ItalianDinner

Recipe Story

origins & traditions

Eggplant Parmigiana, or Melanzane alla Parmigiana, is a beloved Italian classic that showcases the versatility of eggplant in Mediterranean cuisine. This layered masterpiece features tender eggplant slices that are lightly breaded and fried until golden, then assembled with a robust tomato sauce infused with garlic and fresh basil. Each layer is generously topped with creamy mozzarella and sharp Parmesan cheese, creating a harmonious blend of textures and flavors. Baked until the cheese is perfectly melted and bubbling, with a golden crust on top, this dish embodies the essence of Italian home cooking. Whether served as a satisfying main course or alongside grilled meats, Eggplant Parmigiana delivers comfort and authenticity in every bite. The dish is best prepared a few hours ahead to allow the flavors to meld together beautifully.

Instructions

step by step

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Preheat oven to 375°F (190°C). Slice eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
Set up breading station with flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with half the Parmesan in a third dish.
Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
In a saucepan, heat 2 tablespoons olive oil and sauté minced garlic for 1 minute. Add tomato sauce, salt, pepper, and half the basil. Simmer for 10 minutes.
Spread a thin layer of tomato sauce in the bottom of a 9x13 casserole dish. Arrange a layer of fried eggplant slices, overlapping slightly.
Top with more tomato sauce, shredded mozzarella, and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh basil leaves.

Eggplant Parmigiana

5.0 (17)

Layers of golden-fried eggplant slices nestled between rich tomato sauce and melted mozzarella, baked until bubbly and golden. This classic southern Italian comfort dish is hearty, satisfying, and perfect for family gatherings.

medium

1h 15m

6 servings

Ingredients

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Main Ingredients

2 pieces eggplant, sliced into 1/4-inch rounds
2 teaspoons salt, for salting eggplant

Breading

1 cups flour, for dredging
3 pieces eggs, beaten
2 cups breadcrumbs, plain or Italian-seasoned

Cheese

1 cups cheese-parmesan, grated, divided
3 cups cheese-mozzarella, shredded

Sauce

3 cups tomato-sauce, plain or marinara
4 cloves garlic, minced

Herbs

4 tablespoons basil, fresh, chopped, divided

Cooking

8 tablespoons olive-oil, for frying

Seasoning

1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For best results, choose firm, glossy eggplants without soft spots.

•Salting the eggplant before cooking is crucial as it removes bitterness and excess moisture, preventing a soggy dish.

•You can bake the breaded eggplant slices instead of frying for a lighter version—brush with olive oil and bake at 400°F for 20 minutes, flipping halfway.

•Using fresh mozzarella will give you a creamier texture, but low-moisture mozzarella prevents excess water.

•This dish actually tastes better the next day as the flavors develop.

•For a variation, add layers of sautéed zucchini or roasted red peppers.

•Fresh basil is essential—add it between layers and as a garnish for authentic flavor.

•If the top browns too quickly, tent with foil during the final baking stage.