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. | |
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