Entrée: Italy – Melanzane Alla Parmigiana (Eggplant Parmesan)

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

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Additional 45 min

Total 2 hrs 10 min

Ingredients

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

2 medium eggplants (about 2 lb (900 g))
2 tsp (10 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste
1 cup (240 ml) all-purpose flour (4 1/4 oz (120 g))
4 large eggs
1 / 2 cup (120 ml) milk (1/2 cup (120 ml))
2 cups (480 ml) Italian-style breadcrumbs (or panko) (7 oz (200 g))
1 cup (240 ml) finely grated Parmesan cheese, divided (3 1/2 oz (100 g))
2 tsp (10 ml) dried Italian seasoning (or 1 tsp (5 ml) dried basil and 1 tsp (5 ml) dried oregano)
1 tsp (5 ml) garlic powder
3 cups (720 ml) marinara sauce (3 cups (720 ml))
12 oz (340 g) low-moisture mozzarella, shredded or thinly sliced (12 oz (340 g))
1 / 4 cup (60 ml) extra-virgin olive oil, plus more for the pan (4 tbsp (60 ml))
1 / 4 cup (60 ml) chopped fresh basil, plus more leaves for garnish (0.53 oz (15 g))
Optional: 1 / 4 tsp (1.25 ml) crushed red pepper flakes

Show original ingredient measurements

2 medium eggplants (about 2 lb / 900 g)
2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
1 cup all-purpose flour (120 g)
4 large eggs
1 / 2 cup milk (120 ml)
2 cups Italian-style breadcrumbs (or panko) (200 g)
1 cup finely grated Parmesan cheese, divided (100 g)
2 tsp dried Italian seasoning (or 1 tsp dried basil and 1 tsp dried oregano)
1 tsp garlic powder
3 cups marinara sauce (720 ml)
12 oz low-moisture mozzarella, shredded or thinly sliced (340 g)
1 / 4 cup extra-virgin olive oil, plus more for the pan (60 ml)
1 / 4 cup chopped fresh basil, plus more leaves for garnish (15 g)
Optional: 1 / 4 tsp crushed red pepper flakes

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep the eggplant: Trim ends and slice into 1/2-inch (1.27 cm)-thick rounds. Toss with 2 teaspoons (10 ml) kosher salt and place on a wire rack set over a sheet pan. Let stand 30–45 minutes to draw out moisture. Pat slices very dry with paper towels.
Heat the oven: Preheat to 425°F (220°C). Line 2 baking sheets with parchment and lightly oil them.
Set up breading: Put flour in a shallow dish and season with black pepper. In a second dish, whisk eggs with milk. In a third, combine breadcrumbs, 1/2 cup (120 ml) Parmesan, Italian seasoning, garlic powder, a pinch of salt, and pepper.
Bread the eggplant: Dredge each slice in flour (shake off excess), dip in egg, then coat in the breadcrumb mixture, pressing to adhere. Arrange on the prepared baking sheets and drizzle or brush both sides with the olive oil.
Bake the cutlets: Bake until golden and crisp, 18–22 minutes total, flipping halfway. Remove and reduce oven temperature to 375°F (190°C).
Assemble: Spread 1/2 cup (120 ml) marinara in a 9x13-inch baking dish. Layer half the eggplant over the sauce, slightly overlapping. Top with about 1 to 1 1/4 cups (240 to 300 ml) marinara, half the mozzarella, and 1/4 cup (60 ml) of the remaining Parmesan. Repeat with the remaining eggplant, another 1 to 1 1/4 cups (240 to 300 ml) marinara, the remaining mozzarella, and the last 1/4 cup (60 ml) Parmesan. If using, sprinkle red pepper flakes over the top.
Bake: Bake at 375°F until bubbly and the cheese is melted, 20–25 minutes. For extra browning, broil 1–2 minutes, watching closely.
Rest and serve: Let stand 10–15 minutes to set. Garnish with chopped basil and basil leaves. Slice and serve.

Prep the eggplant: Trim ends and slice into 1/2-inch-thick rounds. Toss with 2 teaspoons kosher salt and place on a wire rack set over a sheet pan. Let stand 30–45 minutes to draw out moisture. Pat slices very dry with paper towels.
Heat the oven: Preheat to 425°F (220°C). Line 2 baking sheets with parchment and lightly oil them.
Set up breading: Put flour in a shallow dish and season with black pepper. In a second dish, whisk eggs with milk. In a third, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, garlic powder, a pinch of salt, and pepper.
Bread the eggplant: Dredge each slice in flour (shake off excess), dip in egg, then coat in the breadcrumb mixture, pressing to adhere. Arrange on the prepared baking sheets and drizzle or brush both sides with the olive oil.
Bake the cutlets: Bake until golden and crisp, 18–22 minutes total, flipping halfway. Remove and reduce oven temperature to 375°F (190°C).
Assemble: Spread 1/2 cup marinara in a 9x13-inch baking dish. Layer half the eggplant over the sauce, slightly overlapping. Top with about 1 to 1 1/4 cups marinara, half the mozzarella, and 1/4 cup of the remaining Parmesan. Repeat with the remaining eggplant, another 1 to 1 1/4 cups marinara, the remaining mozzarella, and the last 1/4 cup Parmesan. If using, sprinkle red pepper flakes over the top.
Bake: Bake at 375°F until bubbly and the cheese is melted, 20–25 minutes. For extra browning, broil 1–2 minutes, watching closely.
Rest and serve: Let stand 10–15 minutes to set. Garnish with chopped basil and basil leaves. Slice and serve.