Neapolitan Eggplant Parmesan (Parmigiana alla Napoletana)
Parmigiana alla napoletana Say it: par-mee-JAH-nah AH-lah nah-poh-lee-TAH-nah
Parmigiana alla napoletana is the classic Campanian baked casserole of fried eggplant layered with rich tomato sauce, milky mozzarella, and savory Parmigiano-Reggiano, perfumed with basil. In Naples it is a beloved Sunday and holiday dish, often served warm or at room temperature as a substantial antipasto, side, or light main. The eggplant becomes silky and tender, the cheese strings and browns, and the sauce turns sweet and concentrated. It is simple rustic cooking at its most comforting.
Neapolitan Eggplant Parmesan (Parmigiana alla Napoletana)
Parmigiana alla napoletana
Pronounced par-mee-JAH-nah AH-lah nah-poh-lee-TAH-nah
- Serves
- 4
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the eggplant
For the sauce
For assembly
Method
Cut the eggplant crosswise or lengthwise into 1/4-inch (6 mm) slices. Sprinkle them with the 2 tsp salt and let drain in a colander for 30 minutes, then rinse and pat very dry.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown on both sides, 2–3 minutes per side, then drain on paper towels.
For the sauce, warm the olive oil and garlic in a saucepan over medium heat until fragrant. Add the crushed tomatoes and basil, season with salt, and simmer gently until slightly thickened, 15–20 minutes. Remove the garlic and basil if desired.
Preheat the oven to 375°F (190°C).
Spread a thin layer of sauce in an 8x8-inch or 9x9-inch baking dish. Add a single layer of fried eggplant, overlapping slightly, then spoon over more sauce, scatter some mozzarella, Parmigiano, and a few basil leaves. Repeat to make 2–3 layers, finishing with sauce, mozzarella, and Parmigiano.
Bake until bubbling and deeply golden on top, 30–35 minutes. Let rest for 10–15 minutes before slicing and serving.
Regional variants
Some Neapolitan cooks tuck slices of hard-boiled egg into the layers; in Sicily, caciocavallo often replaces mozzarella and breadcrumbs may be added on top.
Cook's notes
- Use firm, fresh mozzarella and drain it well to keep the dish from becoming watery.
- Fry the eggplant thoroughly; undercooked eggplant can be spongy and less flavorful.
- Letting the baked parmigiana rest before cutting helps the layers hold together.
Serve with
Serve warm or at room temperature with crusty bread and a simple green salad.
Make ahead and storage
Assemble the dish up to 24 hours ahead, cover and refrigerate; bake before serving. Leftovers keep 3 days refrigerated and reheat well.
