italian food safari eggplant parmigiana

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?

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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!

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Eggplant parmigiana.

Think of Eggplant Parmigiana as a pasta-less vegetarian Lasagna , made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s a low-carb dream come true!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner” !

If Moussaka is Greece’s answer to Italian Lasagna , then Eggplant Parmigiana is Italy’s comeback. And what a comeback it is!!!

A southern Italian classic, this is one of those incredible vegetarian dishes that’s so good, even card-carrying carnivores won’t pause for a moment to wonder, “Where’s the meat??” This is comfort food for everyone.

It oozes with cheesy goodness – molten mozzarella on top and the savoury hum of parmesan within. It’s slick and bright with fresh tomato sauce. It’s dotted with addictive pops of fresh basil leaves like a great margherita pizza. And with every bite, you get a mouthful of the juicy, soft eggplant layers.

There are a few steps involved in making this dish. But as one of the greatest vegetarian-low-carb dishes imaginable, it is worth every second!

The three parts of Eggplant Parmigiana

Here are the three parts of Eggplant Parmigiana:

Thin slices of eggplant – I opt to bake rather than the traditional method of deep frying in copious amounts of oil. As delicious as fried eggplant is, I guarantee you won’t miss the oil (but your hips will thank you for it!);

Tomato sauce (sugo) – A semi-quick one that we simmer for 30 minutes to develop flavour, cook out the tomato and thicken it so it’s not watery; and

Fresh basil and cheese – For the layers.

What you need to make Eggplant Parmigiana

1. eggplant slices.

First up, here’s all you need for the eggplant slices:

Eggplants / aubergines – We need 4 to 5 decent-sized eggplants for this recipe. 1.8kg (3.6lb) in total. This sounds like a lot, but we need them! Eggplant shrinks as it cooks, and we need enough to cover 3 layers of a full-size casserole dish. Also, the eggplant is sliced about 3 times thicker than it is for Greek Moussaka , so we need more; and

Olive oil – For brushing before we bake them. Oil helps the slices cook and stay moist.

2. Tomato sauce (“sugo”)

The sauce for Eggplant Parmigiana is a classic Italian tomato sugo (“sauce” in Italian). It’s thicker than what you’d make for pasta, because if it’s too thin the water tends to bleed out from the sauce as the Eggplant Parmigiana cooks, resulting in a “split” sauce. Also, the Eggplant Parmigiana will be too sloppy and impossible to serve in (reasonably!) neat slices.

Here’s what you need:

Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US ( here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here ;

Crushed or finely diced tomato – We don’t want a perfectly smooth sugo , we also want some texture and chunkiness, hence some finely chopped tomato as well. The better the quality of your canned tomato, the better your sauce! Cheap canned tomato tends to be sour and not really taste of what it should, ie. tomato!

Oregano – Or basil will work a treat here;

Garlic – Lots of it! Garlic and tomato go together like Adam and Eve; and

Sugar – Just a touch, to bring out the natural sweetness of the tomato and balance the sourness. If you have the time to simmer the tomato sauce and simmer it for 1 1/2 hours you can skip the sugar.

3. Cheese and basil for layers

For the layers, we use parmesan and basil sandwiched between the eggplant layers. Finally we use mozzarella for sprinkling on top:

Parmesan – It’s all in a name: Parmesan is the essential flavouring and seasoning for Eggplant Parmigiana! We finely grate it and sprinkle on each layer so its cheesy, savoury taste permeates every bite;

Mozzarella – I did say right upfront there’s plenty of molten cheesy goodness in Eggplant Parmigiana! Hey, we can afford the calories here, remember, this is a low-carb dish!

Fresh basil – Nothing goes better with tomatoes than basil! We scatter leaves on each and every layer as well as for garnishing the finished dish.

How to make Eggplant Parmigiana

Steps: Bake eggplant slices → Make Sauce → Assemble and bake!

1. Baked eggplant Slices

Eggplant slices : Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to three lined trays and brush each side of every slice with olive oil; then

Bake in a 220°C (430°F) oven for 35 to 40 minutes until the eggplant is lightly browned.

No salt? That’s right, no salt. You often see recipes calling for salt sprinkled on the raw eggplant to draw water out, which tenderises the flesh and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today.

We do not need to salt the eggplant for Eggplant Parmigiana because we found that it makes the dish too salty once you add the parmesan (even after patting the moisture off) and already-seasoned tomato sauce. Also for this dish, the tomato sauce makes the eggplant flesh beautifully tender and juicy. So, no salt!

Sauté onion and garlic with the oil, then add everything else (tomato passata, crushed tomato, oregano or basil, salt and pepper); and

Simmer for 30 minutes until it reduces into a fairly thick sauce, as pictured below. You should be able to draw a path along the base of the pot that remains visible for a few seconds.

The sauce needs to be quite thick otherwise you’ll end up with a sloppy Eggplant Parmigiana with a “split”-looking sauce, that can’t be neatly sliced.

3. Assembling and baking Eggplant Parmigiana

Smear some tomato sauce on the base of a baking dish. This stops the first layer of eggplant from sliding around;

Eggplant layer : Top with a layer of eggplant, using 1/3 of the eggplant;

Tomato sauce : Spread eggplant with 1/3 of the tomato sauce;

Olive oil : Drizzle with a little olive oil;

Basil : Scatter with 1/3 of the basil leaves;

Parmesan: Sprinkle with 1/3 of the parmesan;

Repeat: Repeat layering twice more for a total of three eggplant layers. With the top-most layer, (a) add everything except the basil, which we’ll save it for fresh garnish later; (b) sprinkle over all the mozzarella for our melted cheesy topping!;

Bake for 25 minutes in a 180°C (350°F) oven until the mozzarella is bubbly and golden, and the smells wafting out of your oven are knee-bucklingly good!

Scatter with the remaining fresh basil leaves just before serving.

Let the Eggplant Parmigiana rest for 5 to 10 minute before cutting to serve. This gives a chance for it to both cool and also set a little, which will help ensure you can cut neat(-ish) slices, like so:

Meat-free food this good could even convert me into a vegetarian …

OK, I’m maybe exaggerating there! Just a throwaway line that sounds good so I can convince you to make this! 😂 Everybody knows that I’m a sucker for roasts . I could never give up meat!!! – Nagi x

PS. The Eggplant Parmigiana is pictured above with a Rocket and Parmesan Salad , minus the parmesan because I figure I’ve already used enough in the dish! (That’s Arugula Salad, to those of you in the States.) Any big, green leafy salad will work a treat here. See here for all my side salads and vegetables.

Watch how to make it

This recipe features in my debut cookbook Dinner . The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Eggplant Parmigiana (Parmigiana di Melanzane)

Ingredients, baked eggplant slices:.

• ▢ 1.8kg / 4 lbs large eggplants (aubergines) – about 5 , sliced lengthways 8mm (1/3")-thick (skin on, Note 1)
• ▢ 1/4 cup olive oil (for brushing)
• ▢ 1 2/3 cups parmesan , finely grated
• ▢ 2 cups basil leaves (loosely packed), stalks reserved
• ▢ 1 1/2 cups mozzarella , shredded (for topping) (Note 2)

Sugo (tomato sauce):

• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 onion , finely diced
• ▢ 5 garlic cloves , finely minced
• ▢ 600ml / 20oz tomato passata (Note 3)
• ▢ 400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)
• ▢ 1 1/2 tsp white sugar
• ▢ 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
• ▢ 1 cup water
• ▢ 3/4 tsp salt
• ▢ 1/4 tsp black pepper

Instructions

Baking eggplant:.

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.

Tomato sauce (sugo):

• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)

Assembling and baking:

• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Recipe Notes:

Nutrition information:, more eggplant excellence.

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Hi, I'm Nagi !

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201 Comments

March 25, 2024 at 12:26 am

January 4, 2024 at 4:51 am

December 17, 2023 at 11:31 am

November 16, 2023 at 1:35 am

I am making eggplant Parmesan and my question is ….,,,do I use both passatta and crushed tomatoes or just one of these. Love your recipes thanks

January 29, 2024 at 1:13 pm

November 8, 2023 at 9:02 am

This dish was so scrumptious and delicious! I’m looking forward to another serving for dinner tonight. (This is the dish I’ll cook for a man I like… 🤣).

I used mostly organic ingredients; 5 eggplants, canned cherry and whole tomatoes. I only added a little more salt to the sauce when it was finished. Avocado oil for baking the eggplant and the sauce (remains healthy at higher smoke points). Olive oil for the layering.

In the book, it says it isn’t suitable to freeze but on the website, it does. I’m going to freeze it! It’s only me and I can’t finish the beautiful dish in time.

Thanks Nagi, you’re the absolute best!

November 3, 2023 at 11:03 am

October 31, 2023 at 8:28 pm

Definitely Five stars from me even though I can’t get the rating system work.

September 18, 2023 at 9:19 pm

September 5, 2023 at 3:02 pm

Turned out soooooper 🙂 Easy to make too. I didnt have any Passata so added extra crushed tomatoes and fresh tomatoes as well, not to mention fresh basil from the garden. Thank you Nagi!! Hugs to Dozer too😍

September 4, 2023 at 7:14 pm

September 4, 2023 at 1:24 pm

August 12, 2023 at 2:01 pm

The recipe calls for 1.8kg or 2.6 lbs of eggplant. 1.8kg is equivalent to 4 lbs. So, which is the correct amount? Thanks.

August 7, 2023 at 7:28 am

you recipe is almost exactly like my greatgrandmother’s (a southern italian), and was a childhood favorite –today i make it without sugar as i am diabetic an use Roma tomatoes, but it will always be an annual summer treat. Love all your recipes, using them and just reading them…thank you

July 25, 2023 at 3:35 pm

June 26, 2023 at 7:54 pm

I was so disappointed in this recipe. Followed it to the letter but the flavour profile was very ordinary and nothing like the recipe made by Italians

June 19, 2023 at 8:41 am

Your recipe’s always turn out great. Just did the eggplant parmigiana – perfect.

June 5, 2023 at 6:37 pm

Your Recipe caught our attention, so we added it to our list: 49 Best Italian Recipes Thank you for sharing your wonderful recipe. Keep up the good work!

May 17, 2023 at 3:20 am

The recipe calls for 1.8kg/2.6lb large eggplants/about 5.

The math simply doesn’t add up as 1.8kg is about 4lb. Even the 5 doesn’t make sense. I’m just going to use the three eggplants I have!

May 9, 2023 at 11:33 pm

March 5, 2023 at 2:07 pm

You mention this is a great vegetarian meal, but it has parmesan cheese in it, which isn’t vegetarian. Parmesan cheese has animal rennet in it, which comes from the stomach lining of calves.) Please edit the recipe by noting this and/or use another cheese. Thanks.

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:

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• 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

Eggplant Parmigiana- The Best Recipe

You may encounter plenty of delicious variations of Melanzane alla Parmigiana or eggplant parmigiana, but you will only find the most authentic Parmigiana in the teeming, narrow streets of Naples where you can smell the perfume of the sea and meet friendly, cheerful people. A few simple ingredients create a burst of Mediterranean flavors: tomatoes, eggplant, basil, and cheese.

A traditional southern recipe, from Naples, Campania, Calabria and Sicily, eggplant parmigiana has become one of the most iconic dishes in Italian culinary history.

I studied in Naples for a few years, so I went back and forth by plane every week. It took a real toll, but I looked forward to experiencing that charming Neapolitan atmosphere each week. Unfortunately, Naples has a bad reputation but is a wonderful city. It only takes about 5 minutes to fall in love with it, and if I could, I would go there more often. I now live in a place where everything is tidy, and everybody is silent and reserved. Naples is exactly the contrary: colorful, noisy, cheerful, chaotic, and more than friendly. It is pure energy. I really love Naples because I had a lot of great experiences and the food was delicious.

The first time I went to Naples, I ate an authentic parmigiana. It is still vivid in my mind. The parmigiana was so fragrant and juicy that it melted in my mouth. What a masterpiece! Since then I have tried to recreate it over and over again. The one I am going to write about is my best parmigiana. Let’s explore the secrets of this delicious dish.

First prepare the eggplant:

• Choose the right eggplant: some recipes call for the globe ones, also known as the American eggplant. I usually choose long purple Sicilian ones which are tastier and contain fewer seeds. 8-10 Italian eggplant, which are smaller than American eggplant, make 4-6 servings;
• Cut them properly. You must cut them lengthwise into ½ inch (1cm) slices. This is better done with a mandolin slicer as they will come out uniform. Don’t forget to cut them lengthwise. If you use globe ones, the slices will have too many seeds. So if those are your only option, pick smaller ones.  
• I always use extra virgin olive oil to fry food because it has a higher smoke point and is more stable. Use a large pan and fry a few eggplant slices in enough oil until they turn golden brown on both sides. Eggplant soaks up too much oil if it isn’t fried properly, and the parmigiana will be difficult to digest.  
• Some recipes coat the eggplant slices in breadcrumbs. First dip the slices in slightly beaten egg and then in crumbs. I don’t bread them since I prefer a lighter recipe. I just coat the eggplant slices in a little flour.  
• When ready, drain the slices on paper towels

Use only two types of cheese:

• Use only fresh mozzarella cheese. In Italy, the best choice is 1 or 2-day-old mozzarella from Campania. When cooked, it gets deliciously stringy, but it doesn’t release much water. Cut about 28 oz (800g) of fresh mozzarella into 1cm cubes.  
• Buy about 2 cups (200g) of Parmigiano cheese. Don’t buy grated Parmigiano; use a cheese grater.  

Four essential tricks to make the perfect parmigiana  

Parmigiana must not be too liquid, and all its flavors must be well balanced.  

• First, you have to draw out the bitter juices of the eggplant; so before frying, you should prepare them as follows:  
• Slice and place the slices in a strainer in a single layer, which you then put directly into the kitchen sink;  
• Generously sprinkle the eggplant slices with salt. Do not worry; it is not too much salt. Salted eggplant can sit for a long time without harming the taste or texture.  
• Allow the eggplant slices to sit for 30 minutes;  
• Rinse off the salt in cold running water;  
• Pat the slices dry with a paper towel. This is important when frying eggplant slices. If they are not dry, they will absorb too much oil and become indigestible.  
• Choose only fresh mozzarella and strain it; otherwise, it will make the parmigiana too liquid. Slice and put it on a breadboard on an incline into your sink. Cover it with a tea towel and let it sit for about 30 minutes; occasionally pat the surface to draw the water out.  
• Be careful with the texture of the tomato sauce; it must be thick so the parmigiana isn’t liquid. Simmer the tomato sauce until small ‘craters’ appear on the surface (for about 30 minutes). I make my sauce with 8 oz (250g) of homemade tomato sauce (you can also buy top quality sauce); 1 tablespoon of tomato paste; a half onion sautéed; salt; and fresh basil.  
• Fry the eggplant slices properly; otherwise they will get soggy and oil-soaked. Fry a few slices at a time in a high-quality olive oil and drain them on paper towels. Slightly pat them to soak up the oil.  
• Let the parmigiana sit a little before cutting but serve it warm. This dish reheats well if you have any leftovers.  

Best Italian Eggplant Parmesan recipe: all you have to know to make the perfect “Parmigiana”

Ingredients.

• 3 ½ lb of long purple eggplant  (1500g)
• Basil leaves
• 28 oz of ripe tomatoes canned (preferably San Marzano) (794g)
• 1 small onion
• Soft wheat flour 
• 28 oz of mozzarella fiordilatte cheese or 4.5 cups (500g) of scamorza or caciocavallo (800g about)
• 1 cups of Parmigiano Reggiano (200g)
• 1 l High quality extra virgin olive oil 
• Salt and pepper

Instructions

• Remove the stem and the leaves of the eggplant but don’t peel them. Cut them lengthwise into 1/4 inch (3-4) mm thick slices;
• Place them into a strainer in a single layer and put it onto a big plate or directly into the kitchen sink; generously sprinkle with coarse salt;
• Allow to sit for 30 minutes and then rinse off the salt in cold running water;
• Pat them dry with paper towel;
• Coat the eggplant slices with flour, and shake off the excess. Fry a few slices at a time in plenty of hot olive oil at 180°C (356°F) until golden crisp;
• Drain them on paper towels;
• Dice the fresh mozzarella and drain it to draw the water out; 
• Prepare the tomato sauce: wash, peel and coarsely cut the tomatoes, discard the seeds. Sauté the tomatoes in a saucepan with a little extra virgin oil; 
• Season with salt, pepper, fresh basil leaves and cook over medium heat without a lid for about one hour for a thick sauce; 
• Now assemble the parmigiana; cover the bottom of a rectangular 9 x 13-inch (25×35 cm) baking dish with a thin layer of tomato sauce; then arrange a layer of fried eggplant slices; cover the eggplant slices with tomato sauce, mozzarella cheese, ground pepper, freshly grated Parmigiano cheese, and coarsely chopped basil leaves; 
• Repeat this process twice with three layers of eggplant slices and two of sauce and cheese; 
• Top the last layer with an abundant amount of grated Parmigiano cheese and basil leaves; 
• Pre-heat the oven and bake at 350°F (177°C) for 30 minutes; 
• Let it rest a little before cutting and serving: enjoy it slowly and patiently, bite after bite.

Be generous; serve abundant servings.  

Don’t cut this into small portions. Parmigiana takes quite a lot of time to prepare, so be generous. Keep in mind that parmigiana is one of the most favorite dishes in every family. Moreover, in southern Italian families, servings are normally very generous.  

How can I keep Parmigiana?

Parmigiana keeps well up to 1 or 2 days in the fridge covered with plastic wrap. You may freeze it after it is cooked. Cut it into single serving slices and defrost it in the fridge before heating it up.  

The light variations …with grilled eggplant  

If you are on a low-calorie diet or you prefer a lighter parmigiana, grill the eggplant on the barbecue grill instead of frying them. You may also replace fresh mozzarella with cow’s milk mozzarella. Since the caloric intake will decrease sharply, you will enjoy a very scrumptious dish without the guilt.

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2 thoughts on “ Eggplant Parmigiana- The Best Recipe ”

This is not a good recipe. Take the SKIN off it is bitter and had bad mouth feel! Cutting in long slices causes it to have a tough consistency. It needs the bread and eggs! 😛

I am very happy with your comment about this recipe. I really appreciated your accurate remarks and I would like to show you my point of view. In most Italian households, mine included, we don’t peel the eggplants because the bitter taste comes from unripe ones, or because we haven’t drawn out the juice properly before cooking them. This is a fundamental step of the recipe, if you don’t sprinkle the eggplants with salt and let them purge, the final result may be spoilt, and parmigiana is not as tasty as you would expect. Yet, if you don’t like the consistency of its skin, you may peel it or slice the eggplant thinner: use a peeler and you will get even slices, and most of all, you won’t risk of cutting your fingers. I usually cut the eggplants lengthwise for a specific reason: here in Italy we usually opt for long eggplants. If I cut them into rings, you would have too small slices and they would not look very nice. If you used globe eggplants, the slices would have too many seeds. Then, breadcrumbs (or flour) and eggs. You are right, you can use them, but parmigiana would get very very rich in calories and quite difficult to digest. To be honest, I like parmigiana with eggplants coated in breadcrumbs very much (if I remember well, I had it in a restaurant in Naples), but I think it is too heavy and oily. I usually make easier to digest parmigiana for my family. If you like it the best, lightly coat the eggplant slices and then fry into plenty of hot peanut or sunflower seed oil in a very big frying pan. Fry a few slices at a time (if eggplants are not fried properly, they will get too soaked in oil) until golden brown on both sides. You parmigiana will be a blast of tempting taste 😉😋

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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.

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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.

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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!

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Eggplant Parmigiana by Maria Laura Pignata: Video Recipe

Follow our video recipe to make this classic summer dish at home. 

Eggplant parmigiana, or parmigiana di melanzane , is one of the best ways to celebrate eggplant season and therefore one of the best ways to celebrate summer . Check out our video recipe so you can make it at home.  Ingredients to serve 8 people 3⅓ lb./1.5 kg long eggplants 1 ½ lb./1.4 kg tomato passata 1 lb./500 gr fior di latte or mozzarella ⅔ lb. / 300 gr Parmigiano-Reggiano 1 onion, finely chopped seed oil for frying extra-virgin olive oil to make the tomato sauce basil (lots of it!) salt

To make the eggplant parmigiana , begin by cutting the eggplant into long thin slices, leaving the peel on. Place the eggplant slices on a plate, sprinkle with a pinch of salt, let them sit for 30 minutes.  Preheat the oven to 180°C/350°F.  Chop the fior di latte cheese into small cubes and set aside.

Meanwhile, make the tomato sauce. Combine the extra-virgin olive oil and the chopped onion in a saucepan, and stir gently. Add the tomato passata, a lot of basil, and a pinch of salt, and let the sauce cook for 20 minutes.

After 30 minutes, dry the eggplant with a paper towel. Heat plenty of seed oil in a pan. When it reaches the right temperature for frying, fry the eggplant slices until golden.

When all the ingredients are ready, you can start making the parmigiana. Spread a bit of tomato sauce into a baking dish and add one layer of fried eggplant slices. Place tomato sauce on top of the eggplant, followed by the fior di latte cheese, a sprinkle of Parmigiano, and basil leaves. Continue alternating layers of eggplant and tomato sauce until finished. Cover the top with tomato sauce, Parmigiano, and basil.

Bake the parmigiana for 30 minutes – when the top looks perfectly crispy, it's ready.   Wait at least 30 minutes before to eat even better 2 or 3 hours.

Virtual Cooking Class: Parmigiana, A Summer Classic

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• Eggplant Parmigiana

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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 mushroom-style (melanzane a funghetto)

Eggplant roulades

Caponata (Eggplant salad)

Eggs in bread

Eggs pizzaiola

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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?

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2 Responses to Eggplant Parmigiana Recipe

Do you have a link for the baking dish? I can’t find anything by Pyrex aside from their standard 9×13 inch. Thanks!

Great question! If you only have a 9×13-inch dish available, you can still make delicious eggplant parmigiana. This size is a bit larger than the 7.5×11-inch dish recommended in the recipe, so you might want to slightly increase the quantity of each ingredient to ensure the dish fills out nicely. However, if you prefer not to adjust the ingredient amounts, you can use the same quantities; just be aware that the layers will be a bit thinner and the cooking time might need a slight reduction to prevent overcooking. Either way, it will still taste fantastic!

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Roasted Eggplant Parmesan (Parmigiana di Melanzane)

‘Ooooh, they have parmigiana di melanzane on the menu’ said I, mouth watering, sounding somewhat surprised as if I hadn’t eaten my favorite comfort food for months. Yet, on our recent two-week trip to our cousin’s wedding in Sicily, I ordered my favorite dish at (almost) every restaurant we visited. To my delight, it was usually listed as an antipasto or first course, leaving plenty of room to indulge in other Sicilian delights from the menu.

Our Mom’s eggplant parmesan was the stuff of legend – creamy breaded, fried slices of eggplant layered with her delicious tomato sauce and oozy mozzarella cheese. Growing up, there was a phase when Joey and I hated eggplant. We would devise ways that we could escape when our Mom made this dish – which she did often. We would have a friend invite us to dinner. We would try hiding the eggplant between the bowl and the plate (that didn’t work out as planned). We unfortunately never had a dog. (Well, we did for 5 days – but that is a story for another day and a lot of therapy sessions.) Luckily our ‘eggplant-hating’ phase was short-lived. My love for our Mom’s Italian-American version grew through the years – a dish that often waited for me on my trips home from college; a dish that soothed my soul.

Today, this dish is one of my true comfort foods. Therefore, it was no surprise that I ordered parmigiana di melanzane as much as possible during our recent trip in September. We oohed and ahhed over every version – some were saucier than others; some only topped with Pecorino, no mozzarella in sight- but one thing remained constant – no breading; just a perfect mouthwatering balance between eggplant, sauce, and cheese.

We mused over why our Sicilian mother only made the Italian-American version – floured, dipped in egg, and breaded. She never made the Sicilian version. The reason was perhaps straightforward – her mother who emigrated to the US in the early 1900s didn’t like to cook. As a young widow raising 10 children during the Depression, she also had to work full-time as a seamstress in a blouse factory, leaving little time to cook. Our grandmother most likely never made this version so our mother must have learned only the classic Italian-American version. (According to Arthur Schwartz in his fantastic book, Naples at Table , this habit may have come from an old Amalfitano-Salernitano custom of layering eggplant that has been dipped in flour and egg and fried. )

Arthur also says that the first printed mention of parmigiana di melanzane was in 1765 in the first Neapolitan cookbook. The origin of its name is hotly debated (although most agree that it is not because it was named for the cheese nor originated in the Parma region of Italy.) Southern Italians claim ownership of this masterpiece and according to Italy Segreta , many believe that the dish was named after the Sicilian term, parmiciana , which refers to the ‘little wooden strips that form window shutters’ (also known as louvers) which the overlapping layers of eggplant resemble.

Back in the US, I wanted to recreate this lighter version at home and also to lighten it even further. I decided to try roasting the eggplant rather than frying. Bingo. For me, this is indeed heaven in a dish. Light. Creamy, Saucy, Cheesy. Oooh – it makes my heart sing 💛 I have now made this version at least a dozen times since I returned – and continue to tweak this dish to perfection. A few tips if you decide to make this recipe….

Salting the eggplant – a hotly, debated topic. Many cooks today skip this step (as I did for the first few times I made it.) Today’s eggplants tend to have much less bitterness so it is not really necessary to salt the eggplant for this reason. However, what I did find is that the salt not only removes excess water from the eggplants but as a result, they absorb less oil when they are cooked making for a better texture in the dish. So I highly recommend salting ….you can make the sauce while the eggplants are doing their thing.

Keep the sauce simple so as not to overpower but rather complement the eggplant. I use a very simple slightly sweet sauce made of canned whole tomatoes with a touch of garlic and oregano. And don’t be too heavy-handed with the salt in the sauce as the cheese will add salt to the dish as well.

The cheese – I like the saltiness from Pecorino Romano versus Parmigiano-Reggiano – but either works. As for the mozzarella, I have used freshly made mozzarella and it works great; however, I also love using higher-quality shredded mozzarella as I find it gives me better coverage over the eggplant.

Finally – balance. You are looking for a beautiful harmony between eggplant, sauce, and cheese. Go light on the amount of sauce (unless you really do prefer it saucy). Let the creamy eggplant shine through.

I hope this dish soothes your soul as much as it does mine. Break open a bottle of Sicilian red and enjoy 🍇. And do let us know if you give this recipe a try …

Alla prossima,  

xx Michele ♥️

5 from 1 review

• Author: Michele Becci
• Yield: 4 -6 1 x

Description

A lighter roasted eggplant parmesan – the  perfect mouthwatering balance between eggplant, sauce, and cheese. 

Ingredients

For the sauce:

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves
• 1 (28-ounce) can whole tomatoes 
• ½ teaspoon dried oregano
• Kosher salt
• Freshly ground black pepper

For the eggplant: 

• About 3 pounds medium eggplants, sliced crosswise into ½ inch slices
• Extra-virgin olive oil
• 2 cups shredded full-fat mozzarella 
• Grated Pecorino Romano
• Handful fresh basil leaves, torn

Instructions

1. Arrange as many slices of eggplant as will fit in a single layer on a large baking sheet.  Sprinkle with about 1 teaspoon of kosher salt. Continue layering and salting the slices until all the eggplant is salted.  (You can also do this with multiple baking sheets. I usually use 2 baking sheets to roast the eggplant in the oven, so I typically use both in this step as well. You may still have multiple layers on each sheet.) Set aside for 30 minutes. 

2. Preheat the oven to 425° Fahrenheit.

3. While the eggplant is doing its thing, prepare the sauce. Using the side of a chef’s knife, smash the garlic and peel. In a medium saucepot, add the oil and garlic. Warm over medium-low heat until the garlic is fragrant, about 3 minutes. Pour in the canned tomatoes. Using the back of a wooden spoon, break up the tomatoes. Season with the oregano, ½ teaspoon salt, and a few grinds of black pepper.  Bring to a gentle simmer. Cook, stirring frequently, for about 30 minutes until slightly thickened.  Taste and adjust seasonings, if necessary. (Be careful to not make the sauce too salty as the cheese will add more salt to the finished dish.)

4. Transfer the eggplant slices to paper towels. Blot the slices to remove as much of the water as possible.  Rinse and dry the baking sheets. Drizzle about 3 tablespoons of olive oil on each baking sheet. Arrange as many eggplant slices as possible in a single layer on each sheet. (You will need to do this in batches as there will be more slices than can fit on the 2 baking sheets.) Drizzle the slices with 2 more tablespoons of olive oil.  Place the baking sheets in the oven and roast until the eggplant slices are browned underneath, about 15 minutes. Using a spatula, flip the eggplant slices and roast for an additional 10 minutes until browned underneath on the second side. (I rotate my trays from the bottom to the top rack when I flip them.) These times may vary depending on the thickness of your eggplant slices – so keep an eye on them after the first ten minutes of roasting. Remove from oven and transfer the roasted eggplant slices to a wire rack. Repeat the process until all the eggplant slices are roasted. 

5. Reduce the oven temperature to 350°F. 

6. In a 2 or 3-quart baking dish (see note below), ladle a small amount of sauce to cover the bottom of the dish. Cover the sauce with a single layer of eggplant. Ladle a little sauce over the slices, spreading it evenly across the eggplant. Sprinkle with some mozzarella, about 1 tablespoon of the grated Pecorino, and a few grinds of black pepper.  Top with a few torn basil leaves. Repeat this process until you’ve used all the eggplant. 

7. Top the last layer with about 1/3 cup tomato sauce, mozzarella, and grated Pecorino.  Drizzle the top layer with extra virgin olive oil. (Reserve any remaining sauce for another use.) 

8. Bake, uncovered, until hot and the sauce is bubbling, and the cheese is melted and browned in spots, about 30-40 minutes depending on the size of your baking dish.  (Start keeping an eye on it around 30 minutes.) 

9. If you’d like the top with a bit more color, run the dish under the broiler for a few minutes. (Be sure to watch closely!) 

10. Remove and let rest for about 10 minutes.  Serve and enjoy! 

• Salting the eggplant: There is an age-old debate on whether or not to salt the eggplant. Today’s eggplant has less bitterness in the seeds however I find that salting the eggplant allows them to absorb less oil – so if you have the time, salt them. If you pressed for time, you can omit this step.
• Size of the baking dish: I like to use a deeper, smaller baking dish so it has more layers, approximately 8-by-10 inches. You can use a larger baking dish – you will simply have fewer layers. 

Make-ahead: 

• Prepare the sauce up to 2 days in advance. Allow to cool and store in the refrigerator.
• Prepare the entire dish one day in advance. Refrigerate. Bring to room temperature before baking.    

Join the Conversation

Hi Michele, it’s Debbie, Weegie’s daughter. Have a question, the sauce calls for whole tomatoes, I’m assuming these need to be broken up? The recipe doesn’t say. And when salting the eggplant, do you leave it in single or multiple layers? You mentioned using two sheet pans for this step, but not sure if it’s ok to pile them up? I love eggplant parm, and I like a lighter version also, thanks for the recipe!

Hi Debbie!! OOh just love when readers ask questions that help clarify recipes! Grazie!! Indeed you want to break up the tomatoes in the when you add them to the pot. And yes – absolutely ok to have multiple layers when you salt….will update the recipe with these clarifications as well. Have a wonderful holiday season! Michele

Saluti Michele, it’s been a long time. It’s Barbara Gobar, Debbie’s friend from the second Montalcino group trip. Ahh, that was a magical trip!! I can’t wait to make this dish, it’s one of my favorites. I need to know where I can get my hands on a pan like that, please share, it’s gorgeous. Thank you and wishing you and yours un Natale molto felice xo

Ciao bella! Great to hear from you and hope you are well …and of course I remember you! The pan is copper from France – found it on Etsy years ago! It is actually a fish pan but use it for more than fish …buon Natale to you and your family as well xxxx

So you’re saying the Neopolitans did not fry? What if you just sprinkle a few bread crumbs among the layers?? Love this!!!

You could sprinkle for sure!

OMG! Michele! You have my mouth watering and can’t wait to eat up my leftovers presently in frig to get to this recipe. I am used to the breading technique and this actually looks easier. I’ll let you know and send pics! Thanks so much! Michael

Grazie, Michael! Let us know how it turns out!! Michele

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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.

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