Eggplant Parmigiana

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recipe by Antonino Vitale

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    543

My mother cooks Parmigiana every time I go to Sicily and I love it! Its only problem is that it requires some time to be cooked perfectly, but it is worth to try.

recipe updated May 20, 2019

Ingredients

  • Eggplant icon
    Eggplant
    1500g
  • Salt icon
    Salt
    1g
  • Olive oil icon
    Olive oil
    44ml
  • Garlic clove icon
    Garlic clove
    18g
  • Canned tomatoes icon
    Canned tomatoes
    800g
  • Red wine icon
    Red wine
    150ml
  • Sugar icon
    Sugar
    0g
  • Salt & pepper icon
    Salt & pepper
    0g
  • Dried oregano icon
    Dried oregano
    0g
  • Mozzarella cheese icon
    Mozzarella cheese
    200g
  • Parmesan cheese icon
    Parmesan cheese
    125g
  • Breadcrumbs icon
    Breadcrumbs
    50g
  • Fresh basil icon
    Fresh basil
    14g

Tools

  • kCook icon Spatula
  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Paper towels
  • kCook icon Baking dish - 2 quart
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Frying pan

Step preview

  1. Prep and set aside eggplant: sliced - 5mm
  2. Prep and set aside garlic clove: scraped
  3. Prep and set aside mozzarella cheese: finely sliced
  4. Prep and set aside mozzarella cheese: finely sliced
  5. Get a clean large mixing bowl
  6. Add prepared eggplant
  7. Add salt
  8. Let rest - approx 30 min
  9. Drain
  10. Pat dry with paper towels
  11. Get a clean frying pan
  12. Add olive oil
  13. Heat in frying pan - medium-high heat
  14. Add prepared garlic clove
  15. Fry in frying pan - approx 1 min
  16. Add canned tomatoes
  17. Add red wine
  18. Boil in frying pan
  19. Mash with potato masher
  20. Stir
  21. Reduce in frying pan - medium heat
  22. Add sugar
  23. Season with salt & pepper
  24. Add dried oregano
  25. Simmer gently in frying pan while stirring occasionally - 45 min
  26. Purée with stick blender
  27. Pre-heat - 180°C
  28. Get a clean frying pan
  29. Add olive oil
  30. Heat in frying pan - high heat
  31. Transfer vegetables to frying pan
  32. Fry each side in frying pan until golden brown
  33. Pat dry with paper towels
  34. Grease a clean baking dish
  35. Spread one quarter of sauce with baking dish
  36. Transfer one quarter of content of frying pan to baking dish
  37. Add prepared mozzarella cheese
  38. Add parmesan cheese
  39. Arrange
  40. Transfer sauce to baking dish
  41. Transfer content of frying pan to baking dish
  42. Add prepared mozzarella cheese
  43. Add parmesan cheese
  44. Sprinkle with breadcrumbs
  45. Sprinkle with parmesan cheese
  46. Bake until browned - 30 min, 180°C, medium-high heat
  47. Remove
  48. Garnish with fresh basil
  49. Serve
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