Eggplant Parmesan: Parmigiana di Melanzane

Total Time:
1 hr 10 min
45 min
25 min

4 servings

  • 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

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.


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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Cooking Tips
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