This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.

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  • Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

  • Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.

  • Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Cook's Notes:

Fresh mozzarella can be very soft so it might need to be drained before using. Too much water will soften the fried eggplant and produce too much water in the Parmigiana. You can replace fresh mozzarella with scamorza cheese, which is a bit drier but just as tasty.

To make ahead, prepare the Parmigiana up to 24 hours in advance and let it sit at room temperature for 4 to 6 hours or in the fridge for longer time. This way, the eggplant will have the time to soak in the sauce and you'll get a tastier Parmigiana.

Nutrition Facts

506 calories; 28.9 g total fat; 83 mg cholesterol; 453 mg sodium. 36.8 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2018
YUM! A perfect late-summer meal! I'd been craving eggplant Parmesan and this was a great recipe. I used two large eggplants rather than 6 lil' farmers' market ones. I also had a 25 oz bottle of passata so I used the whole thing because I like plenty of sauce. I made this with half scamorza half mozzarella and it was delicious! Oh and I was also running low on olive oil so I used barely any oil and a hot cast iron skillet for the initial cooking step. I think I used 1/2 teaspoon salt in the sauce and that - combined with coarse kosher salt sprinkled on the eggplant plus the salty cheeses was perfect for me. Great dish. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/10/2018
YUM! A perfect late-summer meal! I'd been craving eggplant Parmesan and this was a great recipe. I used two large eggplants rather than 6 lil' farmers' market ones. I also had a 25 oz bottle of passata so I used the whole thing because I like plenty of sauce. I made this with half scamorza half mozzarella and it was delicious! Oh and I was also running low on olive oil so I used barely any oil and a hot cast iron skillet for the initial cooking step. I think I used 1/2 teaspoon salt in the sauce and that - combined with coarse kosher salt sprinkled on the eggplant plus the salty cheeses was perfect for me. Great dish. Read More
(1)
Rating: 5 stars
09/10/2018
YUM! A perfect late-summer meal! I'd been craving eggplant Parmesan and this was a great recipe. I used two large eggplants rather than 6 lil' farmers' market ones. I also had a 25 oz bottle of passata so I used the whole thing because I like plenty of sauce. I made this with half scamorza half mozzarella and it was delicious! Oh and I was also running low on olive oil so I used barely any oil and a hot cast iron skillet for the initial cooking step. I think I used 1/2 teaspoon salt in the sauce and that - combined with coarse kosher salt sprinkled on the eggplant plus the salty cheeses was perfect for me. Great dish. Read More
(1)
Rating: 5 stars
09/29/2019
Excellent! Authentic. Delicious! New favorite sauce too and I am making it in my instapot for a crowd! Read More
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Rating: 5 stars
05/27/2019
Very easy to make and well worth the time! What I also like about the recipe is that it's easy to adapt to your own tastes. I added sauteed mushrooms and cayenne pepper to the tomato sauce. Definitely keeping this recipe. Read More