Name: Traditional Eggplant Parmigiana
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 units Eggplants (large); 28 oz San Marzano Crushed Tomatoes; 16 oz Fresh Mozzarella Cheese; 1 cup Parmigiano-Reggiano (grated); 1 cup All-purpose Flour; 4 tbsp Extra Virgin Olive Oil; 3 units Garlic (cloves, minced); 0.5 cup Fresh Basil Leaves; 2 cups Vegetable Oil (for frying)

"Experience the soul of Southern Italy with this authentic Melanzane alla Parmigiana. Crispy, golden eggplant slices are layered with a robust, slow-simmered tomato sauce, fresh basil, and a decadent blend of mozzarella and Parmigiano-Reggiano."

Ingredients

Qty	Item
2 units 900 g	Eggplants (large)
28 oz 800 g	San Marzano Crushed Tomatoes
16 oz 450 g	Fresh Mozzarella Cheese
1 cup 100 g	Parmigiano-Reggiano (grated)
1 cup 125 g	All-purpose Flour
4 tbsp 60 ml	Extra Virgin Olive Oil
3 units 3 units	Garlic (cloves, minced)
0.5 cup 20 g	Fresh Basil Leaves
2 cups 480 ml	Vegetable Oil (for frying)

How to Make Traditional Eggplant Parmigiana

Slice the eggplants into 1/2-inch thick rounds. Place them in a colander, sprinkling generously with salt. Let them sit for 30-45 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

Prepare the sauce: In a large saucepan, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add the crushed tomatoes and a pinch of salt. Simmer for 20 minutes, then stir in the torn basil leaves and set aside.

Dredge each eggplant slice in flour, shaking off the excess. Heat the vegetable oil in a large skillet and fry the eggplant in batches until golden brown on both sides. Drain on a wire rack or paper towels.

Preheat your oven to 375°F (190°C).

Assemble the dish: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Add a layer of eggplant, followed by a layer of sauce, mozzarella slices, and a dusting of Parmigiano-Reggiano.

Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Bake for 30-35 minutes until the sauce is bubbly and the cheese is golden and melted.

Let the Parmigiana rest for 10-15 minutes before slicing to allow the layers to set.

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Sweating the eggplant with salt is crucial to ensure a firm texture rather than a soggy result.
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Fry the eggplant just until golden; over-frying can lead to a greasy dish.
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Always use freshly grated Parmigiano-Reggiano for the best umami flavor and melting properties.
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Letting the dish rest after baking is the secret to getting clean, beautiful slices.

Frequently Asked Questions

Can I bake the eggplant instead of frying?

Yes, you can brush the slices with olive oil and bake them at 400°F for 20 minutes for a lighter version, though frying is the traditional method.

How long does leftovers last?

Stored in an airtight container in the fridge, it will last for up to 4 days. It actually tastes better the second day!

Do I need to peel the eggplant?

No, the skin of the eggplant contains a lot of nutrients and softens beautifully during the cooking process.

Can I use dried basil instead of fresh?

While you can use 1 tablespoon of dried basil, fresh basil provides the characteristic bright flavor essential for this recipe.

Video Tutorials

How to make EGGPLANT PARMESAN at home (a seriously easy method)

How to Make Baked Eggplant Parmesan | The Stay At Home Chef

Nonna Pia's Eggplant Parm!

Bobby Flay's Famous Eggplant Parmigiana | Throwdown with Bobby Flay | Food Network

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