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Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana Or Parmigiana de Melanzane

Parmigiana de Melanzane or Eggplant parmigiana is a delicious comfort food. With eggplants, Napoli sauce, parmesan and mozzarella cheese, Eggplant Parmigiana is a combination of simple rich ingredients. Put it all together and you have a spectacular dish that can be eaten on its own or as a side dish. If you are looking for a vegetarian option, this is definitely a dish to keep in your back pocket.

Some people who haven’t tried Eggplant Parmigiana before ask “Do you have to peel an eggplant to make an eggplant parmigiana?” The answer is no.  The good thing with eggplants is that the skin is completely edible and this makes it so much easier when you make it. Some people may find the eggplant skin hard to digest though. In that case you can peel the eggplants first.

One step we do recommend is to salt the eggplant first. Lightly salting the eggplant draws out any moisture and prevents the eggplant parmigiana from becoming soggy or watery whilst baking.

We have also made a vegan option for this recipe. It is just as delicious as the non vegan option.There are many options and you can exchange parmesan cheese for vegan made parmesan cheese.

Also, Italo and I have discussed at times which is the better way to cut the eggplants. Lengthwise or across like cut a loaf of bread. Taste wise it doesn’t really matter. If you slice the eggplants across you will get smaller and more slices as opposed to cutting the eggplant lengthwise. Try it out for yourself and let us know what you think? 

 

What ingredients do you need to make Eggplant Parmigiana?

1 large Eggplant about 430 gm 

1 cup Flour

6 Tablespoon Parmesan cheese 

120 gm Buffalo mozzarella 

1 cup Napoli sauce (Check our recipe here)

2 Eggs

6 Tablespoons olive oil

 

Ingredients for Eggplant parmigiana

How do you make Eggplant Parmigiana?

 

Step 1

Slice the eggplants thinly either lengthwise or across, not too thick about 1 cm in thickness. Put all the eggplant slices in a colander, sprinkle with salt and let it sit for an hour. The salt will draw out any excess water in the eggplants.

 

Step 2

In the meantime, make your Napoli sauce. You can check out our Nonna’s Napoli sauce recipe for this!

 

Step 3

Rinse the salt off from the eggplant slices and pat them dry before dusting the eggplant slices in flour. 

 

Step 4

In a frying pan, fry each slice for a couple of minutes or till they are lightly golden brown. Turn over and fry the other side. 

 

Step 5

Drain the eggplant slices on a tray with kitchen paper on it.

 

Step 6

Line an oven proof dish with some napoli sauce, then cover the napoli sauce with a layer of fried eggplant slices, then sprinkle some parmesan cheese, and put some mozzarella pieces on each layer. Repeat in the same order till all ingredients are finished. Finish the top layer with extra buffalo mozzarella. 

Eggplant Parmigiana Recipe Steps

Step 7

Cover your dish with foil and cook in the oven for 15 minutes with the foil on. Then, take the foil off and bake for a further 15 minutes. The oven temperature should be at 180-200ºC. In total of about 30 mins, your delicious Eggplant Parmigiana will be ready! If you are short on time you can refrigerate your uncooked parmigiana and bake it the next day. Easy! 

Eggplant Parmigiana PIN

 

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Eggplant Parmigiana

June 9, 2021
: 4
: 30 min
: 30 min
: 1 hr
: Medium

Eggplant parmigiana is a delicious comfort food rich with Napoli sauce, fried eggplant, and mozzarella cheese!!!

By:

Ingredients
  • 1 large eggplant about 430 gm
  • 1 cup Flour
  • 6 tbsp parmesan cheese
  • 120 gm Buffalo mozzarella
  • 1 cup Napoli sauce
  • 2 Eggs
  • 6 Tablespoons olive oil
Directions
  • Step 1 Slice the eggplants thinly either lengthwise or across, not too thick about 1 cm in thickness. Put all the eggplant slices in a colander sprinkle with salt and let it sit for an hour. The salt will draw out any excess water in the eggplants.
  • Step 2 In the meantime get your Napoli sauce. You can check our website for recipe.
  • Step 3 Rinse the salt off from the eggplant slices and pat them dry before dusting the eggplant slices in flour.
  • Step 4 In a frying pan fry each slice for a couple of minutes or till they are lightly golden brown. Turn over and fry the other side.
  • Step 5 Drain the eggplant slices on a tray with kitchen paper on it.
  • Step 6 Line an oven proof dish with some napoli sauce, then cover the napoli sauce with a layer of fried eggplant slices, then sprinkle some parmesan cheese and put some mozzarella pieces on each layer. Repeat in the same order till all ingredients are finished. Finish the top layer with extra buffalo mozzarella.
  • Step 7 Cover your dish with foil and cook in the oven for 15 minutes with the foil on. Then, take the foil off and bake for a further 15 minutes. The oven temperature should be at 180-200ºC. In a total of about 30 mins, your delicious Eggplant Parmigiana will be ready! If you are short on time you can refrigerate your uncooked parmigiana and bake it the next day. Easy!

Have you ever tried Eggplant parmigiana? What’s your favorite parmigiana? Let us know in the comments below.

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