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Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
185 minutes
Classic Italian eggplant parmigiana - layers of baked eggplant, rich tomato sauce, and gooey Parmesan cheese.
Ingredients:
  • 3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
  • 2 tablespoons coarse salt, or as needed
  • 5 cups vegetable oil for frying
  • 2 tablespoons flour for dredging
  • 2 tablespoons extra-virgin olive oil
  • 0.5 onion, finely chopped
  • 3 cloves garlic, halved
  • 3 (15 ounce) cans tomato puree
  • 8 leaves fresh basil leaves, halved
  • salt to taste
  • 1.5 (16 ounce) packages fresh mozzarella cheese, sliced
  • 2.5 cups freshly grated Parmesan cheese
Instructions:
  • Layer the eggplant slices in a colander on a plate, season with coarse salt, then repeat with the remaining slices. Top with a plate and a weight to press down on the slices. Allow to sit at room temperature for around 1 hour.
  • Rinse the eggplant slices under cold running water to remove the salt, then pat dry thoroughly with paper towels.
  • In a deep skillet over medium-high heat, heat oil. Coat eggplant slices in flour on both sides and fry in batches until golden, about 2 to 3 minutes per side. Drain on paper towels.
  • In a large pot over medium heat, sauté garlic and onion in olive oil until soft, about 5 minutes. Stir in tomato puree, 4 basil leaves, and salt. Simmer and stir occasionally until the sauce thickens, about 20 minutes. Remove from heat, remove the garlic, and stir in the rest of the basil leaves.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Begin by generously coating the base of a baking dish with tomato sauce. Arrange a single layer of eggplant slices on top. Add another layer of sauce, mozzarella slices, and Parmesan cheese. Repeat this process, creating 3 to 5 layers in total. Finish with a final layer of tomato sauce and a sprinkle of grated Parmesan cheese.
  • Bake in the preheated oven until hot and bubbly, about 30 to 40 minutes. Rest for 20 minutes before serving.

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