Eggplant Parmigiana Recipe

Looking for a wine-derous eggplant parmigiana recipe? This one will delight your taste buds and accompany that amazing bottle that you’ve been waiting to crack open. If you aren’t sure what wine to pair your eggplant parmigiana with, we suggest a southern Italian red wine.

This recipe is inspired by tradition, and is part of a series of recipes that we have put together this month celebrating the theme: “what grows together, goes together”. When we think of a wine region where food and wine both grow together and pair amazingly well with one another, Italy comes to mind instantly. A land of vineyards, olive groves, and fields of grain – can anyone say ‘Pasta!’? – Italy is home to some amazing traditional dishes that pair with some of our favourite wines.

Let’s start with the classic eggplant parmigiana.

Eggplant Parmigiana

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Course: MainCuisine: ItalianDifficulty: Medium
Cook Mode

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Servings

4

servings
Prep time

45

minutes
Cooking time

25

minutes

Claimed by both Campania and Sicily, this is a Southern Italian classic. Sliced and pan-fried silky eggplant, layered in a rich tomato sauce, generously topped with cheese and baked in the oven. It’s pure decadence!

Ingredients

  • 1 kg peeled tomatoes (canned or fresh)

  • 1 kg eggplant

  • 1 tbsp balsamic vinegar

  • 3 tbsp extra virgin olive oil

  • 300 g mozzarella, cubed

  • 100 g Parmigiano Reggiano, grated

  • 1 handful fresh basil leaves

  • All-purpose flour

  • Vegetable oil for frying

Directions

  • Heat olive oil in a medium frying pan and add the peeled tomatoes. Break them up with a spoon, add balsamic vinegar and season to taste. Let the sauce simmer for about 30 minutes.
  • In the meantime, slice eggplant lengthwise into 2 to 3 mm thick slices. Coat the slices in a thin layer of flour. Fry them in an abundant amount of vegetable oil. Add them to a plate lined with paper towel to drain off excess oil.
  • Add a thin layer of tomato sauce to a rectangular baking dish. Continue with a layer of fried eggplant, grated Parmigiano, a few basil leaves and cubed mozzarella. Add another layer of eggplant, Parmigiano, basil leaves and mozzarella and continue layering like this until you’ve used all ingredients. Finish with a layer of sauce and Parmigiano.
  • Cook in a preheated oven at 200 ºC (400 ºF) for about 20 minutes. Slide under the broiler for the last 2-3 minutes to brown the cheese. Garnish with a few fresh basil leaves.

Wine Pairings

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The asparagus arancini is the next recipe on our list, what about you?

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