Yield: 6 servings | Prep time: 45 mins | Bake time: 40 min
Unlike heavy Italian-American breaded versions, classic Southern Italian eggplant parmesan uses lightly floured (or unbreaded) pan-fried eggplant slices. This lets the eggplant absorb the rich, chunky pomodoro sauce while baking, creating melt-in-your-mouth layers bound together by sharp provolone and creamy mozzarella.
Submitted photo
Ingredients:
- 3 medium Globe or Italian eggplants (about 2.5 lbs total), sliced length-wise ¼-inch thick
- 2 Jars MAJANNA’S POMODORO RUSTICO TOMATO SAUCE
- 225 grams Mozzarella Cheese (shredded)
- 100 grams Provolone Cheese (grated)
- 85 grams Parmigiano-Reggiano (grated)
- 125 grams cup all-purpose flour (for dredging)
- 1 l Canola oil (for shallow frying)
- 1 large bunch fresh basil
- To taste Kosher salt, black pepper
Purge moisture from eggplant
Plan 30 minutes ahead
Lay the ¼-inch eggplant slices flat on wire racks over baking sheets. Generously salt both sides of each slice with kosher salt. Let sit for 30 minutes to draw out excess moisture and bitterness. Pat completely dry with paper towels.
Shallow-fry the eggplant
Work in batches
Heat ¼ inch of oil in a wide skillet over medium-high heat (around 350°F / 175°C). Lightly dredge dried eggplant slices in flour, shaking off any excess, and fry for 2–3 minutes per side until golden brown and tender. Transfer to a paper-towel-lined tray to drain.
Assemble the layers
Use a deep 9×13-inch baking dish
Spread a thin layer of MAJANNA’S POMODORO RUSTICO across the bottom of the dish. Lay down a single layer of fried eggplant slightly overlapping. Top with a light layer of sauce, a hand-torn scattering of fresh basil leaves, and an even blend of mozzarella, provolone, and Parmigiano-Reggiano. Repeat until there are 3-4 layers or the dish is filled. Ensure the final top layer is generously covered in sauce and the remaining cheese blend to form a golden crust.
Bake and rest
Bake at 375°F (190°C) for 35–40 minutes until bubbling throughout and deep golden on top. Crucial: Let the dish rest for at least 20–30 minutes before slicing. Cutting too early will cause the layers to slide apart.
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