Eggplant Parmesan: Parmigiana di Melanzane

Total Time:
1 hr 10 min
Prep:
45 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds (about 2 medium-sized) eggplant
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • 1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
  • 2 cups Basic Tomato Sauce, recipe follows
  • 1 pound ball fresh mozzarella, thinly sliced
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped into 1/4-inch dice
  • 4 cloves garlic, peeled and thinly sliced
  • 3 tablespoons fresh thyme leaves, chopped
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes
  • Salt
Directions

Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.


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4.7 77
Breadcrumbs do not stick to eggplant without help from oil or egg. Amount of oil specified is inadequate to brown all eggplant. item not reviewed by moderator and published
This is the first Eggplant Parmesan recipe I have ever made. It is simply wonderful! Thank you so much for this! item not reviewed by moderator and published
Hands down the best eggplant parmesan I've ever tasted thanks to my dear friend who made it for our dinner last night. thanks to Mario too, of course. Wish he was still on TV. A real chef, not celebrity chef. item not reviewed by moderator and published
LOVED!!! This was one of the best eggplant parmesan recipes I have ever had and certainly the best that I've made at home. I cooked the Eggplant for 30 min before stacking. I was worried about the small amounts of everything as I am used to the eggplant being fully coated in bread crumbs and then smothered in cheese and sauce but with this recipe all the flavors really stand out. Excellent!! item not reviewed by moderator and published
First time making eggplant parm and it was delicious! We dipped in eggs before breadcrumbs. item not reviewed by moderator and published
This was the best eggplant Parmesan I've ever had! I made it for my moms birthday dinner. Eggplant Parmesan is one of her favorite dishes. I thought Mario's recipe looked the best so I made it and it was a HUGE success! Mom said it was the best she's ever had! I made only a few minor adjustments: I added 1/4 cup red wine to the sauce (you must make the sauce, it made the dish fresh and amazing). I also used petite diced tomatoes instead of whole. I made an egg wash so that the breadcrumb mixture would adhere to the eggplant. As previous reviewers stated, the bread crumbs did not stick to the dry eggplant, and I made fresh breadcrumbs. Other than that, I made the dish exactly as Mario said. It does take time to make, but I'm telling you it's worth every minute! Thank you Mr. Batali for this wonderful recipe! Grazie and buon appetito! item not reviewed by moderator and published
Simple - Great recipe. I get requests to make this all the time. Love the garlic and the sauce. If you are in a pinch for time - can substitute a good quality jar sauce and pre-sliced mozzarella cheese. Nevertheless, if you have time, the homemade simple sauce and fresh mozzarella, in my opinion, turns this into a four to five star easy recipe. I rarely have a lot of time so I make the sauce one or two days ahead. Then day of - there is really not a lot of active time required. item not reviewed by moderator and published
This was really good. Finally my Husband is eating eggplant. Thank you Mario. item not reviewed by moderator and published
Very good, the whole family enjoyed it. Was even good reheated the next day. Will definitely make this again. item not reviewed by moderator and published
This is absolutely a wonderful eggplant parmigiana recipe! The only modifications I made, was using Progresso Italian Bread Crumbs, I dipped my eggplant in an eggwash, I used canned crushed tomatoes instead of the peeled whole tomatoes and I made in a casserole dish, layering the eggplant. It was fantastico! Even my husband loved it and he is a meat and potatoes guy. This will be something I make regularly. Very fresh and healthy. Love it! item not reviewed by moderator and published
Big Hit. My family is trying to eat better and try new dishes. I changed a few of the items. Thank you!! item not reviewed by moderator and published
Delicious!!! Very easy to make. item not reviewed by moderator and published
Excellent eggplant parm! I used panko bread crumbs, and baked at 450 for 25 min to cook and crisp up the eggplant. I found this to be healthier and still as tasty. Will add this recipe to our regular rotation! item not reviewed by moderator and published
Very tasty. I had totally forgotten how wonderful grated carrots are to tomato sauce. So simple but sooooo good. Only criticism is the recipe takes WAY longer to prep than stated. Cooking time was accurate, though. item not reviewed by moderator and published
So easy and so good! As others have said, be sure to dip the eggplant in an eggwash before the breadcrumbs. The sauce was simple and fresh.I added fresh basil to the sauce as well as the thyme. I had no carrots but it didn't seem to matter. Love this recipe! item not reviewed by moderator and published
This recipe was delicious--the sauce was outstanding. I had to use an eggwash as the breadcrumbs did not stick to the eggplant without that. Is that what Mario does? I plan to try the recipe version where the eggplant is cooked in the oven rather than fried next time just to see if I like that as well. But this version was truly wonderful. item not reviewed by moderator and published
This was just terrific. For those with various complaints, learn to cook, learn to follow a recipe. item not reviewed by moderator and published
jraymond - was your oil smoking hot in the pan before you added the eggplant? If the oil is hot enough, the breadcrumbs will not absorb the oil. item not reviewed by moderator and published
Ok what am I doing wrong? 4 tablespoons of olive oil? The breadcrumbs sucked that up in about 2 seconds flat, I ended up using WAY more oil to fry them.... like enough that I was seeing the calorie counter hit it's max!!!! What did I do wrong? item not reviewed by moderator and published
I have to AGREE with some of the earlier reviews. This was my first time to make eggplant parm, and I do not think the directions were as clear as they could have been. First, the breadcrumb mixture DOES NOT STICK to the eggplant. We tried to fry it anyway and it just did not work. So then we added an egg wash which helped. IT IS IMPORTANT TO DETERMINE THE FRYING TIME, because some of ours were not cooked all the way through (even after oven cooking) even though they were browned. Oil temperature must play a role (that should be mentioned in the directions in my opinion). Overall, it the sauce was DELICIOUS and the cheese choices were primo!!! My 5 and 8 year olds ate it up I am sure because there was so much cheese!! I will make this again but going to bake the eggplant first to avoid using 3/4 of a bottle of olive oil and to hopefully gain a more evenly cooked eggplant!! item not reviewed by moderator and published
Delicious! This was just about as good as his restaurant's! (we're lucky to have one of them fairly close by The sauce is terrific! item not reviewed by moderator and published
Love, Love, Love this recipe. Mario, sorry I am stealing this recipe! item not reviewed by moderator and published
This tasted very good...but to me, it was just like eggplant parmesan just, a 'prettier version" the basic tomato sauce was very good!! I made it again to use put on just put on whole wheat pasta. Recipe is a definite keeper. Very attractive as I said !! item not reviewed by moderator and published
the best,super easy.*_* item not reviewed by moderator and published
Dear Annie from Fort Worth. Actually, this IS technically Eggplant Parmesan. Parmigiano-Reggiano is simply the name given to parmesan cheese that is made in Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. In addition, while the dish is vegetarian it is not technically vegan since the mozzarella cheese is an animal byproduct. I plan to make it tonight - it seems the perfect Friday night dinner on this cool Chicago fall evening. item not reviewed by moderator and published
I want to start off by saying that I understand that it's technically not eggplant parmesan without the parmesan. With that said, I was tasked with making a vegan meal, and this was an incredibly delicious, comforting meal. Cheese (and ranch dressing, but I digress!) is my ultimate weakness, but the flavors were so phenomenal, I didn't miss the cheese. Vegan modifications or not, this is definitely a keeper! item not reviewed by moderator and published
Che magnifica!!!!!! Ho mangiata questo piatto, e poi dopo, mi sento benissima!!!! Tanti Grazie Mario!!!!!!! item not reviewed by moderator and published
Wow! so easy to prepare I followed the recipe to the T and it turned out so delicious.I loved the great presentation my family loved it for sure it's a keeper. Thanks Mario you are the best!l item not reviewed by moderator and published
Never having cooked eggplant before, I wasn't sure what to expect. This turned out delicious and was quite simple to put together. I will be making this again. It would be nice to serve to company. item not reviewed by moderator and published
What a great recipe for a first time eggplant parmesan experience. Mario's recipe is easy and flavorful with the fresh basil and parmesan in the crumb coating. I appreciated the explanation of the "bitterness removal" process that makes such a difference in the taste. This dish got rave reviews at my house with a quick disappearance on the plate of my "middle school dining diva" and we'll definitely serve this again sooner than later! item not reviewed by moderator and published
Made this for dinner during the week. Easy to put together and tasted great. item not reviewed by moderator and published
This was my first time making eggplant parm and it went perfectly. I followed the recipe exactly and had no problems. I personally prefer my eggplant parm with a sauce that is not so chunky so next time I will not make Mario's sauce but my own. item not reviewed by moderator and published
I made this recipe with Japanese eggplant ... and didn't "stack" but layered in a casserole dish. I did dip the eggplant in egg first to get more breading to stick and the oil needs to be the proper temp., but this dish turned out beautifully! Husband and sons loved it. Can't wait to get more eggplants out of the garden to make again. item not reviewed by moderator and published
We loved this recipe because you can easily adjust for smaller portions. I live in the south where fresh mozzarella is not readily availble, so I used thinly lsliced instead. There is enough left over sauce to use with another pasta dish. As a beautiful presentation a la Mario, I lay the eggplant "towers" over a bed of thin spaghetti and drizzled sauce over all. SUCH a hit at our house! It's my new company dish! item not reviewed by moderator and published
This was my first time making eggplant Parmesan, and it this recipe was awesome and easy! I made this for my boyfriend and he also loved it! Will make this again soon. item not reviewed by moderator and published
This is my first eggplant parmesan and I absolutely loved it! My husband, who is not fond of eggplant, didn't want to eat it at first. But after one bite, he knew he had to have seconds. item not reviewed by moderator and published
Fantastic. Recipe is relatively simple. I used a small eggplant and got (4) 3-high stacks out of it. Needless to say, that didn't last very long between my wife and myself. Will certainly make this again. item not reviewed by moderator and published
This is the best Eggplant Parmesan that I ate. It reminds me of my Momma's receipe. It is very tasty and easy to make. Not dry like some. My husband, born & raised in Italy says this is just like at home. item not reviewed by moderator and published
This recipe is perfect. For those that had problems, here are a few hints: 1) When he says heat the oil until smoking, he doesn't say it for his health. If your oil isn't hot enough, the eggplant will soak up all the oil. 2) While an egg wash helps, its also not needed if you use fresh bread crumbs, cheese and basil. The moisture in these ingredients will cause them to adhere, and will fry fine in HOT oil. If you're not using fresh bread crumbs, etc, then an egg wash is needed. Like I said, this recipe is perfect and tastes beautiful. Here's to my favorite orange croc wearing chef! ;b item not reviewed by moderator and published
I tivo all molto mario episodes and have wanted to try a mario recipe for some time but was looking for something simple to start with.....oy i picked the right one ! This dish was easy and delicious ! I agree that if your eggplant is soaking up the oil you oil isnt hot enough and if it is burning it is too hot...mine fortunatly was perfect and the dish was perfect...i will make this all the time ! Thanks so much mario you are awsome ! item not reviewed by moderator and published
I absolutely love this recipe - it's not only delicious, but provides a beautiful presentation with the individual stacks instead of cut squares from a casserole dish. I've made it twice with eggplants, tomatoes, and herbs from my garden. I only used one large eggplant each time and ended up with 4 stacks, 4 slices per stack - perfect! Using vine ripened tomatoes, basil, and thyme from the garden to make the sauce added very special flavor. The first time I made it I used an egg wash before breading the eggplant and it didn't absorb nearly as much oil as the 2nd time when I didn't use the egg wash. Also, I sliced the fresh mozzarella very thin the first time, and the stacks stood up perfectly through the baking process; the 2nd time I cut the slices thicker and the stacks slid down onto the pan - still delicious but not nearly as impressive to look at. My mistake! item not reviewed by moderator and published
Whether or not the use of an egg dip is authentic, it really is a key step. There's nothing worse than breadcrumbs just floating around in the sauce, instead of actually sticking to the eggplant. Trying to fry just bread-coated eggplant also poses a problem. The eggplant soaks up a lot of the oil, especially if the oil is not hot enough. If the oil is too hot, however, you risk burning the crumbs. item not reviewed by moderator and published
I made this for my father for his birthday and he said it was one of the best examples of eggplant parmesan he had ever had! Absolutely delicious - a little difficult to make the first time, but worth it! item not reviewed by moderator and published
This is one of my favorite recipes ? so delicious!! My family loves having it for dinner. Mario, thank you for sharing this recipe with us. item not reviewed by moderator and published
Very easy and delicious. Takes awhile to fry the eggplant though. I like the fresh mozz on there too. item not reviewed by moderator and published
I thought the egglant was very bland. Maybe if the bread crumbs would have stuck to the eggplant better or if the oil did not get sucked up so fast it would have been better. I had high hopes for this meal. I think an egg wash would have really helped with the breading process. I might try it again, but I will have to make changes to get a better result item not reviewed by moderator and published
I prepared this wonderful recipe the first time without the stewed tomatoes but with tomato sauce, since I had it in stock. My husband never raved so much about not getting meat and potatoes, as the meatiness of the eggplant and spices in the sauce made it a complete meal, how could we go wrong? The second time I tried the recipe, I used the stewed tomatoes, and although the recipe claims to simmer for 30 minutes until becomes like hot cereal, the plump tomatoes never made it but to the soupy stage. I am on my third time with the recipe tonight, and I'm sticking with tomato sauce....went perfect the first time. item not reviewed by moderator and published
Tastes great. . . it takes a bit of time to do all the frying, though. . . worth it! even my boyfriend liked it. item not reviewed by moderator and published
The first time I tried this my eggplant turned out soggy. I switched to some different olive oil and it came out great! I use the spaghetti sauce recipe about one a week with some canned San Marzano tomatoes and it's excellent! It's my standard sauce now. item not reviewed by moderator and published
Simple, delicious, very authentic. item not reviewed by moderator and published
This was my first time trying eggplant. It was very tasty, and my kids gobbled it up. Thanks Mario! item not reviewed by moderator and published
this recipe was good, but very oily. the eggplant soaked up all the oil in the pan, and then made the entire meal very greasy. deffinetly not a low fat recipe! item not reviewed by moderator and published
This recipe tasted delicious and definitely a must for all eggplant lovers! It was worth the time invested in making the dish. item not reviewed by moderator and published
I've made this recipe several times. It's delicious and worth the effort. I plan on making this for my New Year's Eve party as an appetizer, slicing each round into wedges. item not reviewed by moderator and published
Received rave reviews from my guests. 2 claimed it was the first time they liked eating eggplant. item not reviewed by moderator and published
i'm not a big fan of eggplant but this recipe was so gooood. item not reviewed by moderator and published
Family decided they liked eggplant when I used this recipe. item not reviewed by moderator and published
I made this eggplant for a dinner party and everyone loved it. I agree that is easy to make (but messy). The bread crumbs adhered to the eggplant with no need of the eggwash. I used A LOT of EVOO--the eggplant absorbed it and then some. However, I must dispute the official estimated cooking time. My two eggplants yielded 12 stacks of three pieces each with just a few leftover--that's about 40 or so slices to fry. Now either I'm a lot slower than the pro chef or he's got a nice large fry surface at his house! My iron skillet needed to be a lot larger in order to zip through the cooking faster but it was worth the trouble and I'll definitely make this one again & again. item not reviewed by moderator and published
This looks beautiful and is a wonderful meal! I had a hard time sauteing the eggplant... but it still tasted great! It turned out well even with sauce from the jar. A great dinner! item not reviewed by moderator and published
since this is so easy I didn't think it would be as delicious as it turned out to be. I will definately make this again. item not reviewed by moderator and published
I have made this recipe more than any other ever from the Food Network. It is by far one of the best! The key is that it is all about the "eggplant," as opposed to the casserole-style of parmigiana that I grew up with, which is more about the sauce and the cheese. The true test was trying it out on my mom, who taught me all I knew about parmigiana. Her comment: The best she ever had! A bit time consuming, esp. when I use my garden tomatoes for the sauce, but well worth the effort!! item not reviewed by moderator and published
First, I'll say that I've been eating eggplant my whole life. This is, without a doubt the best! Made just as it is. Don't be tempted to use an egg wash to stick the breadcrumbs on. Just pressing them on adds the perfect amount. If you've had trouble the the eggplant soaking up the oil, then your oil isnt HOT enough! Mario... you rock!!! item not reviewed by moderator and published
Perfection, Perfection, Perfection. The only running mate Mario would have is Sal at Italian Villa in Arlington, Texas. item not reviewed by moderator and published
this is really easy in spectacular item not reviewed by moderator and published
This Eggplant Parmesan makes an elegant modern presentation. It's delicious, easy and best of all, picky-husband approved. Can't wait to make it again! item not reviewed by moderator and published
I came across some troubles when trying to make this recipe. First, when I tried to "saute" the eggplant, it quickly soaked up the oil and did not brown very well. I had to keep adding oil with each batch. Finally, I just sprayed the pan with pam and didn't worry to much about browing the eggplant. I also had some trouble with the sauce. I believe you should crush the tomatoes before you add them or they won't cook down. Even after these problems, the recipe was still SO GOOD (and deserves 4 stars). item not reviewed by moderator and published
this is a very romantic mood setter item not reviewed by moderator and published
This is really a great recipe - I was very proud to serve this to my guests, with lots of compliments that followed. Some did not ever have Eggplant before and were so surprised when I told them the main ingredient was Eggplant. Thank you item not reviewed by moderator and published
This recipe was easy, satisfying, and just delicious. My family actually enjoyed it even more the day after it was made. The only change I will make next time is to peel the eggplant. This may not be the traditional method of prep, but no one in my family liked the peel. item not reviewed by moderator and published
Good, make certain to cook eggplant about 75-80% in fry pan before moving to 9 x 13--instead of sauce, used bertolli marinara--excellent 04/26/05 item not reviewed by moderator and published
When i made this recipe i never dreamed it would taste like my Moms. Even the aroma of it cooking brought back a lot of memories and even a tear. item not reviewed by moderator and published
this is a classic. my husband & I couldn't get enough of it. it is certainly not a low calorie entree, but well worth it once in a while. i did have touble getting the breading to stick to my eggplant. I ended up dredging the eggplant slices in a bit of egg/water mixture & then breading it. again, this is a delicious dish! item not reviewed by moderator and published
This is similar to my mother's but; I must say better in a sence that it isn't battered, breaded and fried. This Parmigiana is light, simple and very very tasty. item not reviewed by moderator and published
This Eggplant was delicious, fun and easy. Made a great dinner platter. item not reviewed by moderator and published
easy item not reviewed by moderator and published
Mario Batali's eggplant parmesan was really easy and delicious! I'd definitely recommend it. item not reviewed by moderator and published
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