Seafood Eggplant Parmigiana

By Tyla | Last modified on Jan 26, 2026

Featured in: Dinner

Seafood Eggplant Parmigiana is an enticing Italian dish that elevates traditional eggplant parmigiana with the rich addition of fresh calamari and shrimp. Each bite offers a delightful contrast between the crispy fried eggplant and the tender, flavorful seafood layered beneath a blanket of melted provolone cheese.

This dish not only appeals to seafood lovers but also makes an elegant centerpiece for any dinner gathering. The aromatic blend of basil sauce and white grape juice in the seafood medley enhances the savory profile, making it a truly memorable culinary experience.

Why You’ll Love This Recipe

Combines crispy eggplant with succulent seafood, creating a unique flavor and texture harmony.
Uses a flavorful Italian basil sauce that perfectly complements the seafood and cheese layers.
Ideal for both family meals and special occasions, offering a fresh twist on a classic favorite.

Ingredients

Calamari or Squid (500 grams): Fresh and tender calamari, cut into rings to provide a delicate seafood texture that pairs wonderfully with the sauce.
Shrimp (400 grams): Peeled and chopped shrimp add a sweet, juicy element to the seafood mixture for balanced flavor.
Eggplants (2 medium-sized): Sliced and salted to remove bitterness while maintaining a firm texture that crisps beautifully when fried.
Extra Virgin Olive Oil (EVOO): Used for sautéing seafood and frying eggplant, imparting a rich and fruity aroma.
Onion (¼, chopped): Adds a subtle sweetness and depth of flavor to the seafood sauce base.
White Grape Juice (½ glass): Introduces a mild fruity acidity that brightens the seafood sauce profile.
Italian Basil Sauce (1 kg): A fragrant, tomato-based sauce infused with fresh basil that ties the entire dish together.
Fresh Parsley (chopped): Sprinkled in the sauce for an herbal freshness that enhances the seafood taste.
Provolone Cheese (450 grams): Melts into a creamy, savory topping that complements the layers of eggplant and seafood perfectly.

Instructions

Prepare the Seafood: Begin by thoroughly cleaning and slicing the calamari into rings while chopping the shrimp into bite-sized pieces. This makes sure the seafood cooks evenly and blends well in the sauce, creating a unified texture and flavor.
Salt and Slice the Eggplants: Cut the eggplants into even slices and place them in a colander sprinkled with salt to draw out bitterness. Let them rest for about 20 minutes, then rinse and pat dry to ensure a mild and pleasant taste after frying.
Cook the Seafood Sauce: Heat extra virgin olive oil in a pan over medium heat, sauté chopped onions until translucent. Add calamari and shrimp, cooking briefly until they start to turn opaque. Then pour in white grape juice and the Italian basil sauce, stirring gently. Simmer the sauce to meld the flavors and achieve a rich, aromatic base for the dish.
Fry the Eggplant Slices: In a skillet, heat more EVOO and fry the salted eggplant slices in batches until they turn golden brown on each side. This step creates a crispy exterior while maintaining a tender interior, essential for balancing textures in the final assembly.
Assemble the Parmigiana: In a baking tray, layer fried eggplant slices, spoon over the seafood sauce, and scatter chopped fresh parsley. Add generous layers of provolone cheese between each layer, building up a hearty and flavorful casserole ready to be baked.
Bake to Perfection: Preheat the oven to 180°C (356°F) and bake the assembled dish for about 30 minutes. The cheese will melt beautifully over the seafood and eggplant, and the bubbling sauce will signal that it’s ready to serve.

You Must Know

Salting the eggplant is crucial to remove bitterness and improve texture in the final dish.
Use fresh seafood for the best flavor and avoid overcooking to maintain tenderness.
The white grape juice adds a unique sweet acidity that balances the rich seafood and cheese layers.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days for best freshness. Reheat gently in the oven to preserve the texture of the eggplant and cheese.

Serving Suggestions

Serve this dish with a crisp green salad and a chilled glass of white wine to complement the seafood flavors. Garlic bread on the side can also add a satisfying crunch to the meal.

Professional Tips

For extra flavor, lightly grill the eggplant slices before frying to reduce oil absorption.
Using provolone cheese provides a perfect melting quality, but mozzarella or a blend can work if preferred.
Adjust the amount of white grape juice to control the sweetness and acidity balance in the sauce.

FAQs

Can I use other types of seafood?: Yes, scallops or firm white fish can be substituted depending on availability and preference. Just ensure the seafood is firm and fresh.
Is it necessary to fry the eggplant?: Frying gives the eggplant a crispy texture that contrasts well with the soft sauce, but baking slices can be a healthier alternative.
Can I prepare this dish ahead of time?: You can assemble the layers a few hours before baking, but bake just before serving for optimal texture and flavor.
What can I substitute for the white grape juice?: Dry white wine or a mild white grape juice alternative can be used, but avoid overly sweet fruit juices to maintain balance.
How do I avoid the eggplant becoming soggy?: Salting and draining the eggplant properly, then frying until golden helps make slices hold their shape and crispness during baking.
Is this recipe gluten-free?: Yes, this recipe is naturally gluten-free as it doesn’t use breadcrumbs or flour in the layers.
Can I make this vegan?: To make a vegan version, omit seafood and use plant-based cheese and a vegetable-based sauce instead.