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I’m officially kicking off EGGPLANT WEEK, my friends!🍆 That’s right an entire week dedicated to the most underrated vegetable. I’ve heard it all before: “I don’t like eggplant”, but rest assured I come armed with tried and true eggplant recipes that are nothing shy of delicious. And what better recipe to launch eggplant week than my families Eggplant Parmigiana recipe (aka parmigiana di melanzane).
It only makes sense to kick off the week with Eggplant Parmigiana, also know as parmigiana di melanzane. It’s one of the most impressive vegetarian casseroles loaded with layers of sliced and lightly fried eggplant, tomato sauce, fresh mozzarella and Italian seasoned breadcrumbs. Serve this along side a simple House Vinaigrette, Johnny B’s Caesar Dressing, or Cucumber Salad.
Table of Contents
🍆 Why You’ll Love This Eggplant Parmigiana (parmigiana di melanzane)
Comfort food: warm, cheesy and so satisfying; this is the perfect recipe for date night or a feeding a crowd.
Make-ahead: this recipe can be assembled and made in advance, making it a great option when entertaining.
Vegetarian: a delicious vegetarian main course that even meat-lovers will also enjoy.
🗒 Ingredients You’ll Need To Make Eggplant Parmigiana
Eggplants: of course we can’t make an eggplant parmigiana without eggplants which provide a delicious flavour and texture.
Vegetable oil: used to fry the eggplants which creates a lightly golden crust.
Tomato sauce: used in-between layers to create moisture and flavour.
Italian seasoned breadcrumbs: used to add a crunchy texture, without the hassle of having to fry it with the eggplants.
Fresh mozzarella & shredded mozzarella: of course we need a variety of cheeses in this recipe and these two create a subtly mild flavour that isn’t overpowering.
Pecorino romano: adds a sharp and salty kick.
Flour: used to lightly flour the eggplants before frying.
Basil: adds a bright and aromatic flavour.
Eggs: adds a rich and creamy texture to the dish.
👀 How To Make Eggplant Parmigiana
- Prepare the eggplants: slice them into thin layers, sprinkle with salt, and allow to rest for at least 15 minutes. Pat to dry.
- Make the egg(s): hard boil the eggs while you wait for the eggplants to rest.
- Fry the eggplants: gently flour and fry the eggplants in a neutral cooking oil.
- Layer: begin by the layering the sauce, eggplants, cheese, eggs, breadcrumbs, and repeat.
- Bake: until golden and bubbly.
👉🏻 Tips to getting the ultimate eggplant parmigiana
- Salt the eggplant: this will draw out excess moisture ensuring you aren’t left with a soggy/watery parmigiana.
- Use a high-quality tomato sauce: either store-bought or a homemade tomato-sauce.
- Rest: once finished, allow your eggplant parmigiana to rest for at least 15 minutes. This will help the ingredients settle, the sauce to thicken, and the dish to keep its shape.
🗒️ Variations & Substitutions
Substitute zucchini slices for eggplant, and follow the same instructions outlined in the recipe card.
🤝 Pairs Well With
- Simple House Salad
- Flat Bean Salad
- The Best Caesar Salad You’ll Ever Have
- Creamy Cucumber Salad
- Roasted Pepper Salad
🤔 FAQ’s
Eggplants specifically, are like sponges and they hold a lot of water. Consequently, if you don’t take the time remove the excess moisture, it may result in a watery result.
Certainly; zucchini is one of my favourite substitutions.
This will help the ingredients settle, the sauce to thicken, and the dish to keep its shape.
Certainly. For optimal results, follow the recipe instructions and freeze the dish before baking. Once ready to eat, remove from the freezer the day before and thaw in the fridge overnight. Bake as outlined in the recipe card.
🍴 Leftovers? Lucky you.
Have leftovers of this eggplant parmigiana recipe? Follow the tips below.
Make ahead: assemble as per recipe instructions, cover with aluminium foil and refrigerate for up to 24 hours. Once you are ready to bake, remove foil and bake as directed.
Storage: store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Reheating the leftovers: either microwave for 30-45 seconds or bake in the oven at 350ºF for 15-20 minutes or until bubbly.
👩🏻🍳 Hungry For More?
- Stuffed Onions
- Lemon Dill Salmon
- Easy Cabbage Rolls
- Yogurt Marinated Chicken
- Caramelized Onion Pasta
- Beef & Broccoli Stir Fry
- Best Chicken Marinade
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Eggplant Parmigiana
Equipment
- 1 9×13 baking dish or similar in size
- 1 cooling rack
Ingredients
- 1½-2 eggplants (depending on their size), sliced lengthwise, ¼-½ inch thick
- 3/4 cup vegetable oil, to fry the eggplants, see notes below
- 2½ cups homemade or store-bought tomato sauce
- 2 tbsp Italian seasoned breadcrumbs
- 1 fresh mozzarella (200 grams), sliced into 1/2 inch pieces
- ¾ cup shredded mozzarella, for the top
- 3 tbsp pecorino romano, finely grated
- 1 hardboiled egg, chopped fine
- 2 tbsp fresh basil, roughly chopped
Flour Mixture:
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Prepare the eggplants: slice horizontally into ¼-½ inch slices and lay flat on a baking sheet. Lightly season both sides with salt and allow to rest for at least 30 minutes. Preferable an hour. Then, using paper towel, blot to remove any excess moisture.
- Prepare the egg: to a small pot, add the egg, and cover with cold water. Bring to a rumbling boil and then turn off the heat. Cover and allow to sit for 11-13 minutes. Transfer the egg to an ice bath for a few minutes. Crack, peel, chop and set aside until ready to use.
- Prepare the flour mixture: to a large plate, mix together the flour and salt. Next, dredge the eggplants in the flour mixture, pressing to coat on both sides, shaking off any excess flour.
- Fry: to a large, deep frying pan add the cooking oil and set to medium/high heat. Fry the eggplants on each side for 2-3 minutes or until they've turned a light golden colour. Transfer to a wire rack to cool.*Preheat the oven to 375 °F.
- Assemble: to a 9×13 baking dish (or similar in size) add 1/2 a cup of tomato sauce, followed by a layer of sliced eggplants, ensuring there are no gaps. Add another layer of sauce (about 1 cup), followed by half of the pecorino romano, half of the chopped hard boiled egg, half of the fresh mozzarella, half of the basil, and half of the seasoned breadcrumbs. *Save the shredded mozzarella for just the top layer.Repeat with the second layer of remaining ingredients: eggplants, sauce, pecorino romano, hard boiled eggs, fresh mozzarella pieces, fresh basil, toasted breadcrumbs and now the top layer of shredded mozzarella.
- Bake: uncovered for 30-35 minutes or until slightly golden and bubbling.Sammy's tip: broil for the last 1-2 minutes.
- Rest: allow the eggplant parmigiana to rest for at least 15 minutes before slicing and serving.
Video
Notes
- The general rule is you want to use oils that have a high smoke point. For instance: peanut oil, canola oil, vegetable oil, or grapeseed oil will all work to fry the eggplants.
- You want enough oil that the eggplants are almost entirely submerged.
- Save the frying oil: allow the oil to cool completely, use a fine-mesh sieve or cheesecloth and strain into a glass jar to remove bits of food then store in a cool dark place.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipes and the way you present them here. Thank you!
What temp is it supposed to be baked at?
Hi Dolla, in there recipe is says 375 🙂 – Hope this helps, and I hope you enjoy the recipe! -Sammy