A tantalizing Eggplant Parmigiana — layers of tender eggplant nestled in rich tomato sauce, smothered in melted cheese. It’s the kind of dish that fills our home with warmth, love, and the unforgettable aroma of Mediterranean comfort food.
Type of Cuisine:
Mediterranean
Prep Time: 1 hour.
Cook Time: 45 Minutes
How Many Servings?
6 Servings
The Eggplant Parmigiana recipe isn’t just dinner — it’s tradition, flavor, and comfort all layered into one beautiful dish. This one’s extra special. It’s my husband’s all-time favorite – and trust me, he’s an eggplant fanatic! Whether it’s moussaka or grilled with sumac and lemon, he’s all in. But nothing gets him more excited than this – golden layers of tender eggplant, rich tomato sauce, and melty cheese baked to perfection. It’s more than a recipe – it’s a weekly ritual in our home. I hope it brings the same joy and deliciousness to your table as it does to ours.
Ingredients: Eggplant Parmigiana Recipe
- Medium-sized eggplants form the heart of the dish, providing a rich, meaty texture when cooked.
- Salt: Used to draw out excess moisture from the eggplants during preparation.
- Flour: Coating the eggplant slices in flour creates a crisp texture when fried.
- Eggs (Beaten): Eggs serve as a binding agent, helping breadcrumbs adhere to the eggplant.
- Bread Crumbs and Panko: A combination of regular breadcrumbs and Panko (Japanese breadcrumbs) offers a delightful textural contrast, with Panko adding extra crunch.
- Olive Oil: Used for frying the eggplant slices to a golden, crispy perfection.
- Roasted Tomato and Garlic Spaghetti Sauce (or canned tomatoes): This flavorful sauce provides a tangy, aromatic base for the dish.
- Fresh Mozzarella Cheese (Sliced): Mozzarella cheese, when melted, adds a creamy, gooey layer to the dish.
- Parmesan Cheese (Grated): Parmesan cheese adds a savory, umami-rich flavor.
- Dried Basil: Dried basil enhances the tomato sauce’s flavor, infusing it with a Mediterranean herbiness.
- Handful of Fresh Basil Leaves: Fresh basil leaves are used as a garnish, offering the dish a vibrant, aromatic finish.
Perfecting Eggplant Parmigiana: Tips for Success
- Choosing the Right Eggplant: Select medium-sized eggplants with a firm texture and glossy skin. They should feel heavy and have vibrant, wrinkle-free skin. For this recipe, you may need 2 or 3 eggplants sliced into ½-inch thicknesses for neat layers.
- Salting Before Cooking: Salt the slices before cooking to eliminate bitterness and tenderize the eggplant. Let them sit for about half an hour, then rinse off the salt and pat them dry.
- Frying vs. Baking: For optimal color, flavor, and cooking, brown the eggplant in a pan and then bake. This two-step process enhances the dish’s overall quality, preventing sogginess.
Fresh or Canned Tomatoes: The right sauce is crucial for a flavorful Eggplant Parmigiana. Fresh tomatoes are ideal in season, but canned tomatoes also work well. If using canned tomatoes, cook them until they become a rich, flavorful sauce.
How to Make the Best Eggplant Parmigiana Recipe
1. Start with Quality Ingredients: The secret to incredible Eggplant Parmigiana starts with fresh, high-quality ingredients. Use ripe, in-season tomatoes for your sauce, authentic Parmigiano-Reggiano, creamy fresh mozzarella, and a rich extra virgin olive oil. These make all the difference in flavor and texture.
2. Season Every Layer: Don’t just rely on the sauce to bring flavor. Lightly season your eggplant slices, sauce, and cheese layers with salt and pepper as you build. This ensures every bite is perfectly seasoned.
3. Add Plenty of Fresh Basil: Layer in fresh basil between the eggplant and sauce – and don’t forget to sprinkle more on top after baking. It brings a bright, aromatic lift that balances the rich cheese and tomato flavors beautifully.
4. Let It Rest Before Serving: Once baked, let your Eggplant Parmigiana rest for 10–15 minutes. This allows the cheese to set and makes slicing and serving much easier – plus, it gives the flavors time to settle and shine.
5. Finish with a Drizzle of Olive Oil: Right before serving, drizzle a bit of high-quality extra virgin olive oil over the top. It adds a luxurious finish and enhances the dish with a bold, fruity note.
Eggplant Parmigiana Serving Suggestions
This Eggplant Parmigiana Recipe stands alone as a star, but the right accompaniments can further amplify your culinary experience. A vibrant Fattoush salad, laden with fresh vegetables and a tangy dressing, makes an excellent companion by providing a refreshing contrast to the rich, creamy Parmigiana. The crunchiness of the Fattoush veggies beautifully offsets the eggplant’s tenderness.
Alternatively, a classic Caesar or Greek salad also pairs wonderfully well. The crisp lettuce and creamy dressing of the Caesar salad or the sharp feta cheese in the Greek salad add a refreshing element to balance the richness of the Parmigiana.
Another fantastic option is a slice of Sicilian scaccia Bread. This crusty bread complements the dish beautifully, ideal for savoring the last bits of the Parmigiana’s luscious sauce.
Step-by-Step Instructions
Prep the Eggplants
Bread the Eggplant Slices
Brown the Eggplant
Preheat your oven to 375°F (190°C). Arrange the browned eggplant slices in a single layer on a baking sheet. Bake for about 15 minutes, or until the eggplant is soft, tender, and fully cooked through. This step helps ensure the inside is creamy and the outside stays perfectly crisp.
Prepare the Sauce
Layer the Eggplant Parmigiana
Bake and Serve
Once out of the oven, let it cool for a few minutes to set. Just before serving, top with fresh basil leaves for a burst of flavor and color. For an extra touch of richness, drizzle a little good-quality olive oil over the top.
Serve warm — and enjoy every comforting, cheesy bite!
Eggplant Parmigiana, a beloved classic of Mediterranean cuisine. This hearty dish layers tender eggplant with rich tomato sauce and a generous melt of mozzarella. It’s perfect for family dinners or for impressing your dinner guests.
Type of Cuisine:
Mediterranean
Prep Time: 1 hour.
Cook Time: 45 Minutes
How Many Servings?
6 Servings
Ingredients:
| 3 Medium size eggplants | |
| kosher Salt generous amount | |
| 1 cup all purpose flour | |
| 3 large eggs beaten | |
| 2 cups bread crumbs | |
| 2 cups panko | |
| Olive oil | |
| 5 cups Roasted Tomato (or canned tomatoes) | |
| 2 cups of fresh mozzarella cheese, sliced | |
| 1 cup of Parmesan cheese, grated | |
| 1 tablespoon dried basil | |
| Handful of fresh basil leaves |
Preparation
Slice the eggplants into ½-inch thick rounds. Generously salt both sides and place them in a colander to rest for 30–60 minutes. This helps draw out excess moisture and bitterness. After resting, rinse the slices under cold water and pat them dry thoroughly with a clean towel.
Prepare a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mix of breadcrumbs and panko in the third. Working one slice at a time, dip the eggplant into the flour to coat lightly, then into the egg, and finally into the breadcrumb mixture. Make sure each slice is fully coated on all sides, pressing gently so the crumbs stick evenly.
Heat a thin layer of olive oil in a large frying pan over medium heat. Working in batches, add the breaded eggplant slices in a single layer. Cook each slice until golden brown on both sides, about 2–3 minutes per side. Once browned, transfer the slices to a paper towel-lined plate to absorb excess oil. Preheat your oven to 375°F (190°C). Arrange the browned eggplant slices in a single layer on a baking sheet. Bake for about 15 minutes, or until the eggplant is soft, tender, and fully cooked through. This step helps ensure the inside is creamy and the outside stays perfectly crisp.
If you're using your own homemade tomato sauce, simply stir in the dried basil to infuse it with extra flavor. If you're starting with canned tomatoes, heat a bit of olive oil in a saucepan, then add the tomatoes and dried basil. Simmer until the tomatoes break down into a rich, slightly thickened sauce, stirring occasionally.
Spread a thin layer of your tomato sauce on the bottom of a baking dish to prevent sticking and add flavor. Arrange a layer of baked eggplant slices over the sauce. Spoon more sauce on top, then sprinkle with grated Parmesan and add slices of fresh mozzarella. Repeat the layering process — eggplant, sauce, Parmesan, and mozzarella — until all your ingredients are used up. Finish with a final layer of sauce and plenty of cheese on top for a golden, bubbly finish.
Place the assembled Eggplant Parmigiana in your preheated 375°F (190°C) oven. Bake for 20–30 minutes, or until the cheese is bubbling, golden, and slightly crisp on top. Once out of the oven, let it cool for a few minutes to set. Just before serving, top with fresh basil leaves for a burst of flavor and color. For an extra touch of richness, drizzle a little good-quality olive oil over the top. Serve warm — and enjoy every comforting, cheesy bite!
Recipe Tips & Suggestions
Storing and Freezing Your Eggplant Parmigiana: Tips for Leftovers
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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