Eggplant Parmigiana
Layered baked eggplant with tomato sauce, basil, mozzarella, and Parmigiano. A classic Italian comfort dish—rich, structured, and deeply traditional.
Prep Time
40 min
Cook Time
55 min
Serving
6
Difficulty
Easy
A Southern Italian staple often contested between Naples and Sicily. The method varies, but the fundamentals stay constant: sliced eggplant, tomato sauce, basil, and cheese layered and baked until soft and cohesive. Salting and draining the eggplant prevents bitterness and sogginess; frying gives the richest result, though baking or grilling works for a lighter version. The dish improves as it rests—flavor settles and layers firm up.
Ingredients
- 2 large eggplants, sliced ½ cm thick
- Salt (for purging moisture)
- Olive oil (for frying or brushing)
- 2 cups tomato sauce (simple marinara preferred)
- 250 g fresh mozzarella, sliced or torn
- ½ cup grated Parmigiano Reggiano
- Fresh basil leaves
- Black pepper, to taste
Nutritional Information
- Calories: 450
- Carbohydrates: 22 g
- Protein: 20 g
- Fat: 28 g
- Fiber: 9 g
Directions
1. Prep eggplant
- Slice eggplant about ½ cm thick.
- Lay slices on trays or boards.
- Salt generously on both sides.
- Let sit 20–30 minutes to draw out moisture and bitterness.
2. Pat dry
- After resting, use paper towels or clean cloths to press and dry each slice thoroughly.
- Removing moisture is essential for browning and avoiding a soggy final dish.
3. Choose cooking method
- Traditional (frying): Heat a wide skillet with 1–2 cm olive oil over medium-high. Fry slices in batches until golden on both sides, about 2–3 minutes per side. Drain on paper towels.
- Lighter (baking): Brush slices with olive oil, place on parchment-lined trays, and bake at 220°C / 425°F for ~18–22 minutes, flipping halfway.
- Lightest (grilling): Brush lightly with oil and grill each side until marked.
4. Prepare sauce
- If using homemade marinara, keep it simple—olive oil, garlic, tomato, salt, basil.
- Warm it but keep it thick; watery sauce weakens the layers.
5. Preheat oven
- Set oven to 190°C / 375°F.
6. Assemble the first layer
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Arrange a tight, single layer of eggplant slices over it.
7. Add cheese and basil
- Scatter torn mozzarella over the eggplant.
- Add grated Parmigiano.
- Add 3–4 basil leaves (tear by hand).
- Lightly season with black pepper.
8. Repeat layers
- Continue layering—sauce, eggplant, mozzarella, Parmigiano, basil—until all components are used.
- Finish with a top layer of sauce, Parmigiano, and a few small mozzarella pieces.
9. Settle the dish
- Let the assembled dish rest for 5 minutes before baking; this helps layers sink and reduces bubbling over.
10. Bake
- Place in the oven, uncovered, for 35–45 minutes.
- The top should be browned, cheese melted, and edges bubbling.
- If browning too quickly, tent lightly with foil.
11. Rest after baking
- Remove from oven and let it rest 15–20 minutes.
- This step is crucial—the structure firms up, making clean servings possible and improving flavor.
12. Serve
- Cut into squares or wedges.
- Garnish with fresh basil.
- Serve warm or at room temperature.
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