Mom's Eggplant Parmigiana Recipe

My mom's eggplant parmigiana recipe is unlike any other you've tried before! This Sicilan style version adds hard boiled eggs and thinly sliced mortadella for an extra flavorful dish and quite frankly the best I've ever tasted!

Why is my mom's eggplant parmigiana recipe the best I've ever tasted? Let me explain the many reasons why!

First of all, unlike most eggplant parmigiana dishes that you've tried in restaurants, this version is not overly sauced nor does it have a thick layer of cheese on top or in between each layer. You know the kind I'm talking about. It has so much sauce that you could practically cook a whole package of pasta and have enough sauce to coat it with!

So if that's they type you're looking for unfortunately this isn't the one for you.

The truth is that Italians really don't eat that way at home. It's really all about the quality of the ingredient, not the quantity. Each ingredient is used in moderation to create the perfectly balanced dish. That way you can enjoy the flavor of each ingredient in every bite instead of just tasting tomato sauce and cheese.

Next, my mother adds hard boiled eggs and thinly sliced mortadella in her eggplant parmigiana. Perhaps you've never heard of that before but trust me when I tell you how delicious it is! This is not uncommon in a Sicilian style eggplant parmigiana.

The eggplant in this dish is neither breaded nor fried. Italians in Italy do not bread their eggplant slices. Therefore, if you choose to omit the breadcrumbs coating the casserole dish and sprinkled on top, this dish can be gluten free.

Indeed years ago my mother did fry her eggplant slices, as is traditional for this dish. However over the years even she has become more health conscious and now oven roasts the eggplant until golden and tender. And, it is just as tasty!So let me show you how easy it is to make! You'll find the detailed, printable recipe card at the end of this post but for now let me walk you through the steps with images:

How to make Mom's Eggplant Parmigiana Recipe:

Prepare the eggplant: slice eggplant into ¼ inch rounds. If you prefer you can slice your eggplant lengthwise. This is how my mom salts her eggplant in order to remove the bitter juices. Layer the eggplant slices in a large bowl, lightly salting each layer, and cover with water. Place a plate over the eggplant and weigh it down with a heavy skillet or package of salt.  Let sit for about 30 minutes, then drain out the liquid (which will have turned light brown). Rinse the eggplant slices and pat dry.  

While the eggplant is soaking, prepare the tomato sauce: In a large skillet heat olive oil and sauté garlic and red pepper flakes (optional). Add 2 cups tomato passata (tomato purée) and simmer for 20 minutes.  Add salt, to taste, and a few basil leaves. Set aside.

To roast the eggplant slices: preheat oven to 375F and prepare 2 baking pans by covering with parchment paper and generously coat with olive oil. Place the eggplant slices on the pan, brush the tops with olive oil and lightly sprinkle with salt. Bake for 20-25 minutes, until tender and golden, flipping the slices halfway. 

Prepare the casserole dish: grease a rectangular casserole dish with olive oil and coat the bottom and sides with dry bread crumbs.

Assemble the eggplant parmigiana:  Cover the bottom of the dish with eggplant slices, slightly overlapping (1). Cover with ⅓ of the prepared tomato sauce (2). Lightly sprinkle with shredded mozzarella and grated Pecorino Romano or Parmigiano cheese (3). Cover with 3 thin slices of mortadella and 2 sliced hard boiled eggs (4). Repeat with a second layer and end with a layer of eggplant.Top with the remaining tomato sauce, mozzarella, grated cheese and sprinkle a spoonful of dry breadcrumbs.

Bake in a preheated 350F for 30 minutes until heated through and the cheese is bubbling. Serve hot.

How to serve Mom's Eggplant Parmigiana:

Unlike what we see in most restaurants, our eggplant parmigiana is never served with a side of pasta! This dish is filling and hearty enough to serve as a main dish along with a salad, and perhaps some fresh crusty bread. 

However, at my mother's house eggplant parmigiana is one of many side dishes served with a meat course. All this after we've enjoyed a primo (first course) of pasta! Needless to say these large meals leave us in a food coma at the end of the evening!

Tips and suggestions:

• Do not skip the eggplant salting step as this helps draw out the bitter flavor of the eggplant.
• Use caciocavallo cheese instead of mozzarella as they do in Sicily.
• Turn this into a vegetarian dish by omitting the sliced mortadella.
• For a gluten free version, omit the breadcrumbs.
• You can prepare the dish a day or two ahead and bake it on the day of serving.
• Eggplant parmigiana can be frozen but it is preferable to assemble it in an aluminum tray which can go directly into the oven.

The humble eggplant is, without a doubt, a key ingredient in Sicilian cooking. If you love eggplant as much as I do, here are a few other recipes you'll enjoy!

• Baked Eggplant and Potatoes with Tomato Sauce
• Sicilian Baked Rice and Eggplant Timbale
• Eggplant and Swordfish Caponata
• Melanzane in Carrozza
• Eggplant Caponata
• Stuffed Baby Eggplant
• Crispy Baked Eggplant Cutlets
• Eggplant Calzone alla Norma
• Anelletti al Forno with Eggplant
• Pasta alla Norma
• Stuffed Eggplant and Peppers in Tomato Sauce
• Baked Eggplant Meatballs
• Italian Picked Eggplant
• Eggplant Involtini with Maccaruna

Let me know how much you've enjoyed my mom's eggplant parmigiano by rating it in the recipe card below.  Feel free to Pin the recipe for later. Buon appetito!