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Ask 3 Italians How to Make Eggplant Parmigiana
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Ask 3 Italians How to Make Eggplant Parmigiana

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If you ask three Italians how to make eggplant parmigiana, you’ll probably get three different answers. Everyone has their own way of making it, and this is mine. I’m not going to tell you it has to be made this way, but this is the type of eggplant parmigiana you’ll actually find in Italy. I like mine a little crispier, not overly saucy and not too cheesy.

In America, you probably know it as Eggplant Parmesan or Eggplant Parm. In Italy, it’s Parmigiana di Melanzane, and it’s one of those recipes where every family has their own version. If you make a tray of this, be sure to serve it with plenty of bread.

Ingredients:
3 Large Eggplants
Coarse sea salt
1 lb (450 g) Fresh mozzarella
19.7 oz (560 g) Tomato passata
1 (14 oz / 400 g) can Datterini or whole peeled tomatoes
Parmigiano Reggiano, grated
Fresh basil
Sea Salt
Black Pepper
Olive oil
All-purpose flour
Breadcrumbs

Directions:
1. Slice the eggplants and sprinkle each slice with coarse sea salt. Layer them with paper towels or clean kitchen cloths and place a weight on top. Let them sit for about 30 minutes to draw out the excess water.
2. Remove the weight and wipe away the excess moisture and salt. Lightly coat each piece of eggplant in flour.
3. Heat olive oil in a pan and fry the eggplant until golden on both sides. Transfer to paper towels to absorb the excess oil.
4. For the sauce, heat some olive oil with a few garlic cloves. Add the passata and Datterini or whole peeled tomatoes. Season with salt and black pepper, add fresh basil and let the sauce simmer.
5. Cut the fresh mozzarella into cubes and grate the Parmigiano Reggiano.
6. Sprinkle breadcrumbs over the bottom of an oil rubbed baking dish. Add a layer of fried eggplant followed by mozzarella, Parmigiano Reggiano, tomato sauce and fresh basil.
7. Repeat the layers, finishing with tomato sauce, Parmigiano Reggiano and fresh basil on top.
8. Bake uncovered on the center rack at 400°F (200°C) for about 40 minutes. Keep an eye on it toward the end and adjust the cooking time as needed.
9. Let the eggplant parmigiana rest for about 20 minutes before slicing.

Baking Tray Size Used: 10x14x2

⭐ Video Chapters
0:00 Ask 3 Italians How to Make Eggplant Parm
0:37 Cutting the Eggplant
1:31 Salting the Eggplant
3:57 Making the Tomato Sauce
5:11 Removing the Salt
5:47 Frying the Eggplant
6:47 Layering the Parmigiana
10:58 Into the Oven
11:43 Preview and Cutting Into It
13:04 Giovanni

Why You’ll Love This Recipe:
✅ Crispy, Not Soggy
✅ Not too saucy or too cheesy.
✅ The kind of parmigiana you’ll find in Italy.

COMMENT BELOW
Ask three Italians how to make eggplant parmigiana and you’ll get three different answers 😂 So now I want to know, how does your family make it? Let me know in the comments! 👇🍆🇮🇹

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#eggplant #italianfood #easyrecipe

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43 Comments

  3. @TreehouseChimp

    For the life of me I can’t understand how anyone would want the skin left on. Yeah, back in the day it wasn’t an issue. Genetic modification has ruined the edibility of fruit and vegetable skins. To each their own, I suppose. This is similar to my Italian mother’s recipe but she would press the thin salted and peeled slices in a collander over a bowl with a weight the entire day to get all the moisture out. After this process and once fried and baked the eggplant resembled meat. I’ve never had any eggplant better than my Mother’s and pretty sure I won’t, except when I make it myself, because I have never seen or heard of anyone who makes it this way. Though, I have heard this is the Calabrian way which is where my Italian family originated.

  4. @IggyFal

    My neighbors growing up in NY use to make
    Melenzane with potato parmesan

    Oh
    My
    Goodness

    Would melt in your mouth

  9. @rhondazabinsky-uv9bg

    Oooh la la! I made this, it was delicious! I made it into 2 batches- I really like less cheese. I also tried baking on of the eggplant tray. Mutti passatta and tomatoes were perfection! Just a thought – approach mutti to become one of your sponsors.. there's nothing like mutti- thank you for the San Mariano and the bread crumbs tips.. 😊😊😊❤🎉❤🎉

  11. @jamieandthemore

    I made this for supper tonight. It was delicious! I need to work a bit on my diet execution but will definitely cook this again. There are several vegetarians in my family (no me) who would love this.

  12. @eMCatman

    Just made your eggplant parmigiana recipe, no changes, and had it with the Italian bread as prescribed; it is just OUTSTANDING! You and Nonna nailed this one, a home run. Che bellissimo!

  13. @SharedTamiCaileighShoot

    I'm trying to figure out what kind of mozzarella to use. There's so many different kinds out there. The kind you great, the one packed in water, etc etc

  15. @bigsistermaria5578

    Thanks for the video I learned something about the oil and the bread crumbs on the bottom. I salt my eggplant also this I don't is usually some water but with your oil and bread crumb trick it would soak it up if I didn't soak it anyway. I usually flour egg . Sometimes I just flour and egg. For years I've been told that I am a absolutely delicious eggplant parm. Usually when I'm trying an Italian restaurant I will order eggplant parm and judge the rest of their food on how good or not good that dish is. 😊

  16. @orlandoartuso2460

    They make it better in Calabria. Live in Milan and born in Rome. Your breed crumb tech,is not done right. Every thing else looks better.

  18. @dok9024

    This explains why every Restraunts make the differently.

    So far my favorite is at Bucca de beppo. They make a crispy breaded eggplant and I think they put the sauce and cheese on at the very end.

  19. @KittyCataMom

    Your recipe reminds me of the first eggplant Parm that was not “breaded” and I was told by the owner of the restaurant that it’s more authentic… and I love it!!! thank you💕 and you just can’t find this in regular restaurants… I miss that hole in the wall restaurant that told me about this

  21. @louislandi938

    Of course your style is perfect.
    While watching I thought I could add a light layer of ricotta
    with the sauce. As stated, there are MANY ways to make this!

  24. @DM-ro2kb

    I love eggplant parm. I prepare mine the same way you do, except I do not fry the eggplant, I roast it with some drizzle of olive oil to reduce the amount of oil.

  26. @MaryDeckys-q4w

    Thanks for the tip about salting . I salt it and put in a colander but his technique is great. My family isVenetian so we just breaded and fried it—yummmmm. I like to learn about how other areas cook. Thanks!!!

  27. @Murdon-te5px

    Look amazing! One of my favorite Italian dishes. Definitely gonna make this. Looking for an anchovy pasta recipe next.

  31. @cynthialong688

    What a helpful tutorial. Thank you. Can’t wait to make it. I like the looks and idea of a thinner EP. I’m on a limited income so can’t spring for the very cool pan you used. Do have two Pyrex 9X13X2 however. Will these amounts work ok in that? TY.

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