Italy · Mains
Eggplant Parmigiana.
Layers of fried eggplant, tomato sauce, mozzarella and Parmigiano. A summer classic from Southern Italy.
Illustration created with AI
The story of parmigiana.
Naples, Sicily and the city of Parma all claim parmigiana. Despite the name, many food historians believe it has nothing to do with Parma: it may come from the Sicilian word “parmiciana”, the overlapping slats of a window shutter, like the layers of eggplant.
What is certain is that it is one of the great dishes of Southern Italy, prepared for Sunday lunch and summer feasts, and even better the next day.
Origin: Southern Italy, Italy
Where to find the ingredients in the US.
- Eggplant: choose firm, shiny, medium eggplants.
- Mozzarella: fresh mozzarella (fior di latte), well drained.
- A lighter version: you can brush the slices with oil and bake them instead of frying.
Three steps. That’s it.
What each stage should look like.
Step 1
Salt and fry.
Salt the eggplant slices, pat them dry and fry until golden.
Step 2
Layer.
Alternate sauce, eggplant, mozzarella, Parmigiano and basil.
Step 3
Bake and rest.
Bake until bubbling, then rest 20 minutes before cutting.
Illustrations created with AI
Recipe
Eggplant Parmigiana.
Prep 45 min · Cook 40 min · Total 1 h 25 min
Ingredients
- medium eggplants (about 3 lb / 1.4 kg)
- salt
- all-purpose flour, for dusting
- oil for frying, or olive oil for brushing
- tomato passata
- extra-virgin olive oil, for the sauce
- garlic
- fresh mozzarella, drained and sliced
- Parmigiano Reggiano, grated
- fresh basil
Instructions
- Slice the eggplants lengthwise about ⅓ inch (8 mm) thick. Layer them in a colander with salt and leave for 30 minutes. Pat dry.
- Make the sauce: warm the olive oil with the garlic, add the passata and a pinch of salt and simmer for 15 minutes. Remove the garlic and add a few basil leaves.
- Dust the slices lightly with flour and fry them in batches in hot oil until golden on both sides and drain on paper towels. (Or brush with oil and bake at 425°F / 220°C for 20 minutes, turning once.)
- Heat the oven to 375°F (190°C). Spread a little sauce in a 9×13-inch baking dish.
- Make layers of eggplant, sauce, mozzarella, Parmigiano and basil, three or four times. Finish with sauce and Parmigiano.
- Bake for 35–40 minutes, until bubbling. Rest for at least 20 minutes before cutting.
Sources consulted: Gambero Rosso. Our own text, with US and metric measurements.
What you’ll need.
9×13-inch baking dish.
The right size for 3–4 layers.
Large colander.
To salt and drain the eggplant.
Splatter screen.
Makes frying cleaner.
