Name: Eggplant Parmesan
Prep time: 10 min
Cook time: 60 min
Total time: 190 min
Ingredients: 2 large eggplants (globe eggplants or Sicilian eggplants work great); 2 tsp diamond kosher salt ((~1 tsp/eggplant adjust as needed based on the salt you’re using)); 1 jar tomato sauce (your favorite jar or homemade sauce); 8 oz fresh mozzarella; 4 oz parmigiano reggiano (grated); 1 bunch fresh sage; olive oil; flour; salt; pepper

Eggplant is a delight. It’s a pretty underrated vegetable as far as I’m concerned. I feel like I should be eating way more of it, because every time I do, all I talk about is how good it is. And this baked eggplant parmigiana is a testament to that. Ry and I wouldn’t shut up about how good it was. I still haven’t.

Think layers upon layers of lightly fried, paper thin eggplant with melted fresh mozzarella, red sauce, plenty of grated Parmigiano Reggiano and one of my new faves, fried sage. (I fully support fried sage on everything right now. I’m loving it.) The whole thing is creamy, melty, salty and a little crunchy on the top. It’s perfect with a salad on the side dressed in a basic vinaigrette (recipe with a good vinaigrette is here) and even some pasta too. Depends on how hungry you are. I’m usually pretty hungry…

I used some pre-made jarred sauce here (a little low on time and energy lately) but you can certainly make your own. I’ve got a recipe for some red sauce right here. This whole process is super easy but it can be a little tedious since you need to lightly fry small batches of eggplant, but I promise it is totally 100% worth it. Make yourself a beverage, get everything prepped and enjoy the process. Know that you will be greatly rewarded for all your efforts.

Ry and I wouldn’t shut up about how good it was. I still haven’t.

What is Eggplant Parmiginana? Or Eggplant Parmesan?

Eggplant Parmigiana, also called Eggplant Parmesan, is a classic Italian dish made with thinly sliced eggplant that is breaded, fried, or roasted, then layered with tomato sauce, Parmigiano Reggiano cheese, and mozzarella cheese. Then everything gets baked until bubbly and golden.

I like to think that this version is a little special with the addition of the fried sage leaves. They give a slightly different flavor, and not at all traditional, but very, very good.

Where is Eggplant Parmigiana from?

Eggplant Parmigiana originated in Southern Italy, specifically the regions of Campania and Sicily. Despite its name, which includes “Parmigiana” referring to Parmigiano Reggiano cheese used in the recipe, Eggplant Parmigiana is not from the Parma or Reggio Emilia regions where the cheese is produced. Instead, the name likely refers to the style of cooking associated with these regions. Eggplant Parmigiana has become a popular dish in many parts of the world and is a favorite in Italian-American cuisine.

What do I need to make Eggplant Parmigiana?

Eggplants

For this recipe I used globe eggplants, also known as American or standard eggplants. They are pretty common, they’re the large, round or oval-shaped eggplants with smooth, glossy, dark purple skin. They are the most common type of eggplant found in grocery stores in the U.S. and are known for their mild, slightly bitter flavor and meaty texture.

This dish can also be made using Sicilian eggplants, or any other variety you have really. You will need to adjust how many eggplants you need based on their size. Use your best judgement.

Tomato Sauce

Tomato sauce is a pretty major ingredient for this recipe. I have a recipe for classic tomato sauce that I typically use to make this eggplant parmesan, but you can certainly use a jar of your favorite sauce as well. Just make sure it’s a good quality marinara sauce.

Fresh Mozzarella

Ok, the ooey, gooey cheesy part! You are going to need lots of fresh mozzarella. It’s a soft cow’s milk cheese that has a delicate texture and delicious milky flavor. You are most likely going to find it in balls or a log. It can be very wet, so be sure to strain and blot off any excess liquid.

Also, note that this recipe isn’t using an aged mozzarella, which is firmer and chewier than the fresh variety. But, if it is all you have available you can certainly use it as a substitute. You will need less than the fresh version, so use your best judgement here.

Parmigiano Reggiano

Parmigiano Reggiano, or Parmesan, is a hard, granular cheese that is widely regarded as one of the finest cheeses in the world. It is named after the areas of Parma, Reggio Emilia, Modena, Bologna, and Mantua in Italy, where it is produced. Parmigiano Reggiano is made from cow’s milk that is partially skimmed and aged for a minimum of 12 months, though some varieties are aged for up to 36 months or more. Parmigiano Reggiano has a rich, nutty flavor and a hard, crumbly texture.

Get the real thing here if you can, it makes all the difference in the recipe.

Fresh Sage

Fresh sage is a pretty underrated herb as far as I’m concerned. I think it’s such as great companion to any vegetable dish and gives an unexpected, and totally delicious flavor. It’s commonly added into meat dishes, or used in dry form, but the fresh version is floral, almost minty and has a slightly hint of eucalyptus. It’s very good. I think it’s great crispy and fried which is how I’m using it in the eggplant parmigiana recipe and I also made some with the fried squash blossom recipe I made. So good!

How to make Eggplant Parmigiana:

Salt and Drain Eggplant

The first thing you need to do for this recipe is slice and slat your eggplant. This will help get rid of any extra liquid in the eggplant as well as help remove any bitterness. You’ll slice your eggplant very thinly, about 1/4” (1/2cm) thick, generously salt it and let it drain in a colander for 1-3 hours. Then pat dry before frying the eggplant.

Fry Eggplant and Sage Leaves

Next you’ll fry up that eggplant over medium heat. Coat each slice of eggplant in a light dusting of flour, immediately add to your pan and fry till golden and browned. Should take about 2-3 mins per side.

Once all the eggplant is fried, quickly toss in your sage leaves to the pan and let them sizzle for about 20 – 30 seconds. It won’t take long to get them crisped and fragrant. This is my favorite part!

Layer your Eggplant Parmigiana

Now you’re ready to layer up! Add in some sauce, a layer of eggplant, mozzarella, Parmigano Reggiano, some of those fried sage leaves and then more sauce. Keep repeating till you’ve used up all that eggplant. For the top layer I suggest adding a little extra parmesan.

Bake The Eggplant Parmigiana

The whole dish bakes for about 45 minutes at 350°F (175°C). And then everything gets a few minutes under the broiler to ensure the top is golden brown and bubbly. Once you remove the eggplant parmigiana from the oven you need to let it sit for at least 10 minutes before digging in. That baked eggplant is lava hot right now. Your patience will be rewarded. Once the 10 minutes is up, dish it out, and eat up!

Can Eggplant Parmigiana be frozen?

Yes, Eggplant Parmigiana can be frozen. This is a great dish to freeze!

If you have the time and space I would recommend making a double batch of this and freezing one casserole dish for later. Like I said before, it takes some time to fry up those eggplant slices. Once that’s done, it’s just a matter of layering it all up and baking what you want to eat now and then freezing what you’ll eat later.

Or, just prep everything as you normally would, but don’t bake it. Instead, wrap the unbaked eggplant parmesan tightly in plastic wrap, then in aluminum foil, or place it in an airtight container and freeze.

When you’re ready to eat the frozen Eggplant Parmigiana, you can bake it directly from the freezer. Preheat the oven to 375°F (190°C), remove the plastic wrap and foil, and place the dish in the oven. Bake for about 50-60 minutes, or until the dish is fully heated through and the cheese is bubbly and golden.