There’s something special about sitting down to a warm plate of Eggplant Parmigiana (Sicilian style). It reminds me of Sunday suppers with the family, where the table stays full and no one leaves hungry. This Southern-style take on an Italian classic keeps all the comfort while adding a familiar richness we love down here.
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Eggplant Parmigiana has layers of fried eggplant, rich marinara, and gooey cheese. It’s the kind of dish that makes you slow down and savor every bite.
A Southern food classic
Southern food brings people together in a way that nothing else can. Growing up, big family meals were the heartbeat of our home. It might have been fried chicken or a bubbling casserole. There was always something warm coming out of the oven. I still remember my grandmother standing by the stove, apron tied tight, always adding “just a bit more cheese” to everything.
That love of layering flavors is why I treasure Eggplant Parmigiana so much. It may come from Sicily, but it fits right into a Southern kitchen. The crispy eggplant and cheesy layers feel like home, no matter where the recipe came from.
Ingredients
How to make Eggplant Parmigiana (Sicilian Style)
Start by slicing and salting the eggplant to draw out moisture. This step helps the eggplant get crisp when fried. After letting the slices rest, rinse them and pat them dry.
Fry the eggplant until golden, then set them aside while you get your oven ready. You’ll layer sauce, cheese, basil, and eggplant in a dish, then bake until it’s bubbling and the top turns golden. Let it rest before serving so the layers settle and slice neatly.
Serving suggestions
Eggplant Parmigiana goes great with crusty garlic bread or a side of buttery grits. You can also serve it with a crisp green salad to balance the richness.
If you want to keep things traditional, sweet tea on the side rounds out the meal just right. It’s a dish made for gathering, so go ahead and fill the table.
Storage tips
You can store leftovers in an airtight container in the fridge for up to four days. To reheat, use the oven or air fryer to keep the edges crispy. Avoid microwaving if you want to keep that golden texture. This dish also freezes well, just wrap it tightly and thaw in the fridge before reheating.
Southern farewell
Eggplant Parmigiana holds a sweet spot in my kitchen. It’s rich, flavorful, and always welcome at any table. I hope you give it a try and maybe even start your own tradition with it. Just like we do in the South, make it with love, serve it with pride, and always go back for seconds.
Eggplant Parmigiana
Equipment
- Cutting board
- Sharp Knife
- Large skillet or frying pan
- Tongs or slotted spatula
- Sheet pan or tray lined with paper towels
- Large baking dish
- Mixing Bowl
- Grater
- Oven
- Aluminum Foil
Ingredients
- 2 large eggplants sliced into 1/2-inch disks
- 3 cups marinara sauce
- ½ cup Parmigiano Reggiano cheese grated
- 1 pound mozzarella cheese shredded
- ¼ cup fresh basil torn
- 1 cup olive oil divided
- 3 tablespoons kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
- Cut the eggplant into ½-inch thick round slices. Lay them flat in a single layer on a wire rack set over a baking tray. Sprinkle 2 tablespoons of kosher salt generously over both sides. Place another tray on top and weigh it down with a few cans. Let it sit for 60 minutes to pull out excess moisture.
- After an hour, discard the liquid from the tray. Rinse the eggplant slices under cold water or wipe with damp paper towels to remove the salt. Pat them completely dry using clean kitchen towels or more paper towels.
- Heat ¼ inch of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches, about 3–5 minutes per side, until golden and crisp. Remove and place them on paper towels to soak up the extra oil.
- Set your oven to 325°F while you prepare the layers.
- In a large baking dish, spread a thick layer of marinara sauce on the bottom. Add a layer of fried eggplant slices. Top with more sauce, shredded mozzarella, grated Parmigiano Reggiano, a bit of torn basil, black pepper, and a sprinkle of Italian seasoning. Keep layering until all ingredients are used up. Make sure the top layer has a thick cover of mozzarella.
- Place the dish in the oven and bake for 50–60 minutes, or until the cheese is melted and bubbly and the top is slightly golden.
- Let the dish rest for 10 minutes after baking. This helps the layers set and makes serving easier. Slice and serve warm.
