There are dishes that taste like a family Sunday and eggplant parmesan (in Italian “Parmigiana di melanzane”) is, for me, the king. Layers of fried eggplant, homemade tomato sauce, melting mozzarella, and a shower of parmesan that is gratinated until it “sings” in the oven. There are no magic tricks, just patience and good ingredients. Grandma’s secret? Let the tray rest so the flavors can embrace each other. I’ll tell you everything step by step, just like in the video.
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Main ingredients
For 2 people
⏱ Preparation time: 50 min
⏱ Cooking time: 1 h 30 min
- 2 medium eggplants
- 250 g of mozzarella
- 500 g of grated pear tomato (peeled and deseeded)
- 1 medium onion
- 80 g of grated parmesan
- 10 basil leaves
- 100 g of wheat flour
- Virgin olive oil
- Fine salt
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Eggplant parmesan step by step
1. Bleed and dry the eggplants
Cut the eggplants into 5 mm slices, sprinkle with coarse salt, and let them rest for 30 min in a colander. This way they lose their bitterness and absorb less oil.
2. Tomato sauce with onion and basil
Sauté the chopped onion in 2 tablespoons of oil until golden. Add the grated tomato, salt, and half of the basil. Cook for 20 min over medium heat: the sauce should be thick.
3. Flour and fry the eggplants
Rinse the slices under the tap, dry them well, and coat them in flour. Fry in hot oil (180 °C) until golden. Drain on paper. Light version: bake for 15 min at 200 °C with a drizzle of oil.
4. Assemble the layers of eggplant parmesan
In a dish, spread a spoonful of sauce, cover with eggplant, drained mozzarella, parmesan, and more sauce. Repeat for three layers and finish with parmesan.
5. Bake and let rest
Bake for 20 min covered at 190 °C, uncover and gratin for 15 min until bubbling. Turn off the oven and let it rest for 30 min. Even better: reheat the next day, the flavor multiplies.
Tips and advice for a perfect result
Control the moisture of mozzarella and eggplant
Drain the mozzarella in a colander for at least 30 min. Sprinkle the eggplants, let them “sweat” for 1 h, rinse them, and dry them with paper and a cloth: this way you will avoid watery layers and explosive frying.
Fine flour and frying at 180 °C
Coat the slices in a light layer of flour, as “le nonne” used to do, and remove the excess with a light tap. Fry a few at a time in oil at 180 °C; if you drop below 160 °C, they will absorb fat and become soft.
Thick tomato sauce, no added sugar
Grate ripe pear tomatoes, taste their sweetness, and sauté them with onion and basil until the sauce is thick. If the tomato is in season, forget the sugar: its natural sweetness is enough.
Freshly grated Parmigiano for gratinating
Forget the bagged cheese: grate Parmigiano on the spot to achieve a golden and aromatic crust that truly melts.
Two-phase oven and patient rest
Bake for 20 min covered so the layers “settle,” uncover and gratin for 15 min until bubbling. Let it rest for at least 30 min (better from one day to the next): the flavors concentrate and the parmigiana cuts like a lasagna.
Frequently Asked Questions
Can I bake the eggplants instead of frying them?
Yes. Place them brushed with oil on a tray and bake for 15 min at 200 °C. The result is lighter and without oil splashes.
Which mozzarella to use for parmigiana?
Fiordilatte is the classic choice in Naples; drain it well. Buffalo mozzarella provides a more intense flavor, but releases more whey.
Can it be prepared in advance?
Yes. Cook, let cool, refrigerate, and reheat for 15 min at 180 °C before serving. The flavors are enhanced.
How long does it keep in the fridge?
Up to 3 days in an airtight container. Heat only the portion you are going to eat.
Does parmigiana freeze well?
Freeze in individual portions already baked. Thaw in the fridge and reheat to preserve the texture.
Related recipes you will love
If you are passionate about classics with tomato and cheese, also try:
- Bolognese lasagna: irresistible layers of ragu and béchamel.
- Pasta with tomato and basil: aromatic simplicity in every bite.
- Multicolor caprese salad: colorful tomatoes and very fresh buffalo mozzarella.
Enjoy your eggplant parmesan!
This recipe requires care, but every layer is worth it. If you make it, tell me in the comments how it turned out.
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The card
Eggplant Parmesan (Parmigiana di melanzane)
Step-by-step recipe for baked eggplant Parmesan, layers of fried melanzane, tomato sauce, mozzarella, and Parmesan.
Ingredients
- 2 medium eggplants
- 250 g drained fiordilatte mozzarella
- 500 g grated plum tomato without skin or seeds
- 1 medium onion
- 80 g grated Parmesan
- 10 fresh basil leaves
- 100 g wheat flour
- Extra virgin olive oil as needed
- Fine salt to taste
Instructions
- Wash and cut the eggplants into 5 mm slices; salt and let drain for 30 min.
- Sauté the onion in oil; add the tomato and half of the basil; cook for 20 min.
- Rinse and dry the eggplants; coat them in flour and fry at 180 °C until golden; drain.
- Cover a baking dish with sauce, then eggplant, mozzarella, Parmesan; repeat for three layers.
- Bake covered for 20 min at 190 °C; uncover and broil for 15 min until bubbling.
- Let rest for 30 min before serving; better from one day to the next.
Notes
You can bake the eggplant instead of frying it for a lighter version. Drain the mozzarella well to avoid excess water.
Video
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