Entrée: Italy – Melanzane alla Parmigiana (Eggplant Parmigiana)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium eggplants
Kosher salt to taste
1 cup (120 g) all-purpose flour
3 large eggs
1 cup (240 ml) olive oil (for frying)
4 cups (960 ml) tomato passata or crushed tomatoes
2 cloves garlic
1 / 4 cup (6 g) fresh basil leaves
8 oz (225 g) mozzarella cheese
1 / 2 cup (50 g) grated Parmigiano-Reggiano
2 tbsp (30 ml) olive oil (for sauce)

Show original ingredient measurements

2 medium eggplants
Kosher salt to taste
1 cup (120 g) all-purpose flour
3 large eggs
1 cup (240 ml) olive oil (for frying)
4 cups (960 ml) tomato passata or crushed tomatoes
2 cloves garlic
1 / 4 cup (6 g) fresh basil leaves
8 oz / 225 g mozzarella cheese
1 / 2 cup (50 g) grated Parmigiano-Reggiano
2 tbsp (30 ml) olive oil (for sauce)

Instructions

1. Slice eggplants and salt them; let sweat 30 minutes then pat dry to remove bitterness and moisture.
2. Prepare a simple tomato sauce by sautéing garlic in olive oil, adding tomato passata, simmering until thick, and stirring in chopped basil; season with salt.
3. Dredge eggplant slices in flour, dip in beaten egg, and fry in olive oil until golden; drain on paper towels.
4. Preheat oven to 375°F (190°C). Layer sauce, fried eggplant, torn mozzarella, and grated Parmigiano in a baking dish; repeat finishing with cheese.
5. Bake 25–30 minutes until bubbly and golden; let rest 10 minutes before serving with extra basil.