Eggplant Parmesan
Melanzane alla Parmigiana is a Southern Italian classic, most associated with Campania and Sicily, made of fried eggplant slices layered with tomato sauce, mozzarella, and Parmigiano-Reggiano, then baked until bubbling. Despite the name, it contains no Parma ties beyond the cheese — the dish is pure Southern comfort food, rich and satisfying.
By YumYum Editorial · Italian
Prep: 40 min · Cook: 50 min · Total: 90 min · Serves 6
Ingredients
- 3 large globe eggplants, sliced into 1/2-inch rounds
- 2 tablespoons salt, for sweating the eggplant
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups dried breadcrumbs
- to taste Vegetable oil, for frying
- 4 cups marinara or San Marzano tomato sauce
- 1 lb fresh mozzarella, sliced
- 1 1/2 cups grated Parmigiano-Reggiano
- 1/4 cup fresh basil leaves, torn
Instructions
- Lay the eggplant slices on a rack, salt both sides generously, and let them sweat for 30-45 minutes to draw out bitterness and excess moisture, then pat dry.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumbs.
- Fry the slices in batches in 1/2 inch of hot oil over medium-high heat, 2-3 minutes per side, until golden, then drain on paper towels.
- Preheat the oven to 375°F (190°C) and spread a thin layer of tomato sauce in a large baking dish.
- Layer fried eggplant, sauce, mozzarella slices, torn basil, and a sprinkle of Parmigiano-Reggiano, repeating to build 3-4 layers.
- Finish with a top layer of sauce, mozzarella, and a generous coating of Parmigiano-Reggiano.
- Bake uncovered for 30-35 minutes until deeply golden and bubbling, then let rest 10 minutes before slicing and serving.