Italian Eggplant Parmesan Recipe | Parmigiana di Melanzane

Mama’s Italian Eggplant Parmesan Recipe

This authentic Eggplant Parmesan – also know in Italian as Parmigiana di Melanzane – is made with Mama’s Organic Italian Seasoning and is a beloved family favorite. Growing up, we’d just call it Eggplant Parm.

What is Italian Eggplant Parmesan?

Known in Italy as Parmigiana di Melanzane, this this Eggplant Parm Recipe makes a simple delicious entrée consisting of eggplant, tomato sauce, Mozzarella Cheese, garlic, and other tasty ingredients for that classic Italian flavor.

Parmigiana di Melanzane It’s a Crowd-Pleaser in Italy and at home

This Eggplant Parmesan recipe is a vegetarian-friendly, low-carb treat that will have family and guests asking for seconds.

The Taste Experience

The taste of this Italian Eggplant Parm Recipe is often described as mild and slightly sweet with a creamy texture. Furthermore, when cooked, eggplant absorbs the flavors from spices, sauces, and other ingredients it’s cooked with.

This is where Mama’s Organic Italian Seasoning comes into play. The blend of organic herbs and spices elevates the dish to new heights.

This Italian Eggplant Parm Recipe is to die for.

Make your next family dinner special with Mama’s Eggplant Parmesan. The secret ingredient? Mama’s Organic Italian Seasoning . Your taste buds will thank you.

Download Mama Patierno’s® Eggplant Parmesan Recipe

Ingredients:

1 large eggplant
½ cup all-purpose flour
3 large eggs
¼ cup extra virgin olive oil
1 cup Italian breadcrumbs
1 cup panko breadcrumbs
1 cup grated parmesan cheese
1 tbs Mama’s Organic Italian Seasoning
4 cups Mama’s Italian Tomato Sauce (see recipe)
2 to 3 cups of shredded mozzarella cheese
Fresh basil & parsley
Optional: 3 to 4 large cloves of garlic minced

How to Make:

Slice eggplant ½ inch thick creating enough to fill your baking dish with two layers. You will need at least 12 slices to serve 6. Lay out the eggplant in a baking pan lined with parchment paper and sprinkle sea salt on each slice and let sit for 45 minutes then dry with a paper towel.
Set the oven to 375 degrees.
Mix the Panko, Italian breadcrumbs, parmesan, Italian Seasoning together in a bowl.
Place the flour in a separate bowl.
Whisk 3 eggs together in a small bowl.
Dip both sides of the eggplant slice in the flour, then the egg and then the breadcrumb and seasoning mixture and place on parchment lined baking sheet. Top each slice with a tiny bit of extra virgin olive oil. Bake for 15 minutes, flip and then bake for an additional 15 minutes or to desired crispiness.
Add a base layer of Mama’s Tomato Sauce to baking dish and place ½ of the eggplant slices on top of the sauce.
Add another layer of Mama’s Tomato Sauce and remaining slices and top each slice with shredded mozzarella and sprinkle parmesan and Mama’s Italian Seasoning on top.
If you are a garlic lover, add some minced garlic only on top of this layer.
Add another layer of Mama’s Tomato Sauce and remaining eggplant slices and top with shredded mozzarella and parmesan.
Bake for 20 minutes, add parsley and basil on each slice and bake for additional 10 minutes.
Remove from oven and let sit for 5 minutes before serving.