Traditional Eggplant Parmigiana

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour 30 minutes

Servings

Yield

Calories

Approximately 350 calories per serving

Traditional Eggplant Parmigiana, or Parmigiana di Melanzane, is a quintessential Italian dish that embodies the heart and soul of Italian cuisine. This classic recipe layers tender, fried eggplant slices with rich tomato sauce, fresh basil, and a generous blend of mozzarella and Parmesan cheeses, baked to perfection. The result is a harmonious blend of flavors and textures that’s both comforting and utterly delicious. Whether you’re an experienced cook or trying your hand at Italian cooking for the first time, this dish is sure to impress with its depth of flavor and elegant simplicity. It’s a celebration of simple ingredients coming together to create a dish that’s much more than the sum of its parts, making it a perfect choice for family dinners or special occasions alike.

Ingredients

3 medium eggplants, sliced into 1/4 inch thick rounds
Salt, to draw out moisture from eggplant
1/2 cup all-purpose flour, for dredging
4 large eggs, beaten
2 cups Italian breadcrumbs
Olive oil, for frying
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Additional olive oil for baking

Instructions

Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture. Pat dry with paper towels.
Preheat your oven to 375°F (190°C).
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer fried eggplant slices, more sauce, mozzarella, Parmesan, and basil. Repeat layers, finishing with cheese on top.
Drizzle with a little olive oil and bake in the preheated oven for 30 minutes, or until bubbly and golden.
Let it rest for 10 minutes before serving.

Tips & Tricks

Salting the eggplant helps to remove bitterness and excess moisture, ensuring a firmer texture after baking.
For a lighter version, you can grill the eggplant slices instead of frying them.
Allow the Parmigiana to rest before cutting into it; this helps the layers set and makes serving easier.

Mise en Place

Ingredients

Utensils

Medium eggplants
Salt
All-purpose flour
Large eggs
Italian breadcrumbs
Olive oil
Marinara sauce
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh basil leaves
Additional olive oil for baking

Paper towels
Three shallow dishes
Large skillet
Baking dish
Oven

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