Eggplant Parmesan — Classic Parmigiana di Melanzane

Overview

This video presents a classic recipe for Parmigiana di Melanzane, also known as Eggplant Parmesan. It guides viewers through preparing golden fried eggplant slices, a sweet San Marzano tomato sauce, and layering them with fresh mozzarella, Parmigiano-Reggiano, and basil before baking until bronzed and bubbling. The key steps emphasize salting eggplant to prevent mushiness, frying in olive oil, and a crucial resting period after baking for perfect structure.

Ingredients

• 2 large globe eggplants (about 900 grams or 2 pounds total)
• 1 tablespoon kosher salt (for eggplant)
• 1 cup (120 grams) all-purpose flour
• 3 large eggs
• 2 tablespoons cold water
• 2 cups (200 grams) fine Italian breadcrumbs
• Grated Parmigiano-Reggiano (approx. 120 grams total)
• 1 teaspoon dried oregano
• Mild olive oil (for frying, about 1 inch / 2.5 centimeters depth)
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely sliced
• One 28-ounce can (about 800 grams) whole San Marzano tomatoes, crushed by hand
• 1 teaspoon fine sea salt (for sauce)
• Half a teaspoon sugar (for sauce)
• Small handful fresh basil (for sauce)
• 16 ounces (460 grams) fresh mozzarella, torn by hand
• Fresh basil leaves (for layering and garnish)
• Optional: pinch of red pepper flakes

Instructions

1. Slice 2 large eggplants lengthwise into 6-millimeter (one-quarter inch) rounds.
2. Lay eggplant slices flat on a tray, salt generously with 1 tablespoon of kosher salt, and let them sweat for 30 minutes, then press them dry with paper towels.
3. Set up a breading station with three shallow bowls: bowl one with 1 cup (120 grams) all-purpose flour; bowl two with 3 large eggs beaten with 2 tablespoons cold water; bowl three with 2 cups (200 grams) fine Italian breadcrumbs mixed with 30 grams grated Parmigiano-Reggiano and 1 teaspoon dried oregano.
4. Dredge each eggplant slice through flour, then egg, then breadcrumbs, pressing the crumb on firmly.
5. Pour 1 inch (2.5 centimeters) of mild olive oil into a heavy pan and heat to 175°C (350°F).
6. Fry the breaded eggplant in batches for 2 minutes per side until deep gold, then transfer onto a paper-towel-lined tray and salt lightly. Do not crowd the pan.
7. Preheat the oven to 190°C (375°F).
8. For the sauce, warm 3 tablespoons of extra-virgin olive oil in a saucepan over medium heat.
9. Add 3 finely sliced cloves of garlic and cook for 1 minute until fragrant.
10. Pour in one 28-ounce can (about 800 grams) of whole San Marzano tomatoes, crushed by hand.
11. Add 1 teaspoon fine sea salt, half a teaspoon sugar, and a small handful of fresh basil. Simmer uncovered for 20 minutes until thickened, then taste and adjust salt.
12. Spoon a thin layer of sauce on the bottom of a 9x13 inch ceramic baking dish.
13. Lay one row of fried eggplant, then top with 1 cup of San Marzano sauce, 4 ounces (115 grams) of fresh mozzarella torn by hand, 20 grams of grated Parmigiano-Reggiano, and a few torn fresh basil leaves.
14. Repeat the previous step exactly 3 times for a total of 4 layers.
15. Finish the top with sauce, the last mozzarella, and an extra-generous shower of Parmigiano.
16. Bake on the middle rack at 190°C (375°F) for 35 to 40 minutes, until the top is deeply bronzed and the sauce bubbles vigorously around the edges.
17. Pull the dish out and let it rest, uncovered, for at least 15 minutes before cutting.
18. Serve warm (about 60°C or 140°F) with one fresh basil leaf and one final pinch of Parmigiano.

In this video

• Two large globe eggplants, approximately 900 grams or 2 pounds total, should be sliced lengthwise into 6-millimeter (one-quarter inch) rounds.
• Generously salt the eggplant slices with 1 tablespoon of kosher salt and let them sweat for 30 minutes, then press them dry to remove bitter water and prevent mushiness.
• Prepare a breading station with 1 cup (120 grams) all-purpose flour, 3 large eggs beaten with 2 tablespoons cold water, and 2 cups (200 grams) fine Italian breadcrumbs mixed with 30 grams grated Parmigiano-Reggiano and 1 teaspoon dried oregano.
• Fry the breaded eggplant in batches in 1 inch (2.5 centimeters) of mild olive oil, heated to 175°C (350°F), for 2 minutes per side until deep gold, then lightly salt them upon removal.
• The tomato sauce is made by warming 3 tablespoons extra-virgin olive oil, cooking 3 finely sliced garlic cloves for 1 minute, then adding one 28-ounce can (about 800 grams) hand-crushed San Marzano tomatoes, 1 teaspoon fine sea salt, half a teaspoon sugar, and a small handful of fresh basil.
• Simmer the sauce uncovered for 20 minutes until thickened, adjusting salt to taste.
• Layer the dish in a 9x13 inch ceramic baking dish with a thin layer of sauce, one row of fried eggplant, 1 cup San Marzano sauce, 4 ounces (115 grams) hand-torn fresh mozzarella, 20 grams grated Parmigiano-Reggiano, and a few torn fresh basil leaves, repeating exactly 3 times.
• Bake the Parmigiana on the middle rack at 190°C (375°F) for 35 to 40 minutes, until the top is deeply bronzed and the sauce bubbles vigorously.
• Crucially, let the baked dish rest uncovered for at least 15 minutes before cutting to allow the sauce and cheese to set, ensuring clean, structured squares.
• Serve the Parmigiana warm, around 60°C (140°F), with a fresh basil leaf and a final pinch of Parmigiano, accompanied by a light, dry red wine.

Frequently asked questions

Why do you salt eggplant before cooking Parmigiana di Melanzane?

Salting eggplant slices generously with kosher salt for 30 minutes, then pressing them dry, pulls out bitter water and prevents the dish from becoming mushy. This is a critical step for perfect texture.

What temperature should the oil be for frying eggplant for Parmigiana?

The mild olive oil for frying breaded eggplant should be heated to 175°C (350°F). It's important to use a thermometer to ensure the correct temperature and avoid greasy eggplant.

How long should Eggplant Parmesan bake and at what temperature?

Eggplant Parmesan should be baked in a preheated oven at 190°C (375°F) for 35 to 40 minutes, until the top is deeply bronzed and the sauce is bubbling vigorously around the edges.

Is resting Eggplant Parmesan after baking really necessary?

Yes, resting the Parmigiana uncovered for at least 15 minutes after baking is critical. This allows the sauce and cheese to set, preventing the layers from sliding apart when cut and ensuring each square is clean and structured.

What ingredients are used in the breading for the eggplant?

The breading station consists of 1 cup (120 grams) all-purpose flour, 3 large eggs beaten with 2 tablespoons cold water, and 2 cups (200 grams) fine Italian breadcrumbs mixed with 30 grams grated Parmigiano-Reggiano and 1 teaspoon dried oregano.