Servings: six as a first course; four as a main course.
This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn’t get more authentic than this.
Serve with Spaghetti with Garlic, Hot Pepper & Pecorino, a fresh arugula salad, and Ice Cream Parfaits with Strawberries and Balsamic Syrup.
This is a really delicious eggplant parmigiana. I typically make a little extra eggplant and create a few additional layers!
I love this recipe. My favorite eggplant parmigiana. I prepare the eggplant using an air fryer without oil, and it works great for a much healthier option.
I made this recipe August 21, 2020, as written. I cook and bake a lot. I have eaten a lot of food in Italy-including Napoli. This eggplant is divine! I will never bread eggplant again for this dish. The recipe instructs to layer and salt the thinly sliced and peeled eggplant in a colander. Then lay the slices on paper towels in layers and soak up the salty liquid. It worked perfectly for me. I didn’t have to use 3 cups of olive oil. But I did fry the thin slices. Out of this world! Not over salted. Perfect!
Excellent recipe. My eggplant slices did not come out greasy. great flavors. I made 6 batches and froze a number of them.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.