Classic Cozy Eggplant Parmigiana Sicilian Style
A comforting Sicilian-style eggplant parmigiana featuring layers of lightly fried eggplant, garlicky tomato sauce, fresh basil, and a blend of mozzarella and Parmesan cheeses. Perfect for cozy dinners and easy to prepare with simple ingredients.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Sicilian, Italian
Ingredients
Scale
- 2 medium-sized firm eggplants, sliced about ½ inch thick
- Salt, for drawing out moisture from eggplants
- Extra virgin olive oil, for frying and drizzling
- 3 cups (720 ml) tomato sauce, garlicky and fresh
- 3 cloves garlic, minced
- A handful of fresh basil leaves, torn
- 2 cups (about 7 oz or 200 g) mozzarella cheese, shredded or sliced
- 1 cup (about 3.5 oz or 100 g) grated aged Parmesan cheese
- 1 cup (about 4.25 oz or 120 g) all-purpose flour, for dredging
- 2 large eggs, beaten
- Freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
- Optional: almond flour as gluten-free substitute
Instructions
- Slice eggplants into ½-inch thick rounds. Sprinkle both sides with salt and place on a cooling rack or colander. Let sit for 30 minutes to draw out moisture. Rinse briefly and pat dry with paper towels.
- Set up dredging station with flour in one shallow bowl (seasoned with black pepper) and beaten eggs in another.
- Heat about ½ inch of olive oil in a large skillet over medium heat until shimmering but not smoking (about 350°F).
- Dredge each eggplant slice first in flour, then dip in egg, letting excess drip off. Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels. Repeat until all slices are cooked.
- In a saucepan, gently heat tomato sauce with minced garlic and torn basil leaves. Simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Preheat oven to 375°F. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Layer fried eggplant slices evenly over sauce. Spoon more sauce over eggplant, then sprinkle with mozzarella and Parmesan. Repeat layers, finishing with a generous cheese layer on top.
- Bake for 25–30 minutes until cheese is bubbly and golden brown. Let rest for 10 minutes before serving.
Notes
Salting the eggplant before frying is key to avoid sogginess. Fry in batches without overcrowding the pan to maintain a crisp crust. Let the dish rest 10 minutes after baking for better slicing. For a lighter version, bake eggplant slices instead of frying. Use almond flour for gluten-free adaptation. Fresh basil is preferred over dried for best flavor.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 6
- Protein: 15
Keywords: eggplant parmigiana, Sicilian eggplant parmesan, comfort food, fried eggplant, tomato sauce, mozzarella, Parmesan, cozy dinner