0 from 18 votes
Best Eggplant Parmigiana (Parmigiana di Melanzane)
A simple and authentic eggplant parmigiana recipe that the whole family will love. This is my Nonna's recipe, so you know it's a keeper. Enjoy!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4 -6 servings
Calories: 529 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large eggplants sliced into 1/2-inch rounds
- olive oil for frying
- all-purpose flour for frying
- 2 cups shredded Mozzarella cheese
- 1 cup Provolone cheese sliced
- 1 cup freshly grated Parmigiano-reggiano cheese
- 4 cups homemade tomato sauce or your favorite store-bought
- salt and black pepper to taste
- fresh basil 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.
Cup of Yum
Notes
- You can prep this whole dish and store it covered in the fridge until you are ready to bake it. Add 10 minutes to the cooking time and cover the first 10 minutes with foil.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
29g
(10%)
Protein
34g
(68%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
84mg
(28%)
Sodium
1466mg
(61%)
Potassium
1036mg
(30%)
Fiber
11g
(44%)
Sugar
18g
(36%)
Vitamin A
1667IU
(33%)
Vitamin C
11mg
(12%)
Calcium
889mg
(89%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 529
% 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.