Recipe
Classic Eggplant Parmigiana
Savory Layers of Eggplant and Cheese Delight
4.5 out of 5
Indulge in the flavors of Italy with this classic Eggplant Parmigiana recipe. Layers of tender eggplant, rich tomato sauce, and melted cheese come together to create a comforting and satisfying dish.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free (if using gluten-free breadcrumbs), Nut-free, Low-carb (in moderation)
Allergens
Eggs, Wheat (if using regular breadcrumbs), Dairy (cheese)
Not suitable for
Vegan, Dairy-free
Ingredients
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2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) thick rounds 2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) thick rounds
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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4 large eggs, beaten 4 large eggs, beaten
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2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
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1/2 cup (120ml) olive oil, for frying 1/2 cup (120ml) olive oil, for frying
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2 cups (480ml) tomato sauce 2 cups (480ml) tomato sauce
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2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
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1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories: 380 kcal / 1590 kJ
- Fat: 22g (Saturated Fat: 8g)
- Carbohydrates: 31g (Sugar: 8g)
- Protein: 16g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 375°F (190°C).
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2.Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
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3.Season the eggplant slices with salt and pepper.
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4.Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
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5.In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
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6.In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
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7.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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8.Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.
Treat your ingredients with care...
- Eggplant — Choose eggplants that are firm and shiny with no soft spots. Salting the eggplant slices before breading helps remove excess moisture and improves the texture.
- Tomato sauce — Use a homemade tomato sauce for the best flavor. You can add herbs like basil, oregano, and thyme to enhance the taste.
- Mozzarella cheese — Opt for fresh mozzarella cheese for a creamier texture. If using pre-shredded mozzarella, make sure it's low-moisture to prevent excess liquid in the dish.
- Parmesan cheese — Grate the Parmesan cheese just before using for maximum flavor. Look for authentic Parmigiano-Reggiano for the best taste.
- Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.
Tips & Tricks
- To reduce the oil absorption during frying, place the breaded eggplant slices on a wire rack for a few minutes before frying.
- For a healthier version, you can bake the breaded eggplant slices instead of frying them. Arrange them on a baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Add a pinch of red pepper flakes to the tomato sauce for a hint of spiciness.
- Let the Parmigiana rest for a few minutes after baking to allow the flavors to meld together.
- Serve the Parmigiana with a side of fresh salad or crusty bread for a complete meal.
Serving advice
Serve the Eggplant Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness. It pairs well with a side of mixed greens or a simple arugula salad dressed with lemon vinaigrette.
Presentation advice
To present the Eggplant Parmigiana beautifully, cut it into squares or rectangles and carefully transfer each portion onto individual plates using a spatula. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese. Garnish with a fresh basil leaf for an elegant touch.
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