Eggplant Parmesan

Introduction

Eggplant Parmesan, or Melanzane alla Parmigiana, is a timeless classic hailing from Southern Italy, fiercely claimed by both Sicily and Naples. This dish transforms humble eggplant slices into a rich, comforting masterpiece through careful layering with robust tomato sauce, fresh mozzarella, and sharp Parmesan cheese. Unlike many breaded dishes, the true magic of Eggplant Parmesan lies in the tender, almost creamy texture of the baked eggplant and the symphony of melted cheese. It is the ultimate vegetarian comfort food, perfect for family gatherings or a satisfying Sunday dinner.

Ingredients

2 large Eggplants (about 1 kg / 2.2 lbs), sliced into 1 cm (½ inch) thick rounds
1 cup (240 ml) All-purpose Flour
3 large Eggs, beaten
2 cups (200 g / 7 oz) Panko Breadcrumbs (or standard breadcrumbs)
Salt and freshly ground Black Pepper, to taste
3 cups (700 ml / 24 oz) Marinara or high-quality Tomato Sauce
4 tablespoons Olive Oil (plus more for frying, if not baking)
450 g (1 lb) Fresh Mozzarella, thinly sliced or shredded
120 g (4 oz) Freshly grated Parmesan Cheese
Fresh Basil leaves, for garnish

Step-by-step Preparation

Prepare the Eggplant and Dredge: Place the eggplant slices on a rack, sprinkle generously with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them completely dry with paper towels. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with salt and pepper. Dredge each eggplant slice first in flour, then egg, and finally breadcrumbs, ensuring full coverage.
Cook the Eggplant (Baking Method Recommended): Preheat your oven to 200°C (400°F). Lightly brush the breaded slices with olive oil and arrange them on a baking sheet. Bake for 15 minutes, flip, and bake for another 10–15 minutes until golden brown and tender. Tip: Baking significantly reduces the fat content compared to traditional frying, resulting in a lighter dish.
Assemble the Layers: Lightly grease a 9×13 inch (23×33 cm) baking dish. Spread a thin layer of marinara sauce on the bottom. Arrange a single, overlapping layer of cooked eggplant slices over the sauce.
Add Cheese and Repeat: Top the eggplant with a layer of mozzarella slices, a sprinkle of Parmesan, and a spoonful of sauce. Repeat the layering process: eggplant, mozzarella, Parmesan, and sauce, until all ingredients are used, ending with a generous top layer of sauce and Parmesan cheese.
Bake the Parmigiana: Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
Rest and Serve: Remove the dish from the oven and let it rest for 15 minutes before slicing. Tip: Resting allows the layers to set, making the dish easier and cleaner to serve without collapsing. Garnish with fresh basil before serving.

Nutritional Information

Nutritional facts vary greatly based on whether the eggplant is baked or fried. When baked, a typical serving (1/6th of the casserole) contains approximately 450–550 calories, 25g of protein, and 40g of carbohydrates. Eggplant is an excellent source of dietary fiber, supporting digestive health, while the tomatoes provide essential antioxidants like lycopene. The inclusion of fresh mozzarella adds significant calcium.

Storage

Leftover Eggplant Parmesan should be stored in an airtight container in the refrigerator for up to 3–4 days. It freezes exceptionally well; wrap tightly or place in a freezer-safe container for up to 3 months. To reheat, thaw overnight if frozen and bake in a 180°C (350°F) oven until heated through (about 20–30 minutes). Reheating in the oven is preferred over the microwave to maintain the crispy texture of the breading.

Conclusion

Eggplant Parmesan is more than just a casserole; it’s a deeply satisfying, hearty meal that proves vegetarian cuisine can be profoundly rich. Serve it alongside a simple arugula salad dressed with lemon vinaigrette or a side of light pasta tossed with butter and herbs. For a fun variation, try adding a layer of seasoned ricotta cheese between the eggplant and mozzarella for an extra creamy texture. Enjoy this magnificent dish!