Perfect Eggplant Parmesan: Original Recipe, Variations, and Chef’s Secrets
The eggplant parmesan, a classic of Italian cuisine, is a rich and flavorful dish, perfect for any occasion.
This original recipe will guide you step by step in the preparation of a baked eggplant parmesan that will win over all your guests.
Discover the secrets to getting an authentic Sicilian or Neapolitan eggplant parmesan, with tender eggplants, fresh tomato sauce, and melting cheese.
If you are looking for a tasty and satisfying vegetarian dish, our vegetarian eggplant parmesan is the ideal choice.
In this guide, we will also provide useful tips on how to avoid bitter eggplants and how to achieve a lighter parmesan without sacrificing taste.
Get ready to delight your palate with our easy and quick eggplant parmesan recipe!
CLASSIC EGGPLANT PARMESAN RECIPE
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 415.40 (Kcal)
- Carbohydrates 32.10 (g) of which sugars 9.94 (g)
- Proteins 26.02 (g)
- Fat 22.53 (g) of which saturated 13.31 (g)of which unsaturated 7.69 (g)
- Fibers 11.07 (g)
- Sodium 634.73 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplant Parmesan
- 3.31 lbs Black Oval Eggplant
- 4.23 cups Tomato Passata
- 17.64 oz Mozzarella
- Onion (1 large)
- Basil (1 bunch)
- 2 tbsp Extra virgin olive oil
- to taste Salt
- to taste Coarse salt
- 0.5 l Peanut oil
How to Make Eggplant Parmesan step by step recipe
First, wash the eggplants well, remove the stem, dry them, and then slice them thinly with a mandoline or alternatively with a sharp knife.
Then take a colander and arrange the eggplant slices in layers, sprinkling each layer with coarse salt.
Place it in a spot where it can drain liquids, put a weight on the eggplants and let them rest for at least an hour.
After the time has passed, rinse them under running water to remove the salt and dry them thoroughly.
In a non-stick pan, put a tablespoon of extra virgin olive oil and the finely chopped onion. Let it wilt, then add the tomato passata, season with salt, and cook on low heat for about 10 minutes, until it thickens slightly. Then turn off the heat and tear some basil leaves into the sauce.
For perfect frying, the oil must be at the right temperature; it’s worth getting a cooking thermometer, they’re inexpensive and very useful. Consider that the temperature should be around 338°F, maximum 347°F. Fry the eggplants a few at a time, checking the temperature from time to time.
Turn them while they’re in the oil, they should be golden on both sides. As soon as they’re ready, remove them with tongs or a fork from the oil and let them drain the excess oil on a plate with absorbent paper.
Now we are ready to assemble our eggplant parmesan.
Take a baking dish and spread a few tablespoons of tomato sauce on the bottom, place a layer of fried eggplants on top, sprinkle with grated parmesan, and scatter diced mozzarella, cover with more sauce.
Continue to form the various layers always proceeding in this order, that is eggplants, parmesan, mozzarella, tomato sauce until all ingredients are used up.
For best results, I recommend arranging the next eggplant layer perpendicularly to the previous one to avoid empty spaces.
On the last layer pour the tomato passata, mozzarella cubes, and abundant parmesan. Bake at 392°F in a static oven for about 40 minutes. Once your eggplant parmesan is ready, take it out of the oven and let it rest for a few minutes before serving.
STORAGE
Eggplant parmesan can be stored at room temperature for 1 day or if placed in the fridge it can be stored for 2 – 3 days.
It can also be frozen either raw or cooked in containers. If you decide to freeze them raw, you can bake them without defrosting; if you freeze them already cooked, I recommend portioning them and defrosting and reheating them as needed, they’ll be just as good as freshly made.
LIGHT EGGPLANT PARMESAN
For the light eggplant parmesan recipe, click the following link https://blog.giallozafferano.it/atavolacontea/parmigiana-melanz/
Additional Information: Troubleshooting and Adaptations
Bitter Eggplants: Besides the salt method, an alternative is to soak eggplant slices in milk for about 30 minutes. Milk helps neutralize the bitterness. Choose fresh and firm eggplants, as more mature ones tend to be more bitter. Remove seeds from larger eggplants, as they can contribute to bitterness.
Lighter Parmesan: Grill eggplants instead of frying them to reduce oil content. Use light mozzarella or ricotta instead of traditional mozzarella. Prepare a light tomato sauce with less oil and no sauté. Replace part of the mozzarella with light béchamel.
Regional Variants:
Sicilian: Adding fresh basil and sometimes hard-boiled eggs. Some use caciocavallo instead of mozzarella.
Neapolitan: Use of buffalo mozzarella from Campania, which gives a unique creaminess. Some add meatballs.
Calabrian: Adding hard-boiled eggs, mortadella, and provola or fior di latte.
Adaptations for Intolerances/Allergies:
Gluten-free: Ensure all ingredients (breadcrumbs, cheeses) are certified gluten-free.
Lactose-free: Use lactose-free mozzarella or plant-based cheeses.
Vegan: Replace mozzarella with vegan cheese and breadcrumbs with vegan breadcrumbs.
TIPS
EGGPLANTS For the preparation of eggplant parmesan, you can choose either long or round eggplants, the important thing is to slice them thinly.
Do not skip the step of leaving the eggplants covered with salt because this operation allows you to eliminate any typical bitter aftertastes of the eggplants.
MOZZARELLA: For cheese choices instead of mozzarella, you can opt for caciocavallo as done in Sicily; some even add hard-boiled eggs.
FRYING TIPS I recommend frying the eggplants in hot oil, using a thermometer to monitor the correct temperature
RESTING To best enjoy Eggplant Parmesan, resting is essential so that all the aromas and flavors settle, and the consistency sets without leaving excessive liquid
AT THE TABLE WITH TEA ON INSTAGRAM
https://www.instagram.com/atavolacontea_/?hl=it
Origins and History of the Recipe:
The origin of eggplant parmesan is disputed among various Italian regions, particularly Sicily, Campania, and Emilia-Romagna. The name “parmigiana” might derive from the Sicilian term “parmiciana,” which refers to the wooden slats of shutters, arranged similarly to the layers of the dish. The recipe has evolved over time, with the addition of new ingredients and regional variations. Eggplant parmesan is a dish deeply rooted in Mediterranean cuisine, celebrating the simplicity and goodness of local ingredients.
How to prevent eggplants from being bitter?
Cut the eggplants into slices, sprinkle them with coarse salt, and let them rest for at least 30 minutes. The salt will draw out the bitter water. Rinse the slices and dry them well before cooking.
Can I prepare the parmesan in advance?
Yes, parmesan can be prepared in advance and reheated before serving. In fact, it is often even better the next day!
Can I freeze eggplant parmesan?
Yes, parmesan can be frozen. Let it cool completely, cut it into portions, and wrap them individually in plastic wrap or airtight containers.
