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!
- 13 Apr 2025
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
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:
Instructions:
Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Size | 410 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 8g | 21% |
| Sugar 14g | 14% |
| Fat | |
| Fat 30g | 35% |
| Saturated 10g | 34% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 44mg | 8% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 3.90mg | 24% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.87ug | 36% |
| Vitamin C 6mg | 7% |
| Vitamin E 2.21mg | 15% |
| Vitamin K 18ug | 14% |
| Minerals | |
| Calcium, Ca 480mg | 37% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 870mg | 26% |
| Selenium, Se 15ug | 26% |
| Sodium, Na 620mg | 42% |
| Zinc, Zn 2.44mg | 22% |
| 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. | |
More recipes
Tuscan sausage and potato soup with spinach and cream
Ready in just one pot, it’s an easy and flavorful meal that the whole family will love.
28 May 2025Italian bean balls with marinara
Ideal for a wholesome dinner or a satisfying lunch, it’s vegetarian-friendly and bursting with authentic Italian zest.
06 May 2025Lite almond, pine nut and orange macaroons
Ready in no time, they'll become your go-to sweet snack.
02 Jun 202510-minute garlic mushroom risotto
Whip up a creamy, savory delight in just 10 minutes with our Garlic Mushroom Risotto! This quick and easy recipe blends earthy mushrooms, fluffy white rice, and rich Parmesan cheese, all brought together with a touch of olive oil and butter for a perfect weeknight meal.
19 Mar 2025