Eggplant Parmigiana is a delicious Italian dish combining ingredients’ simplicity with culinary elegance. This traditional recipe features slices of succulent eggplant, lightly breaded and perfectly fried, layered with our homemade, robust tomato sauce and a generous blend of mozzarella and Parmesan cheeses. Baked until bubbling and golden, each serving of Melanzane alla Parmigiana offers a comforting blend of textures and tastes, with the creamy cheese, tangy tomato sauce, and tender eggplant coming together in perfect harmony. Perfect for a family dinner or a special occasion, our Eggplant Parmigiana is a testament to the timeless appeal of Italian cuisine. Experience the warmth and richness of Italy on your plate with this exquisite vegetarian dish that’s sure to satisfy your craving for authentic Italian flavors.
AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyBeginnerPrep the Eggplant: Sprinkle salt on both sides of the eggplant slices and lay them in a colander. Place a plate on top and weigh it down with something heavy. Let sit for 1 hour to draw out bitterness. Rinse the eggplant slices and pat dry with paper towels.
Dredge and Fry: Preheat your oven to 375°F (190°C). Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden on both sides. Drain on paper towels.
Layer the Eggplant Parmigiana: In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Ingredients
Directions
Prep the Eggplant: Sprinkle salt on both sides of the eggplant slices and lay them in a colander. Place a plate on top and weigh it down with something heavy. Let sit for 1 hour to draw out bitterness. Rinse the eggplant slices and pat dry with paper towels.
Dredge and Fry: Preheat your oven to 375°F (190°C). Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden on both sides. Drain on paper towels.
Layer the Eggplant Parmigiana: In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Notes
Perfect Wine Pairing:
The richness of Eggplant Parmigiana pairs beautifully with medium-bodied red wines that balance acidity and fruitiness. A Chianti from Tuscany, with its vibrant cherry and tomato notes, complements the eggplant’s tomato sauce and earthiness. Its acidity cuts through the richness of the cheese, balancing the dish perfectly.
Alternatively, for a white wine option, a Pinot Grigio, with its crisp acidity and citrus notes, can provide a refreshing contrast to the dish’s richness, enhancing the overall dining experience.
