Eggplant Parmigiana (Melanzane alla Parmigiana)
Description
Eggplant Parmigiana is a beloved Southern Italian dish made by layering thin slices of eggplant with marinara sauce, mozzarella, Parmesan, and basil. The eggplant is lightly fried for a soft interior and crisp edges, then baked until bubbly and deeply flavorful. A perfect meatless main or hearty side.
Ingredients
Instructions
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Prepare the Eggplant
Slice eggplants into ¼-inch rounds and sprinkle both sides with salt.
Let rest on paper towels for 20–30 minutes to release moisture.
Pat dry before proceeding.
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Coat the Eggplant
Set up three bowls: flour, beaten eggs, and breadcrumbs.
Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumbs.
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Fry Until Golden
Heat olive oil in a large skillet over medium heat.
Fry eggplant slices in batches, 2–3 minutes per side, until golden.
Drain on paper towels.
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Assemble the Layers
Preheat oven to 375°F (190°C).
Spread a thin layer of marinara in a 9x13" baking dish.
Add a layer of fried eggplant, spoon sauce on top, sprinkle with mozzarella, Parmesan, and a few basil leaves.
Repeat layers until all ingredients are used, finishing with cheese.
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Bake and Serve
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10 minutes until bubbly and golden.
Let rest 10 minutes before slicing.
Garnish with fresh basil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 10g50%
- Trans Fat 0.2g
- Cholesterol 90mg30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
