How To Make Eggplant Parmesan

The aroma of fried eggplants mingling with tangy tomato sauce fills the kitchen, making it hard to resist diving straight into the dish. How to make eggplant parmesan is a delightful journey through layers of fried eggplant, rich tomato sauce, and the goodness of Parmesan cheese. The combination of textures lends a satisfying crunch and creaminess that keeps you coming back for more.

This recipe is perfect for a comforting family dinner or a gathering with friends. You can make the tomato sauce ahead of time and store it in the fridge to save time on the day of cooking.

Why You’ll Love This Recipe

• The eggplants are perfectly tender and flavorful after frying.
• The rich tomato sauce provides a fresh and vibrant taste.
• Layers of melted Parmesan create a satisfying, cheesy finish.
• It’s a hearty dish filled with wholesome ingredients.

What You’ll Need

Gather your ingredients to make this flavorful dish.

For the Eggplant

• 4 eggplants, washed and sliced into 5mm rounds
• Salt & black pepper, to taste
• Olive oil, for frying

For the Sauce

• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, halved and de-germed
• 3 1/2 cups tomato sauce
• 10 basil leaves, fresh

For Assembly

• 3/4 cup Parmesan cheese, grated

Use firm eggplants for the best texture.

Substitutions & Swaps

• Parmesan cheese: use Pecorino Romano for a sharper flavor.
• Fresh basil: dried basil works but reduces flavor potency.
• Olive oil: avocado oil can be a healthy alternative.

How to Make It

Follow these steps to create a delicious eggplant parmesan.

1. Purge the Eggplants

Wash the eggplants thoroughly, dry them, and slice into 5mm rounds. Place them in a colander, and sprinkle a little salt between layers, then press down with a weight. Let them drain for at least an hour.

2. Prepare the Sauce

Finely chop the onion and cut the garlic in half, removing the central germ. Fry them in 3 tablespoons of extra virgin olive oil until the onion is translucent. Add the tomato sauce, a pinch of salt and pepper, and cook on low heat for 15-20 minutes. Remove the garlic before using the sauce.

3. Rinse the Eggplants

After an hour, remove the weight and squeeze each eggplant slice to release excess liquid. Rinse well under running water to remove salt, and dry them carefully with a clean cloth.

4. Fry the Eggplants

Heat plenty of olive oil in a thick-bottomed pan. Fry the eggplant slices a few at a time for about 3 minutes, flipping halfway through. Drain on kitchen paper and sprinkle lightly with salt while still hot.

5. Assemble the Dish

Spread a ladleful of tomato sauce on the bottom of an ovenproof dish. Layer the fried eggplant slices in the dish without overlapping. Continue layering with more sauce, fresh basil leaves, and a generous amount of grated Parmesan cheese until all ingredients are used.

6. Bake

Preheat the oven to 180°C (350°F). Bake the eggplant parmigiana for about 30 minutes. If the top hasn’t browned, turn on the grill for a couple of minutes for an extra golden finish.

7. Cool and Serve

Once baked, take the parmigiana out of the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, freeze leftovers for up to 2 months.
Reheat: microwave or bake in the oven at 180°C (350°F) until heated through, about 20 minutes.

Tips for Best Results

• Use fresh, firm eggplants for the best texture.
• Ensure the oil is hot enough before frying to avoid sogginess.
• Allow the dish to rest after baking to enhance flavors.

Serving Suggestions

• Serve with a side of garlic bread for a complete Italian meal.
• Pair with a crisp green salad for freshness.
• Enjoy with a glass of red wine to complement the dish’s flavors.