Melanzana Alla Parmigiana - Eggplant Parmigina

This eggplant Parmigiana goes beyond the standard version with two additions that set it apart: a creamy bechamel sauce mixed into the layers and artichoke hearts crowning the top. The bechamel adds a silky richness between the eggplant slices that tomato sauce alone can’t match.

Dredging the eggplant in seasoned flour, dipping in egg, then pan-frying builds a light crust on each slice that holds up through the bake. Cook them just one minute per side so they soften without absorbing too much oil.

Layering is where this comes together. Tomato sauce on the bottom, eggplant slices, the bechamel-cheese-tomato mixture, then repeat. The halved artichoke hearts and sliced mozzarella go on top where they brown and bubble.

Pro Tips

• Salt the eggplant slices and let them sit for 20 minutes before dredging. This draws out moisture and bitterness, and they absorb less oil when frying.
• Drain the fried slices on paper towels before layering. Excess oil makes the casserole greasy.
• Let the finished dish rest in the turned-off oven for 5 minutes. This allows the layers to set so it slices cleanly.
• Use fresh mozzarella for the top layer if you can. It browns and bubbles more beautifully than low-moisture mozzarella.

Variations

• Skip the bechamel for a lighter, more traditional Southern Italian version.
• Add a layer of fresh basil leaves between the eggplant for a bright herbal note.
• Swap artichoke hearts for roasted bell peppers for a different topping.