Eggplant Parmesan (Melanzane alla Parmigiana) II

Introduction

This classic Italian eggplant Parmesan requires time and care—salting the eggplant, frying each slice until golden, and layering it with fresh mozzarella, tomato sauce, and cheese—but the result is a rich, satisfying dish that works as a main course or a substantial side. The eggplant absorbs the flavors as it sits overnight, so plan to make it a day ahead if you can.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 15 minutes
• Servings: 6–8

Ingredients

• 2 kg (4 lb) eggplants
• 700 g (24 oz) fresh cooking tomatoes, or one large or two medium cans of plum tomatoes
• 1 kg (2 lb) cows’ milk mozzarella cheese, known in Italy as fiordilatte
• ½ large or 1 medium onion, sliced
• Olive oil
• Fresh basil leaves
• Parmesan or Grana Padano cheese

Instructions

1. Cut eggplants lengthwise in ¼ inch (0.75cm) thick slices, and put them in a plate covered by plenty of salt for about 1 hour. Wash off the excess salt and dry the slices with a paper towel.
2. Start cooking the onion slices in olive oil; when the onion is soft add drained whole tomatoes and mash them with a fork. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce. Add 2 leaves of basil and simmer for about 20 minutes.
3. While the tomato sauce is cooking, fry the eggplant slices as follows. Fill a frying pan (cast iron if you have it) with ½ inch (1 cm) of olive oil and heat. When the oil is hot, start frying the eggplant slices a few at a time so that they do not overlap in the pan. Cook until golden, flipping once. Remove the eggplants and put them in a drainer so the excess oil can drain. Repeat until all the slices are cooked.
4. To assemble, start with a thin layer of sauce in the bottom of a greased ovenproof baking pan or casserole. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids. Add basil leaves and a layer of sliced mozzarella. Continue alternating layers until the eggplant is used up, and finish topping with tomato sauce and grated Parmesan or grana.
5. Bake in the oven for about 40 minutes at 350°F (180°C). Serve really hot. If you are lucky enough to have leftovers, they taste even better the day after.

Variations

Use fresh tomatoes year-round: If you can’t find good fresh tomatoes, canned San Marzano plum tomatoes work just as well and often have cleaner flavor than watery summer tomatoes—the sauce will be less watery and require less tomato paste.

Add roasted red peppers: Layer thin strips of roasted red pepper between the eggplant and mozzarella for sweetness and a softer texture that contrasts with the fried eggplant.

Make it vegetable-heavy: Add thin slices of zucchini or layers of fresh spinach between the mozzarella to bulk up the dish and reduce the richness without losing flavor.

Reduce the cheese: Cut the mozzarella by one-third and use less Parmesan on top if you want the dish to be less heavy and the eggplant flavor to come through more clearly.

Bake ahead and reheat: Assemble the dish the day before, refrigerate it covered, then bake it straight from the fridge at the same temperature and add 10–15 minutes to the baking time.

Tips for Success

Dry the eggplant thoroughly after salting: Moisture is the enemy of golden-brown eggplant. Use a paper towel to pat each slice completely dry, or the oil will spatter and the slices won’t crisp properly.

Fry the eggplant in batches and don’t crowd the pan: Overlapping slices steam rather than fry, and they’ll absorb more oil and brown unevenly. Give each slice room and fry only a few at a time.

Check that your tomato sauce is thick enough before layering: If it’s still thin and watery after 20 minutes, add tomato paste and let it simmer another 5 minutes. A thick sauce prevents soggy layers and excess moisture in the finished dish.

Let the assembled dish rest for 10 minutes before baking: This helps the layers set slightly and prevents sliding during baking, especially if you’ve made it a day ahead.

Pull the dish from the oven when the top is golden and bubbling at the edges: The cheese should be melted and the top just starting to brown, which takes about 40 minutes. Overbaking will dry it out and toughen the eggplant.

Storage and Reheating

Reheat in a 325°F (160°C) oven, covered with foil, for 25–30 minutes until warmed through. You can also reheat individual portions in a microwave, though the texture will be softer. If reheating in the oven, add the foil to prevent the top from drying out.

FAQ

Can I prepare this dish ahead of time?

Yes. Assemble the eggplant Parmesan up to 24 hours before baking, cover it, and refrigerate. Bake it straight from the fridge at 350°F (180°C), adding 10–15 minutes to the baking time.

What if I don’t have fresh mozzarella?

Fresh mozzarella (fiordilatte) is important because it melts smoothly and doesn’t become rubbery. If you must substitute, use low-moisture mozzarella, but slice it very thin so it melts evenly. Avoid pre-shredded cheese, which contains anti-caking agents and won’t melt cleanly.

Why does the recipe call for salting the eggplant for an hour?

Salting draws out water and makes the eggplant less likely to absorb excess oil during frying. This step is essential for texture—without it, the eggplant will be soggy and oil-logged.

Can I skip frying and bake the eggplant slices instead?

You can brush the slices lightly with oil and bake them at 400°F (200°C) for 15 minutes per side until soft, but you’ll lose the golden crust and richness that frying provides. The dish will taste noticeably different and less flavorful.