Eggplant parmigiana

Enjoy a deliciously comforting dish with our Eggplant Parmigiana recipe. Featuring tender eggplant slices, rich pasta sauce, and a creamy cheese blend of mozzarella and parmesan, all baked to perfection. Perfect for a hearty dinner!

  • 08 Feb 2025
  • Cook time 45 min
  • Prep time 20 min
  • 4 Servings
  • 9 Ingredients

Eggplant parmigiana

Eggplant Parmigiana, also known as 'Parmigiana di melanzane,' is a classic Italian dish that features layers of tender, breaded eggplant, rich tomato sauce, and melted cheeses. This comforting and flavorful dish is perfect for family dinners or a special occasion.

Ingredients:

2 eggplant
900g
1/4 cup olive oil
60g
2 garlic cloves
6g
1 tbsp butter
16g
1 tbsp all-purpose white wheat flour
16g
1 cup milk (1% fat)
240g
1 cup pasta sauce
230g
1 cup mozzarella cheese
100g
1 cup grated parmesan cheese
80g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Eggplants:
- Wash and slice the eggplants into approximately 1/2-inch thick rounds. Lay the slices on a baking sheet lined with paper towels, and sprinkle salt on both sides. Allow them to sit for about 30 minutes to draw out moisture.
- After 30 minutes, pat the eggplant slices dry with additional paper towels to remove the excess moisture and salt.
3. Cook the Eggplants:
- In a large skillet, heat 1/4 cup of olive oil over medium heat.
- Once the oil is hot, add the eggplant slices in batches, cooking each side for about 3-4 minutes or until they are golden brown. Add more oil as needed.
- Once cooked, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil.
4. Prepare the Sauce:
- In a saucepan, melt 1 tablespoon of butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in 1 tablespoon of all-purpose flour and stir constantly for about 2 minutes to make a roux (it should be lightly golden in color).
- Gradually whisk in 1 cup of milk, continuing to stir to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Once the sauce is thickened, remove from heat and set aside.
5. Assemble the Parmigiana:
- In a baking dish, spread a thin layer of pasta sauce on the bottom.
- Place a layer of cooked eggplant slices over the sauce.
- Spoon a portion of the white sauce evenly over the eggplant slices.
- Sprinkle a mix of mozzarella and parmesan cheese over the white sauce.
- Repeat the layers (pasta sauce, eggplant, white sauce, cheese) until all ingredients are used, ending with a generous layer of cheese on top.
6. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
7. Serve:
- Allow the eggplant parmigiana to cool for a few minutes before serving. This dish pairs wonderfully with a side of pasta, salad, or garlic bread.

Tips:

- Always salt the eggplant slices after cutting them. Let them sit for about 30 minutes to draw out excess moisture and bitterness, then pat them dry before cooking.

- Consider using a mandoline slicer for uniformly thin eggplant slices, which will ensure even cooking.

- If you want a crispier texture, you can bread the eggplant slices with breadcrumbs before frying them in olive oil.

- For a healthier alternative, try baking the eggplant slices instead of frying them. Simply brush them with olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

- Let the Eggplant Parmigiana rest for a few minutes after baking to allow the layers to set for easier slicing and serving.

Eggplant Parmigiana is a delicious and satisfying dish that brings together the rich flavors of eggplant, tomato sauce, and melted cheese. With a few simple steps, you can enjoy this classic Italian comfort food at home. Pair it with a side salad or some crusty bread for a complete meal.

Nutrition Facts
Serving Size410 grams
Energy
Calories 310kcal15%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 27g8%
Fiber 8g21%
Sugar 14g14%
Fat
Fat 30g35%
Saturated 10g34%
Cholesterol 44mg-
Vitamins
Vitamin A 160ug18%
Choline 44mg8%
Vitamin B1 0.16mg13%
Vitamin B2 0.36mg28%
Vitamin B3 3.90mg24%
Vitamin B6 0.38mg22%
Vitamin B9 60ug16%
Vitamin B12 0.87ug36%
Vitamin C 6mg7%
Vitamin E 2.21mg15%
Vitamin K 18ug14%
Minerals
Calcium, Ca 480mg37%
Copper, Cu 0.26mg29%
Iron, Fe 1.19mg11%
Magnesium, Mg 66mg15%
Phosphorus, P 400mg32%
Potassium, K 870mg26%
Selenium, Se 15ug26%
Sodium, Na 620mg42%
Zinc, Zn 2.44mg22%
Water
Water 330g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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