Classic Eggplant Parmesan (Parmigiana)
A traditional Italian vegetarian casserole with crispy breaded eggplant, rich marinara, and melted cheese.
KEY INFO:
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8
- Difficulty: Moderate
- Dietary: Vegetarian, Contains gluten, dairy, eggs
EQUIPMENT NEEDED:
- Large baking dish (9×13 inch)
- Sharp knife or mandoline
- 3 shallow bowls for breading station
- Large skillet or baking sheets
- Paper towels
- Measuring cups/spoons
INGREDIENTS:
For the Eggplant:
- 2 large eggplants (about 2½ lbs/1.1kg)
- 2 tsp salt (for sweating)
- 1½ cups (180g) all-purpose flour
- 3 large eggs, beaten
- 2 cups (240g) seasoned breadcrumbs
- Vegetable oil for frying
For Assembly:
- 3 cups (720ml) marinara sauce
- 1½ lbs (680g) fresh mozzarella, sliced
- 1 cup (100g) grated Parmesan cheese
- 1 cup fresh basil leaves
- 1 tsp dried oregano
METHOD:
- Slice eggplant into ¼-inch rounds. Salt generously and lay on paper towels. Let stand 30 minutes
- Pat eggplant dry thoroughly with fresh paper towels
- Set up breading station: flour, beaten eggs, breadcrumbs in separate shallow bowls
- Dip each slice in flour, then egg, then breadcrumbs
- Heat oil in skillet over medium-high heat (350°F/175°C)
- Fry eggplant 2-3 minutes per side until golden brown
- Drain on paper towels
- Preheat oven to 375°F/190°C
- Spread 1 cup marinara in baking dish
- Layer: eggplant, sauce, mozzarella, Parmesan, basil. Repeat.
- Top with remaining cheese and oregano
- Bake 35-40 minutes until bubbly and golden
- Rest 15 minutes before serving
CRUCIAL TIPS:
- Don’t skip salting – prevents bitter, watery eggplant
- Oil should be hot but not smoking
- Don’t overcrowd when frying
- Allow proper resting time for clean slices
STORAGE:
- Refrigerate up to 4 days
- Freeze unbaked up to 2 months
- Reheat in 350°F oven until hot
VARIATIONS:
- Bake breaded eggplant at 425°F for healthier option
- Use gluten-free breadcrumbs
- Add layers of zucchini or spinach
- Try different cheese combinations
COMMON MISTAKES:
- Slicing too thick or uneven
- Skipping the salting step
- Soggy breading from cool oil
- Too much sauce making it watery
