Print

Eggplant Parmigiana Like in Italy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

Authentic Italian Eggplant Parmigiana featuring layers of crispy fried eggplants, rich tomato sauce infused with garlic and chili, melted mozzarella, and Parmesan cheese baked to golden perfection. This classic dish captures the essence of Italy in every bite, balanced with fresh basil and a drizzle of olive oil.

Ingredients

Vegetables & Dairy

  • 2–3 medium-sized long firm eggplants (approximately 700g)
  • 700g canned crushed tomatoes or tomato puree
  • 300g mozzarella (fior di latte or buffalo), well drained
  • 100g Parmesan cheese
  • Basil leaves (about 8 leaves for sauce plus extra for garnish)

Seasonings & Oils

  • 1 clove garlic, halved
  • 1–2 bird’s eye chilies
  • Salt (coarse preferred for salting eggplant)
  • Black pepper to taste
  • Extra virgin olive oil (at least 6 tablespoons for sauce and drizzling)
  • Frying oil (peanut oil or similar, enough for deep frying about 6–8 cm deep)

Other

  • 3 eggs
  • Flour (for dredging)

Instructions

  1. Prepare Eggplants: Wash and remove the stems from the eggplants. Slice into 1/2 cm thick rounds. Layer them in a bowl, sprinkling each layer evenly with coarse salt. Place a plate on top to weigh them down and let them drain for 30 minutes. After draining, quickly rinse off the salt and pat the slices dry thoroughly with paper towels to remove moisture.
  2. Make the Tomato Sauce: Heat 3 tablespoons of extra virgin olive oil in a hot pan. Add the halved garlic clove and bird’s eye chilies, sautéing briefly to infuse the oil. Add the crushed tomatoes, season with salt and black pepper, and add eight basil leaves. Simmer gently over medium-low heat for about 15 minutes until the sauce thickens slightly but remains saucy.
  3. Prepare Breading Stations: Pour flour onto a flat plate for dredging. In a shallow bowl, whisk the eggs thoroughly for dipping.
  4. Heat Frying Oil: In a deep frying pan, heat peanut or another frying oil to 170°C (338°F), about 6-8 cm deep. Test the oil temperature by dropping in a small piece of bread; it should brown quickly forming small bubbles around it.
  5. Bread the Eggplants: Working in batches, coat the eggplant slices first in flour, shaking off excess, then dip into the whisked eggs. It’s best to do this in stages to keep the batter fresh as you fry.
  6. Fry Eggplants: Carefully place the coated eggplant slices into the hot oil. Fry over medium heat so the oil gently simmers without smoking, turning slices to brown evenly on all sides. Use gloves for safety and cook until golden brown, about a few minutes per batch.
  7. Drain and Salt: Remove fried eggplants from oil with a slotted spoon and place them on paper towels to absorb excess oil. While still hot, sprinkle with salt. Repeat with all eggplants.
  8. Preheat Oven & Prepare Baking Dish: Preheat your oven to 190°C (375°F). Use a 30 cm (12 inch) rectangular baking pan made of metal, ceramic, or Pyrex for best results.
  9. Assemble the Parmigiana – First Layer: Drizzle the baking dish with olive oil. Spread a layer of tomato sauce to prevent sticking and season. Add a layer of fried eggplant slices, then more tomato sauce, scattered pieces of mozzarella, and sprinkle a third of the Parmesan cheese evenly on top.
  10. Assemble Additional Layers: Repeat layering with eggplant, sauce, mozzarella, and Parmesan cheese. Depending on your pan size and ingredient quantity, a third layer may be added if there’s leftover eggplant, sauce, and cheese.
  11. Bake and Serve: Drizzle the top layer with olive oil. Bake in the preheated oven for 20 minutes until the top is golden brown and bubbling, and a light sauce has formed. Garnish with fresh basil leaves and serve hot or warm for a delicious melt-in-your-mouth experience.

Notes

  • Salting the eggplant helps to remove bitterness and excess moisture, essential for proper frying and texture.
  • Use a neutral frying oil with a high smoke point such as peanut oil to avoid burning during frying.
  • Allow the sauce to simmer just enough to thicken slightly without drying out; it should remain saucy to moisten the layers.
  • Let the fried eggplants drain well to reduce greasiness in the finished dish.
  • Use fresh mozzarella and Parmesan for authentic flavor and texture; ensure mozzarella is well drained to avoid excess moisture.
  • Wear gloves during frying to protect your hands from hot oil splatters.
  • If you don’t have a deep-frying thermometer, testing with bread is a reliable method to gauge oil temperature.

Find it online: https://lauracooks.com/eggplant-parmigiana-like-in-italy-recipe/