The fried eggplant parmesan is, for me, the only true parmesan because it represents my family’s tradition and the memories of when my mother used to prepare it. In many Italian kitchens, there are different versions: some prefer baked eggplants, some enrich the sauce with meat, and some use béchamel. All delicious variants, but I consider them to be different dishes: the true parmesan, the one dear to my heart, is always with fried eggplants.
This great classic from Southern Italy, disputed between Naples, Sicily, and Calabria, has ancient origins and always divides opinions on how it should be prepared. My mother made it the simplest way: a fragrant sauce with garlic, oil, chili pepper, and parsley, many fried and golden eggplants, abundant Parmesan, and just a bit of mozzarella to add a stringy touch without overdoing it.
After frying the eggplants, the recipe is much quicker than it seems: it takes just a few minutes to assemble it and then off to the oven or air fryer. It’s a dish that always wins, good just out of the oven but also the next day, even to take for lunch. Here is my simple, genuine, and irresistible fried eggplant parmesan.
Other great ideas to enjoy hot but also ideal to bring in a lunchbox
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 279.80 (Kcal)
- Carbohydrates 18.16 (g) of which sugars 3.57 (g)
- Proteins 16.82 (g)
- Fat 17.01 (g) of which saturated 8.96 (g)of which unsaturated 4.80 (g)
- Fibers 5.19 (g)
- Sodium 684.41 (mg)
Indicative values for a portion of 250 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
- 20 slices eggplant (fried)
- 21.16 oz tomato pulp
- 2 cloves garlic
- salt
- chili pepper
- 1 bunch parsley
- 1 drizzle extra virgin olive oil
- 3.53 oz grated Parmesan
- 3.53 oz mozzarella
Tools
For cooking, I used a 9-inch diameter baking pan.
- 1 Baking pan
Preparation
The fried eggplant parmesan becomes really quick to prepare if you already have the fried eggplants ready. I usually fry them the day before, using some as a side dish and the rest to prepare the parmesan: this way I save time and the dish is ready in a few minutes. If you haven’t fried the eggplants yet, I recommend following my recipe: in a few minutes, you’ll have golden and perfect eggplants for your parmesan.
Start by preparing a quick sauce. Sauté the garlic cloves in a drizzle of extra virgin olive oil with a bit of chili pepper, then add the tomato pulp, salt, and let it cook for about 15 minutes. Turn off the heat and add the parsley.
You can start assembling the parmesan. Pour some sauce on the bottom of the baking pan, then place a layer of fried eggplants: they can slightly overlap, but not too much, to cover the base well.
Cover the eggplants with more sauce, a generous sprinkle of Parmesan, and some crumbled mozzarella pieces.
Continue alternating layers of eggplants, sauce, Parmesan, and mozzarella for two more layers, or until all the eggplants are used. In the end, you’ll have a rich, creamy, and flavorful parmesan, ready for cooking.
Now it’s time to cook the parmesan. If using the oven, preheat it to 428°F and bake the pan for about 20 minutes, or until the surface is well-browned and gratinated. Alternatively, you can use the air fryer: set it to about 392°F and cook for 15 minutes, until you achieve a slightly roasted and crispy surface.
NOTES
Fried eggplant parmesan is perfect even the next day, great as a main dish or a rich and flavorful vegetarian second course.
You can personalize the recipe by adding fresh basil or a drizzle of raw oil before serving; it’s a simple dish but always loved by the whole family.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the eggplant parmesan in advance?
You can prepare it the day before, store it in the fridge, and heat it in the oven or microwave before serving.
Is it better to fry or grill the eggplants for parmesan?
The true traditional parmesan is made with fried eggplants that add flavor and texture. If you prefer a lighter version, you can grill them or cook them in an air fryer, although the taste will differ from the original recipe.
