Eggplant Parmigiana

This recipe for eggplant Parmigiana is sure to please! The eggplants are dipped in flour and egg, but not bread crumbs, just like in Naples. This is the greatest eggplant Parmesan, with three types of cheese, fresh basil, and a mild tomato sauce!Eggplant Parmigiana

Everyone enjoys eggplant parm, am I correct? However, did you know that there are other types of eggplant Parmigiana in Southern Italy?

If you’re from Sicily or Calabria, you’re probably familiar with the breaded eggplant version, but in Naples, where eggplant Parmesan probably first appeared (and where Mom is from), the sliced eggplants are dipped in flour and egg, then shallow-fried until golden (before being layered with cheese, sauce, and basil and baked).

The flavor of the eggplant truly shines in this lighter version of eggplant Parmigiana that omits the bread crumbs. Nor is there any hint of sogginess.

Do not misunderstand me. I’ve never turned down eggplant Parmesan in my life, and I adore both versions!

Continue reading to find out how to prepare one of the greatest meatless meals or Italian side dishes!

Eggplants: If at all possible, choose eggplants that are skinnier. They ought to contain less bitter seeds.

Make sure there are no bruises and the eggplants are firm. Instead of brown tops, go for green ones.

Ask someone in the store’s produce section to see if there are any better ones in stock if you don’t see any that seem excellent. Use them within two days of purchase for optimal quality.

Parmesan: Without Parmesan cheese, eggplant Parmigiana wouldn’t be the same. For optimal flavor and texture, use freshly grated Parmesan.

Provolone: We’re using provolone to increase the flavor ante instead of mozzarella! Purchase round provolone slices from the dairy or deli section for convenience.

Keep in mind that if you like a less cheesy eggplant meal, you can substitute thinly sliced provolone. If not, utilize standard slices, as we did for these pictures. It’s great either way.

Sharp Provolone: This significantly enhances the flavor! Don’t omit it; it adds the X-factor to our eggplant Parmigiana.

Purchase a wedge of sharp provolone and cut a portion of it into cubes to distribute among the layers of eggplant. People will ask, “What is that delicious taste?!!!” and realize that a little goes a long way.

Crushed Tomatoes: We’re creating a simple tomato sauce that goes well with the eggplants and is pleasantly mild. In addition to the tomatoes, it has fresh basil, olive oil, salt, pepper, and garlic powder.

1. Use a paring knife or vegetable peeler to remove the eggplant’s skin (affiliate link).
2. Cut the eggplant into rounds.
3. Place the eggplant in a sieve with a sheet pan underneath to catch any dripping liquid after salting it. To make the eggplants heavier, place a pot on top of them. This method adds taste without causing sogginess or bitterness.

How to make eggplant Parmigiana

Here is a summary of the recipe; the complete recipe may be found in the card at the end of this post.

1. Coat each slice with flour.
2. Dip the eggplant in beaten eggs after flouring it.
3. Slices of eggplant should be fried till golden brown on both sides.
4. On a cooling rack, allow the eggplants to drain after being cooked in batter.

1. Add the oil and seasonings to the smashed tomatoes and simmer for 10 minutes to create the tomato sauce. Fill the bottom of an 8×8 pan with a small amount of sauce (affiliate link).
2. Top the sauce with a layer of eggplants that have been cooked in batter. Add some Parmesan and drizzle them with additional sauce.
3. Place round Provolone cheese slices over the first layer. Between the slices of eggplant, scatter some chopped sharp provolone.
4. Continue by adding three more layers of provolone, Parmesan, eggplant, and sauce. Spread sauce on the uppermost layer.
5. Cover and bake for 35 minutes, or until the top is beginning to turn golden brown.

Recipe tips

• This recipe may be made in a 9×13 pan, and instead of building four layers, you can build simply two. The amounts of the ingredients would not need to be altered.
• You may make four layers of eggplant Parmigiana in a 9 x 13 pan if you want to double this.

Baked vs. fried eggplant slices

In Naples’ traditional eggplant Parmigiana, the eggplant slices are fried before being layered with cheese, sauce, and basil. The Parmigiana dish is then baked after it has been assembled.

I tried baking the battered eggplant slices in three different ways, but without the bread crumbs acting as a buffer, I discovered that the eggplant adhered to the pan quite firmly. Additionally, when I attempted to remove the eggplant slices from the baking sheet using a spatula, some of the batter began to peel off.

I’ve provided instructions in the recipe card’s notes if you still wish to bake the battered eggplant without bread crumbs. Another variation using bread crumbs is shown below.