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Classic Eggplant Parmesan with fresh basil, fried eggplant, and mozzarella
Fried eggplant, parmesan and fresh basil combination

Classic Eggplant Parmesan with Fresh Basil

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
'Melanzane alla Parmigiana' is Southern Italy's gift to the world. A meatless dish so rich and satisfying, no one misses the meat. The creamy flesh of fried eggplant, acidic tomato sauce, and stretchy mozzarella meeting fresh basil is simply unbeatable.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large skillet
  • Baking dish (9x13 inch)
  • Paper towels
  • Colander
  • Grater

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Slice eggplant lengthwise into 1/2 inch slabs. Salt both sides, drain in colander for 30 mins.

Tip: Salt collapses cell walls (osmosis) preventing sponge-like oil absorption.
2 ✓

Sauce: Heat 1 tbsp oil, fry crushed garlic. Add tomato, oregano, salt, pepper. Simmer 15 mins to thicken, remove garlic.

Tip: Add a pinch of sugar if tomatoes are too acidic.
3 ✓

Rinse and dry eggplant well. Set up 3 stations: Flour, Beaten Egg, Breadcrumbs.

Tip: Moisture ruins breading; ensure slices are dry.
4 ✓

Dredge in flour, egg, then crumbs. Fry in oil 2-3 mins per side until golden. Drain.

5 ✓

Preheat oven to 350°F (180°C). Layer: Sauce -> Eggplant -> Sauce dots -> Mozzarella -> Parmesan -> Basil.

Tip: Tear basil by hand to prevent edges turning black.
6 ✓

Repeat. Finish with sauce and plenty of Parmesan.

Tip: Top cheese protects sauce from drying out.
7 ✓

Bake 25-30 mins until golden and bubbly. Rest 10 mins before serving.

Tip: Hot layers slide apart; resting sets the structure.

Recipe FAQ

Why salt the eggplant?
It draws out water so it absorbs less oil and becomes creamier.
Can I bake instead of fry?
Yes! Brush slices with oil and bake at 400°F until browned for a lighter version. Skip breading.
Which mozzarella?
Low-moisture block mozzarella is best so it doesn't make the dish watery.

Ingredients

  • 2 pcs Eggplants (medium, firm)
  • 5 oz Parmesan Cheese (freshly grated)
  • 7 oz Mozzarella Cheese
  • 2 cups Tomato Puree (Passata)
  • 1 bunch Fresh Basil
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 0.5 cup All-Purpose Flour
  • 2 pcs Eggs
  • 1 cup Breadcrumbs
  • 0.5 cup Olive Oil (for frying)
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Black Pepper