Skip to Content
Recipes

My Absolute Favorite Way to Make Eggplant Parmigiana

Making eggplant parmigiana can be tricky, but it doesn't have to be. Let Joanna Moeller of @spaghettiroots_nyc show you her reliable technique.

Eggplant Parmigiana alla Joanna Moeller.

Eggplant Parmigiana alla Joanna Moeller.

This version of eggplant parmigiana is my absolute favorite.

Don't get me wrong, I also love the version with the breadcrumb dredge as well, but there's something about this preparation that is lighter and melts in your mouth.

I love cutting the eggplant as thinly as possible. The light dusting of flour coats the outside of the eggplant perfectly, resulting in a luscious texture, as well as lending some structure to the eggplant and to the eggplant parmigiana dish in general. 

I’ve had this version throughout my life, sometimes in people’s homes or in restaurants. This particular recipe is different from the one that my mother made. With lots of trial and error, I believe I have found the perfect preparation. 

I hope you agree!

Eggplant Parmigiano

Eggplant Parmigiano

Recipe by Joanna Moeller
5.0 from 2 votes
Servings

6-8

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 5 5 -6 small eggplants, skin peeled in stripes, salted and patted dry

  • 1/2 cup 1/2 all-purpose flour seasoned with sea salt & pepper (to taste)

  • 1 cup 1 Extra Virgin Olive Oil

  • 3 cups 3 Marinara sauce

  • 1/4 cup 1/4 Italian seasoned breadcrumbs

  • 1/2 cup 1/2 grated Parmigiano Reggiano cheese

  • 1 lb. 1 fresh mozzarella cheese torn into small pieces

  • Fresh basil to finish

Directions

  • To Fry the Eggplant
  • Dredge the eggplant pieces in the flour.
  • Heat the EVOO in a wide pan.
  • Add the eggplant and fry on both sides until brown.
  • Remove to a paper towel–lined baking sheet.
  • To Assemble and Bake
  • Preheat over to 400°F.
  • Add a full ladle of marinara sauce to the bottom of the baking dish.
  • Sprinkle approximately 2 tbsp. of breadcrumbs over the marinara.
  • Layer the fried eggplant over the sauce and breadcrumbs.
  • Top eggplant with grated Parmigiano cheese and fresh mozzarella.
  • Add another layer of sauce, eggplant, Parmigiano, mozzarella, and 2 tbsp. breadcrumbs.
  • Top with marinara sauce.
  • Bake for approximately 40 minutes (until it’s bubbly and the top is well browned).
  • Finish with fresh basil.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Vinitaly and the City Brings a Toast to Verona this April

Vinitaly and the City returns to Verona's historic city center with its celebration of wine, culture, and culinary traditions.

Tana Delivers Thoughtful Sicilian Cuisine in New Orleans Style

Chef Michael Gulotta's third New Orleans area concept passionately blends his Sicilian roots with the cuisine of his hometown.

Pinstripes & Pignolis, Chasing the Yankees and Italian Food in Tampa

A disappointing result of a Yankees spring training game is redeemed by an Italian meal at Market at EDITION hotel in Tampa.

March 31, 2025

Sunday Shop: Spring Bag Edit

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

March 30, 2025
See all posts