Authentic Eggplant Parmesan (Parmigiana Di Melanzane)

Getty Images / Maria_Lapina

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 4 to 6 servings

Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc. It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine.

In spite of the name, which means "Parma-style Eggplant," it originates in Naples, not the Emilia-Romagna town of Parma. Presumably, it refers to the use of Parmigiano-Reggiano cheese in the dish, together with the more typically Neapolitan mozzarella cheese. Use the freshest and most flavorful eggplants you can find, though this dish will still be fantastic with winter eggplant, and use buffalo mozzarella, if possible, which is incredibly tender and far more flavorful than cow's milk mozzarella.

The Italian-American version is usually breaded before frying, but the traditional Italian version is not. As a result, it's not only lighter and faster and easier to prepare, but you can really taste the rich eggplant flavor — it's not masked by breading or too much rubbery cheese. If you are a fan of eggplant, then you may prefer this recipe. If you want to make it even lighter, you could grill or bake the eggplant slices instead of frying them.

While eggplant parmesan is usually served over pasta (often spaghetti) in the U.S., that's not the tradition in Italy. However, the sauce made with this dish tastes absolutely wonderful over pasta, and the pasta helps to cut the richness/saltiness so that the balance is just perfect. 

This is an incredibly comforting dish that makes a hearty side (contorno) or a satisfying meatless/vegetarian main, together with a salad and some crusty Italian bread. Serve with a full-bodied Merlot or Chianti.


  • For the Eggplant:
  • 2 1/2 pounds eggplant (about 2 to 3 medium eggplants)
  • Salt (coarse; to taste)
  • For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 clove garlic (peeled and finely minced)
  • 1 small onion (peeled and finely chopped)
  • 2 cups tomato puree (passata di Pomodoro)
  • Salt (fine; to taste)
  • For the Parmigiana:
  • 2 small eggs
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 1 (9-ounce) ball mozzarella (fresh, soft; preferably buffalo mozzarella)
  • Optional: 1 cup fresh small basil leaves (washed dried and coarsely chopped)

Steps to Make It

To Prepare the Eggplants

  1. Wash and dry the eggplants. Slice off the cap end and then slice the eggplants lengthwise into 1/4-inch/1/2 centimeter thick slices. Arrange the slices on large trays or baking sheets lined with several layers of paper towels, and sprinkle them with lightly coarse salt on both sides. Set aside for 30 minutes to let the salt draw out the excess water. (You can also stack the slices in a large colander, set in a sink, with salt sprinkled between each layer.) 

  2. After an hour, pat/wipe excess water and salt off of the eggplant slices, rinse them, then dry them well with paper towels, pressing down to dry them thoroughly. Set aside and make the tomato sauce.

  3. If you're concerned about fat or sodium or just don't want to bother, you can skip the salting step -- but that's the way it's done in Italy. Some Italians say that salting them is to "draw out bitterness," but it's really mainly to draw out excess water. Salting them, according to cooking science great Harold McGee, has the added virtue of making the eggplant absorb less oil during frying.

To Make the Tomato Sauce

  1. Heat the olive oil in a medium pot with the minced garlic and chopped onion.

  2. Sauté over medium heat until onion is softened and translucent, about 5 minutes.

  3. Add the tomato puree. Season to taste with salt (if you're salting the eggplant, then go easy on the salt in the sauce, or omit it completely), then cover and simmer over low heat for 15 to 20 minutes, until the sauce is flavorful and slightly thickened. Meanwhile, fry the eggplants:

To Fry the Eggplants

  1. Heat about 1/4  inch of vegetable oil in a large skillet over medium heat.

  2. When hot, fry the eggplant slices, 2 to 3 at a time, until well browned on each side (give each slice a final pat-down with a paper towel before frying -- if they're not as dry as possible, they won't brown well and might cause the oil to spatter), about 3 to 5 minutes.

  3. As you remove each fried slice, let it drain on a paper-towel lined plate or tray. Adjust the burner temperature and oil level as you fry to keep them constant.

To Assemble the Parmigiana

  1. Preheat the oven to 350 F/180 C.

  2. When the tomato sauce is done, transfer it to a large mixing bowl.

  3. Transfer about 1/3 of the tomato sauce to a smaller mixing bowl.

  4. When the tomato sauce has cooled to room temperature, add the eggs to the remaining 2/3 of sauce and mix well to combine.

  5. Be sure to let the sauce cool before adding the eggs -- we are not trying to make tomato egg drop soup here!

  6. Cover the bottom of a small 8-inch by an 11-inch rectangular baking dish with a thin layer of the eggless tomato sauce, then cover that layer of sauce with a horizontal layer of fried eggplant slices (use your biggest slices for this first layer -- they can overlap a bit).  

  7. Cover the eggplants with a layer of egg-tomato sauce, then a generous sprinkling of grated Parmigiano-Reggiano, a sprinkling of chopped basil (if using), then pieces of mozzarella (you can tear off pieces with your hands for this), distributed evenly.

  8. Cover the mozzarella with another layer of eggplant, then egg-tomato sauce, Parmigiano, basil, mozzarella, and another layer of eggplant.

  9. Repeat until ingredients are used up. The top layer should be a layer of the eggless tomato sauce, topped with a final sprinkling of grated Parmigiano (if you prefer a cheesier topping, you can also sprinkle some mozzarella pieces on top.

  10. Bake for 30 minutes; the cheese on top should be melted and golden brown.


It will be difficult to resist your delicious-smelling, steaming-hot parmigiana, but technically you should let it rest for at least an hour after cooking, to absorb any excess liquid and let the flavors develop -- it will also become more tender and flavorful as it rests. (And this is one of those things that tastes even better the next day.)