Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana (Parmigiana di Melanzane)
Ingredients
For the Eggplant
- 2 eggplant, medium, about 1 1/2 pounds total
- 1 cup all-purpose flour
- 1 1/2 cups olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, smashed
- 1/4 cup fresh basil leaves, packed
- 1/4 cup dry red wine
- 28 ounces crushed tomatoes, 1 large can
- 1 teaspoon salt, or to taste
For Assembly
- 8 ounces fresh mozzarella cheese, torn into small pieces
- 4 ounces provolone cheese, grated
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for topping
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Prepare the eggplant: Slice the eggplants lengthwise into thin, oval-shaped pieces, about 1/4-inch thick. Lay them on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with more paper towels.
⏱️ 15 min
- 2
Set up a dredging station: Place the flour in a shallow dish. Dredge each eggplant slice thoroughly in the flour, shaking off any excess.
⏱️ 5 min
- 3
Fry the eggplant: Heat 1 1/2 cups of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F). Fry the floured eggplant slices in batches, without overcrowding the pan, until golden brown and tender on both sides, about 2-3 minutes per side. Add more olive oil as needed. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 20 min
- 4
Prepare the tomato sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes. Add the smashed garlic cloves and 1/4 cup of fresh basil leaves, cooking for another minute until fragrant.
⏱️ 10 min
- 5
Deglaze with red wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 3 min
- 6
Simmer the sauce: Add the crushed tomatoes and 1 teaspoon of salt to the pan. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld. Remove the smashed garlic cloves before assembling.
⏱️ 20 min
- 7
Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch rectangular baking dish.
⏱️ 5 min•🌡️ 375
- 8
Assemble the Parmigiana: Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Arrange a single layer of fried eggplant slices over the sauce. Spoon more tomato sauce over the eggplant. Distribute about half of the torn fresh mozzarella pieces, half of the grated provolone, and half of the 1/2 cup grated Parmigiano Reggiano over the sauce. Add a few fresh basil leaves.
⏱️ 10 min
- 9
Repeat layers: Add another layer of fried eggplant slices. Top with the remaining tomato sauce, mozzarella, provolone, and Parmigiano Reggiano. For the very top layer, sprinkle generously with additional grated Parmigiano Reggiano (no mozzarella on this layer).
⏱️ 5 min
- 10
Bake: Bake for 30-35 minutes, or until golden brown and bubbly. If the top is browning too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375
- 11
Rest and serve: Remove from the oven and let the Parmigiana rest for 10-15 minutes before serving. This allows the layers to set. Garnish individual servings with fresh basil leaves.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Parmigiana (Parmigiana di Melanzane)
Ingredients
For the Eggplant
- 2 eggplant, medium, about 1 1/2 pounds total
- 1 cup all-purpose flour
- 1 1/2 cups olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, smashed
- 1/4 cup fresh basil leaves, packed
- 1/4 cup dry red wine
- 28 ounces crushed tomatoes, 1 large can
- 1 teaspoon salt, or to taste
For Assembly
- 8 ounces fresh mozzarella cheese, torn into small pieces
- 4 ounces provolone cheese, grated
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for topping
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Prepare the eggplant: Slice the eggplants lengthwise into thin, oval-shaped pieces, about 1/4-inch thick. Lay them on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with more paper towels.
⏱️ 15 min - 2
Set up a dredging station: Place the flour in a shallow dish. Dredge each eggplant slice thoroughly in the flour, shaking off any excess.
⏱️ 5 min - 3
Fry the eggplant: Heat 1 1/2 cups of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F). Fry the floured eggplant slices in batches, without overcrowding the pan, until golden brown and tender on both sides, about 2-3 minutes per side. Add more olive oil as needed. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 20 min - 4
Prepare the tomato sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes. Add the smashed garlic cloves and 1/4 cup of fresh basil leaves, cooking for another minute until fragrant.
⏱️ 10 min - 5
Deglaze with red wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 3 min - 6
Simmer the sauce: Add the crushed tomatoes and 1 teaspoon of salt to the pan. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld. Remove the smashed garlic cloves before assembling.
⏱️ 20 min - 7
Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch rectangular baking dish.
⏱️ 5 min•🌡️ 375 - 8
Assemble the Parmigiana: Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Arrange a single layer of fried eggplant slices over the sauce. Spoon more tomato sauce over the eggplant. Distribute about half of the torn fresh mozzarella pieces, half of the grated provolone, and half of the 1/2 cup grated Parmigiano Reggiano over the sauce. Add a few fresh basil leaves.
⏱️ 10 min - 9
Repeat layers: Add another layer of fried eggplant slices. Top with the remaining tomato sauce, mozzarella, provolone, and Parmigiano Reggiano. For the very top layer, sprinkle generously with additional grated Parmigiano Reggiano (no mozzarella on this layer).
⏱️ 5 min - 10
Bake: Bake for 30-35 minutes, or until golden brown and bubbly. If the top is browning too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375 - 11
Rest and serve: Remove from the oven and let the Parmigiana rest for 10-15 minutes before serving. This allows the layers to set. Garnish individual servings with fresh basil leaves.
⏱️ 15 min