Eggplant Parmesan: The Original Recipe, Fried or Baked?

There's a scent that smells of home, of Sunday, of celebration. A scent that envelops you and brings you back to the truest flavors of our tradition: that of Eggplant Parmesan. An iconic dish, a true hymn to Italian cuisine, which every grandmother jealously guards in her recipe book.

But how many times have you dreamed of bringing a perfect eggplant parmesan to the table and found yourself with overly greasy eggplants, crumbling layers, or a flavor that isn't quite right? The fear of making mistakes, wasting precious ingredients, or not replicating that authentic taste you remember, can be a real obstacle.

Make yourself comfortable, because your search ends here. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and practical tips, to prepare the best, creamiest, and surprisingly light Eggplant Parmesan you've ever tasted. Success is guaranteed, whether you choose to fry the eggplants or bake them!

Ingredients for a Crowd-Pleasing Eggplant Parmesan

Parmesan is an orchestra of flavors, and every instrument must be perfectly tuned. Here's what you need and why the choice is crucial:

• Eggplants: Choose round or oblong eggplants, firm and shiny. They must be very fresh! I'll explain how to treat them to prevent them from absorbing too much oil and to make them sweet.
• Tomato Passata: A good sauce is the soul of Parmigiana. Opt for a high-quality, thick, and flavorful tomato passata, or prepare your own homemade passata.
• Mozzarella: Here lies one of the secrets to creaminess that doesn't fall apart. Use fior di latte or buffalo mozzarella, but it is ESSENTIAL that it is well-drained, even squeezed! Excess water would ruin the final consistency.
• Parmigiano Reggiano: The king of cheeses, freshly grated, adds savoriness and that golden crust on the surface that drives everyone crazy. Don't skimp on quality!
• Fresh Basil: Basil leaves, added between layers, release an enveloping aroma and a flavor that pairs divinely with eggplants and tomato.
• Extra Virgin Olive Oil: For the sauce and for greasing the baking dish. If you choose to fry, use a good peanut oil, which has a high smoke point and doesn't alter the flavor.
• Coarse Salt and Fine Salt: Coarse salt for purging the eggplants, fine salt for seasoning.

3 Common Eggplant Parmesan Mistakes (and How to Avoid Them)

As a grandmother and chef, I've seen and made every possible mistake. But you won't! Here are the most common pitfalls and how to avoid them:

1. Spongy and Very Greasy Eggplants: This is everyone's nightmare. The mistake is not properly purging the eggplants or not drying them perfectly before cooking. Eggplants are like sponges: if you don't prepare them well, they will absorb all the oil. My trick? Coarse salt and lots, lots of paper towels!
2. Watery and Crumbly Parmesan: Often the fault lies with mozzarella that hasn't been well-drained. The water released during cooking makes the dish soggy and compromises its structure. Remember: mozzarella should be carefully squeezed, even the day before, and cut into small cubes. A sauce that is too liquid can also contribute.
3. Flat or Bitter Taste: This can happen if the eggplants haven't been properly purged, or if the sauce hasn't had time to simmer slowly and blend the flavors. Haste is the enemy of good Parmigiana!

Grandma's Secret: Perfect, Light, and Flavorful Eggplants

The true heart of Eggplant Parmesan is the eggplants. Here's my foolproof method to make them exquisite, whether you choose the tradition of frying or the lighter alternative of baking:

Method 1: Perfectly Fried Eggplants

Slice the eggplants into pieces about half a centimeter thick. Arrange them in a colander, sprinkle generously with coarse salt, and cover with a plate and a weight. Leave them like this for at least 30-60 minutes: you'll see the bitter water released. This step is crucial! Then, quickly rinse them under running water to remove excess salt and, here's the secret, dry them METICULOUSLY with a clean cloth or paper towels. They must be very dry! Fry them in plenty of hot peanut oil, a few at a time, until golden. Drain them on paper towels to remove excess oil.

Method 2: Baked Eggplants for a Lighter Parmesan

If you prefer a lighter version, you can bake the eggplants. After purging and drying them as described above, arrange them on a baking sheet lined with parchment paper, brush them lightly with extra virgin olive oil, and bake them in a preheated oven at 200°C (static) for about 15-20 minutes, flipping them halfway through cooking, until they are soft and lightly golden. They will be less greasy but just as flavorful!

Let's Prepare Eggplant Parmesan Together: The Step-by-Step Guide

Ingredients (for 6-8 servings):

• 1.5 kg eggplants (round or long)
• 1 kg quality tomato passata
• 1 clove garlic
• Extra virgin olive oil q.s.
• 250 g well-drained fior di latte mozzarella (or buffalo mozzarella)
• 150 g grated Parmigiano Reggiano
• Fresh basil, a nice bunch
• Coarse salt and fine salt q.s.
• Peanut oil (if frying eggplants)

Instructions:

1. Prepare the eggplants: Wash the eggplants, remove the ends, and slice them about 0.5 cm thick. Arrange them in layers in a colander, sprinkling each layer generously with coarse salt. Cover with a plate and a weight and let them purge for at least 30-60 minutes. Rinse them well under running water and, this is CRUCIAL, dry them perfectly with a clean cloth or paper towels.
2. Cook the eggplants (choose your method):
   • Fried: Heat plenty of peanut oil in a large pan. Fry the eggplant slices a few at a time, until golden on both sides. Drain them on paper towels to remove excess oil.
   • Baked: Arrange the eggplant slices on a baking sheet lined with parchment paper, brush them lightly with EVO oil. Bake in a preheated oven at 200°C (static) for 15-20 minutes, flipping them halfway through cooking, until soft and lightly golden.
3. Prepare the tomato sauce: In a pot, heat a drizzle of extra virgin olive oil with the garlic clove. Add the tomato passata, a pinch of salt, and a few basil leaves. Let it simmer over low heat for at least 20-30 minutes, until it has thickened slightly. You can remove the garlic at the end of cooking.
4. Prepare the mozzarella: Cut the mozzarella into small cubes and squeeze it well to remove excess water. You can also let it drain in a colander for about an hour.
5. Assemble the Parmesan: Take a baking dish. Spread a light layer of sauce on the bottom. Arrange a layer of eggplants, then cover with some sauce, a few mozzarella cubes, a generous sprinkle of Parmigiano Reggiano, and a few fresh basil leaves. Repeat the layers until the ingredients are used up, finishing with a generous layer of sauce and Parmigiano.
6. Bake in the oven: Bake the Parmesan in a preheated oven at 180°C (static) for about 30-40 minutes, or until the surface is well golden and the cheese is melted and lightly gratinéed.
7. Rest is golden: Once cooked, don't rush! Let the Parmesan rest out of the oven for at least 15-20 minutes before serving. This will allow the layers to settle and the flavors to blend perfectly, making it easier to slice and even more delicious.

Tips and Frequently Asked Questions about Eggplant Parmesan

Can I prepare eggplant parmesan in advance?

Absolutely yes! Eggplant Parmesan is one of those dishes that, like good wine, improves with time. You can prepare it the day before and store it in the refrigerator. Reheated the next day, it will be even more flavorful and compact.

How can I freeze eggplant parmesan?

You can freeze Eggplant Parmesan both cooked and uncooked. If cooked, let it cool completely, then portion it and store it in airtight containers or wrapped in plastic wrap. If uncooked, assemble it and freeze before baking. In both cases, thaw slowly in the refrigerator before cooking or reheating.

What is the difference in final taste between fried and baked eggplants?

Fried eggplants give Eggplant Parmesan an unmistakable depth of flavor and tenderness, typical of the more classic tradition. Baked eggplants make the dish lighter and less caloric, with a more delicate but still delicious flavor, enhancing the freshness of the other ingredients.

My eggplant parmesan turned out too watery, why?

Most likely, the mozzarella was not drained enough. Remember to squeeze it well or let it drain for hours. A sauce that is too liquid can also contribute. Make sure the sauce is well reduced before assembling.

Can I use pizza mozzarella?

Pizza mozzarella is often drier and stringier, but it tends not to release the same creaminess as fior di latte. If you use it, make sure it's good quality and not too salty. For optimal results, well-drained fior di latte is always the best choice.

There you have it! Now you hold not just a recipe, but all the secrets to bringing an Eggplant Parmesan to the table that will make your guests say 'Wow!' and make you feel like a true guardian of Italian cuisine. A dish that tastes of home, tradition, and love, a true embrace of flavors.

Don't be afraid to experiment. Cooking is an act of creativity and generosity. With this solid and reliable guide, success is guaranteed, and applause will not be lacking.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this Eggplant Parmesan, you can't miss our recipe for Homemade Tomato Sauce or for an equally iconic second course like Grandma's Meatballs in Sauce.