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Eggplant Parmesan Recipe (Melanzane alla Parmigiana) | Authentic Italian Style
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the most beloved Italian baked eggplant dishes. Made with layers of crispy fried eggplant, rich tomato sauce, and gooey melted cheese, this dish is a perfect comfort meal.
In this detailed Eggplant Parmesan recipe, you'll learn how to make the best version with easy-to-follow steps, pro tips, and common mistakes to avoid.
Ingredients
For the Eggplants
For the Tomato Sauce
For Assembling the Dish
Instructions
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Step 1: Prepare the Eggplants
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Slice the eggplants into ¼-inch rounds and place them on a wire rack.
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Sprinkle both sides with salt and let them sit for 30 minutes (this removes excess moisture and prevents sogginess).
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Rinse the slices under water and pat them completely dry with a paper towel.
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Step 2: Bread and Fry the Eggplants
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Set up three separate bowls:
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Bowl 1: Flour
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Bowl 2: Beaten eggs (or milk for egg-free)
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Bowl 3: Breadcrumbs, oregano, garlic powder, and black pepper
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Dredge each eggplant slice in flour, dip it in the egg, then coat it with the breadcrumb mixture.
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Heat olive oil in a large pan over medium heat.
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Fry the eggplants for 2-3 minutes per side (until golden and crispy).
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Place fried eggplants on a paper towel-lined plate (to drain excess oil).
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Step 3: Make the Tomato Sauce
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Heat 2 tbsp olive oil in a saucepan over medium heat.
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Add minced garlic and sauté for 1 minute (until fragrant).
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Pour in crushed tomatoes, then add basil, salt, sugar, and red pepper flakes.
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Simmer for 15 minutes (until the sauce thickens).
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Step 4: Assemble the Eggplant Parmesan
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Preheat oven to 375°F (190°C).
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Spread a thin layer of tomato sauce in the bottom of a baking dish.
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Arrange a layer of fried eggplant slices, followed by more tomato sauce and a generous sprinkle of mozzarella & parmesan.
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Repeat the layers until all ingredients are used, finishing with cheese on top.
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Step 5: Bake and Serve
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Bake for 25-30 minutes (until cheese is melted and bubbling).
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Let it rest for 5-10 minutes before serving.
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Garnish with fresh basil and enjoy warm!
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Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 8g40%
- Cholesterol 45mg15%
- Sodium 465mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 15g30%
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1. Beverage Pairings 🍷
- Non-Alcoholic: A sparkling pomegranate juice or a lemon-basil mocktail pairs well with the rich flavors.
- Classic Italian Touch: A tangy San Pellegrino or Italian soda complements the dish beautifully.
2. Variations & Twists 🍆
- Eggplant Parmesan with Ricotta: Add layers of creamy ricotta between the eggplant for extra richness.
- Vegan Version: Replace the cheese with a cashew-based cheese and use plant-based milk for breading.
- Mediterranean Twist: Add roasted red peppers and olives for an extra Mediterranean depth of flavor.
3. Best Side Dishes 🍽️
Pair your Eggplant Parmesan with:
✔️ Rosemary Focaccia Bread – Soft and herby, perfect for soaking up sauce.
✔️ Italian Chopped Salad – Crisp romaine, cherry tomatoes, olives, and balsamic dressing.
✔️ Sautéed Garlic Spinach – A light, healthy contrast to the cheesy dish.
FAQ
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm in a 350°F (175°C) oven for 15 minutes (for best texture).
This dish pairs well with:
✔️ Garlic bread
✔️ A fresh green salad
✔️ Pasta or rice
Yes! Assemble the dish without baking, cover tightly, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for 45 minutes or until hot and bubbly.
Italian or globe eggplants work best as they have fewer seeds and a creamy texture when cooked. If using smaller varieties, adjust the layering accordingly.
