Eggplant Parmigiana is a classic Italian dish that combines succulent slices of eggplant with tangy tomato sauce, basil, and a generous blend of mozzarella and Parmesan cheeses. Baked to golden perfection, this dish is a comforting, hearty meal perfect for any occasion. Ideal for vegetarians and cheese lovers alike, our Eggplant Parmigiana is a testament to the rustic charm of Italian cuisine. Join our food blog as we delve into creating this beloved dish, offering step-by-step instructions and tips to achieve the perfect balance of flavors and textures. Whether you’re a seasoned chef or a home cook, discover how to bring a slice of Italy to your table with our authentic Eggplant Parmigiana recipe.
AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyIntermediatePrepare the Eggplant:
Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse the slices and pat them dry with paper towels.
Dredge the eggplant slices in flour, dip them in beaten eggs, and then coat with breadcrumbs.
Cook the Eggplant:
If frying, heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
If baking, preheat the oven to 375°F (190°C), place the breaded eggplant slices on a baking sheet lined with parchment paper, and bake until they are golden brown, flipping once
Layer the Dish:
In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, then sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with cheese on top.
Bake:
Preheat the oven to 350°F (175°C). Bake the eggplant Parmigiana for 20-30 minutes, or until the cheese is bubbly and golden brown.
Serve:
Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Ingredients
Directions
Prepare the Eggplant:
Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse the slices and pat them dry with paper towels.
Dredge the eggplant slices in flour, dip them in beaten eggs, and then coat with breadcrumbs.
Cook the Eggplant:
If frying, heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
If baking, preheat the oven to 375°F (190°C), place the breaded eggplant slices on a baking sheet lined with parchment paper, and bake until they are golden brown, flipping once
Layer the Dish:
In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, then sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with cheese on top.
Bake:
Preheat the oven to 350°F (175°C). Bake the eggplant Parmigiana for 20-30 minutes, or until the cheese is bubbly and golden brown.
Serve:
Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Perfect Wine Pairing:
Barbera d’Asti. This Piedmontese red wine is a fantastic match for Eggplant Parmigiana. Its high acidity cuts through the richness of the cheese and eggplant, while its fruity notes complement the tomato sauce. Barbera d’Asti’s earthy undertones also harmonize with the herbal and savory flavors of the dish.
Alternatively, you could opt for a medium-bodied Chianti for its ability to balance the acidity of the tomato sauce or a Sicilian Nero d’Avola for a more robust pairing that stands up to the bold flavors of the Parmigiana.
