Eggplant Parmigiana
Crispy breaded eggplant slices layered with our house marinara sauce and fresh mozzarella, baked until bubbly and golden. This vegetarian favorite has been one of our most requested dishes since 1985.
Prep Time
30 mins
Cook Time
45 mins
Servings
6
The Ultimate Comfort Dish
Eggplant Parmigiana - or Melanzane alla Parmigiana as it's known in Italy - is one of those dishes that defines Italian-American comfort food. Layers of crispy fried eggplant, tangy marinara, and stretchy melted cheese create something truly magical.
At Sal De Forte's, this has been one of our most popular dishes since day one. It's beloved by vegetarians and meat-eaters alike. The secret is in the preparation: properly sweating the eggplant removes bitterness, while the double breading creates an irresistibly crispy coating that stays crunchy even under the sauce.
Yes, this dish takes some time. Yes, it's worth every minute. Make it for Sunday dinner and watch it disappear.
Why This Recipe Works
- ✦Salting the eggplant draws out moisture and bitterness for better texture and flavor
- ✦Breadcrumbs with Parmigiano add extra flavor and crunch to the coating
- ✦Frying before baking ensures a crispy texture that won't get soggy
- ✦Fresh mozzarella melts beautifully and has superior flavor to pre-shredded
Eggplant Parmigiana
From the kitchen of Sal De Forte's Ristorante
Ingredients
- 2 large eggplants (about 1.5 lbs each)
- 2 teaspoons kosher salt, plus more for sweating
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano, divided
- Vegetable oil, for frying (about 1 cup)
- 3 cups marinara sauce (homemade or quality jarred)
- 1 lb fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- Freshly ground black pepper
Instructions
- 1
Prepare the eggplant
Slice eggplants into 1/4-inch rounds. Lay slices on paper towels and sprinkle both sides generously with salt. Let sit 30 minutes - this draws out moisture and bitterness. Pat very dry with paper towels.
- 2
Set up breading station
Arrange three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup Parmigiano in the third.
- 3
Bread the eggplant
Dredge each eggplant slice in flour, shaking off excess. Dip in egg, letting excess drip off. Press into breadcrumb mixture, coating both sides evenly. Place on a wire rack.
- 4
Fry the eggplant
Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (350°F). Fry eggplant in batches, 2-3 minutes per side until golden brown. Drain on paper towels. Don't crowd the pan.
- 5
Assemble the dish
Preheat oven to 375°F. Spread 1/2 cup marinara in a 9x13 inch baking dish. Layer: 1/3 of fried eggplant, 1 cup marinara, 1/3 of mozzarella slices, sprinkle of Parmigiano. Repeat layers twice, ending with cheese.
- 6
Bake
Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly. Let rest 10 minutes before serving.
- 7
Serve
Garnish with fresh basil leaves. Serve with crusty bread to soak up the sauce. Also excellent served over spaghetti.
Nutrition (per serving)
Chef's Pro Tips
Don't Skip the Salting
30 minutes of salting makes a huge difference. It removes excess moisture so your eggplant fries crispy, not soggy.
Use Fresh Mozzarella
Pre-shredded mozzarella contains anti-caking agents. Fresh mozzarella melts better and tastes worlds better.
Make It Ahead
Assemble the dish, cover, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if starting cold.
Let It Rest
10 minutes of resting allows the layers to set. Cut too early and it falls apart. Patience rewards you.
Let Us Do the Work
Our Eggplant Parmigiana is made fresh daily - crispy, cheesy, and perfect every time. Visit Sal De Forte's and skip the prep.