Eggplant Parmigiana

Eggplant Parmigiana (Classic Italian Recipe)

Ingredients

For the Eggplant:

• 2 large eggplants
• 2 teaspoons salt
• ½ cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• Vegetable oil, for frying

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh basil leaves, chopped

For Assembly:

• 16 ounces fresh mozzarella, sliced or shredded
• 1 cup grated Pecorino Romano cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves

Instructions

1. Slice the eggplants into ¼-inch rounds. Sprinkle both sides with salt and let them rest for 30 minutes to remove excess moisture. Rinse and pat dry.
2. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each eggplant slice in flour, then egg, then breadcrumbs.
3. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Fry the eggplant slices for 2–3 minutes per side until golden brown. Transfer to paper towels to drain.
4. Meanwhile, make the sauce. Heat olive oil in a saucepan over medium heat. Cook the onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
5. Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, oregano, and red pepper flakes. Simmer for 20–25 minutes. Stir in the fresh basil.
6. Preheat the oven to 375°F (190°C).
7. Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Add a layer of fried eggplant, followed by mozzarella, Pecorino, Parmesan, and more sauce. Repeat the layers until all ingredients are used, finishing with sauce and plenty of cheese on top.
8. Bake uncovered for 35–40 minutes, until the cheese is melted, bubbly, and lightly golden.
9. Let the dish rest for 15 minutes before serving. Garnish with fresh basil.

Serving Suggestions

Serve with crusty Italian bread, a fresh green salad, or pasta. It also tastes even better the next day after the flavors have had time to develop.

Prep Time: 30 minutes (plus 30 minutes resting)
Cook Time: 1 hour
Total Time: 2 hours
Servings: 6–8