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Eggplant Parmigiana (Melanzane alla Parmigiana)

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Eggplant Parmigiana is a classic Italian dish with balanced layers. Tender eggplant, tomato sauce, and melted cheese combine to create a rich, satisfying meal that is simple to make.
Begin by slicing the eggplant and lightly salting it to draw out moisture. Pat the slices dry, then arrange them on a baking sheet and brush both sides with olive oil. Bake the eggplant at 400°F (200°C) for about 20 minutes, turning halfway through, until it is soft and lightly golden. This creates a base that holds its shape and absorbs the sauce during baking.
Next, layer the eggplant, tomato sauce, fresh basil, and cheese, using mozzarella and parmesan for the most authentic flavor and best texture. Repeat the layers until you use all the ingredients. This lets the flavors blend and deepen as the dish cooks.
The layers and rich flavors make this dish both balanced and satisfying.
While it bakes, the cheese melts, bringing everything together. The sauce seeps into each layer, making the inside soft and the edges nicely set.
You can serve this dish fresh or enjoy it as leftovers. It holds its shape and often tastes even better the next day. It pairs well with simple sides, such as a crisp green salad or crusty bread, for an easy, complete meal. It also stands on its own.
Eggplant Parmigiana is always comforting and reliable, with each serving highlighting its structure, flavor, and balance.

Category, , DifficultyIntermediate

 

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 3 medium eggplants, sliced into 1/2 inch thick rounds
 Salt, to draw out the moisture from the eggplant
 Flour, for dredging
 2 large eggs, beaten
 2 cups breadcrumbs, seasoned with Italian herbs
 Olive oil, for frying (or you can bake the eggplant slices for a lighter version)
 3 cups marinara sauce (homemade or store-bought)
 2 cups mozzarella cheese, shredded
 1 cup Parmesan cheese, grated
 Fresh basil leaves, for layering and garnish
 Salt and pepper to taste

1

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.

2

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

3

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.

4

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.

5

Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Ingredients

 3 medium eggplants, sliced into 1/2 inch thick rounds
 Salt, to draw out the moisture from the eggplant
 Flour, for dredging
 2 large eggs, beaten
 2 cups breadcrumbs, seasoned with Italian herbs
 Olive oil, for frying (or you can bake the eggplant slices for a lighter version)
 3 cups marinara sauce (homemade or store-bought)
 2 cups mozzarella cheese, shredded
 1 cup Parmesan cheese, grated
 Fresh basil leaves, for layering and garnish
 Salt and pepper to taste
Eggplant Parmigiana (Melanzane alla Parmigiana)
IngredientsDirections

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.

If you enjoyed this recipe, explore our

Italian Comfort Recipes guide
.

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Author

  • Alberto is a Calgary-based hospitality professional and the founder of OvenSource. His background is rooted in restaurant operations, guest experience, and concept-driven dining, with years spent working closely inside hospitality environments where food, service, and atmosphere all matter equally.

    Through OvenSource, he brings together practical restaurant insight, a traveler’s perspective, and a deep personal interest in how food connects people to memory and place.

    View all posts Founder & Editor

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