Eggplant Parmesan — Classic Parmigiana di Melanzane

Overview

This video guides viewers through creating classic Parmigiana di Melanzane, featuring golden fried eggplant, sweet tomato sauce, and bubbling mozzarella. The recipe emphasizes critical steps like salting eggplant, proper breading and frying, precise layering, and a crucial resting period after baking for perfect results.

Ingredients

• 2 large globe eggplants (900 grams or 2 pounds total)
• 1 tablespoon kosher salt (for eggplant)
• 1 cup (120 grams) all-purpose flour
• 3 large eggs
• 2 tablespoons cold water
• 2 cups (200 grams) fine Italian breadcrumbs
• 30 grams grated Parmigiano-Reggiano (for breadcrumbs)
• 1 teaspoon dried oregano
• 1 inch (2.5 centimeters) mild olive oil (for frying)
• 3 tablespoons extra-virgin olive oil (for sauce)
• 3 cloves garlic, finely sliced
• 1 28-ounce can (800 grams) whole San Marzano tomatoes, crushed by hand
• 1 teaspoon fine sea salt (for sauce)
• 0.5 teaspoon sugar
• Small handful fresh basil (for sauce)
• 4 ounces (115 grams) fresh mozzarella, torn by hand (per layer, for a total of 12 ounces)
• 20 grams grated Parmigiano-Reggiano (per layer)
• Fresh basil leaves, torn (for layering)
• 1 fresh basil leaf (for garnish)
• 1 final pinch of Parmigiano (for garnish)
• Optional: pinch of red pepper flakes

Instructions

1. Slice two large globe eggplants lengthwise into rounds of 6 millimeters (one-quarter inch).
2. Lay eggplant slices flat on a tray, salt generously with 1 tablespoon of kosher salt, and let them sweat for 30 minutes.
3. Press eggplant slices dry with paper towels to pull out bitter water.
4. Prepare a breading station: Bowl one with 1 cup (120 grams) all-purpose flour. Bowl two with 3 large eggs beaten with 2 tablespoons of cold water. Bowl three with 2 cups (200 grams) fine Italian breadcrumbs mixed with 30 grams of grated Parmigiano-Reggiano and 1 teaspoon of dried oregano.
5. Dredge each eggplant slice in flour, then egg, then breadcrumbs, pressing the crumb on firmly.
6. Pour 1 inch (2.5 centimeters) of mild olive oil into a heavy pan and heat it to 350°F (175°C).
7. Fry the breaded eggplant in batches for 2 minutes per side until deep gold.
8. Transfer fried eggplant onto a paper-towel-lined tray and salt lightly the second they come out, ensuring not to crowd the pan.
9. In a saucepan, warm 3 tablespoons of extra-virgin olive oil over medium heat.
10. Add 3 finely sliced cloves of garlic and cook for 1 minute until fragrant.
11. Pour in 1 28-ounce can (800 grams) of whole San Marzano tomatoes, crushed by hand.
12. Add 1 teaspoon of fine sea salt, 0.5 teaspoon of sugar, and a small handful of fresh basil.
13. Simmer the sauce uncovered for 20 minutes until thickened, then taste and adjust salt (optional: add a pinch of red pepper flakes).
14. Preheat the oven to 375°F (190°C).
15. In a 9-by-13 inch ceramic baking dish, spoon a thin layer of sauce on the bottom.
16. Lay one row of fried eggplant, then top with 1 cup of San Marzano sauce, 4 ounces (115 grams) of fresh mozzarella torn by hand, 20 grams of grated Parmigiano-Reggiano, and a few torn fresh basil leaves.
17. Repeat the layers exactly three times.
18. Finish the top with sauce, the last mozzarella, and an extra-generous shower of Parmigiano.
19. Place the dish into the oven on the middle rack at 375°F (190°C) for 35 to 40 minutes until the top is deeply bronzed and the sauce is bubbling vigorously.
20. Pull the dish out of the oven and let it rest, uncovered, for at least 15 minutes before cutting.
21. Serve warm, about 140°F (60°C) on the plate, by cutting a generous square and lifting it with a wide spatula.
22. Top with 1 fresh basil leaf and 1 final pinch of Parmigiano before serving.

In this video

• Slice two large globe eggplants, approximately 900 grams or 2 pounds total, into 6 millimeter (one-quarter inch) rounds.
• Salt the eggplant generously with 1 tablespoon of kosher salt and let it sweat for 30 minutes to remove bitter water, then press dry.
• Prepare a breading station with 1 cup (120 grams) all-purpose flour, 3 large eggs beaten with 2 tablespoons cold water, and 2 cups (200 grams) fine Italian breadcrumbs mixed with 30 grams grated Parmigiano-Reggiano and 1 teaspoon dried oregano.
• Dredge each eggplant slice in flour, then egg, then breadcrumbs, pressing the crumb firmly to ensure a golden crust.
• Fry the breaded eggplant in 1 inch (2.5 centimeters) of mild olive oil heated to 350°F (175°C) for 2 minutes per side until deep gold, salting lightly immediately after removing them.
• Simmer 1 28-ounce can (800 grams) hand-crushed San Marzano tomatoes with 3 sliced garlic cloves, 1 teaspoon sea salt, 0.5 teaspoon sugar, and a small handful of fresh basil for 20 minutes.
• Layer the Parmigiana in a 9-by-13 inch baking dish exactly three times, using sauce, fried eggplant, 1 cup of San Marzano sauce, 4 ounces (115 grams) fresh mozzarella, 20 grams grated Parmigiano-Reggiano, and torn fresh basil leaves.
• Bake the dish at 375°F (190°C) for 35 to 40 minutes on the middle rack until the top is deeply bronzed and the sauce bubbles vigorously.
• Crucially, rest the baked Parmigiana, uncovered, for at least 15 minutes before cutting to allow the sauce and cheese to set, preventing layers from sliding apart.
• Serve the Parmigiana warm, around 140°F (60°C), for the perfect Italian temperature, garnished with a fresh basil leaf and a final pinch of Parmigiano.

Frequently asked questions

Why is it important to salt eggplant before frying?

Salting eggplant with 1 tablespoon of kosher salt for 30 minutes draws out bitter water. Skipping this step can make the dish mushy, as the water would otherwise be released during cooking.

What is the correct oil temperature for frying breaded eggplant?

The correct oil temperature for frying breaded eggplant is 350°F (175°C). It is important to use a thermometer to maintain this temperature and avoid crowding the pan to prevent greasy eggplant.

How many layers should I make for classic Parmigiana di Melanzane?

For a classic Parmigiana di Melanzane, you should repeat the layers exactly three times. Each layer consists of sauce, fried eggplant, San Marzano sauce, fresh mozzarella, Parmigiano-Reggiano, and fresh basil.

What temperature and duration are best for baking Eggplant Parmesan?

Bake Eggplant Parmesan at 375°F (190°C) for 35 to 40 minutes on the middle rack. The dish is ready when the top is deeply bronzed and the sauce is bubbling vigorously around the edges.

Why should I rest Eggplant Parmesan after it comes out of the oven?

It is critical to rest Eggplant Parmesan, uncovered, for at least 15 minutes after baking. This allows the sauce and cheese to set, ensuring each square comes out clean and structured, preventing the layers from sliding apart.