Best Eggplant Parmigiana (Parmigiana di Melanzane)
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 -6 servings
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Calories
529 kcal
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Course
Main Course
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Cuisine
Italian
Best Eggplant Parmigiana (Parmigiana di Melanzane)
Description
Best Eggplant Parmigiana (Parmigiana di Melanzane) starts with slicing large eggplants into half-inch rounds. Salting the slices for about 30 minutes draws out excess moisture and reduces bitterness. After rinsing and drying, the eggplant is lightly floured to help form a barrier before pan-frying in olive oil until golden on both sides. This step ensures the eggplant has a firm texture without absorbing too much oil.
The layers are then assembled in a casserole dish beginning with a thin layer of tomato sauce, followed by fried eggplant slices, and topped with mozzarella, provolone, and Parmigiano-Reggiano cheeses. Baking this at 350°F melds the flavors, melts the cheeses, and creates a comforting, slightly browned top layer.
This dish can be prepared ahead and refrigerated covered until baking. Adding 10 minutes to the baking time and starting with a foil cover helps when reheating after refrigeration. It is ideal as a vegetarian main or side, offering a mix of creamy, cheesy, and tomato flavors balanced by tender eggplant.
Ingredients
- 2 large eggplant sliced into 1/2-inch rounds
- olive oil for frying
- all-purpose flour for frying
- 2 cups mozzarella cheese shredded
- 1 cup provolone cheese sliced
- 1 cup Parmigiano-Reggiano cheese freshly grated
- 4 cups tomato sauce or your favorite store-bought, homemade
- salt to taste
- black pepper to taste
- basil fresh leaves, for garnish
Instructions
- Prepare the homemade tomato sauce: And set aside.
- Prepare the Eggplant: Slice the eggplants into 1/2-inch rounds. Sprinkle salt on each round and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness. After 30 minutes, rinse with water to wash off the salt and pat the eggplant slices dry with paper towels.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Make sure there is enough oil to cover the bottom of the pan. Lightly dust the eggplant slices with flour, shaking off any excess (the flour prevents them from getting soggy and absorbing too much oil) when the oil is shimmering, hot fry the eggplant slices until golden brown on both sides- about 2 minutes per side. Place them on layers of paper towels to absorb excess oil.
- Assemble the Layers: Preheat the oven to 350°F (190°C). In a 9x13 casserole dish, spread a thin layer of prepared homemade tomato sauce. Arrange a layer of fried eggplant slices in a single layer over the sauce. Sprinkle a portion of shredded mozzarella, provolone cheese, and grated Parmigiano-Reggiano over the eggplant. Repeat the layers until you run out of ingredients, finishing with a generous layer of cheese on top.
- Bake: Bake in the preheated oven for about 30-35 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.
- Enjoy: Serve the Eggplant Parmigiana hot on its own or with a side of pasta or crusty bread.
Notes
- Salting eggplant slices for 30 minutes helps reduce moisture and bitterness before frying.
- Lightly dust eggplant rounds with flour to prevent sogginess and excessive oil absorption during frying.
- You can prepare and assemble the dish ahead; store it covered in the fridge and add 10 minutes to baking time, keeping it covered for the first 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 34g | 68% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 1466mg | 61% |
| Potassium | 1036mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 1667IU | 33% |
| Vitamin C | 11mg | 12% |
| Calcium | 889mg | 89% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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