Eggplant Parmigiana Recipe

Eggplant Parmigiana is a classic Italian comfort dish consisting of crispy fried eggplant slices layered with rich marinara sauce and melted mozzarella cheese. Ideally the eggplant slices should be salted and rested for one hour before frying to draw out excess bitter moisture and ensure the final dish is tender rather than soggy.

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Eggplant Parmigiana Recipe Ingredients

For the Eggplant:

• 2 medium eggplants, sliced into 3/8-inch rounds
• Salt (for sweating the eggplant)
• 2 cups all-purpose flour
• 4 large eggs
• 1 cup whole milk
• 4 cups Italian breadcrumbs
• Vegetable oil, for frying
• 1 cup shredded mozzarella cheese
• Chopped fresh parsley (optional garnish)

For the Marinara Sauce:

• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 28 oz can tomato puree
• 28 oz can diced tomatoes
• 1 1/2 tsp dried Italian seasoning
• 1/2 tsp dried basil
• 1/4 tsp red chili flakes
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp sugar (optional)

How To Make Eggplant Parmigiana Recipe

1. Sweat the Eggplant: Slice the eggplants into uniform rounds. Lay them out in a single layer on baking sheets or wire racks. Sprinkle generously with salt on both sides and let them sit for one hour. You will see beads of water form on the surface. After the hour, blot them thoroughly dry with paper towels.
2. Simmer the Sauce: While the eggplant rests, heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook until fragrant and soft. Pour in the tomato puree and diced tomatoes. Stir in the Italian seasoning, dried basil, chili flakes, salt, and pepper. Simmer gently for thirty minutes. Taste and add sugar if the acidity needs balancing.
3. Set Up Breading Station: Prepare three shallow bowls. Fill the first with flour. In the second, whisk together the eggs and milk. Fill the third with the Italian breadcrumbs.
4. Bread the Slices: Dredge each dry eggplant slice in the flour, shaking off the excess. Dip it into the egg wash, then press it firmly into the breadcrumbs to coat. Place the breaded slices on a wire rack.
5. Fry the Eggplant: Heat about an inch of vegetable oil in a deep skillet to four hundred degrees Fahrenheit. Fry the eggplant slices in batches for two to three minutes per side until deep golden brown and crispy. Drain on a wire rack and sprinkle immediately with a pinch of salt.
6. Assemble: Preheat your oven to four hundred degrees Fahrenheit (or two hundred degrees Celsius). Spread one-third of the marinara sauce on the bottom of a 9×13 inch baking dish. Layer half of the fried eggplant slices over the sauce. Top with more sauce, then the remaining eggplant, and finish with the last of the sauce.
7. Bake: Sprinkle the shredded mozzarella cheese evenly over the top. Bake for five to ten minutes until the cheese is melted, bubbly, and slightly browned.
8. Serve: Garnish with chopped parsley. Serve hot alongside spaghetti or with crusty bread.

Recipe Tips

• Oil Temperature: Maintaining the oil at four hundred degrees is crucial. If the oil is too cool, the eggplant acts like a sponge and will absorb the grease, making the parmigiana heavy and oily.
• The “Sweat” Step: Do not skip salting the eggplant. This process collapses the air pockets in the vegetable, resulting in a creamy, meaty texture instead of a chewy, spongy one.
• Sauce Consistency: A thick marinara is best for this recipe. If your sauce is too watery, the breading will get soggy instantly. Simmer the sauce uncovered to reduce it if necessary.
• Don’t Stack: When draining the fried eggplant, keep them in a single layer on a wire rack. Stacking hot fried food creates steam, which will soften that beautiful crispy crust you just worked hard to create.

What To Serve With Eggplant Parmigiana

Parmigiana accompaniments are classic Italian sides that balance the richness of the fried vegetables and cheese. Ideally the spaghetti should be tossed with a little reserved pasta water and olive oil to keep it loose and ready to absorb the extra marinara from the main dish.

• A side of spaghetti aglio e olio (garlic and oil)
• Panera Bread Italian Salad or a simple Caesar salad
• Garlic bread or focaccia for dipping
• A glass of Chianti or Sangiovese wine

How To Store Eggplant Parmigiana

• Refrigerate: Store leftovers in an airtight container for up to three days. The breading will soften as it sits in the sauce.
• Reheat: Reheat individual portions in the oven at three hundred and fifty degrees Fahrenheit for fifteen minutes. The microwave is faster but will result in a softer texture.
• Freeze: You can freeze the assembled (unbaked) dish for up to two months. Bake from frozen, adding an extra twenty to thirty minutes to the cooking time.

Eggplant Parmigiana Nutrition Facts

• Calories: 480 kcal (per serving)
• Carbohydrates: 52g
• Protein: 18g
• Fat: 24g
• Fiber: 8g
• Sugar: 12g

Nutrition information is estimated per serving based on 6 servings.

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