Eggplant Parmigiana with Prosciutto Cotto Recipe

When I first immigrated to the U.S., there was nothing I missed more than the comfort of home. Especially the way Mama’s cooking could fill a kitchen with warmth, even thousands of miles from Calabria. Whenever she came to visit, I’d always ask her to make her Eggplant Parmigiana.
Not just any version hers was layered with prosciutto cotto, fresh basil, melty mozzarella, and her slow-simmered marinara. I’d come home to find her in the kitchen, apron on, sauce bubbling on the stove, eggplant frying until golden crisp. No recipe cards, no timers, just pure tradition passed down from memory. One bite and suddenly, I wasn’t far from home at all.
And as always, we’d share a glass of Gratsi Red while it baked in the oven, because nothing pairs better with Mama’s love than good wine and great company. Round out your Italian feast with our crowd-pleasing Easy Cheesy Garlic Rolls, try a hearty weeknight dinner of Grass-Fed Beef with Shiitake Mushrooms, or refresh the table with a vibrant Loaded Kale Caesar Salad.

Lightly coat eggplant slices in seasoned flour. Heat avocado oil in a skillet over medium-high heat and fry eggplant until golden. Drain on paper towels.

Preheat oven to 350°F (175°C). Spread marinara on the bottom of a baking dish. Layer fried eggplant, mozzarella, Parmesan, prosciutto, and basil. Repeat, finishing with sauce and cheese on top. Cover with foil.

Bake covered for 30 minutes, then uncover and bake for another 15 minutes until bubbly and golden. Let rest 20 minutes before slicing and serving.