Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Italian Vegetarian recipes

    Eggplant Parmigiana | Parmigiana di Melanzane

    Published: May 18, 2021 · Modified: Aug 5, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Eggplant Parmigiana is a very rich and nutritious baked dish made with eggplant, parmigiano cheese, mozzarella, tomato sauce and basil. These are the classic ingredients of this delicious recipe.

    Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine.

    eggplant parmigiana

    This recipe is loved and known throughout Italy, from North to South and has become one of the symbols of Italian cuisine in the world.

    A bonus of this Italian recipe is that you can prepare it ahead of time, keep in the fridge and then bake when you need it. The next day eggplant parmigiana is even tastier!

    eggplant parmigiana

    Like all traditional Italian dishes, there are some differences in the recipe, not only from region to region but also from family to family. In Sicily, for example, they use Caciocavallo cheese, in Campania mozzarella cheese or buffalo mozzarella. Someone adds eggs, someone else fries the eggplants breaded with bread crumbs, others with just white flour.

    So as you can see, in Italy there are different variations of eggplant parmigiana recipe. The one we are going to show you is the most widespread and famous: traditional eggplant parmigiana recipe.

    eggplant parmigiana

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Curiosities and Variations
    • Origins
    • Recipe Card


    Ingredients

    Doses for a 13x9 inch baking dish

    • Prep Time: 30 Min
    • Cook Time: 30 Min
    • Servings: 6

    • 2 medium eggplants
    • 600 ml (about 3 cups) of Tomato Passata
    • 100 g (¾ cup) of all purpose flour
    • 300 g (about 3 cups) of grated Parmigiano cheese
    • 300 g (~10 0z) of fresh Mozzarella cheese
    • 500 ml (2 ⅓ cups) of extra virgin olive oil
    • fresh basil leaves
    • 2 cloves of garlic
    • a handful of coarse salt
    • salt to taste
    • ground black pepper to taste

    Instructions

    eggplant parmigiana step 1

    Step 1) - To make eggplant parmigiana, first thing wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.

    eggplant lasagna tomato sauce step 1

    Step 2) - Meanwhile, prepare the tomato sauce. Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.

    eggplant parmigiana step 2

    Step 3) - Rinse the eggplants to remove the salt and dry them very well.

    eggplant parmigiana step 4

    Step 4) - Now flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.

    eggplant parmigiana step 5

    Step 5) - And now we can make Eggplant Parmigiana. Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants.

    eggplant parmigiana step 6

    Step 6) - Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all ingredients. So, first put a few tablespoons of tomato sauce

    eggplant parmigiana step 7

    Step 7) - then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano.

    eggplant parmigiana step 8

    Step 8) - Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

    YOU MUST ALSO TRY:

    • Pasta with Eggplant and Swordfish
    • Pasta alla Norma Recipe
    • Light Eggplant Caponata Recipe
    • No-Fry Zucchini Parmesan
    • Italian Eggplant and Tomatoes (Melanzane a Funghetto)
    • Breaded Eggplant Cutlets Recipe
    • Easy Eggplant Pizza Recipe | Pizzette di Melanzane

    Storage

    Keep Eggplant Parmigiana in the refrigerator covered with cling film for 1-2 days. It can be frozen cooked, better if already separated into portions. Defrost in the refrigerator if necessary before heating.

    eggplant parmigiana

    Curiosities and Variations

    In every Italian region this extraordinary dish is made with small differences in the ingredients.

    For example, in Sicily they use Caciocavallo cheese  instead of mozzarella.

    In Campania they sometimes add a layer of hard-boiled eggs, as they do in the Neapolitan Lasagna recipe.

    Another variant, especially near Parma: they add thin slices of ham.

    Parmigiana with Grilled Eggplants

    Traditional eggplant parmigiana recipe is made with fried eggplants. Anyway, it's possible to make it in a lighter version. Light eggplant parmigiana in fact wants grilled eggplants.

    You can even replace mozzarella with ricotta. Ricotta is certainly lighter and less caloric than mozzarella cheese. Ricotta will give your dish an equally good taste.

    Individual Eggplant Parmigiana

    If you prefer, you can make eggplant parmigiana for just one person. In this case you might need a single-portion baking dish to put in the oven and bring directly to the table.

    So you need to cut the eggplants round, in the direction of the width, and alternate fried eggplants, slices of mozzarella, tomato sauce and parmigiano, forming a sort of tower, based on the depth of the container.

    This way of presenting the dish is more elegant and original. Perfect for dinners with friends, you can easily freeze them still raw and defrost as needed before baking. Eggplant Parmigiana, in this single portions, can be served even as a second course or as a tasty appetizer.

    eggplant parmigiana

    Origins

    The origin of eggplant parmigiana recipe is the subject of historical disputes between Campania, Sicily and Emilia-Romagna.

    Eggplants are a widely used vegetable in southern Italian cuisine especially in Sicily: the famous Eggplant Caponata is the queen of eggplant-based recipes in Italy.

    Many think of the Neapolitan origin for the use of mozzarella cheese. All these clues suggest that eggplant parmigiana was born in southern Italy.

    But Parmigiano Reggiano cheese, abundantly used in the recipe, and the name "Parmigiana", suggest its origins in Emilia and in particular in city of Parma.

    Others think that the name "Parmigiana" does not come from Parmigiano cheese, but from the Sicilian word "parmiciana", which in Sicily refers to window shutters. The set of stacked wooden strips that form the shutters remember the arrangement of the eggplants in the recipe for eggplant parmigiana.

    The lack of indisputable historical sources on the origin of the eggplant parmigiana recipe leaves open the competition between Sicily, Naples and Parma on the authorship of this dish!

    eggplant parmigiana

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    eggplant parmigiana

    Eggplant Parmigiana (Parmigiana di Melanzane)

    Silvana Nava
    Eggplant Parmigiana is a very rich and nutritious baked dish made with eggplant, parmigiano cheese, mozzarella, tomato sauce and basil. These are the classic ingredients of this delicious recipe.
    Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine
    No ratings yet
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course, Vegetarian
    Cuisine Italian
    Servings 6
    Calories 1161 kcal

    Ingredients
      

    • 2 eggplants
    • 600 ml tomato passata - ~3 cups
    • 100 g flour - ¾ cup
    • 300 g Parmigiano cheese - ~3 cups, grated
    • 300 g mozzarella cheese - ~10 oz, fresh
    • 500 ml olive oil - 2 ⅓ cups, extra virgin
    • basil leaves - fresh
    • 2 cloves garlic
    • coarse salt
    • salt - to taste
    • black pepper - to taste

    Instructions
     

    • To make eggplant parmigiana, first thing wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch).
    • Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.
    • Meanwhile, prepare the tomato sauce. Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.
    • Rinse the eggplants to remove the salt and dry them very well.
    • Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.
    • Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants.
    • Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all ingredients. So, first put a few tablespoons of tomato sauce
    • then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano.
    • Preheat the oven to 180°C (350°F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

    Nutrition

    Serving: 100gCalories: 1161kcalCarbohydrates: 35gProtein: 34gFat: 101gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 63gCholesterol: 74mgSodium: 1151mgPotassium: 942mgFiber: 7gSugar: 12gVitamin A: 1328IUVitamin C: 15mgCalcium: 883mgIron: 4mg
    Keyword eggplant parmesan, eggplant parmigiana, parmigiana di melanzane
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Vegetarian recipes

    • pasta with ricotta and lemon
      Easy and Creamy Lemon Ricotta Pasta (Ready in 10 Minutes!)
    • artichoke lasagna recipe
      Artichoke Lasagna Recipe
    • pasta e fagioli recipe
      Pasta e Fagioli (Italian Pasta and Beans Soup)
    • artichoke risotto recipe
      Artichoke Risotto Recipe
    139 shares
    • Share
    • Tweet

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe

    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe

    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home

    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home

    See more Popular Recipes →

    Italian Spring Recipes

    • Sweet Italian Easter Bread
      Treccia di Pasqua (Sweet Italian Easter Bread)

    • meatloaf with hard boiled eggs
      Meatloaf with Hard-Boiled Eggs

    • uova alla monachina
      Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)

    • neapolitan casatiello recipe
      Casatiello Napoletano (Traditional Neapolitan Easter Bread)

    See more Italian Spring Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    139 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required