How to Make Eggplant Parmigiana
Let me tell you about the magic of this Eggplant Parmigiana Recipe. The dish is a masterpiece of Italian cuisine, consisting of layer upon layer of thinly sliced, crispy and juicy eggplant. The eggplant is then mixed with a rich and flavourful Italian tomato sauce, garlic, onions, and fragrant herbs.
To give the dish an extra burst of flavour and texture. It is filled with a generous amount of grated parmesan cheese and fresh, gooey mozzarella cheese. This is not just any dish; it’s a dish that holds a special place in my heart as it’s one of my most favourite childhood meals.
Growing up, my Mamma would make this dish on special occasions, and I would eagerly await the moment when she would pull it out of the oven, hot and bubbly, with a crispy golden crust on top.
So what better way to introduce a special series featuring my MAMMA than with this beloved dish.
Watch Eggplant Parmigiana video recipe:
Eggplant Parmigiana Recipe | How to Make Eggplant Parmesan
Vincenzo’s Top Tip To Make Eggplant Parmigiana
For a healthier eggplant parmigiana option
You can boil or grill the eggplants instead of frying them…but I’ll warn you, the taste is just not quite the same.
Choose the right eggplant
Pick eggplants that are firm and shiny with no soft spots or bruises. The eggplants should also be evenly sized, as this will ensure even cooking.
Don’t skimp on the cheese
Eggplant parmigiana is all about the cheese, so don’t be shy. Use plenty of parmesan and mozzarella cheese to make the dish rich and flavourful.
Bake until bubbly and golden brown
Bake the it in a preheated oven until the cheese is melted and bubbly and the top is golden brown. This should take about 30-40 minutes depending on your oven.
Eggplant Parmigiana
Equipment
- knife
- Tongs
- Ladle
- Alfoil
- Rectangular Pyrex or Bessemer non-stick baking tray
Ingredients
- 2 Large fresh Mozzarella
- Fresh bunch of Basil leaves washed
- ½ Carrot chopped
- ½ Onion chopped
- 1.2 L Finely chopped tomato polpa
- Parmigiano Reggiano
- Extra virgin olive oil EVOO
- Vegetable oil for frying
- 5 Medium sized tall eggplants
Instructions
- PREPARING THE EGGPLANT
- Cut the eggplant length ways into strips.
- Line them up in a bowl and sprinkle salt over the top of them.
- Leave this to rest for 20 minutes to get rid of any excess water and bitterness.
- Pour some plain flour onto a sheet of alfoil.
- After you have lightly dried each strip of eggplant using a paper towel, batter each side with flour, pressing down gently with your hands.
- Once you have finished, heat up some vegetable oil in a frying pan and fry each strip until it starts to brown.
- Remove it from the pan at this point and put it onto a tray or large plate which you have lined with paper towels (these will help to get rid of the excess oil).
- THE SAUCE:
- Add a nice amount of extra virgin olive oil (EVOO) to a deep pot or saucepan. When it heats up, add the chopped carrot and onion and cook until golden.
- Add the tomato polpa and a pinch of rock salt before stirring well.
- Add some fresh basil leaves and stir them through. Cook the sauce for around 20 minutes or it will thicken too much (this will continue to cook later when you add it to the dish and put it in the oven). Continue to stir the sauce every few minutes.
- Remove the sauce from the stove.
- THE DISH:
- Preheat the oven to 180 degrees.
- Using a ladle, put small amounts of sauce all over the bottom of your baking tray. Spread it out with the bottom of the ladle so it’s not too thick.
- Begin to layer the strips of eggplant at the base, one by one next two each other and trying not to leave any gaps.
- Spread some more tomato sauce on top, this time being a little more generous and be sure to add sauce into all four corners so it doesn’t dry out and burn when it’s in the oven.
- Sprinkle a generous amount of mozzarella over the top and then grate the parmesan over it.
- Next, add another layer or eggplant strips over the top and repeat the process.
- Repeat this once again but don’t add the mozzarella when you get to the top, just the parmesan!
- Put the eggplant parmigiana in the oven for between 30-40 minutes, dependent on the oven strength.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Eggplant Parmigiana
Wait around 15-20 minutes for the eggplant parmigiana to cool before serving and then cut it into strips or squares for your dish. You can also garnish with some basil for a finishing touch.
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I love eggplant parmesan. Your recipe is almost like the one I got from a chef in Napoli. I bake the eggplant to lessen the calories. It’s perfect. I am currently in Germany and don’t have access to all my recipes, yours was the best.
Thanks
This looks like something I want to try for a get-together. Can I make a day or two in advance? Love your TouTube channel!
Absolutely, you can make it a day or two in advance. Just refrigerate it, and when you’re ready to serve, a quick reheating in the oven will keep it delicious. Thank you so much for the support. It truly warms my heart hearing these from you guys!
Where is the garlic that you promised us in the introduction? My recipe (from a Napolitana) does have 3 cloves.
“How to Make Eggplant Parmigiana
Let me tell you about the magic of this Eggplant Parmigiana Recipe. The dish is a masterpiece of Italian cuisine, consisting of layer upon layer of thinly sliced, crispy and juicy eggplant. The eggplant is then mixed with a rich and flavourful Italian tomato sauce, garlic, onions, and fragrant herbs.”
Hello there! In some regions they do use garlic in the sauce, so it is optional, sorry for any confusion, include if you wish, but remove the onion!
Also, we’re excited to share that we’ve recently updated our eggplant parmigiana recipe! You can check out the latest version here: https://www.vincenzosplate.com/eggplant-parmigiana/ We hope you enjoy the new tweaks and can’t wait to hear what you think!