Eggplant parmigiana, eggplant parmesan, aubergine parmigiana… you name it! Still wondering what is the best word to describe this extremely delicious dish. What I am sure about is that it is one of my favorite dishes! The one below is an easy eggplant parmesan recipe that I absolutely want to share with you. If I had to choose between lasagna and parmigiana, I would go for…parmigiana! And here is why…
It is now nearly 10 years that I lived in Sardinia, Italy. Once when I returned to visit my friends, I stayed at my dear friend Nicol’s place (ciao Nicol! 😘). Her mother Mariangela (ciao Mariangela! 🤍) prepared an amazing dish that I was not familiar with at that time, the eggplant parmigiana. From the moment I tasted it, I knew it was one of my favorite dishes. And here I am sharing with you Mariangela’s easy eggplant parmesan recipe.
I can’t wait for the ding of the oven that I am at the dining table with my fork ready for a bite of eggplant parmigiana. This easy eggplant parmesan dish speaks for itself: super tender, full of beautiful texture and flavors. The secret in getting the most delicious parmigiana is…. fried eggplant. Oh yessss, I hope it’s your cheat day today, if not, let’s keep any diet aside for a moment (we can get back on the track tomorrow). Deal?
It may seem difficult to make the parmigiana, but it is actually not. This easy eggplant parmesan recipe that Mariangela shared with me and that I will keep in my recipe book forever (Top Recipes section, of course), is a proof. It only takes a couple of ingredients and some time to make it, and the result is really amazing. If you make this eggplant parmigiana to your guests, there will be a standing ovation. No kidding!
There are quite many ways to make eggplant parmigiana, but this easy eggplant parmesan recipe is authentic. Not only because it is the recipe of Mariangela, but also because it has the best set of ingredients that make the best eggplant parmigiana ever. EVER.
Remember to take a picture of your easy eggplant parmesan and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I can’t wait to see it!
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Ingredients
Instructions
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Eggplant Preparation
- Cut the stems off the eggplants, then cut the eggplants whether in slices or lengthwise
- In a large colander, place some slices of eggplant and sprinkle them with the salt. Continue doing so until all your eggplant is in the colander well covered with the salt. Put some weight on top so that it creates pressure that helps purge the excess water. Leave it aside for approx 1 hour Tomato Sauce
- In a large skillet, melt the butter and add the onion. Cook for a few minutes stirring occasionally
- Pour in the tomato sauce, salt and pepper, and let it cook for 20 minutes. When done, turn the heat off and add fresh basil giving it a quick mix Eggplant Frying
- In a large skillet, heat the frying oil to 170° (340F)
- Wash a few slices of eggplant and drain them VERY well on the paper towel
- Fry all the eggplant slices, few at a time, placing all of them on a paper towel to absorb the excess oil Making Easy Eggplant Parmesan
- Put a couple of tablespoons of tomato sauce on the bottom of your baking dish and spread it equally
- Place the first layer of eggplant slices to cover the base of your baking dish. Sprinkle with the breadcrumbs
- Sprinkle with parmesan cheese and mozzarella, then cover with another tomato sauce. Repeat this until you finish all the ingredients
- Top the eggplant parmigiana with some more parmesan cheese
- Bake the eggplant parmigiana at 200° (400F) for 40-50 minutes
Notes
- cut the eggplant into slices or lengthwise - up to you
- breadcrumbs help to absorb excess oil out of the eggplant, yet this ingredient is optional
- if you don't have mozzarella, you may use any yellow cheese
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