Italian · Dinner

Eggplant parmigiana

Name: Eggplant parmigiana
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 medium globe eggplants, about 3 pounds total; 2 tablespoons kosher salt, plus more to taste; 1/2 cup all-purpose flour; 2 cups neutral oil, plus more as needed for shallow-frying; 3 tablespoons extra-virgin olive oil; 3 garlic cloves, lightly crushed; 2 28-ounce cans whole peeled tomatoes, crushed by hand; 1 packed cup basil leaves, divided; 1 pound low-moisture whole-milk mozzarella, thinly sliced and patted dry; 1 1/2 cups finely grated Parmigiano-Reggiano, divided

Silky fried eggplant layered with concentrated tomato-basil sauce, mozzarella, and Parmigiano, then baked until the edges bubble and the center slices cleanly.

About 2 hr 45 minTotal

About 1 hr 45 minActive

$$Cost

ModerateDifficulty

Makes 8 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
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How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

3 medium globe eggplants, about 3 pounds total
2 tablespoons kosher salt, plus more to taste
1/2 cup all-purpose flour
2 cups neutral oil, plus more as needed for shallow-frying
3 tablespoons extra-virgin olive oil
3 garlic cloves, lightly crushed
2 28-ounce cans whole peeled tomatoes, crushed by hand
1 packed cup basil leaves, divided
1 pound low-moisture whole-milk mozzarella, thinly sliced and patted dry
1 1/2 cups finely grated Parmigiano-Reggiano, divided

Instructions

Slice eggplants lengthwise 1/4 inch thick. Layer in colanders with the kosher salt and drain 45 minutes. Rinse quickly, press between clean towels until thoroughly dry, and dust very lightly with flour, shaking off all excess.
Meanwhile, heat olive oil and garlic over medium-low until fragrant. Add tomatoes and half the basil; simmer uncovered until thick enough that a spoon dragged across the pan leaves a trail, 25 to 30 minutes. Discard garlic and season carefully.
Heat 1/4 inch neutral oil in a wide skillet to 350°F. Fry eggplant in uncrowded batches until supple and golden, 1 to 2 minutes per side, keeping the oil near 350°F. Drain in a single layer on a rack and blot; replenish and reheat oil between batches.
Heat oven to 375°F. Spread a thin film of sauce in a . Build four snug layers of eggplant, sauce, mozzarella, Parmigiano, and torn remaining basil, finishing with sauce and Parmigiano rather than a heavy mozzarella cap.
Bake uncovered until bubbling and browned at the edges, 30 to 35 minutes. Rest at least 15 minutes before cutting so the layers set without becoming cold.

Southern ItalySouthern Italian cooking traditions

From the table

About this recipe

Parmigiana di melanzane belongs to southern Italian cooking, but Sicily, Campania, and Parma all appear in competing origin explanations. Its enduring identity is more useful than a false single birthplace: thin fried eggplant, concentrated tomato, basil, mozzarella, and aged cheese assembled in restrained layers.

Parmigiana di melanzane belongs to southern Italian cooking, but its precise origin is disputed among Sicily, Campania, and Emilia-Romagna and should not be stated as settled. The classic identity is fried sliced eggplant layered with tomato, basil, mozzarella, and hard cheese; breadcrumb breading is an Italian-American branch, not required here. Dry eggplant, thick sauce, and drained mozzarella prevent a watery casserole. This Kwilt version follows the reviewed household adaptation: Choose the unbreaded fried Italian form, acknowledge its disputed regional origin, and add measurable moisture and oil-temperature controls for repeatable home results.

Sources

Dinner does not stop at the recipe