Description
Eggplant Parmesan — Melanzane alla Parmigiana — is a southern Italian classic from Campania or Sicily, depending on who you ask. Slices of eggplant are fried until golden, layered with tomato sauce and molten mozzarella, then baked until bubbling. It is substantial enough to be a main course and rich enough to make you forget there is no meat anywhere in the dish. The key is properly preparing the eggplant so it is creamy inside and not at all greasy.
Ingredients
Units
- 2 large eggplants (about 2 lbs total), sliced into 1/3-inch rounds
- 2 teaspoons kosher salt (for salting the eggplant)
- 1 cup all-purpose flour
- Vegetable oil for frying (about 1 cup)
- 3 cups marinara or tomato sauce
- 1 lb fresh mozzarella, sliced or torn
- 1 cup Parmigiano-Reggiano, freshly grated
- 1/2 cup fresh basil leaves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Salt the eggplant slices on both sides and lay them on paper towels or a wire rack. Let them sit for 30 minutes — the salt draws out bitter moisture. Pat each slice thoroughly dry.
- Lightly dust each eggplant slice with flour on both sides, shaking off any excess. The coating should be very thin — this is the traditional Italian method, without breadcrumbs.
- Heat 1/4 inch of oil in a large skillet over medium-high heat to 350°F. Fry the breaded eggplant in batches for 2-3 minutes per side until golden brown. Drain on a wire rack set over a sheet pan.
- Preheat the oven to 375°F. Spread 1/2 cup of tomato sauce on the bottom of a 9×13-inch baking dish.
- Layer one-third of the fried eggplant slices over the sauce. Top with a third of the remaining tomato sauce, a third of the mozzarella, a scattering of basil leaves, and a generous handful of Parmigiano-Reggiano. Repeat for two more layers, ending with sauce, mozzarella, and Parmigiano-Reggiano on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes more until bubbling and golden on top.
- Let it rest for 10-15 minutes before serving. Like lasagna, it needs time to set so the slices hold together.
Notes
- Salting the eggplant for 30 minutes draws out excess moisture and any bitterness. This step also means the eggplant absorbs less oil when frying.
- Drain the fried eggplant on a wire rack, not paper towels — the rack allows air to circulate and keeps the coating crisp on all sides.
- This dish tastes even better the day after it is made, once the layers have melded together. Reheat in a 350°F oven.
- The breadcrumb coating commonly seen in Italian-American versions is not traditional. In southern Italy, the eggplant is dusted only in flour before frying, creating a lighter, more elegant dish.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Fat: 39 g
- Carbohydrates: 42 g
- Protein: 23 g