Eggplant Parmigiana

Eggplant gets a bad reputation for being bitter and spongy, but when you salt it properly, bread it well, and layer it with good tomato sauce and cheese, it transforms into something that proves vegetarian food can be just as satisfying as any meat dish.

The beauty of melanzane alla parmigiana lies in its layers—each one building flavor and texture until you have something that's both rustic and refined. It's the kind of dish that proves vegetarian cooking can be just as satisfying as any meat-based meal.

Ingredients

🍆 2 large eggplants (about 2 lbs), sliced into ½-inch rounds
🧂 2 tablespoons kosher salt
🍅 3 cups good-quality marinara sauce
🧄 4 cloves garlic, minced
🌿 ¼ cup fresh basil leaves, torn
🧀 1 cup freshly grated Parmigiano-Reggiano
🧀 1 lb fresh mozzarella, sliced thin
🥚 3 large eggs, beaten
🌾 2 cups fine breadcrumbs
🌾 1 cup all-purpose flour
🫒 ½ cup extra-virgin olive oil
🌿 2 tablespoons fresh oregano (or 1 tablespoon dried)
🧂 Salt and black pepper to taste

Instructions

Prepare the Eggplant
Lay eggplant slices on paper towels and sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out moisture and bitterness. Pat completely dry with paper towels.

Set Up Your Breading Station
Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with half the Parmigiano-Reggiano in the third. Season each station with salt and pepper.

Bread the Eggplant
Working with one slice at a time, dredge in flour, dip in egg (letting excess drip off), then coat thoroughly in the breadcrumb mixture. Press gently to help the coating stick. Set aside on a clean plate.

Fry the Eggplant
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Don't overcrowd the pan. Transfer to paper towels to drain.

Prepare the Sauce
In the same pan (don't clean it—those browned bits add flavor), sauté minced garlic for 30 seconds until fragrant. Add marinara sauce, oregano, and torn basil. Simmer for 10 minutes until slightly thickened. Season with salt and pepper.

Assemble the Layers
Preheat oven to 375°F. In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Add a layer of fried eggplant, overlapping slightly. Top with more sauce, mozzarella slices, and a sprinkle of Parmigiano-Reggiano. Repeat layers, ending with cheese on top.

Bake to Perfection
Cover with foil and bake for 25 minutes. Remove foil and bake another 20-25 minutes until the top is golden and bubbling. Let rest for 15 minutes before cutting—this helps the layers set and makes serving much easier.

Serving & Variations

Serve with a simple arugula salad dressed with lemon and olive oil, or alongside some crusty bread to soak up any extra sauce. A glass of Chianti doesn't hurt either.

Make-Ahead Tips: You can assemble this completely the day before and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.

Lighter Version: Try grilling the eggplant slices instead of frying. Brush with olive oil and grill 4-5 minutes per side until tender and marked.

Flavor Twists: Add thin slices of roasted red peppers between layers, or mix some ricotta with the mozzarella for extra creaminess.

The key to great eggplant parmigiana is patience—properly salting the eggplant, getting a good golden crust on each slice, and letting it rest after baking. It's one of those dishes that tastes even better the next day, when all the flavors have had time to meld together into something truly special.