This Parmigiana di Melanzane (Traditional Eggplant Parmigiana), is a classic Italian dish featuring tender eggplant slices layered with a simple tomato basil sauce, delicious cheeses, and baked until crispy golden brown. Perfect for a crowd-pleasing dinner or a family-friendly weeknight meal. Whether baked or lightly fried, this is mom's recipe and the best eggplant parmesan recipe you'll ever try!
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Jump To
- 🛒 Where is parmigiana di melanzane from?
- 🛒 What is Parmigiana di Melanzane made of?
- Equipment you need to make melanzane parmigiana
- 🍽️ How to make Eggplant Parmigiana
- How to salt eggplant in a water soak?
- Melanzane di parmigiana alla Siciliana
- Make ahead eggplant parmesan
- ☑️ Top Tips for Making the Best Eggplant Parmigiana
- 🫙 Leftover and Storing parmigiana
- Substitutions & Variations aubergines parmigiana:
- ❓ FAQ'S
- Some other eggplant recipes you'll love:
- 📖 Recipe
- Eggplant Parmigiana
Similar to making lasagna, but without the pasta. If you're a fan of hearty, comforting Italian dishes, then you'll love this classic Melanzane alla Parmigiana recipe. My mom made this for us (and still does!)and so did my Sicilian nonna and all my zia's in Sicily. This is another one of mom's (AKA nonna's) recipe, so it's a keeper!
This dish, also known as Eggplant Parmesan, features layers of fried eggplant slices, rich tomato sauce, and gooey Parmigiano Reggiano. Extra virgin olive oil adds depth and richness to each bite, while fresh basil leaves bring a burst of freshness that complements the savory flavors. Whether you're looking for a delicious eggplant recipe to impress at a dinner party or a cozy weeknight meal, this eggplant parmigiana is definitely a hit!
The secret to the best eggplant parm lies in perfectly frying the eggplant slices to a golden brown before layering them with sauce and cheese. The combination of mozzarella, Parmigiana Reggiano, and eggplant creates a dish that's rich in flavor and satisfying in texture.
Serve it with a side of crusty bread or a simple salad, and you've got a meal that's sure to please everyone at the table. If you're wondering how to make eggplant parm that's easy yet delicious, this recipe is your answer.
There are also two methods to make this dish – fried or baked. Frying the eggplant will mean using some olive oil to brown the breaded eggplant. Baking the breaded eggplant on a tray in the oven less oil, and is a little bit lighter and healthier!
Either way you go, the dish will be exceptionally delicious. My mom always used to fry the eggplant, then some time ago she started oven baking the eggplant slices. I wanted to show how to make it the old school way. Bake or fry the eggplant slices, you decide!
There are three main parts involved in prepping this dish, and it does take a little time. But the happiness it brings everyone when I have this baking in the oven makes all the work worth it! It smells heavenly while it's baking away!
Be sure to try out my Eggplant Lasagne, Eggplant Timbale, or Grilled Eggplant next!
💖Why we love parmigiana di melanzane
- Authentic Italian Flavor: Captures the essence of traditional melanzane alla parmigiana.
- Simple Ingredients: Uses pantry staples like extra virgin olive oil and tomato sauce.
- Versatile Dish: Perfect for both casual dinners and special occasions.
- Easy to Make: Despite its rich taste, it's an easy eggplant parmigiana recipe that anyone can master. And it's nonna's recipe!
- Healthy and Delicious: Packed with nutritious eggplant slices and wholesome ingredients.
🛒 Where is parmigiana di melanzane from?
This is a controversial topic in Italy. As it is with some other recipes, there are different regions that claim to have created this popular recipe. There is one theory that the Parmigiana originated in Parma (makes sense with the name!). But if you ask any Sicilian, they will say it originated there.
There are Sicilians that say "parmigiana" is connected with "palmigiana", which is a louvered shutter that looks like the eggplant layers. Or the name is connected with "damigiana", a sort of wicker casserole dish. Or it's thought that parmigiana is from "parmiciana", which means "Persian".
And both may be wrong, as the earliest written recipe is from Naples. It's a classic Napoletana dish and the tomato sauce is sometimes replaced with a Napoletana ragù, which is a rich sauce made with meat and sausage.
🛒 What is Parmigiana di Melanzane made of?
- Eggplant – in some countries they are called aubergine, when baked, becomes tender and has a rich and meaty flavor. Two large eggplants are needed for this recipe.
- Flour - to coat the eggplant before adding the breading, which helps the breadcrumbs stick better. Use all-purpose, white whole wheat, or even a gluten-free flour blend.
- Eggs - The eggplant slices are coated in an egg wash before being dipped in the breadcrumbs. To make it vegan, you could try unsweetened almond milk in its place.
- Breadcrumbs – is used bread the eggplant, which gives it a crispy crust. I do like to use my own homemade breadcrumbs but use any store-bought one you like. You could learn how to make breadcrumbs with my easy recipe!
- Extra-virgin olive oil - I use it to cook the sauce and to lightly fry the eggplant. As I mention in every recipe, use the best quality to get the best flavor!
- Tomato sauce – for spreading on the bottom of the dish, as well as layering throughout that adds delicious tomato flavor to the recipe! I like to use my homemade tomato sauce, or our fresh tomato sauce. If you want to use a store-bought, try this sauce.
- Parmigiano Reggiano – sprinkled throughout the dish. It is a key flavor ingredient, so I suggest using a good quality Parmigiano, and I do not recommend parmesan. The best results will be with real Parmigiano Reggiano.
- Mozzarella – fresh broken slices of mozzarella are layered in the eggplant and some full slices are added on top. Mom likes to use shredded mozzarella. So go ahead and use fresh or pre-shredded.
- Fresh basil – to sprinkle on the finished dish once it’s ready! This will add a bright, herby flavor.
- Sea salt + Freshly ground pepper - you don't need too much salt, as the Parmigiano is salty, and I do recommend doing the eggplant in a salt water soak. Freshly ground pepper to your taste.
- Crushed Hot Pepper flakes - (optional) if you like it spicy, go ahead and spice it up with some hot pepper!
Equipment you need to make melanzane parmigiana
- Cutting board: I enjoy my bamboo cutting boards, but feel free to use whatever type of cutting board you have on hand.
- Sharp knife: A very sharp knife is important so that you can evenly slice the eggplants.
- Large skillet: You'll need a 10.25″ skillet to fry up the eggplant. I like my Le Creuset Skillet.
- Casserole: Any oven-proof casserole will work fine to bake up the eggplant dish.
Before we get onto how to make this dish, here's a quick review of the different parts. It's like making a lasagna, so if you've made lasagna, you'll know it's a little work, but worth the effort!
One extra step that some recipes do not include because they say to use a ready made sauce. I implore you to make your own quick sauce! It's so fast and the flavor is the best and nothing strange is added into it. Just a fresh and flavorful sauce!
The three parts of eggplant Parmigiana:
- Eggplant – Thin slices of eggplant are prepped first in a salt water brine (or salted)breaded and then quickly fried in a little oil. You could bake in the oven (that's how my mom always makes it). I also like to bake it, but wanted to make it how my Sicilian aunts make it, and that is fried with the best Sicilian olive oil.
- Tomato sauce (sugo) – You will be making a fast homemade tomato sauce that simmers while the eggplant are in the brine. Homemade sauce has the best flavor.
- Cheese and fresh basil– Mozzarella and Parmigiano are used. I do not recommend Parmesan. Fresh basil is important.
🍽️ How to make Eggplant Parmigiana
Here is how to make this eggplant recipe(the full recipe is below!):
Gather all your ingredients to make the quick sauce. I used some jarred tomatoes of my own and passato di pomodoro.
The sauce takes just 20-30 minutes to simmer into this deliciousness!
Thinly slice the eggplant. I peel some of the skin off, leaving strips on. So it still has some structure from the skin, but it's even more tender with most of the skin peeled off.
Step 1: Salt water soak the eggplant so it doesn't discolor:
Two ways to do this: you could do either salt water soak or salt the eggplant.
- Brining: soaking in salt water, which is what I did, makes the eggplant flesh creamy. I find that it is less greasy when you are frying, and your eggplant discolors if you don't salt it. To brine, dissolve 1 tablespoon of salt in a cup of boiling water. Add this salty water to 2 quarts of water in a big bowl or large pot. Stir to combine. Slice the eggplant into 1/4 inch slices and add in the salt water. Place something on top to keep them submerged. Let them soak for 30-45 minutes, then drain and pat dry.
- To salt: the other way to do it is to slice the eggplant into 1/4 inch slices and line them on paper towels. Sprinkle 1 teaspoon of salt on top, and leave on for 30 minutes. Pat dry.
Step 2: Bread the eggplant. Assemble three bowls with flour, whisked eggs, and breadcrumb. I added a little salt to the flour. The cheese is salty, so add as much or little salt as you want in between the layers.
- Dip in flour. First, coat the eggplant with flour on both sides and along the skin-side.
- Dip in egg-mixture. Then transfer to the whisked eggs, and coat eggplant on both sides.
- Coat in breadcrumbs. Transfer to the breadcrumb bowl and lightly pack the breadcrumbs using your hands. Gently shake off any excess crumbs and arrange on a paper towel lined sheet pan. If you are baking instead of frying, you could line the tray with parchment paper or brush the pan with olive oil before laying the eggplant on it.
Step 3: Brown the eggplant. Either lightly pan fry or bake in the oven.
Pan fry method: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side. Fry in batches of 4 (or however it fits in your pan). Repeat until all of the eggplant is finished. Place on paper towels after browning to absorb the extra oils.
Baking method: Preheat the oven to 425F, and arrange the breaded eggplant slices on a sheet pan brushed with olive oil. Bake for 10 minutes until golden brown, flip and bake another 5-10 minutes, until golden brown on other side.
Step 4: Assemble in a baking dish and bake
- Preheat oven to 400F.
- Layer a baking dish with sauce: In a 9x13 baking dish, drizzle on some olive oil and spread a layer of sauce on the bottom.
- Layer with browned eggplant slices: On top of the sauce, add a layer of breaded and browned eggplant slices (that were either baked or fried). Layer sauce on top of the eggplant slices, then mozzarella cheese and a sprinkle of Parmigiano.
- Repeat with this layering until you finish the ingredients, reserving 1/3 of the sauce for the final layer. Finish with a generous layer of cheese on top.
- Lightly cover with foil paper and bake for 20 minutes.
- Remove foil paper for the last 20-25 minutes, and bake until sauce is bubbling and the the cheese is melted.
How to salt eggplant in a water soak?
- Slice the Eggplant:
- Cut the eggplant into rounds or slices, or cubes. Try to slice evenly as possible.
- Prepare the Saltwater Solution:
- Fill a large bowl with cold water. Dissolve 1 tablespoon of sea salt or kosher salt in a cup of boiling water. Add this salty water to 2 quarts of water in a big bowl or large pot. Stir to combine.
- Soak the Eggplant:
- Submerge the eggplant slices in the saltwater solution. If the eggplant floats, place a plate or another weight on top to keep it fully submerged. I used a large sauce pot to weigh them down.
- Let it Soak:
- Allow the eggplant to soak for about 30 minutes to 1 hour. This process will draw out moisture and reduce any bitterness.
- Drain and Rinse:
- After soaking, drain the eggplant in a colander. Rinse the slices thoroughly under cold water to remove any excess salt.
- Pat Dry:
- Lay the eggplant slices on paper towels or a clean kitchen towel. Pat them dry to remove any moisture.
- Proceed with Cooking:
- Your eggplant is ready to be used in the recipe. The water soak method helps to remove any bitterness and also keeps it from discoloring.
Melanzane di parmigiana alla Siciliana
Sicilian eggplant parmigiana (in Sicilian dialect Pammigiana di Mulinciani )is a little different than what you may have seen made in the States and also other parts of Italy. As I mention in the beginning of this recipe, there are those that argue it's from Emilia Romagna, those that say it originated in Naples.
I can say that I had the most incredible eggplant parmigiana in Sicily and it was made my zia Mariolina. My dad had 4 sisters and he would tell them that Angela was the best cook, but Mariolina was the 2nd best one.
If you search around online, you will see there is a Catania version and a Palermo version.
- The Catania version has prosciutto cotto (cooked ham)and hard boiled eggs. And it is not a light dish, by any means! They fry the eggplant, without breading it. I have seen recipes where they begin layering the fried eggplant directly in the casserole (not on top of a layer of sauce).
- There are Sicilian versions where also a scrambled egg is added in between the layers and breadcrumbs on the bottom of the casserole.
- Pecorino Romano or Sicilian pecorino or also cacciocavallo as the cheese.
- I have seen the Palermo eggplant parmigiana made without any mozzarella. So same frying the eggplant slices without breading them, and then layering with sauce and grated Parmigiano Reggiano cheese.
Slight differences from the other versions around Italy. And I would not try to win an argument with a Sicilian saying that eggplant parmigiana originated in Sicily!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make ahead eggplant parmesan
- Eggplant Parmesan does have various steps and it can take up some time. You can do some of the prep work ahead of time. The part that takes the longest is the prepping and cooking the eggplant.
- Salt the eggplant, bread, and lightly fry (oven bake, or grill them).
- Let it cool, then keep in the refrigerator for 1-2 days before assembling and baking.
- Freezing is also an option. Let them cool, then place in a large zipped lock freezer bag for up to 2-3 months. Label the bag. Defrost in the fridge overnight when you're ready to assemble the Parmigiana and bake.
☑️ Top Tips for Making the Best Eggplant Parmigiana
Here are some Melanzane alla Parmigiana cooking tips you should use:
- Choose the Right Eggplant:
- Select firm, shiny eggplants with smooth skin. Smaller eggplants tend to be less bitter and have fewer seeds.
- Salt the Eggplant:
- Slice and salt the eggplant to draw out moisture and reduce bitterness. Let it sit for 30 minutes, then pat dry with paper towels.
- Bread and Fry Properly:
- Coat the eggplant slices in flour, then dip in beaten eggs, and finally in breadcrumbs. Fry until golden brown for a crispy texture.
- Use High-Quality Ingredients:
- Opt for fresh mozzarella, good-quality tomato sauce, and authentic Parmigiano Reggiano for the best flavor.
- It's all about the layers:
- Start with a thin layer of tomato sauce, then add a layer of fried eggplant, followed by mozzarella, more sauce, and a sprinkle of Parmigiano. Repeat, finishing with cheese on top.
- Bake to Perfection:
- Bake at 375°F (190°C) until the cheese is bubbly and golden brown, usually about 30-40 minutes. Let it rest for a few minutes before serving to allow the flavors to meld.
- Avoid Overcrowding:
- When frying the eggplant, avoid overcrowding the pan to ensure even browning and crispiness.
- Don’t Overdo the Sauce:
- Use just enough sauce to cover the layers. Too much sauce can make the dish soggy.
- Let It Rest:
- Allow the finished dish to rest for 10-15 minutes before serving. This helps it set and makes slicing easier.
- Garnish with Fresh Basil:
- Just before serving, garnish with fresh basil leaves for added flavor and a pop of color.
See that little open spot with sauce and some oil? I would take that piece of bread and sop it all up!! So good!
What goes with melanzane parmigiana?
This eggplant recipe goes nicely with a side dish of pasta.
Eggplant parmesan is comfort food that goes nicely with bread, any roasted vegetable, side dish, or pasta.
- Pasta:
- Spaghetti: A classic choice, served with a light tomato sauce or garlic and olive oil sauce.
- Penne or Rigatoni: Short pasta tossed with a simple tomato sauce or pesto complements the richness of eggplant parmesan.
- Salad:
- Caesar Salad: Crisp romaine with Caesar dressing, croutons, and Parmesan cheese offers a fresh, crunchy contrast.
- Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, cucumbers, and a balsamic vinaigrette provides a refreshing balance.
- Garlic Bread:
- Warm, buttery garlic bread or garlic knots are perfect for soaking up the extra sauce from the eggplant parmesan.
- Roasted Vegetables:
- Asparagus or Broccoli: Roasted with olive oil and garlic, these veggies add a healthy and flavorful side to the meal.
- Zucchini : Roasted or grilled vegetables enhance the Mediterranean flavors of the dish.
- Polenta:
- Creamy or grilled polenta makes a great side, offering a different texture and flavor that pairs well with the tomato sauce and cheese.
- Risotto:
- A light lemon or herb risotto can complement the rich flavors of the eggplant parmesan without overwhelming the palate.
- Antipasto Platter:
- An assortment of Italian appetizers like marinated olives, artichokes, roasted red peppers, and mozzarella balls can be served as a starter or alongside the main dish.
- Wine Pairing:
- Red Wine: A medium-bodied red wine like Chianti, Sangiovese, or Pinot Noir pairs well with the tomato sauce and cheese.
- White Wine: If you prefer white, a crisp Pinot Grigio or Sauvignon Blanc works nicely.
🫙 Leftover and Storing parmigiana
Refrigerate:
- When it cools completely, place leftover eggplant parmesan in an airtight container or cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
Freeze:
- For longer storage, freeze eggplant parmesan. Wrap individual portions or the entire dish tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
Reheat:
- To reheat, bake in a 350°F (175°C) oven until heated through, about 20-30 minutes for refrigerated portions. For frozen portions, thaw in the refrigerator overnight before reheating.
Substitutions & Variations aubergines parmigiana:
1. Vegetable Substitutes:
- Zucchini: Swap out eggplant for zucchini slices. Just as delicious and a great way to use up any zucchini bounty you have from the garden.
- Portobello Mushrooms: Use large portobello mushroom caps in place of eggplant for a meaty texture.
2. Cheese Variations:
- Ricotta: Add a layer of ricotta cheese mixed with herbs for a creamier texture.
- Provolone: Replace mozzarella with provolone for a sharper, more intense flavor.
- Vegan Cheese: Use dairy-free mozzarella and Parmesan to make the dish vegan-friendly.
3. Breading Options:
- Gluten-Free: Use gluten-free breadcrumbs or crushed cornflakes for a gluten-free version.
- Almond Flour: For a lower-carb option, substitute breadcrumbs with almond flour.
- Panko: Swap traditional breadcrumbs for panko for extra crunch.
- No breading: If you're pressed for time or don't feel like doing these extra steps, you could make the dish without breading the slices. Just simply fry the eggplant slices in oil. That's how they make it in Sicily!
4. Sauce Variations:
- Spicy Marinara: Add crushed red pepper flakes to your tomato sauce for a spicy kick.
- White Sauce: To make a white version of the dish, replace the tomato sauce with a béchamel or Alfredo sauce.
- Pesto: Layer with pesto sauce for a fresh, herby flavor.
5. Cooking Methods:
- Baked Eggplant: Instead of frying, do what my mom always does and bake the eggplant slices to reduce oil and make the dish lighter.
- Grilled Eggplant: Grill the eggplant slices before layering and baking. I like to use my electric grill pan to grill the eggplant and sometimes make a grilled eggplant parmigiana that is delicious! Check out how I make my grilled eggplant!
- Air-Fried: Use an air fryer to cook the eggplant slices for a crispy texture with less oil.
6. Protein Additions:
- Ground Meat: Add a layer of cooked ground beef, turkey, or sausage between the eggplant layers for a heartier dish.
- Lentils: For a vegetarian protein boost, add cooked lentils between layers.
- Tofu: Use tofu slices or crumbles as an additional protein layer for a vegan version.
7. Herb and Spice Enhancements:
- Fresh Herbs: Add layers of fresh basil, oregano, or parsley for added flavor.
- Garlic: Add some garlic to the sauce or add roasted garlic between layers for a richer taste.
- Italian Seasoning: Sprinkle Italian seasoning in the breadcrumb mixture for more depth of flavor.
❓ FAQ'S
What is melanzane parmigiana?
Melanzane Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish made with layers of thinly sliced, breaded, and fried or baked eggplant. The eggplant is then layered with a simple tomato sauce, mozzarella, and Parmigiano Reggiano cheese, and baked until golden and bubbly.
It's similar to lasagna, but with eggplant slices replacing the pasta. Melanzane Parmigiana is enjoyed as a hearty main course or side dish. In Italy, it's referred to most of the time as simply "la parmigiana", without mentioning the eggplant. Also, there is NO chicken parmigiana in Italy. That's an Italian-American creation. So if you ask for parmigiana, it will be for sure only made with eggplant.
How do you say "Melanzane Parmigiana"?
"Melanzane Parmigiana" is pronounced as: meh-lahn-ZAH-neh par-mee-JAH-nah.
Do you leave the skin on eggplant for eggplant parmesan?
Yes, you can leave the skin on eggplant for eggplant parmesan. The skin is edible and contains nutrients, but it can be slightly tougher in larger or older eggplants. If you want to make sure it's very soft and tender, you can peel the eggplant before cooking. Or do what I do, and peel eggplant, leaving some of the skin on in long sections.
Why do you soak eggplant before cooking?
Soaking or salting eggplant before cooking helps draw out excess moisture and takes away bitterness. Soaking eggplant also helps for the eggplant to not absorb as much oil when it's fried, making the dish lighter.
Why is my eggplant parm bitter?
Eggplant can be bitter if it's overripe or not properly salted before cooking. Soaking or salting the eggplant slices helps remove the bitterness, which makes it taste even better.
How long to bake eggplant parmesan at 400 degrees F?
To get a nice and crispy eggplant parmesan it will take 20-25 minutes to bake. However, if you bake eggplant parm at a lower temperature like 350 degrees F, you will need to bake it 40-45 minutes in the oven. Or, if you bake at 375F, it should take about 30-35 minutes.
Is eggplant parmigiana fried?
Yes, traditional eggplant parmigiana is made with fried eggplant slices. The eggplant is typically breaded and lightly fried before being layered with tomato sauce and cheese, then baked.
Can you grill eggplant for eggplant parmesan?
Yes, you can grill the eggplant. Do the salt water brine and then grill the slices. Follow the rest of the recipe. It's also really delicious with grilled eggplant.
Do you cover eggplant parmesan when you bake it?
I make my eggplant parmesan the way my mom does, and she coves it for the beginning of baking. But the last 20 mins or so it is uncovered. Removing the foil paper lets the eggplant bake into a golden-brown topping with a little bit of crispiness.
Does eggplant parmesan freeze well?
Yes, eggplant parmesan freezes well. Best way to freeze is to assemble the dish, but do not bake it. Once assembled, wrap tightly plastic wrap and in foil, then freeze. When ready to enjoy, bake it from frozen or thawed until heated through. Should freeze nicely for up to 2 months if you wrap it right.
What's the difference between eggplant parmigiana and chicken parmigiana?
The main ingredient is the primary difference: eggplant parmigiana uses eggplant slices, while chicken parmigiana uses breaded chicken cutlets. The two dishes are then cooked same way, with layers of sauce and cheese, and then baked.
Some other eggplant recipes you'll love:
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📖 Recipe
Eggplant Parmigiana
Equipment
- 1 9x13 Casserole
Ingredients
FOR THE FRIED EGGPLANT:
- 2 medium-sized globe eggplant rinsed and dried ~1 pound each*
- ¾ cup all-purpose flour may need more
- 2 large eggs whisked with a little bit of filtered water
- 2 cups breadcrumbs
FOR THE EGGPLANT PARMIGIANA:
- 4 cups homemade tomato sauce
- 1 lb mozzarella cheese in small pieces and slices for the final layer– approximately 4 cups
- 1 cup shredded Parmigiano Reggiano cheese plus more for serving
- ¼ cup fresh basil leaves
- Pinch of red pepper flakes optional
Instructions
Prep your equipment
- Preheat the oven to 400 degrees F. Line two baking sheets with paper towels paper. If you're not pan frying and baking instead, line the sheets with parchment paper. Get out a large baking casserole (I used 9x13 casserole). Set them aside.
Saltwater brine:
- While the eggplant is in the brine, you will prep the quick sauce. It's a very easy sauce to make and the better the quality sauce, the more authentic and delicious this is! If you prefer, use a very good quality store-bought sauce.
- Slice eggplant: remove stem from eggplant and peel the eggplant in sections (you'll be leaving long sections of the peel on), then slice into 1/4-1/2 inch thick slices.
- Soak eggplant: fill a large bowl or pot with cold water. Add about 1-2 tablespoons of kosher salt or sea salt per quart of water. Stir until the salt is fully dissolved. Submerge the eggplant slices in the saltwater solution. Place a plate or another weight on top (like a pot) to keep the eggplant fully submerged for 30-45 minutes.
- Drain and rinse: drain the eggplant in a colander. Rinse the eggplant slices under cold water to remove any excess salt. Pat dry.
Make the sauce:
- Prepare the homemade tomato sauce (or use your favorite store-bought) and set aside.
Bread eggplant:
- Prepare 3 different bowls for your dredging station with whisked eggs, flour, and breadcrumbs.
- Flour: Coat each eggplant slice with flour on both sides.
- Eggs: Then dip into the egg wash, letting the excess drip off.
- Breadcrumbs: Next, dip into the breadcrumbs, gently patting it into both sides and shake off any excess. Place the breaded eggplant slices on baking sheet or large platter as you go.
Pan frying method:
- In a large skillet, add 2 Tablespoons of oil at a time, and cook eggplant on medium-high heat 2-3 minutes per side, until golden brown. Be sure there is enough oil to cover the bottom of the pan. Don't overcrowd as you're cooking.
- Lay on paper towel lined plate or baking sheet while you cook the rest. Change the oil in between if gets too dark. Repeat until all the eggplant is fried. While you're frying the eggplant, preheat the oven to 400F.
Baking method:
- Line baking sheets with parchment paper and brush some olive oil on the parchment paper (or brush olive oil directly on the baking sheets) and arrange the breaded eggplant slices. Bake at 425 degree F for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, until lightly golden brown and tender to the touch. Remove from the oven and reduce the oven temperature to 400 degrees F.
Assemble the Parmigiana:
- Assemble: In a 9×13 casserole dish, spread a thin layer of homemade tomato sauce. Arrange a layer of fried eggplant slices, mozzarella cubes and grated Parmigiano-Reggiano. Repeat with this layering until you finish the ingredients, reserving 1/3 of the sauce for the final layer. Finish with a generous layer of cheese on top.
Bake the Parmigiana:
- Bake: cover loosely with foil and bake for 20 minutes. Remove the foil and bake 20-25 minutes until sauce is bubbling, cheese is melted, and it's golden on top.
- Serve: Remove from the oven and let it rest for about 10 minutes before slicing. Good luck with waiting, we never make it 10 minutes! Garnish with fresh basil leaves.
- Enjoy: Serve the eggplant Parmigiana with some crusty bread or with a side of pasta.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Salt water brine: Important to always salt the eggplant before making this dish or place the slices in a saltwater brine. This will help the eggplant to not discolor.
- Eggplant: Slice 1/4 inch to 1/2 inch thick, it doesn't have to be precise.
- To bread or not to bread: Traditional eggplant parmigiana does not have breadcrumbs, and you could fry it just dipping it in flour, or fry it without any flour or breadcrumbs (like they do in Sicily!).
- Sauce: I make my own homemade sauce and use the best San Marzano DOP tomatoes or like I did with this recipe, I used my own jarred tomatoes. If you use a not so great tomato sauce, the dish will not taste as good!
- Cheese: Do not use parmesan cheese, it's not the same quality or flavor as Parmigiano Reggiano. If you have pecorino, you could use that grated in place of the Parmigiano. Use fresh or shredded mozzarella. My mom prefers the shredded, because she like how it melts. Up to you!
- Leftovers: This dish gets better the next day and even the day after that. Let it cool down and store it wrapped well. It goes really great heated up with pasta and some extra sauce. Or serve it with a nice big salad.
- To freeze: If you are making it ahead, bake it in disposable foil trays. Let it cool down completely before wrapping and freezing.
- Don't forget to enjoy with penne with a simple tomato sauce and some amazing Garlic Bread.
Jules says
This is how my nana makes her eggplant parmesan and it is my favorite! I like to use some pecorino cheese too! So so so so delicious
Edith I Munz says
here's a hint I learned years ago I was taught to soak the peeled slices in milk a few hours or over night it takes the acidity out of the egg plant. irenemunz37 @gmail .com or just Edie.
Lora says
Hi Edie-Thank you for sharing your milk slices tip ...I have seen some Italian ladies do that in Italy.