Neapolitan Eggplant Parmigiana | A Classic Italian Comfort Meal Made Right At Home!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella reduces fat while ricotta offers a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

Slice the eggplants lengthwise into thin slices and lightly salt each side.

Stack the salted eggplant slices on a rack or tray and press down with a heavy baking pan for 30 minutes to draw out moisture.

Lightly coat each side of the eggplant slices in flour and fry in olive oil until golden and crispy.

In the same oil, sauté the diced onion and minced garlic, then add the tomato paste and tomato purée; stir until well combined and add basil.

Cover and simmer the sauce for about 15 minutes.

In a baking dish, add a base layer of the tomato sauce, then layer fried eggplant slices, more tomato sauce, fresh basil, and torn pieces of fresh mozzarella.

Top with grated Parmesan and repeat the layering process until all ingredients are used.

Bake at 350°F for 45 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens