Eggplant Prmesan | Eggplant Parmigiana | Parmigiana di Melanzane | Kitchenstagram
Parmigiana di Melanzane, also known as Eggplant Parmigiana, is a classic Italian dish that captures the essence of comfort food. This vegetarian delight features layers of golden fried eggplant slices,rich tomato sauce, fragrant basil leaves, parmesan cheese and gooey mozzarella cheese, baked to perfection. The result? A dish that’s as hearty as it is heavenly.
What makes Eggplant Parmigiana so special is its simplicity. Using affordable, pantry friendly ingredients, this dish transforms humble eggplant into a masterpiece. Often compared to a pasta free lasagna, it replaces pasta with tender slices of eggplant, offering a light yet indulgent alternative. Serve it hot for a cozy main dish or cold for a refreshing leftover treat- it’s always satisfying.
Eggplant, known for its sponge-like ability to absorb flavours, shines in this recipe, soaking up the rich tomato sauce and melding beautifully with the cheese and basil. Whether you’re feeding a crowd or treating yourself, this straightforward recipe is celebration of authentic Italian cuisine. Easy to prepare and endlessly delicious, Parmigiana di Melanzane is versatile dish perfect for weeknight dinner or special occasions. Once you try it, it’s sure to become a favourite!
Ingredients needed for Eggplant Parmigiana:
Here’s a breakdown of the essential ingredients for making a delicious Eggplant Parmesan,
Eggplant: Eggplant is known as aubergine in some countries, this purple fruit is firm on the outside and spongy on the inside. When baked or fried, it transforms into a soft, rich and meaty texture that’s perfect for layering in this dish.
Marinara Sauce: A high-quality marinara sauce is a must for Eggplant Parmesan. It adds moisture, rich tomato flavour and complements the other ingredients beautifully. Store-bought sauce is great time-saver, but a homemade tomato sauce brings an extra layer of freshness to the recipe. Find our Homemade Marinara Sauce Recipe HERE.
Flour: Coating the eggplant slices with flour before dipping them in eggs creates the crispy texture that makes this dish irresistible. All-purpose flour, whole wheat flour or gluten-free flour all works well.
Eggs: Eggs help the flour adhere to the eggplant slices, forming a perfect base for the crispy coating. For a vegan alternative, almond milk can be used successfully.
Parmigiano Reggiano/ Parmesan Cheese: The key ingredient for flavour, parmigiano Reggiano is finely grated and layered throughout the dish. Its cheesy, savory notes elevate the recipe, making every bite flavourful and satisfying. Use freshly grated authentic Parmesan for the best results.
Mozzarella: For the molten, cheesy goodness we all love, mozzarella is layered generously. It adds creamy richness, making this low-carb dish feel indulgent.
Fresh Basil: Fresh basil leaves are scattered across each layer, adding a fragrant, aromatic touch. They also make for a beautiful garnish when the dish is finished.
Vegetable oil: Used for frying eggplant slices, sunflower, peanut or canola oil are ideal choice for achieving a golden, crispy finish.
Serving Suggestions:
Eggplant Parmesan is a hearty Italian classic, perfect as a stand-alone meal or paired with complementary sides to create a well-rounded feast. Whether you are hosting a dinner party or preparing a family meal you can’t go wrong with pasta, classic spaghetti or rigatoni for a traditional touch. A crusty bread like sourdough or artisanal Italian bread or a classic French Baguette, warm from the oven or garlic bread, are essential for sopping up the savory tomato sauce. Eggplant Parmesan pairs well with simple green salad or potato salad for light yet satisfying side. Try Eggplant Parmesan with grilled fish or meat for a protein-packed meal or try with roasted potatoes for a hearty and comforting accompaniment.
Storage Tips:
Proper storage ensures your eggplant parmesan stays fresh and delicious. Here’s how to refrigerate, reheat and freeze it effectively;
Refrigeration: Baked eggplant parmesan lasts 3-5 days in the refrigerator when stored in an airtight container. This keeps it fresh and prevents drying out.
Reheating: To reheat, transfer the dish to preheated oven @ 350ºF/ 170ºC for about 10 minutes or microwave it until the edges bubble. If prepared in an oven-proof baking dish, reheating is especially convenient.
Freezing:
Freeze fried/baked Eggplant: If you have extra cooked eggplant, layer pieces with parchment paper in freezer-friendly bags. Store flat in the freezer for up to 1-2 months.
Freeze before Baking: Assemble the eggplant parmesan according to the recipe, but skip baking. Cover with plastic wrap and foil, the freeze for up to 1 month. Thaw at room temperature before baking as instructed.
Freeze leftovers: For baked leftovers, place them in airtight containers and freeze for up to one month. Thaw at room temperature and reheat in a 400ºF/ 200ºC oven until warm. Eggplant’s absorbent texture means quality may decrease over time, so it’s best enjoyed fresh.
Ingredients:
3-4 nos. Medium Eggplant
2 nos. Egg
1 tsp Salt
1 tsp Freshly Cracked Black pepper
1 cup All-purpose Flour
Canola Oil, for deep frying
2 cups Marinara Sauce
1 1/2 cups Mozzarella, shredded
2 cups Parmesan Cheese
1 bunch of Fresh Italian Basil
Preparation:
- Step 1: Rinse and using a vegetable peeler, run the peeler along the eggplant skin, taking care not to remove too much of the flesh and reserve the eggplant skin. Remove stems from eggplant then slice into 1/4-1/2 inch thick slices. Thinly slice the reserved eggplant skin for later use.
- Step 2: In a bowl whisk eggs, salt, freshly cracked black peppercorn, shredded parmesan cheese and fresh basil ribbon.
- Step 3: First, coat eggplant slices in all-purpose flour, shaking off any excess, then dip in the egg mixture. Keep aside. Continue with the rest of the eggplant slices.
- Step 4: Heat oil in a wok, carefully add the coated eggplant slices and fry on medium heat for 2-3 minutes on each side until golden brown. Repeat until all eggplant has been fried.
- Step 5: Then fry the sliced eggplant skin until they are crispy. Keep aside. This step is optional.
- Step 6: In a large baking tray, lay eggplant slices so it covers the base, then spread some marinara sauce over the eggplants, followed by mozzarella cheese, parmesan cheese and fresh basil. Repeat again with remaining eggplant, marinara sauce, mozzarella cheese, parmesan cheese and fresh basil. But do not put basil on top layer, scatter with remaining mozzarella cheese and parmesan cheese.
- Step 7: Preheat the oven @ 180ºC and bake for 25-30 minutes until bubbling and golden.
- Step 8: Remove from the oven and let it rest for 5-10 minutes. Cut like lasagna and transfer to a serving platter. Scatter over crispy eggplant skin and fresh basil ribbons. Serve warm and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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