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.
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.
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.
Before You Start: Key Tips
Breaded vs. Non-Breaded Eggplant
This is Lina's recipe. She has made it both ways and prefers unbreaded eggplant. Plain fried eggplant keeps the dish lighter and avoids cakey spots that breading can create. There is no flour in this dish to absorb excess sauce — and that is perfectly fine.
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. Provola in Calabria is like a firmer mozzarella with a slightly riper flavor — it melts beautifully.
The Sauce
Fresh tomatoes are ideal when in season. Canned whole San Marzano tomatoes also work very well. Crush them by hand before cooking and let them melt into a sauce. If you can only find crushed tomatoes or plain tomato sauce, use that. Avoid sauces with added basil or onions — you will season it yourself.
Do not let the sauce reduce too much. You need enough for each layer. When ladling it on, you do not need to cover every spot. The cheese will melt and fill the gaps. The sauce should be present but not overwhelming.
Keep the Layers Light
Do not go heavy-handed. The layers should be thin and even. Moderate amounts of cheese and sauce between each layer, portioned evenly throughout. If you have leftover sauce, save it for pasta.
Let It Rest
This is the most important step. Let the parmigiana rest for at least 4 hours after it comes out of the oven. It tastes significantly better after resting — the flavors meld and excess liquid redistributes. If you are cooking for guests, make it the day before and reheat in the oven before serving.
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 it, 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.
We wrote a book called The Olive Oil Enthusiast. 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.
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Fried Zucchini Fritters (Frittelle di Zucchine)
If you make this parmigiana, please leave a comment and give the recipe a rating. We love to hear from you. Tag us on Instagram, TikTok, or Facebook and use #EXAUoliveoil so we can repost.
3 comments
Best eggplant parm I’ve ever made!! Grazie
This has to be has to be hands down the best eggplant parmigiana I’ve ever had outside of Italy. It’s absolute heaven. I’ve made this several times for parties and each time it’s a hit.
I made this dish for an end of summer family meal and it was a huge hit. Truly delicious! Love that the eggplant is fried without any flour or breading so that nothing gets in the way of its custardy texture and taste.
I made just a few modifications: sautéed some finely diced onion and red bell pepper that we had on hand with the garlic and also threw in some chopped fresh tomatoes with the boxed tomatoes when making the sauce. I also used smoked mozzarella which added an extra depth of flavor.
I’m a terrible planner so made this the same day we ate it. The dish sat for about an hour before serving and it was perfection. I can only imagine how delicious it would be if it sat for the recommended several hours.
10/10 will make again. Already planning to make this for a dinner with some friends.
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