How to Make Eggplant Parmigiana: A Family Favorite Recipe

Welcome to another delightful entry from the Mediterranean kitchen at Rana’s Recipe! Today, I’m thrilled to share a special recipe that holds dearly in my heart – Eggplant Parmigiana with Fresh Mozzarella and Basil. This dish is my husband’s favorite; a man who is the epitome of an eggplant enthusiast! He could eat eggplant daily, be it in a rich moussaka or grilled with sumac and lemon.

When I make Eggplant Parmigiana, he’s excited! He’s eager for the first bite of this comforting, layered dish. A symphony of tender eggplant, tangy tomato sauce, and two types of creamy cheese, all baked to golden perfection. Every bite teems with Mediterranean flavors, embodying our love for this beautiful cuisine.

The joy this dish brings to my husband, and the absolute delight it brings to our dinner table inspires me to share this recipe with all of you. I hope that it brings the same joy and excitement to your kitchen as it does to mine. So, without further ado, let’s dive into this classic recipe and elevate your home cooking experience. 

Choosing the Right Eggplant for Your Parmigiana

Choosing the right eggplant is a crucial first step to perfecting your Eggplant Parmigiana. Aim for medium-sized eggplants with a firm texture and glossy skin for this recipe. They should feel heavy for their size; a light eggplant could mean it’s not as fresh. A good eggplant should have vibrant, shiny skin, free of wrinkles or brown spots.  The quantity of eggplants depends on their size. For this recipe, you might need 2 or 3 eggplants. Each layer will take about six pieces when you slice the eggplants into ½-inch thicknesses. I usually cut one more slice to fit into empty spaces to achieve a neat, even layer. This might seem minor, but it contributes significantly to the final dish’s aesthetics and texture balance.

Salting in Eggplant Parmigiana Before

we begin cooking, it’s important to note that we salt our eggplant slices before cooking them. This step, known as “sweating,” is essential for two reasons. Firstly, it helps to draw out the bitterness that can sometimes come with eggplants. Secondly, salting helps to tenderize the eggplant and allows it to absorb flavors more effectively. After you’ve salted your eggplant slices, you’ll need to let them sit for about half an hour, then rinse off the salt and pat them dry.

Frying vs. Baking: The Eggplant Parmigiana Debate

In this recipe, we use a two-step process to cook the eggplant: we first brown them in a pan and then bake them. This gives the eggplant a nice color, enhances the flavor, and ensures it’s cooked all the way through. It also helps to remove excess moisture, so our dish doesn’t end up soggy.

Tomato Sauce Selection: Fresh or Canned

A good sauce is key to a flavorful Eggplant Parmigiana. At the same time, fresh tomatoes are always the best option when in season, canned tomatoes can also do the trick. In this recipe, we’ve provided an option to use our homemade Roasted Tomato and Garlic Spaghetti Sauce or canned tomatoes. If you opt for canned tomatoes, you’ll need to cook them down until they break into a rich, flavorful sauce.

Eggplant Parmigiana Serving Suggestions:

Eggplant Parmigiana is a stand-alone 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 veggies in the Fattoush beautifully offsets the tenderness of the eggplant.

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.

key points when preparing your Eggplant Parmigiana:

Quality Ingredients: To make your dish truly shine, use high-quality, fresh ingredients. Fresh, ripe tomatoes for the sauce (when in season), good-quality olive oil, authentic Parmigiano-Reggiano, and fresh mozzarella cheese can make a big difference in the final taste of your dish.

Season Each Layer: Make sure to season each layer of eggplant, sauce, and cheese with a little salt and pepper. This technique ensures that every bite of your Eggplant Parmigiana is flavorful and well-seasoned.

Fresh Basil: Don’t skimp on fresh basil. Incorporate it in between the layers and sprinkle it on top after baking. Fresh basil imparts a unique brightness that beautifully complements the rich flavors of this dish.

Resting Time: After your Eggplant Parmigiana comes out of the oven, rest for 10-15 minutes before serving. This rest period lets the cheeses set, making it easier to slice and serve.

Extra Virgin Olive Oil Drizzle: For a finishing touch, drizzle a little extra virgin olive oil on top before serving. This fresh olive oil flavor can elevate the dish to a new level.