The BEST Authentic Eggplant Parmigiana
This authentic eggplant parmigiana is what Italian dreams are made of – layers of perfectly tender eggplant, rich tomato sauce, and melty cheese that’ll make your kitchen smell like a trattoria in Naples.
This isn’t just any eggplant parm – it’s the real deal, with a few crucial techniques that make all the difference. The key? Properly salting the eggplant to remove excess moisture, ensuring each layer is golden-brown perfection, and taking the time to create those heavenly layers of flavor.
Ingredients
For the Base:
- 2 small eggplants, sliced very thin
- Fine salt for drawing out moisture
- 2-3 tablespoons extra-virgin olive oil for frying
For the Layers:
- ½-¾ cup pasta sauce
- ½ cup grated Parmesan cheese
- Fresh basil leaves to taste
- 1 tablespoon extra-virgin olive oil for layering
- 1 teaspoon dried oregano
- Black pepper to taste
Steps
- Preheat your oven to 400°F (200°C). Position rack in the middle for even heating.
- Slice eggplants into ¼-inch thick rounds. Lay them on paper towels and sprinkle generously with salt. Let rest for 30 minutes until you see water beads on the surface.
- Pat eggplant slices thoroughly dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, fry eggplant for 2-3 minutes per side until golden brown. Add oil as needed between batches.
- Spread 2-3 tablespoons of pasta sauce in a thin layer on the bottom of a 9×13-inch baking dish.
- Create layers in this order: eggplant slices (slightly overlapping), 2-3 tablespoons sauce, 2 tablespoons Parmesan, 3-4 basil leaves, and a pinch of oregano. Repeat until ingredients are used up, finishing with extra cheese on top.
- Bake for 30 minutes at 400°F (200°C) until bubbly and golden brown on top. Let rest for 15-20 minutes before serving – this helps the layers set and makes it easier to cut.
