sit then drain. Lightly towel dry. Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.
• In a large skillet or sauce pan add the olive oil and chopped onion, sauté for 2 minutes or until transparent. Then add the pureed tomato, salt and fresh basil. Cook on medium high heat until thickened and creamy.
• In a medium baking dish or casserole dish (about 10 inches / 25 cm), add some sauce to the bottom of the pan, place a layer of eggplant, top with some sauce, grated parmesan cheese, some cubes of mozzarella continue for another 2-3 of layers, depending on the size of your baking dish.
• Bake approximately 30-35 minutes until cooked through and golden on top. If it starts to brown too much, tent the dish with foil and continue baking. Remove from the oven, let sit 5-10 minutes, sprinkle with Parmigiano before serving. Enjoy!

Hi Rosemary Your instructions show cook time 30-35 minutes, however at the top of the page it shows cook 1 hour? Can you tell me which it is. Thank you

Hi Joyce, sorry about that, the instructions are correct, I corrected it, thanks for letting me know. Take care!

Can you bake the eggplant rather than fry? Would I have to do anything different if I did bake it?

Hi Theresa, I also have a baked eggplant parmesan here is the link to it. https://anitalianinmykitchen.com/grilled-eggplant-parmesan/, I hope you enjoy it. Take care!

Hi Rosemary,

I grew up eating and making it breaded, do you not bread it before frying because of the calories? I haven’t thought to try it without breading.

Diana Spina-Kosnac

Hi Diana, Italians don’t bread it I think that is a North American way of doing it. They just fry it in flour. 🙂 Take care, I hope you like it.

Just love your recipes. They are so Italian.

Hi Rita, thanks so much, Take care!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

“ What are you looking for? ”

Easy Eggplant Parmigiana

A simple recipe for a classic Italian summer dish. 

Eggplant parmigiana prevails at countless Italian restaurants in the U.S., which makes it easy to assume that the dish derived from Italian-American traditions. While chefs and home cooks might implement a twist or two to make the dish their own, there's no doubt that eggplant parmigiana originated in Italy…southern Italy to be precise. Campania and Sicily to be even more precise – both regions lay claim to the dish 

Summer wouldn't be summer without eggplant parm, so here's an easy, foolproof recipe for the classic version. 

Classic Eggplant Parmigiana Recipe 

PHoto: Riccardo Lettieri, Styling: Beatrice Prada

Recipe: Joëlle Néderlants Skill Level: Intermedaite Time 1 hour and 30 minutes + 2 hours resting  Ingredients for 6-8 people 3 lb./1.3 kg. eggplant 3 cups/700 g. tomato puree 1 lb./500 g. mozzarella 3 oz./80 g Parmigiano Reggiano DOP onion and/or garlic flour basil peanut oil extra-virgin olive oil coarse salt fine salt salt Peel the eggplants and cut them into round slices around ½ cm thick (1/5″). Sprinkle the eggplant slices with coarse salt and place them in a colander for 2 hours. This will draw out their moisture and enhance the flavor of the eggplant.  Next, rinse the eggplants and pat them dry with kitchen paper. Chop the onion and/or crush the garlic, and sauté it in a saucepan with 2-3 Tbsp. extra-virgin olive oil. Add the tomato purée followed by some salt and cook for 15-20 minutes. 

Coat the eggplant slices with flour and fry them in hot peanut oil for 4-5 minutes. Remove from the oil and place them on a plate lined with paper towels to absorb any excess oil and pat dry. Dice the mozzarella and grate the Parmigiano.

Preheat the oven to 180°C/350°F. To make the parmigiana, begin by spreading a little tomato sauce on the bottom of a pan (about 25x20 cm/8″x10″), then cover with a layer of fried eggplant, more sauce, the diced mozzarella, grated Parmigiano, and basil. Do two more layers, and use up all the ingredients. Finish by coating with plenty of grated Parmigiano on top. Place in the oven and bake for 30 minutes. Remove from the oven and serve. 

Virtual Cooking Class: Parmigiana, A Summer Classic

Zucchini Parmigiana

Artichoke Parmigiana Recipe

Eggplant Parmigiana by Maria Laura Pignata: Video Recipe

20 Eggplant Recipes for the Weekend 

Get fresh Italian recipes and food news every day!

Subscribe to our newsletters:

Coming soon to Los Angeles, San Francisco, Miami…

Authentic Italian Recipes

New video every Sunday

on YouTube!

• Jan 23, 2023

Parmigiana di Melanzane | Authentic Italian Eggplant Parm Recipe

Updated: Nov 12, 2023

This dish goes by a few different names outside of Italy: eggplant parm, eggplant parmesan, eggplant parmigiana… In Italy, it’s known by only one: Parmigiana di Melanzane. It’s an incredibly delicious baked dish, with layers of fried eggplant slices, cheese, tomato sauce, and basil.

Where is Parmigiana di Melanzane From?

A controversial subject in Italy!

One theory is that it comes from the city of Parma. Makes sense, considering the name, right? Not so fast, because the term "parmigiana" has been linked to various Sicilian words such as "damigiana" (a type of wicker casserole dish), "palmigiana" (a kind of louver shutter reminiscent of the eggplant layers in appearance), and "parmiciana" (which means “Persian”).

In any case, the earliest written recipes come from Naples, where the dish as we know it today certainly evolved. It’s a classic in Napoli, where they sometimes even replace the tomato sauce with their super rich ragù alla Napoletana !

How to Treat the Eggplants

While the eggplants must be fried, they do not need to be battered (contrary to popular conception). Don’t dip them in egg, don’t dip them in bread crumbs, don’t dip them in flour. The beauty of fried eggplants is the interplay between the oil and vegetable—it’s a magical process that shouldn’t be interrupted!

One popular technique is salting eggplants prior to cooking with them, a measure which helps suck out excess moisture and can even help to sweeten the vegetable. This is a trick that Italians rarely use as it’s completely unnecessary with high-quality, in-season produce. If you live in North America like us, you probably only have access to eggplants which are bred to be as huge and waterlogged as possible. Hence, this trick is quite useful at times.

If you feel this step is necessary, lightly salt the eggplant slices and let them drain in a colander (preferably with a heavy weight on top) for an hour or two prior to frying.

How to Make the Perfect Eggplant Parmigiana

One of the biggest frustrations with making a good parmigiana is trying to keep the dish from becoming too wet, a particularly common problem in North America where eggplants are quite watery (see above). To remedy this, try cooking down the tomato sauce so that it is thicker, and drain the chopped mozzarella overnight to shed as much liquid as possible. This will result in the best possible result and a delicious parmigiana!

Watch the Pasta Grammar video here:

PARMIGIANA DI MELANZANE RECIPE

Serving Size: 4-6

Cook Time: 2-3 hours

For this recipe, you will need:

3 large eggplants

Frying oil (extra virgin olive oil is best, otherwise use a neutral oil of your choice)

3 cups (710ml) simple tomato sauce or ragù alla Napoletana

1 pound (450g) chopped mozzarella, or to taste

1 cup (85g) grated Parmigiano-Reggiano cheese, or to taste

Fresh basil

Deep frying pan

Metal tongs for frying (optional, two forks work as well)

Slotted spoon

Paper towels

2-quart baking dish, or similar

Aluminum foil

Thinly slice the eggplants into cross-section discs. Meanwhile, fill a deep frying pan with 1 inch of oil and bring up to medium/high heat. Like every Italian nonna, we never use a thermometer when frying. Instead, we just drop a small piece of eggplant in the oil when it’s hot. If it starts to bubble and fry right away, the oil is hot enough to fry! No need to overthink it.

To avoid overcrowding the pan, work in batches when frying the eggplant slices. Carefully drop them in and fry until they turn a light golden color. Once done, use a slotted spoon to remove the eggplants and place them on a paper towel to drain. Finally, sprinkle salt over the eggplants.

Preheat an oven to 390°F (200°C).

Spread a fine layer of tomato sauce on the bottom of a 2-quart baking dish, then place a single layer of slightly overlapping eggplant slices over it. On top of the eggplant, distribute some chopped mozzarella, torn pieces of basil, and a generous grating of Parmigiano cheese. Proceed by spreading another thin layer of sauce and repeating the steps mentioned above until you have layered all the eggplant. Finally, finish by covering the top with an even layer of tomato sauce and a generous amount of grated cheese.

Cover the dish in aluminum foil and bake it for 30 minutes. Remove the foil and cook the parmigiana a further 30 minutes, or until the top is beginning to brown. Let the dish cool for at least 30 minutes (preferably longer!) before serving.

Buon appetito!

Want more eggplant recipes? Check out a whole video we made all about our favorites:

• Gluten-Free

Recent Posts

How to Make Zeppole di San Giuseppe | Italian Zeppole Recipe

Pellegrino Artusi’s Sweet Pasta Recipe

Gnocchi di Susine | Sweet, Stuffed Gnocchi Pasta Recipe

Last week I was visiting friends in Venice and volunteered to cook dinner one night. I was nervous because not only was I cooking for Veri Italiani, but these Venetians are so particular they don’t believe fish should ever get a squeeze of lemon juice - they say lemon juice is only used to cover up inferior fish! I made this recipe for La Parmigiana. They LOVED it! When Maurizio had his third helping I knew they weren’t just being polite. Cinzia said it reminded her of her mother’s Parmigiana di Melanzane. Grazie mille Eva and Harper!

Well, if you, sir, needed a psychological boost toward continuing your own efforts of homecooking ... you earned it today. Bravo

This dish is AMAZING! Completely changed my opinion on eggplant. Thank you sooooo much !

This channel has opened my eyes to the wonderful world of Italian cooking.

I hope you make that cook book also because I will buy it thanks for the recipe...

I made this with goat cheese mozzarella and it was amazing! I cannot wait for you to release a cookbook!

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Eggplant Parmigiana | Parmigiana di Melanzane

Published: May 18, 2021 · Modified: Mar 2, 2024 by Silvana Nava · This post may contain affiliate links

Eggplant Parmigiana is a very rich and nutritious baked dish made with eggplant, parmigiano cheese, mozzarella, tomato sauce and basil. These are the classic ingredients of this delicious recipe.

Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane ) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine.

This recipe is loved and known throughout Italy, from North to South and has become one of the symbols of Italian cuisine in the world.

Eggplant Parmigiana recipe

Ingredients, instructions, eggplant parmigiana: curiosities and variations, eggplant parmigiana: origins.

A bonus of this Italian recipe is that you can prepare it ahead of time, keep in the fridge and then bake when you need it. The next day eggplant parmigiana is even tastier!

Like all traditional Italian dishes, there are some differences in the recipe, not only from region to region but also from family to family. In Sicily, for example, they use Caciocavallo cheese, in Campania mozzarella cheese or buffalo mozzarella. Someone adds eggs, someone else fries the eggplants breaded with bread crumbs, others with just white flour.

So as you can see, in Italy there are different variations of eggplant parmigiana recipe. The one we are going to show you is the most widespread and famous: traditional eggplant parmigiana recipe.

• Pasta with Eggplant and Swordfish
• Pasta alla Norma Recipe
• Light Eggplant Caponata Recipe
• Gnocchi alla Sorrentina
• No-Fry Zucchini Parmesan
• Italian Eggplant and Tomatoes (Melanzane a Funghetto)

Doses for a 13x9 inch baking dish.

• Prep Time: 30 Min
• Cook Time: 30 Min
• Servings: 6
• 2 medium eggplants
• 600 ml (about 3 cups) of Tomato Passata
• 100 g (¾ cup) of all purpose flour
• 300 g (about 3 cups) of grated Parmigiano cheese
• 300 g (10,6 0z) of fresh Mozzarella cheese
• 500 ml (2 ⅓ cups) of extra virgin olive oil
• some fresh basil leaves
• 2 cloves of garlic
• a handful of coarse salt
• fine salt and ground black pepper to taste

Step 1) - To make eggplant parmigiana, first thing wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.

Step 2) - Meanwhile, prepare the tomato sauce. Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.

Step 3) - Rinse the eggplants to remove the salt and dry them very well.

Step 4) - Now flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.

Step 5) - And now we can make Eggplant Parmigiana. Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants.

Step 6) - Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all ingredients. So, first put a few tablespoons of tomato sauce

Step 7) - then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano.

Step 8) - Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

• Breaded Eggplant Cutlets Recipe
• Easy Eggplant Pizza Recipe | Pizzette di Melanzane

Keep Eggplant Parmigiana in the refrigerator covered with cling film for 1-2 days. It can be frozen cooked, better if already separated into portions. Defrost in the refrigerator if necessary before heating.

In every Italian region this extraordinary dish is made with small differences in the ingredients.

For example, in Sicily they use Caciocavallo cheese  instead of mozzarella.

In Campania they sometimes add a layer of hard-boiled eggs, as they do in the Neapolitan Lasagna recipe.

Another variant, especially near Parma: they add thin slices of ham.

A Light variant: Parmigiana with Grilled Eggplants

Traditional eggplant parmigiana recipe is made with fried eggplants. Anyway, it's possible to make it in a lighter version. Light eggplant parmigiana in fact wants grilled eggplants.

You can even replace mozzarella with ricotta. Ricotta is certainly lighter and less caloric than mozzarella cheese. Ricotta will give your dish an equally good taste.

Individual Eggplant Parmigiana

If you prefer, you can make eggplant parmigiana for just one person. In this case you might need a single-portion baking dish to put in the oven and bring directly to the table.

So you need to cut the eggplants round, in the direction of the width, and alternate fried eggplants, slices of mozzarella, tomato sauce and parmigiano, forming a sort of tower, based on the depth of the container.

This way of presenting the dish is more elegant and original. Perfect for dinners with friends, you can easily freeze them still raw and defrost as needed before baking. Eggplant Parmigiana, in this single portions, can be served even as a second course or as a tasty appetizer.

The origin of eggplant parmigiana recipe is the subject of historical disputes between Campania, Sicily and Emilia-Romagna.

Eggplants are a widely used vegetable in southern Italian cuisine especially in Sicily: the famous Eggplant Caponata is the queen of eggplant-based recipes in Italy.

Many think of the Neapolitan origin for the use of mozzarella cheese. All these clues suggest that eggplant parmigiana was born in southern Italy.

But Parmigiano Reggiano cheese, abundantly used in the recipe, and the name "Parmigiana", suggest its origins in Emilia and in particular in city of Parma.

Others think that the name "Parmigiana" does not come from Parmigiano cheese, but from the Sicilian word "parmiciana" , which in Sicily refers to window shutters. The set of stacked wooden strips that form the shutters remember the arrangement of the eggplants in the recipe for eggplant parmigiana.

The lack of indisputable historical sources on the origin of the eggplant parmigiana recipe leaves open the competition between Sicily, Naples and Parma on the authorship of this dish!

More Italian Vegetarian recipes

Reader Interactions

Leave a reply cancel reply.

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

• Restaurants
• Books & Products
• Lidia's Journal

book a table now at one of lidia’s restaurant

• Sides & Vegetable
• Pastas, Polenta & Risottos
• Main Dishes
• Sandwiches & Pizzas

Eggplant Parmigiana

Melanzane Alla Parmigiana

Serves 6

Share facebook twitter pinterest email.

This dish conjures up memories of Grandma’s house in the minds of many, and part of those memories is love that went into that. An all time favorite. Frying the breaded eggplant is a traditional preparation, and it’s become popular all over, as I discovered while researching Lidia’s Italy in America. But you can make this recipe by just grilling the eggplant slices; it is not as flavorful but it is much lighter and leaner. In Italy this dish has always been served as a main dish, while in America for years it was considered a side, although now you can find it served mainly as a main dish here as well.

Ingredients

• 3 medium eggplants or 5 to 6 smaller eggplants (about 2 1/2 to 3 pounds total)
• 1 tablespoon coarse sea or kosher salt
• 3 large eggs
• 1 teaspoon salt
• All-purpose flour for dredging
• 2 cups plain breadcrumbs
• Freshly ground pepper
• ½ cup vegetable oil, or as needed
• ½ cup olive oil, or as needed
• Tomato Sauce
• 2 cups grated Grana Padano cheese
• 1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
• 12 fresh basil leaves

Lidia’s Favorite Recipes

Trim the stems and ends from the eggplants. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Sprinkle with the coarse salt and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry.

Whisk the eggs and 1 teaspoon fine salt together in a baking pan or wide, shallow bowl. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Dredge the eggplant slices in flour, shaking off the excess. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere.

Pour ½ cup each of the olive and vegetable oils into a medium skillet. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Add oil to the pan as necessary during cooking to keep the level the same.

Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Tear a few leaves of basil over the eggplant and ladle about ¾ cup of the sauce to coat the top evenly. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese. Repeat the layering as described above two more times, ending with a top layer of cheese that leaves a border of about one inch around the edges of the baking dish. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese. Finish with a few decorative streaks or rounds of tomato sauce. Cover the baking dish loosely with aluminum foil and poke several holes in the foil with the tip of a knife. Bake 30 minutes, until the cheese is bubbling and golden in places.

Uncover and continue baking until the top layer of cheese is golden in spots, about 15 minutes. Let rest 10 to 20 minutes, then cut into squares and serve.

• about lidia
• privacy policy

Receive our newsletter

Like our facebook page

Follow us on twitter

Follow our instagram

View our Youtube channel

Our Underwriters

• IN THE PRESS
• Login / Register

• Italian Antipasto Recipes
• Italian Pasta Recipes
• Italian Main Courses
• Italian Salad & Sides
• Italian Pizza Recipes
• Italian Dessert Recipes
• International Cuisine
• Vincenzo’s Basics
• Italian Cocktails
• Chef Vincenzo
• Cooking Channel
• ABRUZZO TOUR
• Cook in Italy Vincenzo’s Plate
• Cooking Class in Sydney
• Buy Vincenzo’s Plate Apron
• Eggplant Parmigiana Recipe

How to Make Eggplant Parmigiana Better Than My Italian Mum

Eggplant Parmigiana (Parmigiana di Melanzane in Italian) is undoubtedly one of my all-time favourite dishes. It’s a classic dish that comes from the Campania region of Southern Italy and dates to the 1700s when eggplant became a staple ingredient in Italian culture.

My Mum is the absolute master of this recipe and so I set myself a challenge to make it even better than hers…this way my family can enjoy the mouthwatering flavours I grew up with. Plus, eggplant is one of my wife’s favourite vegetables, so it’s an important date night meal that I know is always a winner!

Eggplant Parmigiana has delicious layers of eggplant, fresh tomato sauce, basil, and melted cheese. There are variations of the dish that use bread crumbs and eggs, and everyone’s family makes it slightly different. My mother shared with me her  Eggplant Parmigiana recipe, which was taught to her by my Nonna Igea, her Mum. Although they may not be impressed, I did tweak it a little and in my opinion, made it even better. Hopefully, they would be proud if they tasted it!

If you’re ready to make the most sensational Eggplant Parmigiana you have ever eaten, let’s get started!

Watch the Eggplant Parmigiana video recipe here:

How to Make EGGPLANT PARMIGIANA Better Than My Italian Mum

Vincenzo’s Plate Tips

Never remove the skin.

Make Eggplant Parmigiana with the skin still on the vegetable. This is part of what gives the eggplant added flavor – not bitterness as is sometimes assumed! Plus, it’s loaded with vitamins and minerals!

Always Salt the Eggplant

Eggplants are juicy vegetables that are full of water. Consequently, it’s important to salt each slice to help drain out the water and prevent them from becoming bitter and soggy during cooking. After allowing them time to rest and release water, use a paper towel to get rid of all the dampness.

Use Whole Peeled Tomatoes

Always use whole peeled tomatoes to make your sauce. They hold the most flavor and create a better texture in the sauce. If you cannot find whole peeled tomatoes in the can, you can use Passata, which consists of strained, uncooked tomatoes that are pureed, but the flavour will differ.

Don’t Chop the Basil!

Never chop the basil before adding it to sauces. Chopping the basil releases all of the herb’s delicate aromas and flavors, much of which will be left on the chopping board. This means the herb’s essence won’t make it into your dish!

Don’t Use Shredded Mozzarella – EVER.

Use fresh mozzarella only! Shredded mozzarella will ruin the dish in every way, as it’s very likely not authentic and will not allow you to create the true Italian version of this dish you desire.

Dice the Mozzarella ahead of time

Using fresh mozzarella means there will be water in the cheese and this can sometimes create excess liquid once your dish is cooked. Prepare ahead of time by removing the mozzarella from its water, dice it into small cubes and leave it inside a handheld colander placed on top of a dish in the fridge. Cover this with plastic wrap (or similar) so it doesn’t dry out. It’s best to do this either the morning before you prepare the dish or the night before.

How to Serve Eggplant Parmigiana

Typically, people serve Eggplant Parmigiana in large square pieces on a plate with a little pecorino (or parmesan) cheese and basil leaves on top. Many describe it as filling and can only eat one slice..I dare you to stop at one once you have tried this version!

• 5x11’’ Pyrex dish 9 x 27.9cm. or alternate baking dish
• Chopping-board
• Large colander
• Large plates
• Large bowls
• Baking Paper
• Aluminum foil
• Food processor
• Medium to large frying pan

Ingredients   

• 2 Kg Medium-sized eggplants 70.5oz
• ½ onion roughly chopped
• 1 whole carrot d roughly chopped
• 3 cans Whole peeled Italian tomatoes 441g/14.5oz each
• 500 g Fresh mozzarella 17.6oz
• Pecorino cheese the amount is up to you
• 2 handfuls Basil fresh
• All-purpose flour to coat the eggplant
• 5 Tbsp Extra virgin olive oil EVOO
• Salt and pepper as much as required
• Sunflower oil to fry the eggplant

Instructions  

To prepare the eggplant:.

• Start by removing the top and butt of the eggplant. Then slice eggplant vertically into 1cm (almost ½ an inch) thick pieces. Slice off just part of the skin on the outer rounded sides to ensure these pieces cook efficiently.
• Place half of the eggplant slice in the colander, spreading them as far apart as possible. Add a generous amount of salt to the first layer, and then repeat this process with the rest.
• Once the eggplant slices have been generously salted, take some baking paper and lay it on top of the colander. Place the colander on top of a plate or in the sink, and place something very heavy on top of the colander to help get the rest of the water out of the eggplant slices. Leave it like this for at least 20 minutes.
• While the eggplant is draining, prepare the sauce.

For the sauce:

• Start by chopping the carrot and onion into large sections. Put them in the food processor and add about 5-6 tbsp of EVOO plus a splash of water. Blend until nice and creamy. This will be the soffritto.
• Now, gently blend the whole peeled tomatoes — this is how Passata is made!
• Next, place the large pot on the stove and heat it over medium heat. Once heated, add the blended soffritto and stir. Add a little bit of water (about 2 tbsp) to keep it from burning, then cover and let it cook on low heat for about 10 minutes.
• After 10 minutes, add the crushed tomatoes to the soffritto, which by then should be darker in color – although once combined, it will lighten the tomatoes significantly, so expect a light red sauce. Stir well and leave to cook for about 20 minutes, covered on low heat.
• Once ready, uncover the sauce and add a generous amount of salt and pepper, then mix through using the wooden spoon.
• Remove the sauce from the heat, pull about a handful of basil leaves from the stems, and add them to the sauce. Stir well and let the sauce rest.

For frying the eggplant:

• Add flour to a large bowl (enough to coat each eggplant slice).
• One by one, dip each side of the eggplant slices in the flour to coat them well and set aside. The eggplant slices will still be wet, so they should pick up the flour easily.
• Add sunflower oil to the frying pan (enough to cover up to three inches of the pan) and heat over medium-high heat.
• Add the eggplant slices to the hot oil and fry them for a few minutes, turning them over frequently to check the color. When the slices turn a nice golden brown, they’re ready!
• Remove each slice as they cook through and transfer to a plate lined with baking paper. Line up the slices on the plate and don’t layer them until they have extra paper towels in between to help absorb excess oil.

To assemble the Eggplant Parmigiana:

• Preheat the oven to 180°C/350°F.
• Slice the mozzarella cheese into 1cm slices and then dice into smaller cubes. This will help the cheese melt beautifully into the dish. If you have prepared ahead, this should already be done. If not, strain the water out as much as possible.
• Now, spoon a thin layer of sauce into the baking dish and add the eggplant slices side by side. Make sure there are no gaps! (You may have to search for thinner pieces or cut the slices to size so it all fits together nicely, like a jigsaw puzzle.)
• Add another layer of the sauce (a little thicker this time so it completely covers the eggplant.) Add about 8-10 basil leaves on top, making sure they are spread out, and then some pecorino cheese (just a sprinkle) and mozzarella. Add a generous amount, but don’t allow the cubes to overlap.
• Repeat the layering process, gently pressing the next layer of eggplant down to create space. When you get to the top/last layer, cover the eggplant slices with a generous coating of the sauce — and don’t add any more basil or cheese.
• Cover the dish with aluminum foil and put it in the oven for about 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes.
• After 10 minutes, take the Eggplant Parmigiana out of the oven and add a dusting of pecorino cheese on top. Now, put it back in the oven for another 10 minutes to melt the pecorino.
• Remove the Eggplant Parmigiana from the oven and let it cool for a few minutes. Then, take a knife and make a long cut down the center and then horizontal cuts, making a total of 8 squares. Scoop out a square with a spatula and put it on a plate.
• Add some more pecorino cheese if you’d like, and top with a few pieces of basil.

E ora si mangia, Vincenzo’s Plate ….Enjoy!

Did you know that there are many variations of Eggplant Parmigiana?

• SEAFOOD EGGPLANT PARMIGIANA . Yes, that’s right, there is also a version with seafood. And my mum makes it SENSATIONAL!

• EGGPLANT PASTA . In this recipe, it’s like having eggplant parmigiana as a topping for your spaghetti… isn’t it amazing?

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

No comments yet.

Leave a reply click here to cancel reply..

Name (required)

Email (will not be published) (required)

Related Posts

• Gozney Arc XL Review

• Sicilian Cannoli

• Comparing Cheap vs Expensive pasta

• Tiramisù Cake

Marinara Sauce

Pappardelle alla Martina

Vincenzosplate.

🇮🇹 Food Ambassador ✈ Food Tours Italy 📺YouTube 129m Views 1.2m Subs ❤FaceBook 295m views 2.3m followers 🍝500+#Italianrecipes Enter my Foodie World ⤵️

Recipe Categories

• 30 Min Meals
• Challenging
• Gluten-Free
• Main Course
• No Cooking Required
• Nonna’s Recipes
• Pescetarian
• Vincenzo’s Basics

Vincenzo’s Plate Videos

Translate this website

Subscribe to vincenzo's plate youtube channel, welcome to vincenzo’s plate.

• [email protected]
• www.vincenzosplate.com
• www.youtube.com/vincenzosplate
• Pizza & Bread
• Salad & Sides

Recent Recipes

Subscribe / connect.

Be first to receive the latest recipe videos and cooking tips FREE!

Vincenzo’s Plate collects and uses your personal information in accordance with its privacy policy .

Privacy Policy

© 2024 Vincenzo's Plate. All Rights Reserved.

• Salad & Sides
• Pizza & Bread
• READY MEALS
• Cook in Italy with me
• Cooking Classes in Sydney
• Buy my Apron
• Tour Videos
• What to Taste

Classic Eggplant Parmigiana Recipe (Melanzane alla Parmigiana)

Classic eggplant parmigiana, a traditional Italian dish, has been a favorite among food lovers worldwide for its delicious and comforting taste. This dish showcases the humble eggplant, transforming it into a mouthwatering medley of flavors and textures. 

The combination of crispy fried eggplant slices, rich tomato sauce, and gooey mozzarella and parmesan cheese makes it a satisfying choice for both vegetarians and meat-lovers alike. It’s a true showcase of summer flavors!

Preparing eggplant parmigiana involves a few key steps, such as salting and draining the eggplant to remove excess moisture, as well as layering the ingredients to create the perfect balance of flavors. A healthy amount of cheese and a flavorful tomato sauce complete this authentic Italian dish.

With its rich history and regional variations, this classic recipe offers an authentic taste of Italy in every bite. Inspired by Marcella Hazan’s classic preparation, there is none of the breading and deep-frying of the American-Italian eggplant parmesan. 

In addition to being a delicious main course, Eggplant Parmiagiana is a versatile dish that can be served as an appetizer or side to complement other Italian favorites.

History of Eggplant Parmigiana

The origin of the classic eggplant parmigiana recipe is a subject of debate, with Sicily, Naples and Parma all claiming to have conceptualized this beloved dish. 

Historically, the eggplant was introduced to Italy in the 7th century, when Arab merchants brought it from India . The versatile vegetable quickly became a staple in Southern Italian cuisine.

One of the earliest recorded recipes for eggplant parmigiana emerged in 1837 in a popular Neapolitan cookbook called Cucina Teorico-Pratica . This version introduced a tomato-based sauce layered with eggplant, establishing the foundation for the dish we know and love today.

Regardless of its precise origins, the popularity of eggplant parmigiana has grown over time, becoming a symbol of Italian culinary tradition. 

Pronunciation

Eggplant Parmigiana , called “ melanzane alla parmigiana “, “ parmigiana di melanzane ” or simply “ parmigiana ” in Italian, is a popular dish with several variations in its pronunciation. The Italian word for eggplant is melanzana .

To master the pronunciation of this classic dish, it is crucial to understand the syllables and focus on each part. Start with “ melanzane ,” pronounced as meh/lahn/DZAH/neh, followed by “ alla ,” pronounced as ahl/lah. And finally, “ parmiagiana ” is pronounced as  pahr/mee/djah/nah.

What you need to make this dish

Cosa serve per preparare questo piatto.

Eggplants – provide the hearty base for this dish, adding a meaty texture. Melanzane – conferiscono a questo piatto una base solida, apportando una consistenza simile a quella della carne.

Salt – helps draw out excess moisture from the eggplant, ensuring a firmer result. Sale – contribuisce a rimuovere l’umidità in eccesso dalle melanzane, migliorandone così la consistenza e rendendole più compatte.

Vegetable oil – used for frying the eggplant until golden brown, giving it a crispy exterior. Olio vegetale – usato per friggere le melanzane fino a ottenere una superficie dorata e croccante. 

Italian plum tomatoes – form the flavorful tomato sauce, adding a tangy contrast. You can use canned or ripe fresh tomatoes, but only when they’re perfectly in season. Pomodori San Marzano – ideali per creare una salsa di pomodoro ricca e saporita, con un perfetto equilibrio di acidità. È possibile utilizzarli sia in scatola che freschi, ma si consiglia di optare per la versione fresca solo quando i pomodori sono in stagione.

Mozzarella cheese – creates a gooey and creamy layer, adding a delightful cheesy touch.  Mozzarella – aggiunge uno strato filante e cremoso al piatto, arricchendolo con un delizioso tocco di formaggio.

Fresh basil – infuses the dish with fresh herbal aromas, elevating the flavors. You can use dried basil, but the result will differ in its smell.  Basilico fresco – conferisce un aroma fresco ed erbaceo, arricchendo così la varietà dei sapori del piatto. Se scegli di usare il basilico secco, tieni presente che il risultato avrà un aroma leggermente diverso.

Dried oregano – adds a woodsy aroma to the dish. You can also use fresh oregano instead. Origano secco – questo ingrediente aggiunge un aroma boscoso al piatto. Se preferisci, puoi usare anche origano fresco come alternativa.

Grated Parmigiano-Reggiano cheese – sprinkled on top for a nutty and savory finish. Parmigiano Reggiano grattugiato – spolverato sul piatto prima di servirlo per un tocco finale gustoso che ricorda il sapore delle noci. 

Istruzioni per la preparazione

Preparing the Eggplant

Prepara le melanzane

Start by choosing a nice, firm eggplant with a green “head.” Cut off the eggplant’s green top and slice it into ¼-inch thick strips. Some peel the eggplant; this is not necessary to do. 

Scegli delle belle melanzane che siano sode al tatto e con una “testa” verde. Rimuovi la parte superiore verde delle melanzane e tagliale a fette dello spessore di circa 1/4 di pollice. Se preferisci, puoi pelarle, ma non è necessario.

Arrange the slices in a large colander and sprinkle eggplant with salt. Allow the eggplant to sit for 30 minutes to draw out excess moisture. Pat the slices dry with paper towels.

Disponi le fette di melanzana in uno scolapasta capiente e cospargile di sale. Lasciale riposare per circa 30 minuti per eliminare l’umidità in eccesso. Successivamente, asciuga le fette con della carta assorbente per rimuovere l’umidità residua.

Frying the Eggplant

Friggi le melanzane

Heat vegetable oil in a large pan over medium heat. Working in batches, add the eggplant slices to the pan and fry until golden on both sides, about 1-2 minutes per side. Transfer the fried slices to a plate lined with paper towels to remove excess oil.

Riscalda dell’olio vegetale in una padella grande su fuoco medio. Friggi le fette di melanzana a piccoli gruppi fino a quando diventano dorate su entrambi i lati, circa 1-2 minuti per lato. Una volta pronte, trasferiscile su un piatto rivestito con carta assorbente per assorbire l’olio in eccesso.

Assembling and Baking the Eggplant Parmigiana

Assembla e cuoci la Parmigiana di melanzane

Preheat the oven to 400°F and prep a casserole dish with butter or cooking spray. Begin layering the dish by adding a thin layer of diced tomatoes to the bottom. 

Preriscalda il forno a 200°C e ungi una teglia con burro o con uno spray antiaderente da cucina. Forma uno strato base di pomodori a cubetti sulla superficie della teglia. 

Then, alternate between layering fried eggplant slices, tomatoes, mozzarella, basil, and Parmesan until all ingredients are used, finishing with a layer of eggplant on top. Sprinkle the remaining Parmesan over the dish.

Procedi poi alternando gli strati nel seguente ordine: fette di melanzane fritte, pomodori, mozzarella, basilico e Parmigiano. Ripeti gli strati fino all’esaurimento degli ingredienti, concludendo con un ultimo strato di melanzane fritte. Spolverizza con il Parmigiano rimasto.

Bake the eggplant Parmigiana in the upper third of the oven for 30-35 minutes, until the cheese is melted and the top layer is golden. Allow it to cool before serving.

Posiziona la teglia nella parte superiore del forno e cuoci per 30-35 minuti, o fino a quando il formaggio sia completamente fuso e la superficie si presenti dorata. Lascia raffreddare prima di servire.

Serving the Eggplant Parmigiana

Servi la Parmigiana

Once the Eggplant Parmigiana is out of the oven and has cooled slightly, it’s ready to be served. Cut it into generous portions and plate them beautifully. 

Una volta raffreddata, la Parmigiana di Melanzane è pronta per essere servita. Tagliala in porzioni generose e disponile sui piatti in modo elegante. 

For a finishing touch, add a sprinkle of freshly torn basil leaves on top for a burst of color and aroma. 

Per un tocco finale di colore e sapore, guarnisci ogni porzione con alcune foglie di basilico fresco.

Pair this classic Italian dish with your choice of pasta, a side of Caprese salad or some crusty bread for a complete meal. 

Per un pasto completo, puoi abbinare questo squisito piatto italiano a della pasta, un’insalata Caprese o del pane croccante.

Classic eggplant parmigiana can be adapted to suit different tastes and dietary preferences. Here are some favorites:

• One popular variation is to bake instead of fry the eggplant slices, resulting in a lighter, less oily dish. Baking the eggplant also allows you to use less oil, which reduces the overall calorie content.
• Another way to switch up the recipe is by using different vegetables instead of eggplant. For a unique twist, you could try making parmigiana with zucchini, artichokes, or even pumpkin slices. 
• Consider experimenting with the cheeses used in the recipe. Traditional eggplant parmigiana uses mozzarella and Parmesan. You could substitute cheeses like provolone, fontina, or even ricotta to create distinct flavor profiles for this dish.

• When preparing a classic eggplant parmigiana, it’s essential to start by selecting fresh eggplants. Choose firm eggplants with smooth, shiny skin and without bruises or soft spots.
• Aim for uniform ¼-inch thick rounds to ensure even cooking and consistent texture throughout the dish.
• Salting the eggplant slices is a crucial step that helps to draw out excess moisture and prevent the dish from becoming soggy. 
• When layering the casserole, start with a layer of marinara sauce at the bottom of the baking dish, followed by the eggplant slices, sauce, cheese, and fresh basil. Repeating this arrangement ensures all the layers cook evenly. 

Frequently Asked Questions

To prepare eggplant, it is essential to slice and salt the eggplants, then leave them in a colander to extract excess liquid for about 30 minutes. Afterward, pat dry the eggplant slices before frying them.

Eggplant can be either fried or baked for parmigiana. Both methods yield delicious results, but frying results in a crispier texture, while baking offers a lighter, healthier option.

For a healthier version, opt for baking the eggplant instead of frying. Preheat your oven to 400°F and lightly grease a baking sheet. Follow the same slicing and salting procedure, then bake on a sheet pan.

Eggplant parmigiana can be enjoyed with pasta, salad, or crusty bread. These accompaniments complement the rich flavors of the dish and provide a filling meal.

A classic eggplant parmigiana sauce consists of tomatoes, basil, and olive oil. Some variations also include adding onion.

To achieve a crispy texture, consider breading and frying the eggplant slices in hot oil before assembling the parmigiana. This method results in a deliciously crunchy exterior on the eggplant slices.

No, coating eggplants in breadcrumbs is not mandatory for making eggplant parmigiana. Baking or even frying the eggplant slices as they are is a healthier alternative that still results in a tasty dish.

Easy Eggplant Parmigiana Recipe

A Classic Eggplant Parmigiana recipe where layers of fried eggplant are layered with tomato sauce, fresh basil, oregano, mozzarella, and parmesan to create a dish of rich flavors and culinary legacy.

Ingredients

• 2 large (3-pounds) eggplants
• Vegetable oil
• 2 cups canned Italian plum tomatoes, well-drained
• and coarsely chopped
• 1 pound fresh mozzarella cheese, grated
• 8 to 10 fresh basil leaves
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Butter, for greasing the dish

Instructions

• Cut off the eggplant green top. Slice into ¼-inch thick strips.
• Arrange eggplant slices in a large colander. Sprinkle salt on the slices and let sit for 30 mins. Pat dry with paper towels.
• Heat oil in a large pan on medium heat. Working in batches, add eggplants to the pan and fry until golden on both sides, about 1-2 minutes per side.
• Preheat the oven to 400°F. Spread a casserole dish with butter or cooking spray.
• Start by adding 1 tablespoon of tomatoes to the bottom of the dish. Working in the following order, layer fried eggplant slices, tomatoes, mozzarella, basil, and Parmesan in a buttered dish. Repeat layers, ending with eggplant slices on top. Sprinkle with remaining Parmesan.
• Bake in the upper third of the oven for 30-35 minutes, until the cheese has melted and the top layer is nice and golden. 
• Let cool before serving. Top eggplant parmigiana with fresh basil right before serving. Buon Appetito!

Leftover eggplant parmigiana will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition Information:

Ksenia Prints is a food blogger and photographer. She loves to create unique recipes and capture captivating images of homemade fresh food and products. I also thrive on bringing people together through food – in virtual workshops or in person.

Ethics statement: Below you will find affiliate links. If you buy something after clicking the link, we will receive a small commission. To know more about our ethics, you can visit our full disclosure page. Thank you!

Lingopie (affiliate link) is the Netflix of language learning application that uses real TV shows and movies to help you learn a new language. You can choose a show to watch based on your fluency level, and use the interactive subtitles to get instant translations to help you learn quickly.

Are you interested in improving your Italian in a fun and stress-free manner? Then we highly recommend Serena Capilli's short stories in Italian (affiliate link) , designed for beginners, advanced beginners, and lower intermediate learners (A1-B1 CEFR). These stories have been optimised for English speakers in search of a fun, laid-back learning experience! Read our full review here .

Leave a Comment Cancel reply

Save my name, email, and website in this browser for the next time I comment.

• Main Courses

Eggplant parmigiana

• Gluten Free
• Difficulty: Average
• Prep time: 40 min
• Cook time: 1 h 40 min
• Serving: 8 people
• Cost: Average

PRESENTATION

All you have to do is mention it to get an ovation at the table. The queen of single-course meals, the lifter of spirits: eggplant parmigiana . It’s a recipe shared by regions in both the north and south of Italy, all of which claim to be its birthplace: Emilia Romagna, Campania (parmigiana ’e mulignane), and Sicily (parmiciana or patrociane) with some variation in ingredients and ways of assembling it, but all absolutely fantastic! Have you ever wondered where this dish gets its name? The name “parmigiana” is said to come from the Sicilian “parmiciana,” which in dialect refers to the blinds made up of wooden slats stacked on one another: Just think about how the eggplant slices are arranged in the dish and you’ll see the similarity. With only a few ingredients, such as tomato, eggplant, basil, and cheese, you get a flavor-filled dish that’s a symbol of Mediterranean cuisine!

You might also like:

Cheesy rice-stuffed eggplant

• Stuffed zucchini
• Vegetarian stuffed peppers

Swordfish and eggplant bites with tomato sauce

Cannelloni with eggplant.

• Vegetarian stuffed eggplant

INGREDIENTS

How to prepare eggplant parmigiana.

To make the eggplant parmigiana , start with the sauce. Peel and chop the onion 1 . Add enough olive oil to a pot to cover the bottom and heat 2 . Then add the onion to the pot. Let it brown for a couple of minutes, stirring often so it doesn't burn, then add the tomato purée 3 .

Season with salt and add the basil leaves 4 . Add a little water to the container the tomato purée was in to rinse it, pouring the water into the pot. Let this cook for 45-50 minutes over low heat 5 . In the meantime, cut the fiordilatte cheese into small cubes, setting aside one piece that you’ll use at the end 6 .

Place the cheese cubes to drain in a colander positioned in a bowl 7 , then cover with plastic wrap and set aside: This will allow the excess liquid to drain off 8 . Now, turn to the eggplant: Wash and trim them 9 .

Cut them lengthwise into slices around 1/4 inch (4-5 mm) thick 10 . Once sliced, fry the eggplant in peanut oil that’s been heated to 340°F (170°C), immersing a few slices at a time 11 . As soon as they’ve turned slightly golden, drain on a tray lined with paper towel 12 .

If you run out of space on the tray, place more paper towel 13 on top of the eggplant that are draining to create another layer with the newly fried eggplant 14 . Lastly, move on to the assembly: Start by adding some of the tomato sauce to a 9x13-inch (20x30-cm) baking dish 15 . 

Form the first layer by arranging the fried eggplant slices in the dish 16 , then spooning over more sauce 17 , spreading it evenly, and sprinkling in cubes of fiordilatte 18 .

Sprinkle with grated Parmigiano Reggiano cheese 19 and some basil leaves 20 . Start a new layer by adding more tomato sauce 21 and fried eggplant slices, which should be arranged facing opposite directions. 

Then add more cheese and basil leaves 22 . Repeat these steps until you reach the last layer of eggplant 23 , again adding sauce and the fiordilatte that you set aside, torn into pieces by hand 24 .

Finish off with grated Parmigiano cheese 25 and bake in a conventional oven preheated to 390°F (200°C) for around 30 minutes 26 . When the eggplant parmigiana is finished baking, let it rest for 15-20 minutes before serving 27 .

Store your eggplant parmigiana in the fridge, covered with plastic wrap, for 1-2 days.

It can be frozen after cooking, maybe already divided into portions, and defrosted in the fridge as needed before reheating.

The ideal eggplants for this recipe are large, oval-shaped, with a nice, shiny dark purple color, and they should be firm to the touch – not too hard or too soft. Even long Neapolitan eggplants work well, though.

Since the eggplant varieties you can find nowadays are much less bitter than in the past, you can skip the step of salting and draining the eggplant. You can still do it if you like, remembering to rinse them well before use in the recipe.

As for the different variations of the recipe, some people flour their eggplant or dip them in egg, or do both.

For the cheese you use, on the other hand, you can go for caciocavallo instead of fiordilatte, like they do in Sicily or Calabria.

You might also want to try adding a tasty extra such as sliced hard-boiled eggs.

RELATED RECIPES

Eggplant roulades

Caponata (Eggplant salad)

Eggs in bread

Eggs pizzaiola

Crespelle (Crepes) cannelloni pasta

• Vegetable Mains

Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan) Recipe

Unfussy, richly-flavored layers of sweet fried eggplant, tomato sauce, fresh mozzarella, and herbs—no bread crumbs at this party.

Why It Works

• This Italian-style version is breading-free, making it even easier to prepare than the Italian-American version.
• A 10-minute rest after baking allows the eggplant to absorb any extra liquid and become incredibly moist and tender.

Having grown up in an Italian neighborhood in Brooklyn, back when kids still played stickball in the streets and old ladies spent their days watching the cars go by while resting on pillows in the windowsill, I have a soft spot for Italian-American dishes. That includes the stateside version of eggplant parm, which is made with breaded and fried slices of eggplant. Kenji's already done a pretty  exhaustive and awesome recipe  for that style of the dish. That's a good thing, at least for me, because I actually have an even softer spot, and it's for the Italian style of eggplant parm, which is breading-free.

Serious Eats / Vicky Wasik

Of course, even within Italy, there are many variations of this dish (I've seen one with Swiss cheese!), but I'm wedded to the one I learned while living and working on a farm several years ago. The farm, called  Cascina Piola , is in Piedmont, Italy, the northwestern region that is clearly not the birthplace of this very southern Italian dish. But Raffaella, who taught me this method and runs the farm with her husband, Piero, is originally from Naples, and therefore has what I'd consider a direct line on knowing what's up with eggplant parm.

What I love about her version is it's all about the sweetness of the fried eggplant, tomato sauce, and mozzarella, and their soft, melting textures. Where the American one has a breaded heft that soaks up the sauce, this one is juicier and smoother all the way through.

Though the mantra may be cliché at this point, the success of a dish this simple lies largely in the quality of the ingredients. In my experience, good summer eggplant doesn't require all of the contortions often prescribed for the vegetable. I routinely skip the pre-salting, for instance. And, while I'm excited to try the cooking method Kenji uses in his recipe, I'll save it for when eggplant season ends and I'm stuck with lesser specimens. Right now, at the end of August, I know this dish is going to be great even without the extra steps. Here's the basic process: I start by slicing the eggplant about a quarter inch thick. I did it in rounds here, but you could also go lengthwise. Then I shallow-fry the slices in vegetable oil until they're browned on both sides. The eggplant will soak up the oil, so you'll have to top it up between batches.

Once these have browned, I transfer them to paper towels to drain them of excess oil. (I used two types of eggplant here, a mixture of the common purple Italian variety and a variegated one, with a mixed light-purple and white skin. Feel free to experiment with varieties, or just stick with the classic.)

Then, in a baking dish, I start layering the ingredients. A lot of recipes call for low-moisture mozzarella when the cheese is going to be melted, because it dumps less water than fresh mozzarella. I gleefully break that rule. I love high-quality wet mozzarella. I love how it melts, and I love its pristine, milky flavor. I could give a rat's ass about the extra water it releases; the trade-off for me is well worth it. (Trouble finding milky mozz? Read Kenji's piece on how to  restore mozzarella balls to their former glory .) For each layer, I put down the rounds of fried eggplant and top them with a thin layer of tomato sauce. This can be a simple sauce of puréed canned tomatoes with salt and olive oil, or a more elaborate one, like my  fresh tomato sauce . Then I lay shredded fresh mozzarella on top of that.

A little torn fresh oregano on each layer never hurt anything. Basil would work well, too.

Some will note at this point that there's no Parmigiano-Reggiano in my eggplant parm. A lot of recipes, including Italian ones, call for it in this dish, but I consider it optional. First, because the name "eggplant Parmigiana" has nothing to do with the city of Parma (and possibly nothing to do with the famous aged cheese made there). As Kenji explained in his eggplant parm article, the origins of the name are murky, but even if the exact etymology is unresolved, there's no reason to conclude that the dish requires Parmesan just because of its name.

Anyway, I like Parmigiano-Reggiano a lot (like,  a lot , a lot), but the truth is that all the things that I love about this version of the dish—the silky, sweet eggplant; the fruity tomato sauce; the fragrant herbs; the milky fresh mozzarella—have very little to do with the salty, aged flavor of Parmesan. I kind of prefer how clean and sweet and fresh this tastes without the grated cheese. Still, if you want it, feel free to add it to each layer. It won't be bad, that's for sure.

After that, it's just a matter of repeating until your ingredients are used up and the baking dish is full.

Here's a side view. Yum.

I leave the herbs off the top layer, since they're likely to burn in the hot oven.

Once it's baked, which takes about 20 minutes at 400°F (200°C), I put some fresh herbs on top.

It will initially look very wet when it comes out of the oven. But don't fret: Give it 10 minutes to rest, and nearly all of those extra juices will be reabsorbed by the eggplant.

August 2014

Recipe Details

Ingredients

Olive oil , vegetable oil, or a combination, for frying

2 pounds (0.9kg) eggplant , sliced 1/4 inch thick

Kosher salt

1 1/4 cups (360ml) tomato sauce (see notes)

3/4 pound shredded fresh mozzarella ( 12 ounces ; 340g)

Torn fresh oregano leaves, from about 4 sprigs

Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper towel–lined half sheet pan and sprinkle with salt. Repeat with remaining eggplant, topping up oil as needed.

In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano to the top layer.

Bake eggplant Parmesan until bubbling and browned on top, about 20 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano leaves and serve.

Special Equipment

6-cup (8- by 6-inch) baking dish, 10-inch cast iron skillet , half sheet pan

The tomato sauce here can be as simple as puréed canned tomatoes with a touch of olive oil and salt, or a more involved sauce, such as this one made from fresh tomatoes . It should be seasoned with salt in all cases.

More Serious Eats Recipes

www.sbs.com.au/food

Eggplant parmigiana

This is one of my all-time favourite ways with eggplant. the beautiful flavours in this dish are created from simple ingredients, cooked low and slow..

Credit: Savannah van der Niet

preparation

Ingredients

• 5 tbsp olive oil
• 2 onions, thinly sliced
• 5 garlic cloves, thinly sliced
• 250 g (9 oz) cherry tomatoes, halved
• 2 tbsp finely chopped semi-dried tomatoes
• 40 g (1½ oz/¼ cup) pitted olives, roughly chopped
• 2 tsp dried basil
• 3 eggplants (aubergines), cut into 1–2 cm (½–¾ inch) slabs
• 2 400 g (14 oz) tins chopped tomatoes
• 3 tbsp water (reserved from rinsing out the tomato tins)
• 3 tbsp red wine
• 1 handful basil or parsley leaves, plus extra to garnish
• 200 g (7 oz) fresh mozzarella or bocconcini, sliced
• 25 g (1 oz/¼ cup) grated parmesan, feta or goat’s cheese
• 60 g (2 oz/1 cup) panko breadcrumbs

Instructions

• Preheat the oven to 190°C (375°F). Line two baking trays with baking paper.
• Add 2 tablespoons of the olive oil and the onions to a saucepan over medium heat. Reduce the heat and slowly cook the onions for 10–15 minutes, stirring often.
• Add the garlic, cherry tomatoes, semi-dried tomatoes, olives and dried basil, along with a generous pinch of salt. Increase the heat slightly and cook, stirring often, for another 10 minutes or so.
• Meanwhile, lay the eggplant slices on the lined baking trays. Drizzle the remaining 3 tablespoons olive oil over them and sprinkle each slice generously with salt and pepper. Bake for 25–35 minutes, turning halfway, until the eggplant is soft to touch and lightly golden. (Alternatively, you can cook the eggplant using a bench-top grill or sandwich press. This requires working in smaller batches, but creates beautifully golden, melt-in-your-mouth eggplant.) Set the cooked eggplant aside until ready to assemble.
• Once the tomatoes in the pan have broken down and the sauce is smelling amazing, add the tinned tomatoes, water and wine. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away for at least 30 minutes, or up to 2 hours, adding an extra 125 ml (4 fl oz/½ cup) or so of water if it starts becoming too thick. Turn off the heat and add the basil, stirring it through.
• Assemble the parmigiana by laying half the eggplant in a large baking dish. Pour half the sauce over the top and sprinkle over about one-third of the cheese. Layer the remaining eggplant slices on top, then the remaining sauce. Sprinkle with salt and pepper, then top with the remaining cheese. Finish by evenly scattering the breadcrumbs over the whole dish.
• Bake for 20 minutes, or until the parmigiana is golden and bubbling. Garnish with extra basil and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Have a story or comment? Contact Us

Share this with family and friends

More recipes like this

One-step no-churn coffee ice-cream

Gascon tomato tart

Scandinavian

Mushroom risotto

Adam Liaw's butter chicken

Beef pad see ew

Green chilli nuoc mam with cooked tiger prawns

Grilled beef skewers with anchovy and garlic butter

Sbs food newsletter, get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar
• Skip to footer

• Cod Recipes

Eggplant Parmigiana Recipe

Published: Oct 27, 2023 · Modified: Feb 5, 2024 by Mamma C · This post may contain affiliate links

You'll love this Eggplant Parmigiana Recipe! As in Naples, the eggplants are dipped in flour and egg, but no bread crumbs. Featuring three kinds of cheese, fresh basil and a light tomato sauce , this is the best eggplant Parmesan!

Everybody loves eggplant Parm. Am I right?

But, did you know there are different versions of Eggplant Parmigiana in Southern Italy?

You're probably familiar with the style from Sicily and Calabria that features breaded eggplant .

But in Naples, where eggplant Parmesan likely originated (and where Mom's from), no bread crumbs are used in this dish. Instead, the sliced eggplants are dipped in flour and egg, then shallow-fried until golden (before being layered with cheese, sauce and basil and baked).

Skipping the bread crumbs makes for a lighter Eggplant Parmigiana recipe, where the flavor of the vegetable really pops. There's no tinge of sogginess, either.

Don't get me wrong. I love both versions and have never turned down eggplant Parmesan in my life!

Read on to learn how to make one of the best Italian Side Dishes or meatless meals!

Recipe ingredients

Eggplants: Pick skinnier ones if possible. They should have fewer seeds, which are bitter.

Make sure the eggplants are firm and not bruised. Look for green tops, not brown.

If you don't see any that look good, ask someone in the store's produce department to check if there are better ones in storage. After you buy them, use them within two days for best quality.

Parmesan: It wouldn't be Eggplant Parmigiana without Parmesan cheese! Use freshly grated Parmesan for the best taste and texture.

Provolone: Instead of using mozzarella, we're kicking the flavor up a notch with provolone! For convenience, buy round slices of provolone from the deli or dairy aisle.

Note that you can use thinly sliced provolone if you want a less cheesy eggplant dish. Otherwise, use regular slices, which we did for these photos. Both ways are delicious.

Sharp Provolone: This really kicks the flavor up a few notches! It brings the X-factor to our Eggplant Parmigiana, so don't skip it.

Buy a wedge of sharp provolone and cut part of it into cubes to scatter around the eggplant layers. A little goes a long way and will make people wonder, "What is that delicious taste?!!!"

Crushed Tomatoes: We're making a quick tomato sauce that's pleasantly mild and perfectly complements the eggplants. Besides the tomatoes, it contains olive oil, garlic powder, salt, pepper and fresh basil.

How to prepare eggplant for Parmigiana

• Peel the eggplant with a vegetable peeler or paring knife (affiliate link) .
• Slice the eggplant into rounds.
• Salt the eggplant and place it in a colander with a sheet pan underneath to catch any liquid that may drip. Put a pot on top of the eggplants to weigh them down. This process prevents bitterness and sogginess while providing flavor.

How to make eggplant Parmigiana

See the card at the end of this post for the full recipe, but here's an overview.

Batter and fry the eggplant slices

• Dip each slice in flour.
• Dip the floured eggplant in beaten eggs.
• Fry the eggplant slices until they're golden brown on each side.
• Let the batter-fried eggplants drain on a cooling rack.

How to layer eggplant Parmesan

• Make the tomato sauce by stirring in the oil and seasonings to crushed tomatoes and cooking it for 10 minutes. Ladle a little sauce in the bottom of an 8x8 pan (affiliate link) .
• Place a layer of batter-fried eggplants on top of the sauce. Dot them with more sauce and add some Parmesan.
• Cover the first layer with round slices of Provolone cheese. Sprinkle cut-up pieces of sharp provolone in between the eggplant slices.
• Repeat with three more layers of eggplant, sauce, Parmesan and provolone cheeses. Dot the top layer with sauce.
• Bake, uncovered, for 35 minutes, until it's getting golden brown on top.

Recipe tips

• If you prefer, you can make this recipe in a 9x13 pan and build just two layers instead of four. You wouldn't have to change the ingredient amounts.
• If you want to double this, you could use a 9x13 pan and make four layers of Eggplant Parmigiana.

Baked vs. fried eggplant slices

Traditional Eggplant Parmigiana from Naples calls for frying the eggplant slices before layering them with cheese, sauce and basil. Then the assembled Parmigiana dish is baked.

I experimented with baking the battered eggplant slices using three different methods, but found the eggplant really stuck to the pan without bread crumbs as a buffer. Some of the batter also started peeling off when I tried to lift the eggplant slices from the baking sheet with a spatula.

If you still want to bake the battered eggplant without bread crumbs, I've included directions in the notes of the recipe card. See below for another option that includes bread crumbs.

My recommendations:

• When making eggplant Parmesan with flour and egg instead of bread crumbs, it's best to fry the eggplant slices.
• If you prefer baked eggplant slices, make this breaded eggplant in the oven then use the slices to assemble the eggplant Parmesan before baking it.

What to serve with it

Eggplant Parmigiana is a perfect Italian recipe for Lent or Sunday dinner with a simple tossed salad . Of course, pasta with an easy tomato sauce would go great with this meal.

If you're wondering what to serve with eggplant Parmesan besides pasta, I'd recommend Italian-style chicken cutlets or any of these thin chicken breast recipes .

You also could pair it with oven-baked sausage and peppers or Italian cod with tomatoes . And don't forget the loaf of Italian bread !

Frequently asked questions

Yes, but you should freeze it after assembling it, without baking it first. Cook the eggplant slices and sauce as directed, then layer everything in a pan with cheese. Wrap the pan well with plastic wrap, then foil. Freeze the assembled Eggplant Parmigiana for up to three months. Then, let it thaw overnight in the refrigerator and bake as directed.

It's not mandatory to peel eggplant for eggplant Parmigiana, but I recommend doing so. The skin can taste bitter. It's also easier to eat eggplant without the skin on.

More eggplant recipes

• Pan-Fried Eggplant (also from Naples)
• Mom's Caponatina (Eggplant Caponata ), a sweet-and sour Sicilian dish
• Roasted Eggplant Dip (Salata de Vinete) , a Romanian appetizer.
• Chicken Sorrento with Eggplant
• Sautéed Eggplant with Garlic
• Pasta alla Norma , Sicilian eggplant pasta

If you try this Eggplant Parmigiana Recipe, please leave a comment and a rating!

Ingredients

• ▢ 2 pounds eggplants (2 medium-to-large eggplants)
• ▢ salt for drawing out moisture
• ▢ ¾ cup flour
• ▢ ⅓ teaspoon pepper
• ▢ ¼ teaspoon salt
• ▢ 4-5 extra-large eggs (Start with 4 and use an extra one if needed.)

Oil for frying

• ▢ 1 ¼ cups enough canola oil to cover the bottom of your frying pan

Tomato Sauce

• ▢ 28 ounces can of crushed tomatoes
• ▢ 3 tablespoons olive oil
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon garlic powder
• ▢ 2 large basil leaves

For assembly:

• ▢ 6 Tablespoons freshly grated Parmesan cheese
• ▢ black pepper
• ▢ 16 slices provolone cheese (Regular or thin-sliced; see notes.)
• ▢ 2 ounces sharp provolone (Cut small chunks from a wedge of sharp provolone.)
• ▢ 6-8 basil leaves

Instructions

Slice & salt the eggplants.

• A little over an hour before you start cooking the eggplants, rinse and pat them dry. Slice off the root and stem ends. Peel the eggplants using a small knife (cut the eggplant in half the short way, stand up each half, and slice off the skin from top to bottom.) Slice the eggplants into rounds ¼-inch-to-⅓ inch thick.
• To draw out moisture from the eggplants so they won't be soggy and will have better flavor, place a layer of eggplants in a colander placed over a sheet pan. Sprinkle salt on the eggplants, then add another layer of the slices. Salt those, then weigh the eggplants down with a round baking dish or pot. Let them sit for an hour.

Make the Tomato Sauce

• While the salted eggplants are resting, make the sauce. In a medium pot or 12-inch skillet, add the crushed tomatoes, olive oil, seasonings and basil. Stir to combine and heat on medium-high, until it comes to a boil. Lower the heat to a simmer and cook the sauce for 10 minutes, stirring occasionally so it doesn't stick. Turn off the heat when it's done. The sauce can stay at room temperature for up to two hours.

Batter & Fry the Eggplants

• After the eggplants have rested for an hour, use paper towels to wipe off the moisture and salt from the slices. If there are lots of seeds, scrape out some of them to prevent bitterness.
• Add the flour to a gallon-sized resealable plastic bag, if you have one, or else add the flour to a dinner plate. Stir in ⅓ teaspoon pepper and ¼ teaspoon salt.
• Add two eggs to a soup dish and beat the eggs with a fork.
• Set up an assembly line from left to right with the sliced eggplants, the flour, the eggs and a large platter. Add five or six eggplant slices to the flour mixture and coat both sides with flour. (If using a bag, just hold it closed and shake it.)
• Use a clean fork to transfer a couple of eggplant slices to the beaten eggs. Use another fork designated for the eggs to flip the eggplant slices, coating both sides with the eggs. Transfer the battered eggplant slices to the platter and continue with the rest of the eggplants.
• As the beaten eggs get thick with flour and are almost gone, rinse out the bowl and add a couple more eggs, as needed.
• To fry the eggplant slices (see notes if you want to bake them instead), heat the oil in a frying pan over medium-high heat. (You can use two pans, if you wish, to make it go faster.) When the oil is hot, add a single layer of sliced eggplants and cook the first side for 3-4 minutes, until golden brown. Flip the eggplants and cook the second side for two minutes, or until golden brown.
• Drain the fried eggplants on a baking rack placed over a sheet pan, or on a sheet pan lined with paper towels. Continue frying the eggplants in batches.

Assemble & Bake

• Preheat the oven to 375 degrees F. Choose either a square 8x8 pan for four layers of Eggplant Parmigiana (recommended) or a rectangular 9x13 baking pan to make two layers.
• To assemble the eggplant parm, cover the bottom of your pan with a layer of sauce. Blot the eggplants with paper towels to absorb the oil. Add a single layer of eggplants. Sprinkle them with pepper. For an 8x8 pan, sprinkle on one tablespoon of Parmesan per layer. For a 9x13 pan, sprinkle on two tablespoons of Parmesan per layer.
• Dot the eggplants with some sauce. Scatter some torn basil leaves on top. Add a layer of provolone slices, with a little bit of sharp provolone chunks scattered in the gaps.
• Add another layer of eggplants, sprinkle on pepper and Parmesan, dot with sauce and basil leaves, top with provolone slices and add scattered sharp provolone in the gaps. (If using an 8x8 pan, continue making two more layers.)
• Top the Eggplant Parmigiana with more sauce dotted around, and sprinkle with Parmesan.
• Bake, uncovered, for 35 minutes, or until it's just getting golden brown on top.
• Let it rest for five minutes before slicing. Serve with extra sauce, if desired.
• Store leftover eggplant Parmesan in the refrigerator for up to four days. Store leftover sauce for up to five days in the refrigerator, or freeze the sauce for longer storage. See notes for how to freeze Eggplant Parmigiana before baking it.
• When making eggplant Parmigiana with flour and egg instead of bread crumbs, it's best to fry the eggplant slices.
• If you try to bake the eggplant after coating it with flour and egg, the slices will stick to the pan, since there are no bread crumbs in this recipe. Here is how to do it though: Place the battered slices on a greased baking sheet (don't use foil and don't use a baking rack, because they'll stick more.) Bake at 450 degrees F for 10 minutes on the first side. Use a metal spatula to flip them over. Bake the second side for 5-7 minutes. Assemble as directed in the recipe.
• If you don't mind using bread crumbs, you can bake the eggplant slices using this breaded eggplant recipe instead.  
• You can freeze Eggplant Parmigiana after assembling it , without baking it first. Cook the eggplant slices and sauce as directed, then layer everything in a pan with cheese. Wrap the pan well with plastic wrap, then foil. Freeze the assembled Eggplant Parmigiana for up to three months. Then, let it thaw overnight in the refrigerator and bake as directed.

(Recipe Source: Cooking with Mamma C. Inspired by Mom's version . Originally published on February 17, 2018 and updated now with new photos, additional information and a tweak to the recipe to make it cheesier.)

More Main Dish Recipes

Reader Interactions

March 19, 2022 at 4:06 am

March 19, 2022 at 6:31 am

Hi Andrea - You're welcome! I'm so glad you enjoyed this.

September 16, 2021 at 5:15 pm

September 17, 2021 at 6:18 am

Hi Ann - I'm glad that worked for you.

Conna Meader

December 10, 2019 at 8:20 pm

I've been looking for a recipe for EP the way they make it in Schenectady, which consists of super thinly sliced eggplant that is battered not breaded. I haven't tried it yet but this sounds like it and looks very similar, Excited to try it!

December 11, 2019 at 10:10 am

Hi Conna - I'm glad you found my eggplant Parmigiana recipe! Enjoy.

February 17, 2018 at 6:34 pm

Didn't know this dish was from Naples, or that there were different versions. I really love the sound of this and will try it for sure.

February 17, 2018 at 6:47 pm

I'm fascinated by the different styles of cooking in each region of Italy. I hope you enjoy this, Valentina! (I love that name!)

Shadi Hasanzadenemati

February 17, 2018 at 6:18 pm

February 17, 2018 at 6:33 pm

Eggplants are one of my favorite vegetables. Thanks, Shadi!

Thanh | Eat, Little Bird

February 17, 2018 at 5:36 pm

What a beautiful dish! My husband loves aubergines so I will have to make this for him 🙂

February 17, 2018 at 5:41 pm

You should! Thanks, Thanh!

Jenni LeBaron

February 17, 2018 at 5:27 pm

Yum! I love eggplant parmigiana and yours looks lovely!

February 17, 2018 at 5:40 pm

I do too! Thanks, Jenni.

Marisa Franca @ All Our Way

February 17, 2018 at 4:43 pm

February 17, 2018 at 4:44 pm

Thank you, Marisa! My family LOVES this!

January 23, 2024 at 1:44 pm

My mom’s recipe from her Italian relatives was dipping in flour first then egg and frying in olive oil. I then get some of the oil out by pressing paper towel over it. My sauce is a basic marinara from my canned tomatoes sauté garlic in extra virgin olive oil maybe 2 tbsp and add tomatoes. Season to taste. I slice the eggplant thin, I do not peel it and it is not bitter After layering in a 13 by 9 pan sauce bottom and sauce and Locatelli cheese in between I bake it about 30 minutes. PS: This method I gave found keeps the flour and egg from separating after frying. Making eggplant parm is a bit tedious but the finished product is delicious especially on a nice Italian roll.

January 24, 2024 at 6:19 am

Hi Donna - An eggplant Parmigiana sandwich sounds good!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail.

Rate This Recipe

• Search Search Please fill out this field.
• Martha's Blog
• Sweepstakes
• Food & Cooking
• Healthy Recipes
• Vegetarian Recipes

Traditional Eggplant Parmigiana

A beloved Italian dish, this cozy casserole might be the ultimate vegetarian comfort food.

A comforting casserole with layers of fried eggplant, tomato sauce, and cheese, traditional eggplant parmigiana is also known as eggplant parmesan. It's similar to a vegetarian lasagna, but eggplant stands in for pasta—and it makes a satisfying meatless main when paired with a salad, crusty bread, and perhaps a glass of Chianti .

Eggplant parmigiana is the original, though stateside chicken parmesan (or chicken parmigiana ) and veal parmesan are better known. The winning combination of a breaded meaty vegetable like eggplant—or actual meat or chicken fried in a crunchy breadcrumb coating—against the soft tomato sauce and melty mozzarella is too good not to enjoy on the regular. 

What Is Traditional Eggplant Parmigiana?

A beloved Italian dish, Parmigiana di melanzane is a typical Sicilian meal—but it's also said by some sources to originate in Romagna or Campania. A classic preparation, parmigiana can be made with a variety of vegetables—zucchini is also popular, but eggplant is the best-known version. 

There are three main elements of a traditional eggplant parmigiana: fried eggplant slices, a simple homemade tomato sauce, and cheeses. The eggplant is sliced and salted to draw out excess moisture, dried, and dipped in flour, egg, and breadcrumbs; slices are fried in olive oil until golden and crispy. Then the fried slices are used as layers in a casserole dish, along with a simple homemade tomato sauce and cheese—usually mozzarella and Parmesan, but some recipes call for another classic Italian cheese, Grana Padano .

Choosing the Eggplant

To make sure you have a good eggplant for this dish, check for the following:

• Shiny skin: The eggplant's skin should be dark purple and shiny, not dull. 
• No blemishes: Check the eggplant for blemishes or wrinkles, which are signs that it is old.
• Firmness: The eggplant should be firm with a little give when you gently squeeze it.

Ingredients

2 medium eggplants (1 ½ pounds total), cut into ¼-inch slices

Coarse salt and pepper

2 cans (28 ounces each) whole peeled tomatoes, pureed

3 cloves garlic, smashed and peeled

1 ½ cups plain dried breadcrumbs

½ cup grated Parmesan or Pecorino Romano (2 ounces), divided

1 cup all-purpose flour

3 large eggs, lightly beaten

1 cup vegetable oil

1 pound fresh mozzarella, thinly sliced

Salt eggplant:

In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes.

Roll in towel to remove water:

Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.

Cook tomatoes and garlic:

Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.

Prepare breading:

In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes.

Coat eggplant slices:

Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.

Preheat oven; fry eggplant and drain:

Preheat oven to 400°F. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.

Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Storing Traditional Eggplant Parmigiana

Any leftover eggplant parmigiana can be stored in an airtight container in the refrigerator for up to three days.

Frequently Asked Questions

Should I peel eggplant for eggplant parmesan?

The peel of an eggplant is edible; we do not call for peeling the eggplant for this traditional eggplant parmigiana recipe. Some people prefer to peel larger eggplants because they find the skin tough. 

Why do you salt eggplant?

Salting the eggplant draws out excess moisture. With eggplant parmigiana, salting the eggplant means the eggplant absorbs less oil when you fry it. It also ensures the finished dish has a robust sauce rather than a watery one. Should I soak the eggplant in milk before cooking?

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for this step. If you are concerned that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Other Eggplant Parmigiana Recipes to Try:

• Baked Eggplant Parmesan
• Broiled Crispy Lemon-Eggplant Parmesan
• Grilled Eggplant Parmesan
• Stuffed Eggplant Parmesan
• Lighter Eggplant Parmesan

Easy Eggplant Parmesan – Lazy Girl Recipe

A re you craving a scrumptious and comforting Italian classic, but don’t want to spend hours in the kitchen? Well, I have the perfect recipe for you – my  Lazy-Girl Easy Eggplant Parmesan ! A soft and flavorful eggplant topped with a luscious tomato sauce, aromatic breadcrumbs, and gooey melted cheese, ready in less than 40 minutes and way healthier than the traditional version.

Are you craving a scrumptious and comforting Italian classic, but don’t want to spend hours in the kitchen? Well, I have the perfect recipe for you – my  Lazy-Girl Easy Eggplant Parmesan ! A soft and flavorful eggplant topped with a luscious tomato sauce, aromatic breadcrumbs, and gooey melted cheese, ready in less than 40 minutes and way healthier than the traditional version.

Ready to discover one of my  staple Summer appetizer recipes ?

Lazy Gals Eggplant Parmesan: a staple Summer recipe! 🌞

Eggplant Parmesan, also known as “ Parmigiana di Melanzane ,” is one of my favorite  Italian dishes,  featuring breaded and fried eggplant slices, layered with a rich marinara sauce and mountains of melted cheese. To put it simply, it’s a hearty and satisfying meal that’s sure to please even the pickiest eaters!

However, the  traditional version can be a bit time-consuming to make , involving multiple steps and quite a bit of effort. Plus, it’s not really the most balanced meal out there, especially when comes to its fat and protein content -the first being relatively high, while the second is a bit too low.

A True Life-Saver!

That’s where my easy eggplant parmesan recipe comes to the rescue! A  simplified and time-saving version  that still delivers all the mouthwatering flavors you crave, but for way  fewer calories and fats . Plus, these stuffed eggplants are rich in precious nutrients, including  fiber from the veggies  and  protein from the lean ground turkey and the cheese.

In addition, it’s an extremely versatile recipe, a true  life-saver in case of last-minute gatherings and dinners.  I love to serve it both  as a light appetizer or as a main course,  coupled with some sourdough bread or a crunchy salad, such as my  Cold Broccoli Salad with Pear Vinaigrette .

I personally love to eat this lazy gal parmesan the day after, as all the flavors are better blended together. Plus, you can easily  make an additional portion and keep it in the fridge for when you don’t have time to cook.  And, what’s even better is that  my kids love it too , and I couldn’t be happier as I know that it’s complete in all the micro and macronutrients they need to stay full and energized for a couple of hours!

Easy Eggplant Parmesan: a bomb of flavor and nutrition! 💣

Before we dive into the recipe, let’s briefly talk about the nutritional benefits of my Lazy Girl Eggplant Parmesan. As mentioned above, my version of the Italian “melanzane alla parmigiana” is  way richer in protein, but lower in fats and calories than the traditional one.

Here are  3 reasons why my lazy gals parmesan is more nourishing  than the OG Italian version.

1. Lots of fiber and micronutrients

While  eggplants  are naturally high in  fiber  and precious micronutrients, particularly  nasunin , which may help protect our cells from oxidative damage,  using minimal oil  (this  oil sprayer  can help with that)  and baking them -instead of frying-  helps improve the overall nutritional profile of the dish without sacrificing the taste.

2. Less processed oils and sugars, and way more proteins

The same goes for my super flavorful  homemade tomato sauce . Instead of opting for high-in-sugar, store-bought condiments, I made a super flavorful sauce myself using  minimal ingredients and keeping the oil and sugar content in check . (As a base, I used my delicious  Oil-free Pizza Sauce ). Plus, I decided to add some  lean ground turkey  (not provided in the original recipe) -which can be omitted or swapped with some  ground soy mince  for a vegetarian version- for some  extra protein.

3. More wholesome ingredients

Last but not least, you can opt for some  whole-grain breadcrumbs , which provide more fiber and nutrients compared to their refined counterparts. Or use  part-skim mozzarella and freshly grated Parmesan  (instead of highly processed hard, industrial cheeses) to keep the fat content in check while still enjoying all the melty goodness!

All of this is to say that eating healthy is extremely easy if you know how to do it!

If you liked this recipe, you might also want to try these scrumptious  Eggplant Parmesan Bites , air-fried and extremely nourishing.

Please consider sharing this post with your family and friends, and follow my socials for more lazy gals, healthy recipes, and easy-to-follow nutrition tips! 💗

Easy Eggplant Parmesan Recipe

Are you craving a scrumptious and comforting Italian classic, but don't want to spend hours in the kitchen? Well, I have the perfect recipe for you – my  Lazy-Girl Easy Eggplant Parmesan ! A soft and flavorful eggplant topped with a luscious tomato sauce, aromatic breadcrumbs, and gooey melted cheese, ready in less than 40 minutes and way healthier than the traditional version. Ready to discover one of my  staple Summer appetizer recipes ?

INGREDIENTS  

• 2 medium  Eggplant
• 1/4 cup  Breadcrumbs
• 1 tsp  Basil
• 1 tsp  Oregano
• 1/4 tsp  Salt
• 1/4 tsp  Garlic
• 1/2 tsp  Parsley
• 1/4 tsp  Rosemary
• 1/4 tsp  Thyme
• 1/4 tsp  Red pepper
• Tomato sauce  or meat sauce
• Mozzarella cheese
• Grated parmesan
• Olive Oil  spray

For the tomato sauce

• 2-3 tsp  Olive oil
• 1/2 lbs  Ground turkey  if desired, or ground soy mince
• 1 medium  Onion
• 1/2 tsp  Garlic powder
• 1 can  Diced tomatoes
• 1 cup  Low-sugar tomato sauce

INSTRUCTIONS 

• Preheat the oven to 425°F (220°C).
• Half the eggplants and place them on a shallow baking dish.
• Lightly salt the eggplant flesh and spray with a light amount of olive oil spray; then, place them facing down on the baking dish.
• Put the eggplants in the center rack of the oven for about 20 minutes (or until the flesh is soft),
• Meanwhile, mix the breadcrumbs, basil, salt, garlic, parsley, rosemary, thyme, and red pepper in a bag. Alternatively, you can use an Italian seasoning mix.
• Remove the eggplants from the oven, turn them over, and let them sit for a couple of minutes so they can release all excess water. Turn them over and pat them to remove any additional excess water. Remove excess water from the baking sheet.
• Apply a generous amount of seasoned breadcrumbs to the halved eggplants.
• Put them back on the baking pan with the flesh part facing up. Spray a light amount of olive oil over the breadcrumb mixture.
• Place them on the top rack of the oven for an additional 10 minutes -or until the breadcrumbs start to turn slightly golden.
• Remove them from the oven and top them with your tomato sauce (or meat sauce) of choice (see instructions below), the shredded mozzarella cheese, and some grated parmesan.
• Put them back in the oven for a couple of minutes, or until the cheese is melted.

For the tomato sauce:

• Heat a pan over medium with a couple of teaspoons of olive oil.
• Add the ground turkey (optional), the diced onion, and the garlic.
• Cook until the onion is translucent and the meat is brown.
• Add the low-sugar tomato sauce (or my  oil-free pizza sauce ), and diced tomatoes, and let everything simmer for at least 15 minutes.

• Watch Full Seasons
• TV Schedule
• Newsletters
• Sweepstakes
• Restaurants
• Recipes on TV
• Food Network on Max
• Spring Entertainment
• Comfort Food

• Girl Meets Farm 8am | 7c
• Girl Meets Farm 8:30am | 7:30c
• Girl Meets Farm 9am | 8c
• Girl Meets Farm 9:30am | 8:30c
• The Kitchen 10am | 9c
• The Kitchen 11am | 10c
• Bobby's Triple Threat 12pm | 11c
• Bobby's Triple Threat 1pm | 12c
• Bobby's Triple Threat 2pm | 1c
• Bobby's Triple Threat 3pm | 2c
• Beat Bobby Flay 4pm | 3c
• Beat Bobby Flay 4:30pm | 3:30c
• Beat Bobby Flay 5pm | 4c
• Beat Bobby Flay 5:30pm | 4:30c
• Beat Bobby Flay 6pm | 5c
• Beat Bobby Flay 6:30pm | 5:30c
• Spring Baking Championship 7pm | 6c
• Spring Baking Championship 8pm | 7c
• On Tonight Diners, Drive-Ins and Dives 9pm | 8c
• Diners, Drive-Ins and Dives 10pm | 9c
• Diners, Drive-Ins and Dives 11pm | 10c
• Spring Baking Championship 12am | 11c
• Diners, Drive-Ins and Dives 1am | 12c
• Diners, Drive-Ins and Dives 2am | 1c
• Diners, Drive-Ins and Dives 3am | 2c
• Guy's Ultimate Game Night 4am | 3c

• Trending Eats

• Product Reviews
• Shop Everything

• Spring Into Cooking
• All Sweepstakes + Contests

Eggplant Parmesan

• Total: 2 hr 15 min
• Prep: 1 hr 15 min
• Yield: about 4 to 6 main course servings

Ingredients

Deselect All

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices

Kosher salt, as needed, plus 1 tablespoon

5 cups fresh breadcrumbs

1 tablespoon dried oregano

1 tablespoon dried thyme

Freshly ground black pepper

Vegetable oil for frying

All-purpose flour for dredging

6 large eggs, beaten

2 tablespoons whole milk

Olive oil, as needed

7 cups Quick Marinara Sauce, recipe follows

2/3 cup grated Parmesan, divided

1 pound fresh mozzarella, thinly sliced

Quick Marinara Sauce:

3 tablespoons extra-virgin olive oil

1/2 medium onion, diced (about 1/3 cup)

5 cloves garlic, chopped

7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped

2 sprigs of fresh thyme

2 sprigs of fresh basil

1 tablespoon kosher salt

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Tools You May Need

Copyright 2001 Television Food Network, G.P. All rights reserved

My Private Notes

Everything italian, looking for something else.

👩‍🍳 What's Cooking

Shop With Us

Our Newsletter

Sign up for the Food Network Shopping Newsletter

By entering your email address, you agree to our Terms of Use and acknowledge the Privacy Policy . Food Network and its affiliates may use your email address to provide updates, ads, and offers.

To withdraw your consent or learn more about your rights, see the Privacy Policy .

Related Pages

• Crispy Eggplant Parmesan Recipe
• No-Fry Sheet-Pan Eggplant Parmesan Recipe
• Simple Eggplant Parm Recipe
• Roasted Eggplant Parmesan Recipe
• Air Fryer Eggplant Parm Recipe
• Eggplant Parm One-Pot Pasta Recipe