For a richer flavor, use homemade tomato sauce. To reduce oil absorption, grill the eggplant slices instead of frying. Fresh basil is key to the authentic Italian flavor; don't substitute dried basil. Letting the Parmigiana rest before serving allows the flavors to meld and the cheese to set.
Italian Eggplant Parmigiana
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS91
A timeless classic, this Italian Eggplant Parmigiana boasts layers of tender eggplant, rich tomato sauce, creamy mozzarella, and savory Parmesan, all baked to golden perfection. A true taste of Italy in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol77 mg
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Fiber9 g
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Protein35 g
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Saturated Fat15 g
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Sodium3313 mg
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Sugar14 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Eggplant: Place eggplant slices in a colander, salting each layer to draw out moisture. Weigh down and let sit for 1 hour.
02
StepRinse and Dry: Thoroughly rinse the eggplant to remove excess salt. Pat dry with paper towels.
03
StepFry the Eggplant: Heat vegetable oil in a deep skillet. Dredge eggplant in flour and fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
04
StepPrepare the Sauce: In a large pot, heat olive oil and sauté garlic and onion until softened, about 5 minutes. Add tomato puree, basil, and salt. Simmer for 20 minutes, stirring occasionally, until thickened. Discard garlic and stir in remaining basil.
05
StepPreheat Oven: Preheat oven to 350 degrees F (175 degrees C).
06
StepAssemble the Parmigiana: Spread tomato sauce in a baking dish. Layer eggplant, sauce, mozzarella, and Parmesan. Repeat layers, finishing with sauce and Parmesan.
07
StepBake: Bake in the preheated oven for 30-40 minutes, until heated through and bubbling. Let stand for 20 minutes before serving.
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Gillian Aufderhar
May 8, 2025I used a mandoline to slice the eggplant evenly, which made the frying process much easier.
Ozella Reichel
Mar 9, 2025I let it cool for the suggested 20 minutes and it was much easier to slice and serve.
Dock Crist
Dec 9, 2024This is a labor of love, but totally worth it!
Nichole Barton
Sep 27, 2024I've made this recipe several times, and it's always a hit! The salting of the eggplant is key to prevent it from being soggy.
Adonis Cartwright
Sep 5, 2024This is a great vegetarian dish that even meat-eaters will love.
Caterina Schaden
Jul 7, 2024The sauce is delicious! I sometimes add a pinch of red pepper flakes for a little heat.
Dorian Turcotte
Jun 28, 2024The baking time was perfect. My parmigiana came out perfectly cooked and bubbly.
Twila Simonis
Jun 26, 2024I like to add a layer of ricotta cheese for extra creaminess.