Berenjenas a la Parmesana

Berenjenas a la Parmesana (Eggplant Parmesan), also known as Melanzane alla Parmigiana, is a classic Italian-American and Southern Italian dish.

Made by layering breaded and fried (or baked) eggplant slices with tomato sauce, Parmesan cheese, and often mozzarella, then baking in a casserole dish.

This Berenjenas a la Parmesana recipe is a lighter, baked version of the Italian classic. Crispy, oven-baked eggplant slices are layered with a simple homemade tomato sauce, mozzarella, and Parmesan cheese.

It's easy to make, full of flavor, and perfect for a comforting vegetarian dinner. Serve with Garlic bread.

Ingredients You'll Need

Note: See the recipe card for quantities.

• Eggplant: provides a tender, hearty base for layering.
• Kosher salt: removes moisture and bitterness from the eggplant.
• All-purpose flour: helps the egg stick to the eggplant.
• Eggs: bind the flour and breadcrumbs to the eggplant.
• Italian-style panko breadcrumbs: add a light, crispy coating; can be substituted with regular breadcrumbs.
• Freshly Grated Parmesan cheese: adds savory, nutty flavor; can be substituted with Grana Padano cheese.
• Olive oil: crisps and browns the breaded eggplant in the oven.
• Crushed tomatoes: form the base of the tomato sauce.
• Garlic: adds depth and aroma to the sauce.
• Red pepper flakes: provide mild heat to balance flavors.
• Sugar: reduces the acidity of the tomatoes.
• Fresh basil: adds freshness and classic Italian flavor.
• Mozzarella cheese: melts into a creamy, gooey layer.

How to Make Berenjenas a la Parmesana

Note: Full instructions are provided in the recipe card below.

1. Salt eggplant slices in batches and place in a colander for 1 hour to release moisture. Press between paper towels and wipe off excess salt.
2. Preheat oven to 425°F with two baking sheets inside. Mix breadcrumbs with Parmesan on a pie plate. Combine flour and pepper in a zipper bag. Beat eggs in a separate dish.
3. Dredge eggplant slices in flour, then egg, then breadcrumbs. Place on a wire rack.
4. Remove hot baking sheets, add oil, and arrange eggplant in a single layer. Bake for 30 minutes, flipping slices at 20 minutes and rotating trays at 10. Keep oven on.
5. While baking, sauté garlic and red pepper flakes in oil. Add crushed tomatoes and sugar. Simmer 20-30 minutes until thickened. Stir in basil, salt, and pepper.
6. In a 13x9" dish, spread 1 cup sauce. Layer half the eggplant, 1 cup sauce, and half the mozzarella. Repeat with remaining eggplant, 1 cup sauce (leaving some slices exposed), Parmesan, and remaining mozzarella.
7. Bake 15 minutes until bubbling and browned. Cool for 10 minutes.
8. Top with basil and serve with extra sauce on the side.

Storage, Make Ahead, & Freezing

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.

Camila's Tips & Variations

• Slice Evenly: Cut eggplant into uniform slices so they cook evenly and stack nicely.
• Press the Eggplant Well: Don't skip pressing out moisture-this keeps the layers from becoming soggy.
• Cheese Swap: Mix in provolone, fontina, or a touch of ricotta between layers for a twist.
• Mini Stacks: Assemble individual eggplant stacks for personal-sized servings-great for dinner parties.

Frequently Asked Questions

Recipe

Berenjenas a la Parmesana

by Camila Benitez

Eggplant Parmesan, also known as Melanzane alla Parmigiana, is a classic Italian-American and Southern Italian dish made

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 138 kcal

Equipment

• Chef's knife
• Cutting board
• Large colander
• baking sheets
• Large skillet
• 13x9-inch baking dish

Ingredients

  

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Eggplant

• ▢ 2 pounds eggplant (2 medium eggplants), cut crosswise into ½-inch-thick rounds
• ▢ 1 tablespoon kosher salt , divided
• ▢ 2 cups panko Italian-style bread crumbs
• ▢ 2 tablespoons freshly grated Parmesan cheese or Grano Padano cheese , divided
• ▢ ½ teaspoon ground black pepper
• ▢ ½ cup unbleached all-purpose flour
• ▢ 3 large eggs
• ▢ 8 tablespoons vegetable oil , divided

Tomato Sauce:

• ▢ ¼ cup tablespoons extra-virgin olive oil
• ▢ 3 (28-ounce) cans crushed tomatoes
• ▢ 1 medium onion , finely chopped, optional
• ▢ 6 fresh garlic cloves , minced
• ▢ ½ cup Freshly grated Parmesan cheese
• ▢ ½ cup fresh basil leaf
• ▢ 1 tablespoon kosher salt
• ▢ 1 tablespoon sugar as needed
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 tablespoon lemon juice or olive brine to brighten the tomato sauce , optional
• ▢ 8 ounces whole milk mozzarella or part-skim mozzarella , shredded (2 cups)
• ▢ 2 tablespoons cup grated Parmesan cheese
• ▢ 10 fresh basil leaves torn , for garnish

Instructions

 

FOR THE EGGPLANT:

• Toss half of the eggplant slices with 1 ½ teaspoons kosher salt in a large bowl; transfer the salted eggplant to a large colander set over the bowl. Repeat with the remaining eggplant and salt, placing the second batch on top of the first in the colander. Let stand for 1 hour.
• Arrange the slices on a triple layer of paper towels; cover with another triple layer. Firmly press each slice to extract as much liquid as possible, then gently wipe off any excess salt.
• While the eggplant is draining, adjust the oven racks to the upper- and lower-middle positions. Place a rimmed baking sheet on each rack and preheat the oven to 425°F.
• Combine the Italian-style panko breadcrumbs with 2 tablespoons of Parmesan on a pie plate and stir in 2 tablespoons of olive oil until evenly coated; set aside. Wipe out the mixing bowl (do not wash) and set it aside.
• Combine the flour and ½ teaspoon black pepper in a large zipper-lock bag; shake to mix. Beat the eggs in a second pie plate.
• Working in batches, place 8 to 10 eggplant slices in the flour bag; seal and shake to coat. Shake off any excess flour, dip the slices in the beaten eggs (allowing the excess to drip off), then coat evenly with the breadcrumb mixture. Set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant.
• Remove the preheated baking sheets from the oven. Add 3 tablespoons of oil to each sheet and tilt to coat the surface evenly.
• Divide the breaded eggplant evenly between the two sheets in a single layer. Bake until well browned and crisp, about 30 minutes, flipping the slices with a wide spatula after 20 minutes and rotating the baking sheets top to bottom after 10 minutes. Do not turn off the oven.

FOR THE SAUCE:

• While the eggplant bakes, heat oil in a large stainless saucepan over medium-high heat until shimmering. Cook onions until golden, 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
• Stir in water and tomatoes and simmer over low heat until the sauce is no longer watery, 45 to 60 minutes. Stir in lemon juice and basil, and adjust seasonings with salt and sugar.

TO ASSEMBLE:

• Spread 1 cup of tomato sauce in the bottom of a 13 x 9-inch baking dish. Layer in half of the eggplant slices, overlapping slightly to fit. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the mozzarella.
• Layer the remaining eggplant on top and dot with 1 cup of sauce-leave most of the eggplant exposed so it stays crisp. Sprinkle with 2 tablespoons Parmesan and the remaining mozzarella.
• Bake until bubbling and the cheese is golden brown, about 15 minutes. Let cool for 10 minutes. Scatter fresh basil over the top and serve, passing the remaining sauce at the table.

Notes

• 1. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
  2. Make Ahead & Freezing: Making ahead and freezing is not recommended, as the eggplant can become soggy, and the texture may change. Best enjoyed fresh.

•  

Nutrition

Nutrition Facts

Berenjenas a la Parmesana

Amount per Serving

Calories

138

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

50

mg

17

%

Sodium

 

322

mg

14

%

Potassium

 

301

mg

9

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

8

g

16

%

Vitamin A

 

501

IU

10

%

Vitamin C

 

6

mg

7

%

Calcium

 

139

mg

14

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.