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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a hearty and comforting Italian dish featuring layers of tender eggplant, rich tomato sauce, and melty mozzarella and Parmesan cheeses. This vegetarian-friendly recipe is easy to prepare, customizable, and perfect for make-ahead meals or special occasions, offering a perfect balance of savory flavors and satisfying textures.

Ingredients

Scale

Eggplant Preparation

  • 2 medium-sized firm eggplants, sliced into 1/2-inch thick rounds
  • Salt, for sprinkling
  • Olive oil, for roasting or frying

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups marinara or homemade tomato sauce
  • Salt and pepper, to taste
  • Optional: red pepper flakes, for a spicy kick

Cheeses and Toppings

  • 12 ounces fresh mozzarella cheese, torn or sliced
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • Optional: 1/4 cup breadcrumbs for added crunch
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the Eggplant: Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides generously with salt and place in a colander to sit for about 30 minutes to reduce bitterness and excess moisture. Rinse the slices under cold water and pat them thoroughly dry with paper towels.
  2. Cook the Eggplant: Choose to either fry the eggplant slices in olive oil over medium heat until golden brown or roast them on a baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway through. Roasting is a lighter option that reduces oiliness.
  3. Prepare the Sauce: In a skillet, heat 2 tablespoons of olive oil and sauté the finely chopped onions and garlic until fragrant, about 3-5 minutes. Add the marinara or homemade tomato sauce, along with salt, pepper, and optional red pepper flakes. Simmer gently for 15 to 20 minutes to develop and thicken the flavors.
  4. Assemble the Layers: Spread a thin layer of tomato sauce at the bottom of a baking dish. Layer with roasted or fried eggplant slices, spread more sauce over the eggplant, add torn slices of mozzarella, and sprinkle with Parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a generous topping of Parmesan cheese. Optionally, sprinkle breadcrumbs on top for added crunch.
  5. Bake the Dish: Preheat the oven to 375°F (190°C). Bake the assembled eggplant parmigiana uncovered for 35 to 40 minutes until the top is bubbly and golden. Remove from the oven and let it rest for 10 to 15 minutes before slicing and serving to allow the layers to set.

Notes

  • Salt Eggplant Properly: Salting removes bitterness and excess water, improving texture and flavor.
  • Use Fresh Cheese: Fresh mozzarella melts better and enhances the dish’s flavor compared to pre-shredded cheese.
  • Bake, Don’t Overload: Make sure to keep layers balanced and not too thick to ensure even cooking.
  • Let It Rest: Allow resting before serving for easier slicing and better melding of flavors.
  • Choose Ripe Tomatoes: When making your own sauce, ripe tomatoes provide a naturally sweet and rich flavor.

Nutrition

Keywords: Eggplant Parmigiana, Italian, Vegetarian, Eggplant Bake, Mozzarella, Tomato Sauce

Find it online: https://lillysplate.com/classic-eggplant-parmigiana/