This hearty Italian classic, Eggplant Parmigiana, layers crispy fried eggplant with rich marinara, gooey mozzarella, and nutty Parmigiano Reggiano for a dish that’s as comforting as it is crowd-pleasing. Sicilian-style skips the breading and lets the eggplant shine, perfectly golden, soft on the inside, and full of flavor. It’s way easier to make this way, and it tastes just as great!
The trick to getting tender, flavorful eggplant is all in the prep. Salting pulls out bitterness and moisture, frying builds that irresistible golden crust, and layering with good cheese and sauce brings it all together. It’s worth the extra steps, and the aroma alone is enough to make your kitchen feel like a trattoria.
My other hack to a great tasting Eggplant Parmigiana is the cheese. Use good-quality freshly freshly-shredded cheese to make the most flavorful dish.
Ingredients
- Eggplants – You’ll need a couple of small to medium-sized globe eggplants.
- Marinara sauce – You can use your favorite kind of sauce. I get all food nerd and make my own, but a good quality jarred sauce will work well.
- Parmigiano Reggiano cheese – Now’s the time to use the good stuff. And, shred it yourself before making this dish. Preshredded cheese just doesn’t melt as well.
- Mozzarella cheese – Again, use a good quality mozzarella. You can even use fresh mozz, just drain it well.
- Fresh basil
- Olive oil
- Kosher salt
- Black pepper
- Italian seasoning
How To Make Sicilian Eggplant Parmigiana
Start by slicing the eggplants into ½-inch thick rounds and laying them flat on a cooling rack set over a sheet pan. Sprinkle the tops generously with kosher salt about, 2 tablespoons total to help draw out moisture and bitterness. Cover with another sheet pan and weigh it down with a few cans or a cast iron pan to apply gentle pressure. Let the eggplant sit for 1 hour. This step is crucial for texture and flavor.
After an hour, you’ll see beads of moisture on the surface of the eggplant slices. Use a dough scraper to gently lift and move the slices without tearing them—they can get delicate. Wipe off any excess salt with a damp, lint-free towel or rinse quickly under cool water, then pat them completely dry with paper towels. The drier they are, the better they’ll fry.
Pour about ¼ inch of olive oil into a large stainless steel sauté pan and heat it over medium. Fry the eggplant in batches for 3 to 5 minutes per side, until golden and soft in the center. Don’t overcrowd the pan. Give each slice enough room to crisp up properly. A splatter screen is great to have here to keep cleanup easy and oil contained.
Transfer the cooked slices to a paper towel-lined plate to soak up any excess oil. Preheat your oven to 325°F and grab a deep ceramic baking dish.
Start layering with a generous spoonful of marinara sauce across the bottom of the dish. Add a layer of fried eggplant, more sauce, torn fresh basil, and a blend of cheeses. I like using a rotary cheese grater to freshly grate Parmigiano Reggiano. It’s faster and neater than a box grater, and you get ultra-fine shavings that melt beautifully. Follow with shredded mozzarella, a pinch of black pepper, and a little Italian seasoning.
Keep layering until everything is used up, finishing with a final blanket of mozzarella and a little extra Parmigiano on top.
Bake uncovered for 50 to 60 minutes, until the top is golden, bubbling, and irresistible. Let it rest for 10 minutes before slicing so the layers settle and hold together nicely.
Chef Jenn’s Tips
- Use a cooling rack and sheet pan combo to salt and drain the eggplant evenly; no mess and great airflow.
- A stainless steel sauté pan holds steady heat for shallow frying without absorbing flavor.
- Tear the basil instead of chopping to keep it from bruising and turning black.
- For extra flavor, stir a pinch of red pepper flakes into the marinara before layering.
Recommended
Make It A Meal
Serve with a side of garlic bread, a crisp green salad with lemon vinaigrette, or buttered pasta to soak up all that saucy goodness.
Storage
Leftovers can be stored in the fridge for up to 5 days. Reheat in the oven at 350°F for 15 to 20 minutes or until warmed through. This dish also freezes well — wrap individual portions tightly in foil and store for up to 2 months.
Eggplant Parmigiana (Sicilian Style)
Ingredients
- 2 large eggplants sliced into 1/2-inch disks
- 3 cups marinara sauce
- ½ cup Parmigiano Reggiano cheese grated
- 1 pound mozzarella cheese shredded
- ¼ cup fresh basil torn
- 1 cup olive oil divided
- 3 tablespoons kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
- Slice and salt the eggplant, letting it drain on a rack for 1 hour. Rinse and dry.
- Fry slices in olive oil until golden, then blot dry.
- Preheat oven to 325°F. In a deep baking dish, layer sauce, eggplant, basil, mozzarella, Parmigiano, pepper, and seasoning.
- Repeat layers, ending with cheese. Bake for 50–60 minutes until bubbling. Let rest before slicing.
Notes
Chef Jenn’s Tips
- Use a cooling rack and sheet pan combo to salt and drain the eggplant evenly; no mess and great airflow.
- A stainless steel sauté pan holds steady heat for shallow frying without absorbing flavor.
- Tear the basil instead of chopping to keep it from bruising and turning black.
- For extra flavor, stir a pinch of red pepper flakes into the marinara before layering.