Recipes › Main Course › Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Recipe by Pedro M. A. Neves

Eggplant Parmigiana is a classic Italian layered casserole featuring tender sliced eggplant, tangy tomato sauce, creamy béchamel, and melted cheese baked until golden. This Sicilian-inspired dish delivers rich, comforting flavors with a sophisticated balance of textures. It's a showstopping vegetarian main course that works equally well as an elegant dinner or casual family meal.

Ingredients

• 2 medium eggplants (about 900g / 2 lbs)
• 1.5 tsp salt plus more to taste
• 250 ml whole milk (1 cup)
• 40g butter (3 tbsp)
• 30g all-purpose flour (¼ cup)
• ¼ tsp white pepper
• ⅛ tsp nutmeg
• 400g canned San Marzano tomatoes (14 oz)
• 3 cloves garlic, minced
• 15g fresh basil leaves (½ oz)
• 15 ml olive oil (1 tbsp)
• 200g fresh mozzarella, sliced (7 oz)
• 50g Parmigiano-Reggiano, grated (½ cup)
• 30g panko breadcrumbs (¼ cup)
• 5 ml olive oil for topping (1 tsp)

Instructions

1. Slice eggplants lengthwise into ¼-inch (6mm) thick strips. Arrange on paper towels, sprinkle generously with salt, and let sit 25 minutes to draw out moisture. Pat dry thoroughly with fresh paper towels.

2. Preheat oven to 200°C (400°F). Brush both sides of each eggplant strip lightly with olive oil. Arrange on two baking sheets without overlapping.

3. Roast eggplant for 20 minutes until edges are golden and flesh is tender. Remove from oven and set aside. Reduce oven temperature to 180°C (350°F).

4. Prepare béchamel: melt butter over medium heat, whisk in flour to create a roux, cooking for 2 minutes while stirring constantly. Gradually add warm milk, whisking continuously until sauce thickens (about 5 minutes). Season with white pepper and nutmeg. Remove from heat.

5. Heat 15ml olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add canned tomatoes, breaking them up with a spoon. Simmer 10 minutes, stirring occasionally. Season with salt, pepper, and tear in fresh basil leaves. Remove from heat.

6. Spread ⅓ of tomato sauce on the bottom of a 9x13-inch (23x33cm) baking dish. Layer ⅓ of roasted eggplant strips over sauce, then drizzle with ⅓ of béchamel. Top with ⅓ of mozzarella slices.

7. Repeat layering two more times: sauce, eggplant, béchamel, mozzarella, ending with final layer of mozzarella on top.

8. Mix panko breadcrumbs with grated Parmigiano-Reggiano. Sprinkle evenly over the top layer of mozzarella. Drizzle with 5ml olive oil.

9. Bake at 180°C (350°F) for 25 minutes until the top is golden-brown and cheese is bubbling at the edges. Let rest 10 minutes before serving.

Substitutions

• Use plant-based mozzarella and Parmigiano-style cheese for a vegan version (nutrition will vary)
• Replace regular flour béchamel with cornstarch slurry (1 tbsp cornstarch mixed with 3 tbsp cold milk) for gluten-free
• Substitute cremini mushrooms (½-inch sliced) for half the eggplant for a mixed vegetable version
• Use Greek yogurt mixed with cornstarch in equal parts to replace béchamel for a lighter sauce

Tips

• Salting eggplant before cooking removes bitter compounds and reduces the amount of oil absorbed during cooking
• Slice eggplant with a sharp knife or mandoline to ensure even thickness, which guarantees uniform cooking throughout the dish
• Prepare both sauces completely before assembly to ensure smooth, efficient layering without long waits between steps
• The dish can be assembled up to 24 hours ahead, covered with plastic wrap, and refrigerated before baking—add 10 minutes to baking time if baking straight from cold

Eggplant Parmigiana originates from Sicily, where eggplant is abundant and this dish represents the island's culinary heritage blending Mediterranean vegetables with Italian cheese traditions. The dish reflects the Sicilian mastery of layered, baked preparations and remains a cornerstone of Italian-American cuisine.

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