Eggplant parmigiana
Eggplant Parmigiana, a classic Italian recipe, features layers of golden, breaded eggplant, rich tomato sauce, and a creamy cheese blend. Ideal for hearty family meals, it combines rich flavors and comforting textures baked to perfection.
Cook time 45 min
Prep time 20 min
Ingredients:
2 eggplant1/4 cup olive oil
2 garlic cloves
1 tbsp butter
1 tbsp all-purpose white wheat flour
1 cup milk (1% fat)
1 cup pasta sauce
1 cup mozzarella cheese
1 cup grated parmesan cheese
Eggplant Parmigiana, also known as 'Parmigiana di melanzane,' is a classic Italian dish that features layers of tender, breaded eggplant, rich tomato sauce, and melted cheeses. This comforting and flavorful dish is perfect for family dinners or a special occasion.
Instructions:
Preheat your oven to 375°F (190°C).
- Wash and slice the eggplants into approximately 1/2-inch thick rounds. Lay the slices on a baking sheet lined with paper towels, and sprinkle salt on both sides. Allow them to sit for about 30 minutes to draw out moisture.
- After 30 minutes, pat the eggplant slices dry with additional paper towels to remove the excess moisture and salt.
- In a large skillet, heat 1/4 cup of olive oil over medium heat.
- Once the oil is hot, add the eggplant slices in batches, cooking each side for about 3-4 minutes or until they are golden brown. Add more oil as needed.
- Once cooked, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil.
- In a saucepan, melt 1 tablespoon of butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in 1 tablespoon of all-purpose flour and stir constantly for about 2 minutes to make a roux (it should be lightly golden in color).
- Gradually whisk in 1 cup of milk, continuing to stir to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Once the sauce is thickened, remove from heat and set aside.
- In a baking dish, spread a thin layer of pasta sauce on the bottom.
- Place a layer of cooked eggplant slices over the sauce.
- Spoon a portion of the white sauce evenly over the eggplant slices.
- Sprinkle a mix of mozzarella and parmesan cheese over the white sauce.
- Repeat the layers (pasta sauce, eggplant, white sauce, cheese) until all ingredients are used, ending with a generous layer of cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
- Allow the eggplant parmigiana to cool for a few minutes before serving. This dish pairs wonderfully with a side of pasta, salad, or garlic bread.
Eggplant Parmigiana is a delicious and satisfying dish that brings together the rich flavors of eggplant, tomato sauce, and melted cheese. With a few simple steps, you can enjoy this classic Italian comfort food at home. Pair it with a side salad or some crusty bread for a complete meal.
Eggplant parmigiana FAQ:
Leftover eggplant parmigiana can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through or microwave individual portions.
The eggplant slices should be golden brown and tender when cooked, which typically takes 3-4 minutes on each side. If they are soft and easily forked through, they are done.
Yes, you can substitute the cheeses based on your preference. Cheddar, provolone, or a dairy-free alternative can work, but keep in mind that flavors and melting qualities may vary.
A 9x13 inch baking dish is recommended for layer assembly. This size allows for even layers and proper baking of the dish. If you have a smaller or larger dish, adjust the layers accordingly.
You can use cornstarch as a gluten-free alternative by mixing 1 tablespoon of cornstarch with an equal amount of cold milk before adding it to the saucepan. This will thicken the sauce similarly.
Cooking Tips:
- Always salt the eggplant slices after cutting them. Let them sit for about 30 minutes to draw out excess moisture and bitterness, then pat them dry before cooking.
- Consider using a mandoline slicer for uniformly thin eggplant slices, which will ensure even cooking.
- If you want a crispier texture, you can bread the eggplant slices with breadcrumbs before frying them in olive oil.
- For a healthier alternative, try baking the eggplant slices instead of frying them. Simply brush them with olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Let the Eggplant Parmigiana rest for a few minutes after baking to allow the layers to set for easier slicing and serving.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 18g
Carbohydrates 27g
Fiber 8g
Sugar 14g
Fat 30g
More recipes
Gluten-free bacon carbonara and parmesan cheese
A healthy, gluten-free bacon carbonara with whole-wheat pasta.
05 May 2026Whole-wheat fettuccine alfredo with parmesan and butter
Creamy whole-wheat fettuccine alfredo with buttery parmesan.
05 May 2026