Melanzane alla Parmigiana {Eggplant Parmesan}


Ah, eggplants…AUBERGINES (even bettah)! Have I mentioned how much I LURVE them? They are really a vivacious veggie ; ) Like that do ya? They’re an amazing regal dark purple color & have curves that go on for miles, my kinda veggie! A few of these babies are the backbone of this amazing dish. If you don’t have time to make a Lasagne alla Bolognese try this. It’s the same comfort food feel except in a veggie version ; )   

With eggplants you’ll need to let them release their liquids, they’re kinda bloated tee hee! Slice them early and place them into your colander so they’ll be ready when you are. You can even make this dish up ahead of time & just pull it out & bake it right before dinner. On the cheese measurements, they are estimates (I usually just go by look). GASP! Don’t freak out. Just remember that your layers need to be equal. You don’t want your dish to be top heavy or bottom heavy now would you? If you use a little more cheese, or less cheese, no worries! Here’s a secret: Recipes are just suggestions really ; ) Do what you like! You might surprise yourself with what you come up with!


I can’t believe I’m about to say this, because I do like me some meat, but you’re not going to miss it in this dish! It’s filling and hearty thanks to those sexy little aubergines (yes much much cooler to say than eggplant, no?) Even sexier is how to say in Italian: Mel-an-zan-a all-a Par-me-john-ah…. yep you could say anything in Italian & it’s just sexy! Punto (period!)

Matter of fact I just might start speaking in Italian all the time! Cosa pensi? tee hee


What you’ll need:
4 large eggplants – sliced vertically
Olive Oil
1 28 oz  large can of Italian Whole Tomatoes
1 bunch of fresh basil  – roughly chopped
2 cups Parmigiano Reggiano – grated
1 large fresh Mozzarella ball  – sliced thin
2 large eggs – beaten
2 tbsp unsalted butter

What to do:
After slicing your egglant, place the slices into a colander & sprinkle with salt. Place a large stock pot filled with water ontop of eggplant to help it to release it’s liquids. Allow eggplant to drain for 30 mins – 1 hour. WHILE eggplant is draining, into large saucepan add your tomatoes & 1/2 of your chopped basil. Season with s/p & allow to cook over medium-high heat for approx 30 mins. Stirring as necessary. When finished cooking, put the sauce mixture into your food processor, blender or foodmill until it has a beautiful silky sauce consistency.

Place enough oil (1/4 cup ish) into a pan & heat over med heat. Pat your eggplant slices dry & fry them until golden. Do not crowd the pan, do this in batches. When golden, transfer them to a plate lined with paper towels. Continue until all slices are fried. Set them aside.

Preaheat your oven to 350 degrees. To assemble: Spray a large ovenproof dish with cooking spray. Place a ladel full of sauce onto bottom. Place a layer of eggplant on the bottom. Sprinkle with Parmigiano Reggiano & Mozzarella slices & a sprinkling of some chopped basil. Add a few (2-3) tbsp of beaten eggs. Continue with same pattern until all layers are complete. Top layer should ONLY have eggplant & tomato sauce.  Cut the butter into small pieces & randomly place on top. Bake for 30-40 mins or until golden & bubbly. Garnish with Parmigiano Reggiano!

Allow to cool for a few mins before cutting so that your slices remain intact!

Buon Appetito!


  1. 1

    I’m with you, I totally don’t miss meat in this dish!! This is one of my all-time fave dishes yet I have NEVER made it. Time to repent! Eggplants “are kinda bloated”–hahahahahahahahaha

  2. 2

    Yum… This has me craving eggplant again… I haven’t made any in a while. Will definitely give your recipe a try.

  3. 3
    foodgeeklee /

    Being Italian – I think I’ve had 100’s of versions of eggplant parm, I’ve never seen beaten egg added to the layering —- does this give it the effect of being breaded without being breaded?? Can’t wait to try this method!
    Thanks for sharing!

  4. 4

    Just gorgeous!! I have GOT to try this!!

  5. 5

    Oh, YUM. Eggplant parmesan is one of my favorite dishes. I’m also intrigued by your method here. Do let us know about the eggs!

  6. 6

    I adore eggplant parmesan, but most nightshade vegetables and I don’t get along — my mouth goes into a bit of a rage when I eat them. I’ve discovered that I can put eggplant parmesan on a crispy, toasted sub roll and the bread (and an extra slice of cheese) helps neutralize the reaction. I know this sounds inelegant, but such is my devotion to eggplant parmesan! And now it’s my favorite sandwich too.

  7. 7

    A great way to prepare eggplants. They are actually one of my favorite Springtime vegetables and I can’t wait to see their shiny, purple skins again.

  8. 8

    This sounds very good indeed. I have a couple aubergines I picked up at the market yesterday, just because they appealed! I might have to do something like this. Thank you for the inspiration 🙂

  9. 9

    This sounds really delicious! Will try it soon! I always purchase aubergines but have been looking for recipes beyond ratatouille, moussaka and baba ghanouj…

  10. 10

    I love eggplant. I don’t eat them often enough

  11. 11

    I’m drooling!!! 😀

  12. 12
    misseesippee /

    I’ve always been intimidated by eggplants. But, this looks to good to not make!

  13. 13

    Eggplant parm is my mother’s favorite recipe, so I always try to find ways to make it even better as a surprise. I’ve never seen it made without breading the eggplant in a flour, egg, bread crumb mixture. Why do you fry without breading and use the beaten egg within the layers? Whenever I make it the eggplants seem to get soggy (probably because I don’t work to get the water out of them as you recommended), but am wondering if that would help too. Thanks!

  14. 14

    I always end up making lasagne even though I love eggplant so thanks for the kick in the pants!

  15. 15
    Angela /

    OMG! I LURVE Eggplant TOO! I could eat it every week and I try to find some way to do JUST THAT! …..pretty successfully I might add. One of my all time favs is Eggplant Parm and I make mine almost like your recipe. I don’t digg on the breaded kind (in my Parm, now pile a plate up with Fried Eggplant with a little lemon.. oh heck yeah!). I’ve never drizzled egg on mine before either, I’ll give it a try. Love ur site! Ciao!

  16. 16
    mya /

    looks yum! Is it ok to leave the beaten eggs out? like the rest of the people here I am curious why they are beinig added in the first place… 🙂

    • 16.1

      Hi Mya- Thanks! That’s one of those things I do because it was the way I was taught to make it and I haven’t tried it any other way : ) You’re welcome to try it without : )


  1. Eggplant Parmigiana | bell' alimento - […] favorite things to make with eggplant is Eggplant Parmigiana. Up until recently I always made it in lasagna form.…

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