Classic Eggplant Parmigiana (Melanzane alla Parmigiana)

Here is a comprehensive guide to making a classic, authentic Eggplant Parmigiana (Melanzane alla Parmigiana).

This beloved Italian dish features layers of fried eggplant, rich tomato sauce, creamy mozzarella, and sharp Parmigiano-Reggiano, baked until bubbly and golden. The keys to a great version are removing moisture from the eggplant and using a high-quality tomato sauce.

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Classic Eggplant Parmigiana (Melanzane alla Parmigiana)

Yields: 6-8 servings

Prep time: 45 minutes (plus salting time)

Cook time: 1 hour

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Ingredients

For the Eggplant:

• 2 large, firm eggplants (about 2½ – 3 lbs total)

• Kosher salt

• All-purpose flour, for dredging

• 3 large eggs, beaten

• 2 cups fine dry breadcrumbs (or panko)

• 1 cup grated Parmigiano-Reggiano cheese, divided

• Vegetable or olive oil, for frying

For the Tomato Sauce:

• ¼ cup extra-virgin olive oil

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 2 (28 oz) cans whole San Marzano tomatoes, crushed by hand

• 1 tsp dried oregano

• Large handful of fresh basil leaves, torn

• Salt and freshly ground black pepper to taste

For Layering:

• 1 lb fresh mozzarella cheese, thinly sliced and patted dry

• ½ cup grated Parmigiano-Reggiano cheese (from above)

• Fresh basil leaves

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Instructions

Step 1: Sweat the Eggplant (CRUCIAL STEP)

1. Slice the eggplants into ¼-inch to ½-inch thick rounds.

2. Arrange the slices in a single layer on baking sheets lined with paper towels or clean kitchen towels. Sprinkle both sides generously with kosher salt. This draws out excess moisture and bitter juices.

3. Let them sit for at least 30-60 minutes. You will see beads of moisture on the surface.

4. Rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry with fresh paper towels. This is essential for getting the coating to stick and for proper frying.

Step 2: Make the Simple Tomato Sauce

1. Heat the ¼ cup olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

2. Add the hand-crushed tomatoes, oregano, and a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low.

3. Let the sauce simmer gently for 20-30 minutes, stirring occasionally, until it has thickened slightly. Stir in the torn basil leaves and adjust seasoning. Set aside.

Step 3: Bread and Fry the Eggplant

1. Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ cup of the grated Parmigiano.

2. Dredge each dried eggplant slice in flour, shaking off excess. Dip in the beaten egg, letting the excess drip off. Then press firmly into the breadcrumb-Parmigiano mixture to coat evenly.

3. Heat about ½ inch of oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown and crisp on both sides, about 2-3 minutes per side.

4. Transfer the fried eggplant to a baking sheet lined with paper towels to drain excess oil.

Step 4: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).

2. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

3. Add a single layer of fried eggplant slices.

4. Spoon more sauce over the eggplant, then scatter pieces of torn mozzarella and a sprinkle of Parmigiano-Reggiano.

5. Repeat the layers (eggplant → sauce → cheese) 2-3 more times, finishing with a top layer of sauce and a generous amount of Parmigiano-Reggiano.

Step 5: Bake

1. Bake uncovered for 30-35 minutes, until the cheese is melted, the sauce is bubbling, and the top is golden brown.

2. Let it rest for at least 15-20 minutes before slicing. This is critical! It allows the layers to set, so you get clean slices instead of a sloppy mess.

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Tips for the Best Eggplant Parmigiana

• Salting is Non-Negotiable: Don’t skip sweating the eggplant. It prevents a watery, mushy final dish.

• Cheese Matters: Use fresh mozzarella (the kind packed in water) for its superior melt and flavor. Low-moisture mozzarella will work but is less creamy.

• Bake Ahead: This dish often tastes even better the next day. Let it cool completely, cover, and refrigerate. Reheat in a 350°F (175°C) oven until warmed through.

• Lighter Option: For a healthier version, you can bake the breaded eggplant instead of frying. Arrange the breaded slices on oiled baking sheets, brush or spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and crisp.

• Serve With: This is fantastic served with a simple green salad and crusty bread to soak up the sauce.

Enjoy your taste of Italy