Eggplant Parmigiana

Name: Eggplant Parmigiana
Total time: 3 h
Yield: 4
Cuisine: Italian
Ingredients: Eggplants: 4 large (about 1.2 kg : 2.6 lbs); Parmigiano-Reggiano cheese (freshly grated): 150 g : 1 ½ cups; Fresh mozzarella balls (drained and diced): 400 g : 14 oz total; Rustic tomato purée (passata): 400 ml : 1 ¾ cups; Fresh basil leaves: 1 bunch; Vegetable or olive oil (for frying): as needed; Fine salt and freshly ground black pepper: to taste

Looking for the authentic Italian Eggplant Parmigiana recipe? Discover how to make this traditional comfort food at home. Layered with rich tomato sauce, fresh basil, and melted cheese, our step-by-step guide brings the true taste of Italy straight to your kitchen. Perfect and easy!

Info:

Difficulty: medium
Total time: 3 hours
Servings: 4 people

Ingredients:

Eggplants: 4 large (about 1.2 kg : 2.6 lbs)
Parmigiano-Reggiano cheese (freshly grated): 150 g : 1 ½ cups
Fresh mozzarella balls (drained and diced): 400 g : 14 oz total
Rustic tomato purée (passata): 400 ml : 1 ¾ cups
Fresh basil leaves: 1 bunch
Vegetable or olive oil (for frying): as needed
Fine salt and freshly ground black pepper: to taste

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Step-by-Step Instructions

Peel the eggplants, slice them lengthwise into about ½-inch (1 cm) thick slices, sprinkle them with salt, and let them drain in a colander for 1 hour to remove their bitter juices.
Pat the eggplant slices completely dry with paper towels, fry them in hot oil until golden brown on both sides, and drain them well on paper towels to remove excess oil.
Cut the fresh mozzarella into small cubes and tear the fresh basil leaves into smaller pieces.
Lightly grease a baking dish with a few spoonfuls of the tomato purée, then create the first layer with eggplant slices, followed by a layer of mozzarella, some basil, a generous dusting of Parmigiano cheese, and a pinch of salt and pepper.
Repeat the layers in the same order until you run out of ingredients.
Finish the top layer with a final spread of tomato purée and a generous dusting of Parmigiano cheese.
Bake in a preheated conventional oven at 190°C (375°F) for about 30 minutes, until the top is golden brown and bubbling.

... and now, let's enjoy!

Tips:

Fresh mozzarella contains a lot of liquid. To avoid a watery parmigiana, dice the mozzarella and let it drain in a strainer for 1 hour (or pat it dry with paper towels) before assembling.

Additional Info:

The true origins of Melanzane alla Parmigiana are a bit of a mystery. Several regions in Southern Italy—most notably Sicily and Campania—claim to be its birthplace. Despite the dispute, today it is universally celebrated as one of the most iconic and beloved dishes of traditional Italian cuisine.

Substitutions & Variations

The recipe changes from region to region and even from family to family. Some prefer frying the eggplants for a richer, traditional flavor, while others choose to grill them for a lighter version. You can also find variations that use smoked provola cheese instead of mozzarella, a “white” version made without tomato sauce, or variations made with entirely different vegetables.

Serving Suggestions

To get the absolute best flavor out of your parmigiana, let it rest for at least 15 to 20 minutes after taking it out of the oven. Many Italians will tell you that it tastes even better the next day, as the flavors have had plenty of time to meld together beautifully.