Parmigiana Recipe (Traditional Italian Eggplant Parmesan)

This eggplant parmesan recipe — or parmigiana alle melanzane as we say in Italy — is easily one of our favorites. It takes everything we love about lasagna and turns it into vegetarian form. No bolognese here. Just eggplant, tomato sauce, olive oil, basil, and cheese.

This recipe is part of our complete guide to Best Italian Fried Foods: A Regional Guide.

Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It is what we use every day — and it makes a genuine difference in dishes like this one. Shop our olive oil here.

How do you make authentic Italian Parmigiana (Eggplant Parmesan)?

To make authentic Italian Parmigiana, slice and salt eggplants to remove moisture, then fry them in extra virgin olive oil until golden. Layer the fried slices with a simple garlic-infused tomato sauce, provola or low-moisture mozzarella, Parmigiano Reggiano, and fresh basil. Bake at 375°F and — crucially — let it rest for at least 4 hours before serving to allow the flavors to meld.

What Is Eggplant Parmesan?

Eggplant parmesan is a traditional southern Italian dish. It is made with eggplant, mozzarella or provola, parmigiano reggiano, tomato sauce, olive oil, and basil. Some versions also include breadcrumbs or eggs. You layer all the ingredients and bake until golden.

Which Region Invented It?

There is a friendly battle over who invented eggplant parmesan. Campania, Calabria, and Sicily all lay claim to it. We say Calabria. It is a region known for hearty, layered dishes, and provola — the best cheese for this recipe — is made beautifully here.

Naples has a strong case too, since San Marzano tomatoes are arguably the finest in Italy. Sicily grows exceptional eggplants — Lina, Giuseppe's mother, almost exclusively uses Sicilian eggplants for this dish. What is certain is that parmigiana is a southern Italian dish and it is delicious.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• Coarse salt, for drawing out moisture
• Extra virgin olive oil, for frying and sauce
• 2 cups tomato sauce (fresh or canned San Marzano)
• 2 cloves garlic
• Fresh basil leaves
• 300g (10 oz) provola or low-moisture mozzarella, sliced
• ½ cup freshly grated Parmigiano Reggiano
• Salt and black pepper to taste

How to Make Parmigiana

Step 1: Salt and Drain the Eggplant

Slice the eggplant into ¼-inch rounds and salt generously on both sides. Let sit for at least 30 minutes. The salt draws out excess moisture and bitterness. Pat completely dry with paper towels before frying — this is essential for a clean fry.

Step 2: Make the Tomato Sauce

Heat a drizzle of extra virgin olive oil in a pan with the garlic cloves over low heat. Once the garlic is golden, add the crushed tomatoes and cook down for 15 to 20 minutes until slightly thickened. Add basil and salt to taste. Do not let it reduce too much — you need enough sauce for each layer. For more detail on building a great tomato sauce, see our pasta with tomato sauce post.

Step 3: Fry the Eggplant

Heat a generous layer of extra virgin olive oil in a wide pan over medium heat. Fry the eggplant slices in batches until golden on both sides, about 3 minutes per side. Do not overcrowd the pan. Transfer to a wire rack or paper towels to drain. We fry in olive oil every time — it adds flavor that neutral oils cannot match. For everything you need to know about frying in olive oil, read our guide on frying with olive oil.

Step 4: Layer and Bake

Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant, then a layer of provola slices, a sprinkle of Parmigiano, a few basil leaves, and a spoonful of tomato sauce. Repeat until you run out of ingredients, finishing with sauce and Parmigiano on top. Keep the layers light and even — do not go heavy-handed with any one ingredient.

Step 5: Bake and Rest

Bake for 30 to 35 minutes until bubbling and golden on top. Remove from the oven and let rest for at least 4 hours before cutting. This is the most important step. The flavors meld and excess liquid redistributes as it rests. It tastes significantly better after resting — and even better the next day.

Key Tips Before You Start

Breaded vs. Non-Breaded Eggplant

This is Lina's recipe. She prefers unbreaded eggplant — plain fried eggplant keeps the dish lighter and avoids cakey spots that breading can create.

Which Cheese to Use

Avoid fresh mozzarella. It releases too much water and pools liquid in the bottom of the pan. Use provola instead. If you are in the US, ask your cheesemonger for a softer provolone. If unavailable, use low-moisture mozzarella — never fresh.

The Sauce

Fresh tomatoes are ideal when in season. Canned whole San Marzano tomatoes also work very well. Avoid sauces with added basil or onions — season it yourself. Do not let the sauce reduce too much. You need enough for each layer.

Let It Rest

Non-negotiable. At least 4 hours. If you are cooking for guests, make it the day before and reheat in the oven before serving. It is always better the next day.

Frequently Asked Questions

What is the difference between parmigiana and eggplant parmesan?

They are the same dish. Parmigiana alle melanzane is the Italian name. Eggplant parmesan is the American version of that name. The traditional Italian recipe uses provola rather than mozzarella and skips the breadcrumbs.

Can I make parmigiana ahead of time?

Yes — and we highly recommend it. Parmigiana tastes best after resting for several hours. Make it the day before, let it cool completely, refrigerate, and reheat in the oven before serving. It is even better the next day.

Can I use mozzarella instead of provola?

You can, but fresh mozzarella releases a lot of water during baking. This creates excess liquid in the pan and can make the layers soggy. If you cannot find provola or soft provolone, use low-moisture mozzarella instead of fresh.

Do I need to salt the eggplant first?

Yes. Salting draws out excess moisture and bitterness from the eggplant before frying. Slice the eggplant, salt generously, and let it sit for at least 30 minutes. Pat dry thoroughly before frying.

What olive oil should I use for parmigiana?

Use a good extra virgin olive oil for frying the eggplant and for the tomato sauce. The flavor it adds is part of what makes this dish taste authentically Italian. Our Calabrian EVOO is what we use every time.

Skyler and Giuseppe wrote The Olive Oil Enthusiast (Penguin Random House). Order your copy today.

Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It is what we use every day — and it makes a genuine difference in dishes like this one. Shop our olive oil here.

You may also like:

Fried Zucchini Fritters (Frittelle di Zucchine)

Roasted Tomatoes with Olive Oil

Pasta with Tomato Sauce

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