Italian Holiday Eggplant Parmigiana Recipe

This classic Italian Holiday Eggplant Parmigiana, or Parmigiana di Melanzane, features tender fried eggplant slices layered with rich homemade tomato sauce, fresh basil, creamy mozzarella, and nutty Parmigiano-Reggiano. Baked to bubbly perfection, it’s a comforting, festive centerpiece for Christmas or family gatherings, bursting with authentic Southern Italian flavors.

Why You’ll Love This recipe

You’ll adore this Eggplant Parmigiana because it captures the heart of Italian home cooking—simple, high-quality ingredients transformed into something truly special. The eggplant becomes meltingly tender and sweet after salting and frying, perfectly balancing the bright, garlicky tomato sauce.

Layers of gooey mozzarella and sharp Parmigiano create that irresistible cheesy pull, while fresh basil adds aromatic freshness. Unlike heavier breaded versions, the authentic Italian style keeps it lighter yet indulgent, making it ideal for holiday feasts where you want something impressive but not overly complicated. It’s make-ahead friendly, feeds a crowd, and gets even better the next day as flavors meld—pure comfort that brings everyone together around the table with smiles and seconds!

Yield: 8 servings

Italian Holiday Eggplant Parmigiana Recipe

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Festive layered eggplant with tomato sauce, mozzarella, and Parmigiano—authentic Italian comfort perfect for holidays.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 3 medium eggplants (about 2-2.5 lbs / 1 kg), sliced into 1/4-inch (0.5 cm) rounds
• Kosher salt (for salting eggplant)
• 1/2 cup (125 ml) olive oil or neutral oil (for frying, plus extra for sauce)
• 2-3 garlic cloves, minced
• 1 small onion, finely chopped (optional for sauce base)
• 28 oz (800 g) tomato passata or crushed San Marzano tomatoes
• Fresh basil leaves (about 1 cup packed, torn)
• 1 tsp dried oregano (optional)
• Salt and black pepper to taste
• 12-16 oz (340-450 g) fresh mozzarella, sliced or torn, patted dry
• 1-1.5 cups (100-150 g) freshly grated Parmigiano-Reggiano
• Extra basil for garnish

Instructions

1. Start by slicing your eggplants into even 1/4-inch rounds—look at those beautiful purple skins! Place them in a colander, sprinkle generously with salt on both sides, and let them sweat for 30-60 minutes. This magic step draws out bitterness and moisture for the best texture.
2. While they rest, make your sauce: Heat 2 tablespoons olive oil in a pan over medium heat. Sauté minced garlic (and onion if using) until fragrant and golden—about 2-3 minutes. Pour in the tomato passata, add a pinch of salt, pepper, oregano, and a handful of torn basil. Simmer gently for 15-20 minutes until thickened and flavorful. Taste and adjust—your kitchen will smell like Italy!
3. Rinse the eggplant slices under cold water to remove salt, then pat them super dry with paper towels. Dry is key for crisp frying!
4. Heat oil in a large skillet over medium-high. Fry eggplant slices in batches until golden brown on both sides (2-3 minutes per side)—they'll turn beautifully tender inside. Drain on paper towels. Feel proud of those crispy edges!
5. Preheat your oven to 375°F (190°C). Grab a 9x13-inch baking dish and spread a thin layer of tomato sauce on the bottom—it prevents sticking and adds moisture.
6. Layer time—fun part! Add a single layer of fried eggplant slices. Spoon over more sauce, scatter torn mozzarella pieces, sprinkle grated Parmigiano, and add fresh basil leaves. Repeat layers 3-4 times, ending with sauce, mozzarella, and a generous Parmigiano topping.
7. Cover with foil and bake for 25 minutes—let those cheeses start melting together in harmony.
8. Remove foil and bake another 15-20 minutes until bubbly, golden, and irresistibly cheesy on top. Your home will fill with the most inviting aroma!
9. Pull it out and let it rest 10-15 minutes—this sets the layers so slices hold beautifully when served.
10. Garnish with extra basil, slice, and serve warm. Watch everyone go back for more—buon appetito!

Notes

Authentic Southern Italian versions skip heavy breading for pure eggplant flavor. Use high-quality ingredients for the best results. This dish shines during holidays as it reheats wonderfully and pairs with crusty bread, salad, or pasta.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 237Total Fat 17gSaturated Fat 2gUnsaturated Fat 14gSodium 8mgCarbohydrates 24gFiber 7gSugar 10gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Salt the eggplant slices generously and let them rest 30-60 minutes to draw out bitterness and excess moisture—this prevents soggy layers.
• Pat the eggplant dry thoroughly before frying for maximum crispness without oil absorption.
• Use fresh mozzarella (patted dry) and grate Parmigiano-Reggiano yourself for the best melt and flavor.
• Fry in batches to avoid overcrowding the pan, keeping oil at medium heat to prevent burning.
• For a lighter twist, brush and bake the eggplant instead of frying, but frying gives the traditional rich taste.
• Let the dish rest 10-15 minutes after baking so it sets for cleaner slices.
• Taste your sauce and adjust seasoning—holidays call for bold, balanced flavors!

Ingredients Notes

Eggplants: Choose firm, glossy medium-sized Italian or globe eggplants—they hold up best to slicing and frying without becoming mushy. Salting is key to remove any bitterness. Tomato passata or sauce: Opt for high-quality, pure passata (strained tomatoes) for a smooth, vibrant base—avoid chunky sauces unless you prefer texture. Fresh or canned San Marzano tomatoes elevate authenticity.

Fresh mozzarella: Use fior di latte or buffalo mozzarella; drain excess liquid to prevent watery layers. Parmigiano-Reggiano: Always grate fresh—pre-grated lacks the nutty depth and melts poorly. Fresh basil: Essential for that classic Italian aroma—tear leaves by hand to release oils without bruising.

Olive oil: Extra-virgin for frying and sauce adds fruity notes; use a neutral oil if you prefer lighter frying. Garlic and onion: Fresh is best for building a flavorful soffritto base in the sauce. Seasonings: Kosher salt, black pepper, and a pinch of oregano or chili flakes enhance without overpowering.

Variations and Substitutions

For a lighter version, roast or grill the eggplant slices brushed with olive oil instead of frying—reduces calories while keeping great texture. Add a layer of thinly sliced prosciutto or cooked ham between layers for a meatier holiday twist, as in some Southern Italian family recipes.

Substitute scamorza or provolone for mozzarella if you want a smokier edge or less moisture. Make it vegan by using plant-based cheese alternatives and skipping any meat add-ins. For gluten-free, no breading means it’s naturally safe (unlike American versions).

Spice it up with red pepper flakes or fresh chili in the sauce for heat. In some regions, add hard-boiled eggs or sausage slices for extra richness—perfect for festive occasions. Use store-bought marinara in a pinch, but homemade tastes far superior.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) covered with foil for 20-25 minutes until warmed through—microwaving works but softens texture. Freeze baked portions wrapped tightly in foil and plastic for up to 2-3 months; thaw overnight in fridge and reheat in oven. Assemble unbaked, cover, and freeze for up to 1 month—bake from frozen, adding extra time.

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