Go Back
–+ servings
Traditional Eggplant Parmesan Recipe

Traditional Eggplant Parmigiana (Parmigiana di Melanzane)

This is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. A great vegetarian and gluten-free recipes that everyone will love!
Print Recipe Pin Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: Eggplant, Sicilian Dish, Tomato Sauce
Difficulty: Moderate
Servings: 6
Calories: 361kcal

Ingredients

For the Tomato Sauce

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

For the eggplant

  • 1 lb eggplant sliced vertically
  • 1/2 cup olive oil extra virgin ( see notes)
  • 2 tbsp rock salt

For the cheese

  • 1 ½ cup mozzarella cut in small cubes
  • ½ cup 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 1.5 can of canned tomatoes and the basil. Add 1 teaspoon of sugar to remove the acidity. Let it simmer for 15 minutes (see notes).
  • 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). Sprinkle them with a bit of fine sea salt. (see notes)
  • Assemble the ingredients in a baking dish (9"x 7" 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.
  • 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: 361kcal | Carbohydrates: 16g | Protein: 12g | Fat: 29g | Sodium: 3528mg | Potassium: 771mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1154IU | Vitamin C: 14mg | Calcium: 274mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!