- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 610 kcal
Quick summary
“Eggplant Parmesan is a supreme classic of the Italian-Brazilian tradition, which transforms slices of the vegetable into a succulent and structured oven dish. The eggplant slices are salted to draw out bitter moisture, breaded using the traditional method, and fried until crispy. The assembly in a baking dish alternates generous layers of rustic tomato sauce, crispy eggplants, and plenty of grated mozzarella cheese. Baked at 200°C with a parmesan topping, it reaches an impeccable golden gratin point, uniting the velvety softness of the vegetable with the melted cheese.”
What you need to know
- Let the eggplant slices rest with salt for 15 minutes to drain the bitter water before rinsing and drying.
- Bread with wheat flour, beaten eggs, and fine breadcrumbs, pressing well to adhere the protective crust.
- Assemble alternating layers of sauce, fried eggplant, and mozzarella, finishing with parmesan to gratinate in the oven at 200°C.
Ingredients
Main
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- 2 cups of tomato sauce
- 200 g of grated mozzarella cheese
- 100 g grated parmesan cheese
- Oil for frying
- Salt and pepper to taste
Instructions
Principal
- Start by washing the eggplants and cutting them into slices about 1 cm thick. Sprinkle salt and let them rest for 15 minutes to extract the bitterness.
- After 15 minutes, rinse the eggplants and dry with a cloth. Prepare the breading station: place the wheat flour, beaten eggs, and breadcrumbs on three different shallow plates.
- Bread the eggplant slices by dipping first in wheat flour, then in eggs, and finally in breadcrumbs.
- In a pan, heat the oil over medium heat and fry the eggplants until they are golden on both sides. Remove and place on paper towels to absorb excess oil.
- Preheat the oven to 200°C.
- In a baking dish, spread a layer of tomato sauce on the bottom, followed by a layer of breaded eggplants.
- Repeat the layers, alternating between eggplants and sauce, finishing with a layer of tomato sauce.
- Finish by sprinkling mozzarella and parmesan cheeses on top.
- Bake for about 20 minutes or until the cheese is melted and slightly golden.
- Let it rest for a few minutes before serving.
Chef's tips
- Dry the eggplant slices very well with a clean cloth or paper towel after washing off the salt; surface moisture prevents flour adhesion.
- Fry in clean and hot oil at 180°C to seal the breading quickly, preventing the eggplant sponge from soaking up oil.
- Let the container rest for 10 minutes after removing from the oven before cutting; the layers settle and the slices come out perfect.
Variations
- Individual skillet parmigiana: assemble the layers in a small skillet that can go into the oven to gratinate individual portions.
- Parmigiana with fresh basil: spread whole fresh basil leaves between each layer of sauce and cheese.
- Parmigiana without frying (grilled): grill the eggplant slices brushed with olive oil without breading before assembling the layers of sauce and cheese.
Substitutions
- Frying in oil can be replaced by baking the breaded slices in the oven at 200°C with a drizzle of olive oil for 20 minutes.
- Traditional mozzarella cheese can be replaced by fresh buffalo mozzarella or grated provolone cheese for a more striking flavor.
- Common breadcrumbs can be swapped for panko flour to obtain an even crunchier texture under the sauce.
How to store
Keep in a covered container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 15 minutes so that the cheese melts again evenly.
Can it be frozen?
Freeze the assembled parmigiana (before or after baking) wrapped in plastic wrap and aluminum foil for up to 60 days at -18°C. Bake straight from the freezer in a medium oven at 180°C for about 40 minutes.
What to serve with
Serve accompanied by fluffy white rice, spaghetti with garlic and oil with fresh herbs, green salad with arugula leaves, and a glass of dry red wine.
Frequently asked questions
What is the best variety of eggplant for this recipe?
Common dark eggplant (Italian or American type) with shiny and firm skin is the most indicated, as it has dense pulp that maintains the shape of the slices after cooking.
Can I prepare eggplant parmesan without frying in oil?
Yes. After breading, arrange the slices on a greased baking sheet, drizzle with olive oil and bake at 200°C for 15 to 20 minutes, turning halfway through until golden brown, then proceed with assembling in the sauce.
Why is it necessary to salt the eggplant before breading?
Salt acts by osmosis, extracting excess cellular liquid that carries bitter compounds. This process also closes the spongy pores of the eggplant, preventing it from absorbing too much oil during frying.
How to prevent the parmigiana from having water accumulated at the bottom of the baking dish?
Use a well-bodied and reduced tomato sauce (avoid thin sauces) and ensure the eggplants are well dried before breading and frying.
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