Eggplant Parmigiana, or “Parmigiana di Melanzane,” is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, fresh basil, and melted cheese in a comforting, flavorful casserole. This recipe celebrates simple, quality ingredients and traditional cooking techniques, making it a favorite in many households.
The soft, silky eggplant combination with the tangy tomato sauce and the creamy, melted cheese creates a dish that’s both hearty and satisfying yet light enough to enjoy any time of year. Especially in the summertime, I love to make this recipe because it’s full of flavor and so easy to put together. I love to make it for the weekends or just whenever I crave a light dinner or lunch during the hot summer and when eggplants are at their peak.
The preparation begins with the eggplant, which is sliced and either baked or fried until golden and tender. Some recipes call for salting the eggplant slices before cooking to remove excess moisture and bitterness, ensuring a perfect texture. Once the eggplant is ready, it’s layered with a rich marinara sauce, made from scratch with ripe tomatoes, garlic, and onions or easily substituted with a high-quality store-bought version.
Fresh basil plays a crucial role in this dish, adding a fragrant, herbal note that complements the richness of the tomato sauce and cheese. The basil is layered between the eggplant slices, infusing the dish with its distinctive flavor. The cheese—typically a combination of mozzarella and Parmesan—melts into a gooey, golden topping that binds the layers together and adds a deliciously savory finish.
Eggplant Parmigiana is a versatile main course or side dish that pairs beautifully with a simple green salad and a glass of red wine. Whether you’re making it for a special occasion or a comforting weeknight dinner, this recipe will become a beloved favorite. The combination of tender eggplant, fresh basil, and melted cheese in a rich tomato sauce is irresistible.
Ingredients :
2 Eggplants, sliced into 1/4-inch rounds
½ cup All-purpose flour
2 Eggs, beaten
1 cup Breadcrumbs
½ cup Parmesan cheese, grated
1 ½ cups Tomato Sauce
1 ½ cups Mozzarella cheese, shredded
¼ cup fresh Basil leaves, torn, for garnish
Olive oil for frying
For Tomato Sauce :
1 tbsp Extra Virgin Olive oil
¼ cup Yellow onion, chopped
3 cloves garlic, minced
1 ½ cups Canned Tomatoes, crushed
1 cup Tomato Passata
⅔ cup Water
1 tsp Sugar
1 tsp Italian Herb seasoning
1 inch Parmesan Rind
2 Basil stalks
Salt and pepper to taste
Water
How to make Eggplant Parmigiana :
For Tomato Sauce :
Step1. Heat olive oil in a large skillet over medium-high heat and sauté onions and garlic for 3 minutes until softening and beginning to color on the edges.
Step2. Pour in the passata, canned tomatoes, water, Italian herb seasoning, parmesan rind, and sugar. Stir and bring to a simmer.
Step3. Simmer uncovered for about 30 to 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking
Step4. The final consistency should be slightly thicker than a pasta sauce, making it spreadable without excess liquid. If it becomes too thick, add extra water a little at a time. Remove and discard the basil stalks.
Step5. Stir in salt and pepper, remembering that Parmesan rind will add saltiness, so adjust accordingly.
For Eggplant Parmigiana :
Step6. Preheat the oven to 350°F and line a baking tray with parchment paper.
Step7. Dredge the eggplant slices in flour, dip them in the beaten eggs, and coat them with breadcrumbs.
Step8. Heat olive oil in a large skillet. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Step9. Spread a thin layer of tomato sauce in a baking dish. Layer the fried eggplant slices, sprinkle with Parmesan, and top with mozzarella cheese.
Step10. Repeat the layers until all the eggplant is used, finishing with a layer of cheese
Step11. Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
Step11. Garnish with fresh basil before serving.
Eggplant Parmigiana
(No Ratings Yet)
Loading...
- Total Time: 1 hour
- Yield: 4 1x
Description
Eggplant Parmigiana, or “Parmigiana di Melanzane,” is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, fresh basil, and melted cheese in a comforting, flavorful casserole.
Ingredients
2 Eggplants, sliced into 1/4-inch rounds
½ cup All-purpose flour
2 Eggs, beaten
1 cup Breadcrumbs
½ cup Parmesan cheese, grated
1 ½ cups Tomato Sauce
1 ½ cups Mozzarella cheese, shredded
¼ cup fresh Basil leaves, torn, for garnish
Olive oil for frying
For Tomato Sauce
1 tbsp Extra Virgin Olive oil
¼ cup Yellow onion, chopped
3 cloves garlic, minced
1 ½ cups Canned Tomatoes, crushed
1 cup Tomato Passata
⅔ cup Water
1 tsp Sugar
1 tsp Italian Herb seasoning
1 inch Parmesan Rind
2 Basil stalks
Salt and pepper to taste
Water
Instructions
For Tomato Sauce :
1.Heat olive oil in a large skillet over medium-high heat and sauté onions and garlic for 3 minutes until softening and beginning to color on the edges.
2.Pour in the passata, canned tomatoes, water, Italian herb seasoning, parmesan rind, and sugar. Stir and bring to a simmer.
3.Simmer uncovered for about 30 to 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking.
4.The final consistency should be slightly thicker than a pasta sauce, making it spreadable without excess liquid. If it becomes too thick, add extra water a little at a time. Remove and discard the basil stalks.
5.Stir in salt and pepper, remembering that Parmesan rind will add saltiness, so adjust accordingly.
For Eggplant Parmigiana :
1.Preheat the oven to 350°F and line a baking tray with parchment paper.
2.Dredge the eggplant slices in flour, dip them in the beaten eggs, and coat them with breadcrumbs.
3.Heat olive oil in a large skillet. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
4.Spread a thin layer of tomato sauce in a baking dish. Layer the fried eggplant slices, sprinkle with Parmesan, and top with mozzarella cheese.
5.Repeat the layers until all the eggplant is used, finishing with a layer of cheese.
6.Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
Garnish with fresh basil before serving.
- Prep Time: 15
- Cook Time: 45
