With eggplants and tomatoes at their seasonal best, making this comforting eggplant parmigiana felt like the most natural choice.
Eggplant Parmigiana, or Parmigiana di Melanzane, is one of those comforting Italian dishes that brings everyone to the table. Layers of tender fried eggplant, rich tomato sauce, Parmesan, and melting mozzarella come together in every savory bite. If you are searching for more eggplant recipes, check out Pasta alla Norma or Eggplant Gratin.
Recipe Overview: Eggplant Parmigiana
- Prep Time: 15 minutes
- Eggplant Sweating/Pressing: 30 minutes
- Bake Time: 35 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour, 35 minutes
- Servings: 6 people
- Cook Method: Fried then oven-baked
- Flavor & Texture: Soft Italian eggplant surrounded by gooey, melty cheese.
- Difficulty: Easy. More time-consuming than difficult, easy-to-follow steps.
- Why this Recipe? I remove all the bitterness from this Eggplant Parmigiana, which ensures an incredible culinary experience without aftereffects.
This recipe became part of our Sunday dinner after my son requested eggplant, something I was certainly not going to question from a teenager. Since it is also one of my favorites, I happily went straight to the kitchen.
After making this traditional Italian dish for years, I have learned that a few simple steps make all the difference. I peel the eggplant, slice it lengthwise for even cooking, and salt it before frying to draw out excess moisture and bitterness.
Once assembled and baked until golden, allow the Parmigiana to rest before serving. This gives the layers time to settle and makes it much easier to slice.
If you are planning another leisurely Italian family dinner, my traditional lasagna al forno is another layered oven-baked classic worth making.
In this Article
- Recipe Overview: Eggplant Parmigiana
- A Note From Giangi
- What Makes This Italian Eggplant Parmigiana Different?
- Key Ingredients
- Variations and Substitutions
- How to Make Eggplant Parmigiana
- Why Remove Garlic and Basil From Italian Tomato Sauce?
- Giangi’s Pro Tips
- What to Serve With Eggplant Parmigiana
- Storing and Reheating
- Eggplant Parmigiana FAQs
- More Eggplant Recipes You Will Love
- Eggplant Parmigiana
I invite you to read all my tips to achieve this parmigiana effortlessly under Giangi’s Pro Tips section.
A Note From Giangi
What Makes This Italian Eggplant Parmigiana Different?
Unlike many Italian-American eggplant Parmesan recipes, this version does not include breadcrumbs.
I salt and press the eggplant to remove the bitterness, dry it thoroughly, and fry the slices directly before layering them with a simple tomato sauce, mozzarella, and Parmesan.
This gives the eggplant a soft, silky texture while allowing the tomato and cheese flavors to remain the star of the dish.
Key Ingredients
This recipe relies on only a handful of ingredients, so their quality makes a noticeable difference. Here is what I look for when choosing the eggplant, tomatoes, mozzarella, and Parmesan.
Eggplants – fresh and free of any bruising. Ensure that they are all the same size so they will cook evenly. I prefer small to medium eggplants because they tend to have tender flesh, fewer mature seeds, and are easier to slice evenly.
Canned San Marzano tomatoes – the best Italian tomatoes and perfect with all your tomato sauces. Most canned tomatoes are peeled but whole; I do suggest seeing instructions to pass them through a blender to make them smooth. A great alternative if you have a specialty store nearby: use tomato passata.
Garlic cloves add an amazing flavor to the oil and to the tomato sauce.
Basil leaves– always add such a fantastic aroma to all your dishes
Mozzarella – melting between the layers of eggplant, a real treat. Galbani and Murray’s are my favorite brands as they melt to perfection when baked.
Parmesan cheese – adds a layer of flavor to your parmigiana. I used very fine grated Parmesan cheese with this recipe.
Vegetable Oil – to fry your eggplant and to cook the tomato sauce. Do not use peanut oil it will change the flavor.
Salt and pepper Be cautious with the salt as the Parmesan cheese is quite salty in itself.
Variations and Substitutions
- If you want a richer Parmigiana, you may add cooked ham between the Parmesan cheese and the mozzarella.
- You can use fresh tomatoes. Cook for a few minutes in hot water, then peel them, cut in half, remove seeds, and cut them into fillets.
- For a French variation built around eggplant, tomatoes, garlic, and Parmesan, try my Provencal eggplant tomato gratin. It gives you many of the same Mediterranean flavors in a different preparation.
How to Make Eggplant Parmigiana
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Clean the eggplant, remove the top end core, peel and slice lengthwise, making sure each slice is evenly cut.
Step 2: Place the slices on a cutting board, salt generously, cover with another cutting board or any heavy object you have, and let it rest for a minimum of 30 minutes. I often place paper kitchen towel over them to absorb the water. Optional.
Step 3: Cook the garlic in the oil until lightly golden, then remove and discard it.
Step 4: Add the tomato sauce and the fresh basil to the garlic-infused oil. Cook for 5 minutes and remove the basil.
Step 5: At this point, the eggplant should be ready to be fried. Pat them dry with paper towels or rinse them under cold water to remove the excess water. Ensure that they are fully dry before entering your hot skillet.
Step 6: Heat the cooking oil over medium-high heat until hot but not smoking. Gently slide the eggplant slices into the skillet, minding not to overcrowd them. Turn them with cooking tongs once until translucent and a light golden color is showing.
Step 7: Remove them from the skillet and place them over a paper towel-lined cooling rack over a cookie sheet to drain any excess oil.
Step 8: Preheat the oven to 400 F
Step 9: Place one layer of tomato sauce on the bottom of an oven-proof baking dish, cover with the eggplant slices, and place them next to each other. Cover the eggplant with the tomato sauce
Step 10: Sprinkle a generous amount of Parmesan cheese over it. Add the mozzarella cheese over it and season with salt. Repeat the same steps until you finish with a layer of eggplant covered with tomato sauce.
Step 11: Sprinkle any remaining cheese over it and bake in the hot oven for 35 minutes. The crust should be golden brown and the cheese stringy when cutting into it.
Step12: Let your eggplant parmigiana recipe rest for about 10 minutes before enjoying.
Why Remove Garlic and Basil From Italian Tomato Sauce?
I have been asked this question many times: Why does Italy’s tomato sauce often have the garlic and basil removed? The answer is straightforward: flavor.
Garlic adds a lovely aroma and taste, but after infusing the sauce, it’s best left out to prevent the dish from becoming overpowering. The same applies to the basil.
I use the same garlic-infused tomato sauce technique in my ricotta meatballs with simple tomato sauce, where the garlic is browned and removed before the tomatoes cook.
Giangi’s Pro Tips
- Make sure you remove the outer rind of the eggplant and let it rest pressed with the salt to remove all the bitterness.
- Also, slice the eggplant lengthwise instead of in rounds. It will cook better and more evenly.
- Letting the eggplant slices sweat out the bitterness, pull out extra water, and stop from soaking up too much oil when cooking.
- Another easy method if you do not want to use a cutting board is to place your slices in a large colander, add salt between each layer of eggplant, and press down with a heavy weight. Place it in the sink and let the excess moisture run off. Rinse, pat dry, and continue with the recipe.
- For a lighter way to enjoy eggplant with tomatoes, try my Pasta Alla Norma with eggplant and ricotta salata, where the eggplant is sauteed rather than deep-fried.
- To test if the oil is hot, add a tiny piece of eggplant, or anything you may be cooking, into the hot skillet with the oil. Once it starts to bubble, your oil is hot, and you can proceed with the recipe.
- When cooking with hot oil, always slide your ingredients into the pan, in this case the slices of eggplant, gently from the side. This prevents splatter and the risk of burning yourself.
- Use cooking tongs with a long handle to turn your eggplant when frying.
- Remove the eggplant slices from the skillet and place them over a paper towel-lined cooling rack over a cookie sheet to drain any excess oil. This will allow the eggplant to drain any excess oil and not be soggy.
- Once out of the oven, let it rest, as it will be scorching. This dish can also be prepared a few hours, or even the night before.
What to Serve With Eggplant Parmigiana
Eggplant parmigiana is rich in flavor and satisfying enough to serve as the main course. I love to pair it with something fresh and simple that can balance the tomato sauce and melted cheese without competing with them.
Here are a few of my suggestions for combinations that we have enjoyed this dish with:
15-minute tomato and arugula salad. The arugula has a hint of peppery, and the fresh tomato is light, which is the perfect refreshing contrast to the eggplant.
Another crispy and refreshing Italian summer favorite: fennel tomato salad with lemon vinaigrette.
Easy green beans gremolata side dish is a flavorful, simple, and perfect alongside dish. This is the perfect outdoor dining party experience
Last but not least, homemade rosemary focaccia, which is wonderful for gathering every last speck of tomato sauce from your plate.
Storing and Reheating
Store: Store your leftovers covered with foil or placed in an airtight container and store in your refrigerator for up to three days.
Reheat: Bring back to room temperature, place in an oven-proof dish, cover with foil, and reheat in the oven at 325°F for 15 to 20 minutes or until warm. Each oven is different; therefore, you will need to adjust the timing.
Eggplant Parmigiana FAQs
What is the difference between eggplant parmesan and eggplant parmigiana?
Eggplant Parmigiana and Eggplant Parmesan generally refer to the same layered dish of eggplant, tomato sauce, cheese, and basil. The preparation can vary, however. Many Italian-American versions bread the eggplant, while Italian Parmigiana di Melanzane recipes may fry the eggplant without breadcrumbs. My version uses unbreaded fried eggplant.
What are some common mistakes making eggplant parm?
Using uneven or too thick slices and adding way too much tomato sauce.
What is the secret to great eggplant parmigiana?
The secret is managing the moisture by allowing the eggplant to release the moisture when seasoned with salt. Using a great tomato sauce and mozzarella that melts. Letting it rest before eating allows all the ingredients to solidify.
How do you keep eggplant parmigiana from getting soggy?
By salting and pressing out all the moisture, thorough drying, hot oil, and draining after frying over a wire rack to allow the oil to be released while your eggplant slices do not sit in oil. Controlling the amount of tomato sauce and resting before slicing. Drain your fresh mozzarella to prevent excess moisture.
More Eggplant Recipes You Will Love
If you tried this Eggplant Parmigiana recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Eggplant Parmigiana
Ingredients
- 2 pounds of eggplant
- 1 pound San Marzano tomatoes, peeled
- basil, few leaves
- 2 garlic cloves, peeled, hard end core removed.
- 1 pound fresh mozzarella, sliced
- 1 cup Parmesan cheese, finely grated
- vegetable cooking oil, as needed for frying
- Salt, to taste
- pepper, to taste
Instructions
- Clean the eggplants and remove the skin and the top core. Cut the eggplant lengthwise, keeping it ½ inch thick.
- Place the cut slices on a cutting board and salt each layer. Place a cutting board over the eggplant slices and make sure it is over the sink, slightly tilted so all the bitter juice drains off. Let it rest for about 30 minutes.
- While the eggplants are resting, start the tomato sauce. Peel the garlic and place in a pan with a couple of tablespoons of oil. Cook the garlic until golden and then toss.
- Add the tomatoes to the pan. If using whole peeled tomatoes, give them a few turns in the blender. Add salt, pepper, and basil. Cook at low heat for 5 minutes and then remove the basil.
- When the eggplant is ready to fry, dry it with paper towels and fry 3-4 slices at a time in plenty of hot oil (not smoking, or they will burn). When golden, remove and place on paper towels over a cooling rack placed over a cookie sheet. 2 to 3 minutes per side.
- Preheat the oven to 400 F
- In an oven-proof dish, add a layer of tomato sauce, then cover with eggplant slices placed side by side. Cover the eggplant with tomato sauce, then a rich layer of parmesan cheese. On top of the parmesan, add thinly sliced mozzarella. Add a small amount of salt over it.
- Repeat the above steps and end with a layer of the eggplant, which you will cover with tomato sauce
- Add Parmesan cheese. If there is mozzarella left, cut it into small pieces and add it on top.
- Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and the cheese stringy when cutting.
- Let it rest for 10 minutes before cutting and serving.
Notes
- Make sure you remove the outer rind of the eggplant and let it rest pressed with the salt to remove the acidity.
- Letting the eggplant slices sweat out the bitterness, pull out extra water, and stop from soaking up too much oil when cooking.
- Also, slice the eggplant lengthwise instead of in rounds. It will cook better and more evenly.
- To test if the oil is hot, add a tiny piece of eggplant, or anything you may be cooking, into the hot skillet with the oil. Once it starts to bubble, your oil is hot, and you can proceed with the recipe.
- When cooking with hot oil, always slide your ingredients into the pan, in this case the slices of eggplant, gently from the side. This prevents splatter and the risk of burning yourself.
- Use cooking tongs with a long handle to turn your eggplant when frying.
- Remove the eggplant slices from the hot oil skillet and place them over a paper towel-lined cooling rack over a cookie sheet to drain any excess oil. This will allow the eggplant to drain any excess oil and not be soggy.
- Once out of the oven, let it rest, as it will be scorching. This dish can also be prepared a few hours, or even the night before.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Sunday Night Dinner, Vegetables
- Cuisine: Italian
- Season: Spring, Summer, Fall
- Type: Affordable Gourmet
Did you make this?
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Giangi Townsend
We absolutely love this recipe and make it often in the summertime when the tomatoes are at their peak. Light, rich in flavor, and lots of cheese- my favorite part. Best part: Stores well and is even more delicious the day after.
Jasmine
This looks incredible! I have to try it soon. I’ve had this one other time, but I haven’t made it myself yet.
Giangi Townsend
Enjoy!