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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.
Ingredients:
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Adjust Servings
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
1
Prep the Eggplants
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.
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.
2
Bread the Eggplant Slices
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.
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.
3
Brown the Eggplant
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.
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.
4
Prepare the Sauce
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.
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.
5
Layer the Eggplant Parmigiana
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.
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.
6
Bake and Serve
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!
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
Storage: Leftover Eggplant Parmigiana should be cooled completely, transferred to an airtight container, and stored in the refrigerator. It will stay fresh for up to 3-4 days.
Freezing: For longer storage, freeze the completely cooled dish in a freezer-safe container or bags. The Eggplant Parmigiana will stay good for up to 3 months in the freezer.
Reheating: When ready to enjoy, defrost in the fridge overnight and reheat in the oven or microwave until heated. Ensure the dish is piping hot all the way through before serving.