Traditional Eggplant Parmesan (Parmigiana di Melanzane)

This Eggplant Parmesan post has been updated from its original version, first published in July 2020.

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Eggplant Parmesan (Parmigiana di Melanzane) is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. Eggplant Parmigiana is incredibly satisfying, given the combination of meaty eggplants with tasty tomato sauce and gooey mozzarella cheese.

My Italian eggplant Parmesan recipe follow the auhentic sicilian eggplant parmigiana method, with a simple helpful tips to make out the best of this delicious summer vegetables.

Fun fact is that Sicily and Emilia Romagna are contending the origin of this recipe. Well… we are not going to solve here this dilemma, but we will sure learn how to make the most authentic eggplant parmesan recipe that you can!

TRADITIONAL EGGPLANT PARMIGIANA: NOTES ON INGREDIENTS

Traditional Eggplant Parmigiana is a mix of Mediterranean ingredients combined together to give life to a hearty meal. You will find the list of ingredients in the recipe card. I have outlined here a feew important note for the main ones:

EGGPLANTS:

Eggplants are the main ingredient and the best time to enjoy eggplants is the summer, from June to August-September, when they are ripe. Pick eggplants that are of medium size and that are firm to the touch.

TOMATOES:

For this recipe you will need tomato sauce. You have two options:

1. You can make your own tomato sauce: you will need to cook the tomatoes until they form a sauce. You can refer to my Authentic Italian Homemade Tomato Sauce.  The tomato sauce, helps balance the bounty of the fried eggplants, and the mozzarella cheese. Always add a teaspoon of sugar to lighten up its acidity. 

2. You can buy a ready-made sauce, which will save you time. My favorite brand is Mutti. I recommend this brand as its sauce is of superior quality in terms of taste and consistency.  For this recipe, I used Mutti tomato passata.

MOZZARELLA & PARMESAN

For this recipe, I usually use cow’s milk mozzarella shred in small cubes by hand. In general, I recommend using cow’s mozzarella have it is milder than buffala mozzarella. Buy a mozzarella that comes in its liquid, not vacuumed or pre-sliced. That water is key to maintain the moist of the texture of the mozzarella. Slice it and then shred it with your hands when you will layer the eggplant parmigiana.

You will need some grated Parmesan cheese, to scatter on top of the mozzarella and then on the last layer to help to form that crusty, melting top. Buy a piece of Parmigiano Reggiano and grate it yourself. Stay away from store-bought version that always contains other ingredients and alter the texture of the cheese.

FRESH BASIL

And let’s not forget the basil. Leaved shoud be of mediu size, bright green and present no mark. The basil will add a touch of freshness not only to the tomato sauce but as well to the main dish.

HOW TO PREPARE EGGPLANTS FOR EGGPLANT PARMESAN

The first and foremost important part of making the best eggplant parmesan is to prepare the eggplants. 

There are 2 methods Italians use to prepare Eggplant Parmigiana recipe. The traditional one and the one outlined here is the frying method. The second one – heathier – requires to grill the eggplant.

For the frying method there are 3 critical steps to follow before baking your eggplant parm: it is important to follow this method to avoid your Parmigina adi Melanzane to be soggy and bitter. Let’s proceed by order:

• 1. CUTTING THE EGGPLANT AND REMOVING THE WATER:
  • Start by cutting the eggplants in vertical slices. This will allow you to obtain slices with equal pulp, and a bit of seed. If you cut them in circles, some slices might be too seedy and they won’t have equal sizes.
  • Proceed by removing the skin, this is my tip for you, as in fact, the skin can sometimes give a bitter taste to the eggplants. Place the slices in a colander, alternating them with rock salt. Leave them for 30 minutes to allow the salt to flush out the water from the eggplants. Remove the rock salt and pat them dry.
• 2. COOKING THE EGGPLANTS:
  • The traditional Italian recipe for Eggplant Parmesan requires to fry the eggplants with no breading in extra virgin olive oil. 
  • I must confess that I wasn’t fond of frying the eggplants directly in extra virgin olive oil, but I learned during our trip to Sicily that this is the authentic way. I slightly add a variation, and this is my tip for you:  I lighlty coat the eggplant slices in flour, as it helps to reduce the absorption of fat. This is a thin layer,  not breaded with breadcrumbs or anything else.
  • As a reminder, the extra virgin olive oil, unlike any other vegetable oils, reaches a high temperature very fast. You will need to quickly fry your eggplants, just until golden brown, being very careful not to burn them.
• 3. RESTING THE EGGPLANT:
  • Now that you have fried your eggplants, you need to let them rest on paper towels. I make layers of eggplants and paper towels, and I change the paper at least 3 times.
  • After this process, I let the slices to rest a few hours. This procedure will allow the eggplant to be less oily and without any risk of being soggy, which means you are on the way to make a perfect Traditional Eggplant Parmesan!

Traditional Eggplant Parmigiana (Parmigiana di Melanzane)

A traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. A great vegetarian dish to try!

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Prep Time: 1 hour hr 30 minutes mins

Cook Time: 45 minutes mins

Total Time: 2 hours hrs 15 minutes mins

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Keyword: Eggplant, Eggplant Casserole, Eggplant Parmesan, Eggplant Parmigiana, Parmigiana di Melanzane, Sicilian Dish, Tomato Sauce

Difficulty: Moderate

Servings: 9 servings

Calories: 423kcal

Equipment

• 1 Baking dish 9*9 inch

Ingredients

For the Tomato Sauce

• 1.5 can tomato sauce Mutti (see notes)
• 2 tbsp olive oil extra virgin
• 1 small onion finely chopped
• 3 sprig basil
• 2 cloves garlic whole
• 1 tsp sugar (see notes)

For the eggplant

• 1.2 lb eggplant sliced vertically
• 33 fl oz olive oil extra virgin
• 2 tbsp rock salt
• ½ cup flour all-purpose

For the cheese

• ⅔ pound mozzarella cut in small cubes
• 4 oz parmesan cheese grated
• 2 tbsp basil

US Customary – Metric

Instructions

• Start by cutting the eggplant in slices of 1/4 inch thickness. Place them in a colander and cover each slice with rock salt. Let them drain for 30 minutes. Remove the rock salt and pat the eggplants dry.
• In the meantime, put some olive oil and the garlic in a pot, add 2 cans of canned tomatoes and the basil. Let it simmer for 15 minutes (see notes).
• Coat each slice of eggplant in a bit of flour, removing the excess. The layer has to be very thin.
• Heat some EVOO oil in a frying pan and fry the eggplants until golden brown. Let them rest over some paper towels, changing it a few times to absorb more oil (see notes). Let them rest a few hours or over night, to drain out as much oil as possible. Sprinkle them with a bit of fine sea salt, just before layering your eggplant parmigiana.
• Assemble the ingredients in a baking dish (9"x 9" inches) and start putting a bit of tomato sauce as a base. Make a layer the eggplants, then add the tomato sauce, the mozzarella. Sprinkle with the parmesan cheese and the basil. Continue until you finish the ingredients. Sprinkle more Parmesan and basil on the last layer.
• Bake it at 375 F° (190° C) for around 45 minutes. Let it set overnight in the refrigerator.
• The day after, reheat the Eppgplant Parm in the oven for 35 minutes at 395° F ( 200 °C) and enjoy it!

Notes

• In case you want to make your own sauce, use Roma or Plum variety as they have pulpy meat, resulting in a sauce that is compact and not watery. 
• If you use a ready-made sauce, make sure to buy a high quality one  ( I suggest MUTTI) and add a bit of sugar, as it will balance the acidity that tomatoes naturally have.
• Make sure you drain off the oil from the fried eggplants, letting them rest several hours is best to ensure your eggplants are less oily.
• The Eggplant Parmesan is best served the day after you baked it, so that all the flavors are melting together.
• You can freeze it up to 6 weeks. To enjoy it, thaw it at room temperature and warm it in the oven at 395 F° (200° C) for 20 minutes.

Nutrition

Calories: 423kcal | Carbohydrates: 20g | Protein: 13g | Fat: 34g | Sodium: 2334mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 672IU | Vitamin C: 10mg | Calcium: 262mg | Iron: 2mg

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!

FAQ FOR EGGPLANT PARMIGIANA RECIPE

Can I make Eggplant Parmigiana without frying the eggplant?

Yes! You can bake or grill the eggplant slices instead of frying for a lighter version. Brush them with olive oil and bake at 400°F (200°C) until golden. This method reduces oil absorption and still delivers rich flavor, especially when layered with a robust tomato sauce and good-quality cheese.

Why does my Parmigiana sometimes turn out watery?

Excess moisture is usually the culprit. Salting and draining the eggplant before cooking draws out water and bitterness. Also, make sure your tomato sauce is well-reduced, and avoid using fresh mozzarella with too much liquid—opt for low-moisture mozzarella or drain fresh slices before layering.

Can Eggplant Parmigiana be made ahead of time?

Absolutely. It’s even better the next day.

It is always better to make Traditional Eggplant Parmesan ahead.  This dish is best when enjoyed the day after you bake it so that all the flavors will combine together, amplifying the taste. You will simply need to warm it in the oven at 395 °F (200 ° C) for 30 minutes.

What’s the best eggplant to use for this dish?

Smaller, firm eggplants (like Italian or globe varieties) with fewer seeds work best. Fewer seeds mean less bitterness and more tender flesh—ideal for layering. Avoid oversized or overly mature eggplants as they can be spongy or bitter.

EGGPLANT PARMESAN VARIATIONS AND SUBSTITUTIONS

Eggplant Parmesan is excellent for vegetarians. If you want to make this dish vegan, add vegan cheese instead of the mozzarella and parmesan cheese.

In case you want to make an healthier version of eggplant parmesan, you can choose to bake the eggplants. For perfect baked eggplant parmesan, you will stiil need to remove the water from the eggplants, if you do not want your final dish to be soggy. You can then brush your slices on both sides with EVOO, to avoid the eggplant to dry. Bake them at 395 °F (200 ° C) for around 30 to 40 minutes, turning them after the first 15-20 minutes. You can continue to assemble all the ingredients and then you bake it as in the recipe below.

EGGPLANT PARMESAN SERVING SUGGESTIONS 

Usually in Italy, we eat it as a main dish, along with some fresh salads. Eggplant Parmesan is ideal served as an appetizer, in this case, you will need to halve the serving. It can be a great casserole to serve during a summer gathering as a part of a table appetizers spread.

HOW TO STORE EGGPLANT PARMESAN

You can store your Parmigiana di Melanzane in an airtight container in the refrigerator for 2 days.

If there are any leftovers of this tasty Eggplant Parmesan Casserole, you can freeze it for 6 weeks in a glass container. You will need to thaw it completely at room temperature, and then you can warm it up in the oven for 30 minutes at 395 °F (200 ° C).

MORE ITALIAN EGGPLANT RECIPES

Looking for other eggplant recipes?

Check out the Pasta alla Norma recipe, where a typical Sicilian pasta shape meets a simple tomato sauce and it is topped with chunks of fried eggplants and a generous sprinkle of Ricotta Salata cheese.

Caramelized Tomato, Eggplant Provolone Panini: a delicious dish, with the eggplant made cutlet style – meaning breaded. The meatiness of the eggplant  meet the richness of the tomato sauce and the gooeyness of the provolone, for many bites of pleasure.

End of Summer Farro Salad: this a a lighter recipe, where eggplants are sautéed in extra virgin olive oil along with some zucchini to toss some farro. Adding some bufala mozzarella add a touch of creaminess and tart taste to the plate.

WHICH WINE TO PAIR WITH EGGPLANT PARMESAN

Eggplant Parmigiana is rich, savory, and layered with umami from tomato, cheese, and eggplant. A medium-bodied red with good acidity is ideal to cut through the richness and complement the tomato sauce.

Try Nero d’Avola – A classic Sicilian red with dark fruit and a hint of spice. Perfect for traditional southern-style Parmigiana.

A Chianti Classico – With high acidity and cherry-tomato flavors, it pairs beautifully with tomato-based dishes and aged cheese.

A Frappato – Light and aromatic with soft tannins, it lets the Parmigiana shine without overpowering it.

If you prefer white wine:

Verdicchio – offers enough body and herbal freshness to stand up to the dish while brightening the palate.

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