This Eggplant Parmigiana is a comforting and flavorful vegetarian dish, perfect for gatherings or a cozy night in. Layers of crispy fried eggplant, homemade tomato sauce, creamy honey-whipped ricotta, and melty mozzarella come together in a cast iron skillet for a rich, satisfying meal. Topped with fresh basil and Parmesan, it bakes to golden perfection, with the eggplant becoming tender and the cheese bubbling deliciously. Whether you're serving it as a main course or a side dish, this classic Italian-inspired recipe is sure to impress vegetarians and meat-lovers alike!

Eggplant Parmigiana Tomato Sauce Ingredients (yields 3 cups)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1/2 teaspoon crushed red chili flakes (adjust for heat preference)

• 1 teaspoon dried oregano

• Salt, to taste (about 1/2 teaspoon)

• Freshly ground black pepper, to taste

• 1 (28-ounce) can crushed tomatoes

• 1/2 cup water

Eggplant Parmigiana Tomato Sauce Instruction

• Sauté Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and crushed red chili flakes, cooking for another minute until fragrant.

• Add Tomatoes & Seasonings: Pour in the crushed tomatoes, then stir in the dried oregano, salt, and freshly ground black pepper. Add the 1/2 cup of water to thin the sauce slightly and stir to combine.

• Simmer: Bring the sauce to a simmer over low heat, stirring occasionally. Allow it to cook for 20-30 minutes, letting the flavors meld and the sauce thicken.

• Taste & Adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or chili flakes as desired.

• Set aside

Fried Eggplant Ingredients

• 2 eggplants, washed and sliced in 1 inch thick rounds

• 1/2 cup flour seasoned with salt and pepper, for dredging

• 2 eggs, seasoned with salt and pepper, whisked

• 1/8 cup water (to whisk into egg wash)

• 3 cups panko

• Olive oil (about 1/2 to 3/4 cup, depending on pan size)

Fried Eggplant Instructions

• Prepare the Eggplant: Pat the eggplant slices dry with paper towels after washing. If desired, sprinkle the slices with a little salt and let them sit for 20-30 minutes to draw out excess moisture. Rinse off the salt and pat dry again.

• Set Up Breading Stations:

  • Place the seasoned flour in a shallow dish.

  • In a second dish, whisk the eggs with 1/8 cup of water to create the egg wash.

  • Place the panko breadcrumbs in a third dish.

• Bread the Eggplant:

  • Dredge each eggplant slice in the seasoned flour, shaking off any excess.

  • Dip the floured eggplant slices into the egg wash, coating them evenly.

  • Press each slice into the panko breadcrumbs, ensuring a thick, even coating on all sides. Set aside on a plate.

• Heat the Oil: Pour about 1/2 to 3/4 cup of olive oil into a large skillet, ensuring there is enough oil to cover the bottom of the pan with a 1/4-inch depth. Heat the oil over medium-high heat until it shimmers and is hot enough for frying (test with a small breadcrumb—it should sizzle immediately).

• Fry the Eggplant: Working in batches, carefully place the breaded eggplant slices into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.

• Drain: Once fried, transfer the eggplant slices to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt. Repeat the frying process with the remaining eggplant slices, adding more oil to the pan as needed.

Honey Whipped Ricotta Ingredients

• 1 cup ricotta cheese

• 2 tablespoons honey (plus more for drizzling)

• 1 tablespoon olive oil

• Salt, to taste (about 1/4 teaspoon)

• Freshly ground black pepper, to taste

• 1/4 teaspoon crushed red chili flakes (adjust to taste)

Honey Whipped Ricotta Instruction

• Whip the Ricotta: In a medium bowl, combine the ricotta cheese, honey, and olive oil. Using a whisk or hand mixer, whip the mixture until smooth and creamy, about 2-3 minutes.

• Season: Stir in the salt, freshly ground black pepper, and crushed red chili flakes, adjusting the amounts to taste.

• Set aside

Eggplant Parmigiana Layering Ingredients

• 1 cup of fresh basil leaves

• 8 ounces sliced mozzarella (you can use shredded as well)

• prepared tomato sauce

• prepared honey whipped ricotta

• prepared fried eggplant

• 1/2 cup parmesan cheese, shredded

Instructions for Layering Eggplant Parmigiana in a Cast Iron Skillet

• Preheat the Oven: Preheat your oven to 375°F (190°C).

• Layer the Sauce: In a large cast iron skillet, spread a thin layer of the prepared tomato sauce on the bottom to prevent sticking.

• First Layer of Eggplant: Place a layer of fried eggplant slices over the sauce, slightly overlapping if necessary.

• Add Sauce and Ricotta: Spread another layer of tomato sauce over the eggplant. Then dollop spoonfuls of the honey whipped ricotta across the sauce. Sprinkle 1/3 of the basil leaves over the ricotta.

• Add Parmesan: Sprinkle a layer of shredded Parmesan cheese over the ricotta and basil.

• Second Layer of Eggplant: Add another layer of fried eggplant slices on top of the cheese.

• Top with Sauce and Cheeses: Spread the remaining tomato sauce evenly over the eggplant. Then, layer the mozzarella slices (or shredded mozzarella) on top, followed by the remaining Parmesan cheese.

• Bake Covered: Cover the skillet tightly with aluminum foil and bake at 375°F for 30-45 minutes, or until the eggplant is tender and fully cooked.

• Brown the Cheese: After the initial bake, remove the aluminum foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden brown on top.

• Cool and Finish: Remove the skillet from the oven and let it cool for 10 minutes. Top the eggplant Parmigiana with the remaining fresh basil leaves and sprinkle with extra Parmesan before serving.

Enjoy your deliciously layered Eggplant Parmigiana!