Eggplant Parmigiana (Melanzane alla Parmigiana): A Classic Italian Recipe

Table of Contents

Toggle

#Melanzane alla Parmigiana

Print Recipe Pin Recipe

Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment needed: Frying pan, baking dish (9x13), knife, paper towels, tongs, mixing bowl, cheese grater

Ingredients

  

• Ingredients:
• 3 large eggplants aubergines
• 1 liter 4 cups tomato sauce (passata or a good-quality marinara sauce)
• 250 g 1 cup mozzarella cheese (sliced or shredded)
• 100 g 1 cup Parmesan cheese (grated)
• Fresh basil leaves optional
• 2 large eggs
• 150 g 1 ½ cups all-purpose flour
• Salt and pepper to taste
• Olive oil for frying

Instructions

 

• Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes. This helps to remove any bitterness from the eggplants. After 30 minutes, rinse the slices and pat them dry with paper towels.
• Bread the Eggplant: From my overall experience, lightly coating the eggplant with flour and egg gives the dish a delicious crispiness without making it heavy. Set up a breading station with one bowl of beaten eggs and another with flour. Coat each slice of eggplant in flour, then dip it into the beaten eggs.
• Fry the Eggplant: In a large frying pan, heat olive oil over medium heat. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer the fried eggplants to a plate lined with paper towels to drain excess oil.
• Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, start layering your ingredients: a layer of tomato sauce on the bottom, followed by a layer of fried eggplant, a sprinkle of mozzarella and Parmesan cheese, and a few fresh basil leaves. Repeat these layers, finishing with cheese on top.
• Bake: Bake for 30-35 minutes until the top is bubbly and golden. Let the Eggplant Parmigiana rest for 10 minutes before serving.
• Variations and Substitutions
• Gluten-Free: Use gluten-free flour or cornstarch for coating the eggplant.
• Vegan: Substitute mozzarella with a plant-based cheese, such as almond or cashew mozzarella, and skip the egg step (you can use almond milk or aquafaba instead of eggs).
• Lighter Version: Instead of frying the eggplant, you can grill or bake the slices for a lower-calorie alternative. Just brush them with olive oil and cook until soft.

Eggplant Parmigiana, or Melanzane alla Parmigiana, is one of the most beloved Italian comfort dishes. Layers of fried eggplant slices, rich tomato sauce, and melted cheese create a meal that’s flavorful, satisfying, and downright irresistible. From my own personal experience, this dish has always been a crowd-pleaser at family dinners. Let me show you how I make this classic recipe and how you can adapt it to suit different dietary needs or tastes.

What to Expect

You’ll end up with a rich, layered casserole that’s cheesy, comforting, and filled with the soft, savory texture of eggplant. The contrast between the crispy eggplant and gooey mozzarella is pure heaven. This dish is also incredibly versatile it works as a main course with a simple salad or as a side dish alongside pasta or meat.

Quick Meal Facts:

• Prep time: 20 minutes
• Cook time: 45 minutes
• Time to stand: 10 minutes
• Total time: 1 hour 15 minutes
• Ease of cooking: Easy to moderate
• Servings: 6
• Calories per serving: Approx. 350
• Cost of ingredients: $15-$20 (depending on cheese and sauce quality)
• Cuisine: Italian
• Course: Main or side dish
• Equipment needed: Frying pan, baking dish (9×13), knife, paper towels, tongs, mixing bowl, cheese grater
• Check out the right equipment and Ingredients that you need for making  #melanzaneallaparmigiana here 

Ingredients:

• 3 large eggplants (aubergines)
• 1 liter (4 cups) tomato sauce (passata or a good-quality marinara sauce)
• 250g (1 cup) mozzarella cheese (sliced or shredded)
• 100g (1 cup) Parmesan cheese (grated)
• Fresh basil leaves (optional)
• 2 large eggs
• 150g (1 ½ cups) all-purpose flour
• Salt and pepper to taste
• Olive oil for frying
• Check out the right equipment and Ingredients that you need for making  #melanzaneallaparmigiana here 

Method: How to Make Eggplant Parmigiana

1. Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes. This helps to remove any bitterness from the eggplants. After 30 minutes, rinse the slices and pat them dry with paper towels.
2. Bread the Eggplant: From my overall experience, lightly coating the eggplant with flour and egg gives the dish a delicious crispiness without making it heavy. Set up a breading station with one bowl of beaten eggs and another with flour. Coat each slice of eggplant in flour, then dip it into the beaten eggs.
3. Fry the Eggplant: In a large frying pan, heat olive oil over medium heat. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer the fried eggplants to a plate lined with paper towels to drain excess oil.
4. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, start layering your ingredients: a layer of tomato sauce on the bottom, followed by a layer of fried eggplant, a sprinkle of mozzarella and Parmesan cheese, and a few fresh basil leaves. Repeat these layers, finishing with cheese on top.
5. Bake: Bake for 30-35 minutes until the top is bubbly and golden. Let the Eggplant Parmigiana rest for 10 minutes before serving.

Variations and Substitutions

• Gluten-Free: Use gluten-free flour or cornstarch for coating the eggplant.
• Vegan: Substitute mozzarella with a plant-based cheese, such as almond or cashew mozzarella, and skip the egg step (you can use almond milk or aquafaba instead of eggs).
• Lighter Version: Instead of frying the eggplant, you can grill or bake the slices for a lower-calorie alternative. Just brush them with olive oil and cook until soft.
• Check out the right equipment and Ingredients that you need for making  #melanzaneallaparmigiana here 

Nutritional Information (Per Serving):

• Calories: 350
• Fat: 22g
• Carbohydrates: 26g
• Protein: 12g
• Fiber: 8g

Tips and Troubleshooting

• Avoid Soggy Eggplant: Salting the eggplant is crucial to removing excess moisture. From my personal experience, if you skip this step, the eggplant might become watery in the final dish.
• Crispier Texture: If you like a crispy top layer, broil the Eggplant Parmigiana for the last 3-4 minutes to get that golden finish.
• Making Ahead: You can prepare the dish a day in advance and refrigerate it. Just reheat it in the oven before serving.
• Cheese Balance: If you want a stronger cheese flavor, feel free to increase the amount of Parmesan.

Notes:

• Serving suggestion: Serve this dish hot with crusty bread, a green salad, or even some pasta on the side.
• Leftovers: Eggplant Parmigiana tastes even better the next day, so don’t hesitate to make extra! You can store it in the fridge for up to three days.

By following these steps, you’ll create a delightful Eggplant Parmigiana.