Why add prosciutto to eggplant parmigiana?

Prosciutto adds a layer of salt and umami that enhances the dish without overpowering it. It whispers rather than shouts, complementing the silky eggplant and creamy mozzarella with savory depth.

Do you bread eggplant for parmigiana?

In the Italian tradition, the eggplant is roasted rather than breaded and fried. This gives a lighter, brighter result. The crunch comes from buttery garlic-thyme breadcrumbs scattered on top just before serving.

What is the best cheese for eggplant parmigiana?

Fresh buffalo mozzarella gives the best stretch and creaminess, while 24-month aged Parmigiano Reggiano provides nutty, salty depth. Using both creates the perfect balance.

Can you make eggplant parmigiana ahead of time?

Yes. Assemble the layers, cover, and refrigerate for up to 24 hours before baking. Add the breadcrumb topping just before serving for maximum crunch.

What is the difference between eggplant parmigiana and eggplant parmesan?

They are the same dish. Eggplant parmigiana is the Italian name, while eggplant parmesan is the American adaptation. The Italian version typically roasts the eggplant rather than breading and frying it.

How do you keep eggplant parmigiana from being watery?

Roasting the eggplant slices first draws out excess moisture. Using a good quality marinara that isn't too thin also helps. Let the finished dish rest for 10 minutes before serving so the layers set.

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Eggplant Parmigiana

Name: Eggplant Parmigiana with Prosciutto
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2.5 pounds eggplant, unpeeled, halved and sliced 1/4 to 1/3 inch thick; 3/4 cup good olive oil; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1 jar (24 oz) marinara sauce such as Rao's; 1/2 cup fresh basil leaves, cut into ribbons; 1 pound fresh buffalo mozzarella, thinly sliced; 6 ounces prosciutto, thinly sliced; 2 cups freshly grated 24-month aged Parmigiano Reggiano; 2 cups panko bread crumbs; 4 garlic cloves, lightly bashed; 4 sprigs fresh thyme; 4 tablespoons butter

Sep 8, 2025
1 min read

Updated: Mar 4

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Make this recipe easier with the right tools: Nonstick Fry Pan, Rimmed Baking Sheet, and Chef's Knife.

Eggplant Parmigiana

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