Description
This classic Eggplant Parmigiana features tender slices of eggplant layered with rich tomato sauce, mozzarella, and Parmesan, then baked until bubbling and golden. It is a comforting Italian-inspired vegetarian dinner that’s perfect with a fresh salad and crusty bread.
Ingredients
For the Eggplant
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Olive oil, for frying or brushing
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar, optional
For Assembly
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare the eggplant: Arrange the eggplant slices on a baking sheet and sprinkle lightly with salt. Let them sit for 20 minutes to draw out moisture, then pat dry with paper towels to prevent sogginess.
- Make the sauce: Heat olive oil in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and optional sugar. Simmer the sauce gently for 15 minutes to meld flavors.
- Prepare the coating: Place flour in one shallow bowl. In a second bowl, whisk together eggs and water. In a third bowl, combine Italian-seasoned breadcrumbs, grated Parmesan, and black pepper.
- Coat the eggplant: Dip each eggplant slice first in flour, shaking off excess, then into the egg mixture, and finally coat evenly with the breadcrumb mixture.
- Cook the eggplant: Heat a thin layer of olive oil in a skillet over medium heat. Fry the coated eggplant slices for 2–3 minutes per side until golden brown. Drain on paper towels to remove excess oil. Alternatively, for a lighter version, bake the coated slices at 425°F (220°C) for about 20 minutes, flipping halfway through cooking.
- Layer: Spread a thin layer of tomato sauce in a 9×13-inch baking dish. Add a layer of fried or baked eggplant slices, followed by more sauce, then sprinkle with shredded mozzarella and grated Parmesan. Repeat these layers, finishing with a generous topping of cheese.
- Bake: Preheat oven to 375°F (190°C). Bake the assembled dish for 30–35 minutes until the cheese is bubbling and golden brown.
- Rest: Allow the dish to stand for 10 minutes before serving to let the layers set. Garnish with chopped fresh basil just before serving.
Notes
- Use firm, medium-sized eggplants for the best texture and flavor.
- Baking the coated eggplant instead of frying makes the dish lighter and healthier.
- Do not skip the resting time; it helps the layers set and improves slicing.
- Leftovers can be refrigerated for up to 4 days, making great next-day meals.
- Freeze individual portions for up to 2 months; thaw overnight before reheating.
- Serve with a fresh green salad, pasta dishes, or crusty Italian bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian
