📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Southern Italy with this soul-warming Eggplant Parmigiana. This authentic version eschews heavy breading in favor of lightly frying the eggplant to highlight its creamy texture, layered with a vibrant, slow-simmered San Marzano tomato sauce. With a molten heart of fresh mozzarella and a sharp crust of aged Parmigiano-Reggiano, it’s a masterpiece of vegetarian comfort food that tastes even better the next day.
🥗 Ingredients
The Eggplant
- 3 pieces Large Globe Eggplants (firm and shiny, sliced into 1/4 inch rounds)
- 2 tablespoons Kosher Salt (for purging moisture)
- 1/2 cups All-purpose Flour (for light dusting)
- 1.5 cups Vegetable Oil (for shallow frying)
The Tomato Sauce (Sugo)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 pieces Garlic Cloves (thinly sliced)
- 1 handful Fresh Basil Leaves (torn)
- 1 pinch Red Pepper Flakes (optional for subtle heat)
The Assembly
- 12 ounces Fresh Mozzarella (drained and torn into small pieces)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Fresh Black Pepper (to taste)
👨🍳 Instructions
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1
Arrange eggplant slices in a colander over a bowl, sprinkling salt between each layer. Let them sweat for 30-45 minutes to remove bitterness and excess moisture.
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2
While the eggplant sweats, prepare the sauce. Heat olive oil in a large saucepan over medium heat; add sliced garlic and red pepper flakes, sautéing until fragrant but not browned (about 2 minutes).
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3
Add the hand-crushed San Marzano tomatoes and a pinch of salt. Simmer gently for 20 minutes until thickened. Stir in the torn basil at the end and set aside.
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4
Rinse the salted eggplant slices under cold water and pat them thoroughly dry with paper towels. They must be very dry to fry properly.
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5
Dredge each slice lightly in flour, shaking off any excess. You want a translucent coating, not a thick batter.
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6
Heat vegetable oil in a wide skillet to 350°F (175°C). Fry the eggplant in batches for 2-3 minutes per side until golden brown. Drain on a wire rack or paper towels.
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7
Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish.
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8
Spread a thin layer of tomato sauce on the bottom of the dish to prevent sticking.
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9
Place a single layer of fried eggplant slices over the sauce, slightly overlapping them.
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10
Top the eggplant with another layer of sauce, a handful of mozzarella, and a generous sprinkle of Parmigiano-Reggiano.
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11
Repeat the layers (eggplant, sauce, cheeses) until all ingredients are used, finishing with a thick layer of cheese on top.
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12
Bake for 30-35 minutes until the sauce is bubbling around the edges and the cheese is golden and caramelized.
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13
Crucial Step: Remove from the oven and let the dish rest for at least 15-20 minutes. This allows the layers to set so you can cut clean slices.
💡 Chef's Tips
Always purge your eggplant with salt; it prevents the dish from becoming watery and greasy. For a lighter version, you can brush the eggplant with oil and roast at 400°F instead of frying. Use 'low-moisture' fresh mozzarella or drain your buffalo mozzarella for hours to avoid a 'soup' at the bottom of the dish. Don't over-sauce! Each layer should be lightly coated so the flavor of the eggplant still shines through. Store leftovers in the fridge; the flavors deepen significantly by the next day.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Sangiovese or a light Italian Chianti. Pair with a simple arugula salad dressed with lemon and shaved fennel to cut through the richness. Offer a side of crusty ciabatta bread to soak up the extra tomato sauce. Finish the plate with a drizzle of high-quality aged balsamic glaze for a sweet-acidic pop. Serve alongside roasted garlic broccolini for a complete vegetarian feast.