Eggplant Parmigiana Recipe

Oh, I absolutely love sharing my Eggplant Parmigiana Recipe with you! It’s one of those dishes that feels like a warm hug on a plate—rich, cheesy, and full of fresh tomato and basil flavor, yet surprisingly light because of the baked eggplant slices. Whether you want a comforting family dinner or a crowd-pleaser for guests, this recipe hits the sweet spot every time.

When I first tried this Eggplant Parmigiana Recipe, I was amazed at how the layers of tender eggplant, fragrant sugo, and melty cheese came together into something so satisfying. The slow-simmered sauce is the real star here, lending depth and freshness that you won’t find in a shortcut version. Plus, baking the eggplant instead of frying makes it healthier and less messy, so you’ll love the hands-on simplicity.

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Ingredients You’ll Need

The magic of this Eggplant Parmigiana Recipe comes from simple, fresh ingredients that complement each other beautifully. I always take care in choosing ripe tomatoes for the sauce and fresh basil for that herbal punch—but nothing complicated here, just honest, tasty staples.

• Large eggplants: Look for firm, glossy skin with no bruises; thinner slices bake evenly and absorb flavor well.
• Olive oil: Use good quality extra virgin olive oil for both brushing and sauce to add richness.
• Parmesan cheese: Freshly grated parmesan makes a huge difference in flavor and texture here.
• Basil leaves: Fresh basil is key—don’t skimp on the leaves or the flavor will fall flat.
• Mozzarella cheese: Use shredded mozzarella; I prefer part-skim for the right meltiness without heaviness.
• Onion and garlic: These build the base flavor for the sugo sauce, so finely diced and minced for even cooking is best.
• Tomato passata and canned tomatoes: Combining both gives the sauce body and texture.
• White sugar: Just a pinch to balance acidity and brighten the sauce naturally.
• Fresh oregano or dried oregano: Adds that earthy aroma to the sauce; fresh is best if you have access.
• Salt and black pepper: Essential seasonings; but remember to taste along the way and not over-salt.
• Water: Used to adjust sauce consistency so it’s spreadable but not watery.

Variations

I’ve found that tweaking this Eggplant Parmigiana Recipe to suit your tastes or dietary needs keeps it fresh and exciting. Don’t hesitate to play around a little—it’s such a forgiving, flexible dish.

• Vegetarian and Gluten-Free: This recipe is naturally gluten-free and can be made vegetarian-friendly just as it is, though always check parmesan labels to be sure.
• Adding Meat: I once added sautéed Italian sausage into the tomato sauce for a richer, meaty version—my family went crazy for it!
• Cheese Variations: Mixing in provolone or fontina cheeses alongside mozzarella gives a wonderfully complex, gooey texture.
• Spicy Kick: Adding red pepper flakes to the sugo gives a subtle heat that I find really wakes up the flavors.

How to Make Eggplant Parmigiana Recipe

Step 1: Bake the Eggplant Slices Till Tender and Golden

Preheat your oven to 220°C (430°F). Slice your eggplants lengthwise about a third of an inch thick, keeping the skin on for extra flavor and texture. Brush each side lightly with olive oil and arrange them in a single layer on parchment-lined trays. I usually use three trays if I’m baking a full batch—one on top, one in the middle, and one on the floor of the oven to get even heat distribution.

Bake for roughly 35 to 45 minutes, flipping each slice halfway so they brown nicely without getting soggy. You’ll know they’re ready when tender and showing golden spots. Let them cool on the tray—you’ll appreciate this extra step when assembling!

Step 2: Make the Rich, Flavorful Tomato Sugo

In a large skillet over medium-high heat, warm two tablespoons of olive oil. Add your finely diced onions and minced garlic, sautéing them gently for about three minutes until soft and just turning golden at the edges. This is where the base of flavor gets built—don’t rush it!

Add the tomato passata, canned tomatoes, one cup of water, fresh oregano, and a little white sugar to balance the acidity. Toss in the reserved basil stalks halfway through simmering to get that herbal aroma without becoming overpowering. Let everything simmer uncovered for 30 to 40 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Finally, season with salt and black pepper, keeping in mind the saltiness you’ll get from the parmesan later. Remove the basil stalks before layering.

Step 3: Layer Everything and Bake to Perfection

Bring your oven temperature down to 180°C (350°F) as you prep a 23x33cm (9×13″) baking dish. Start by spreading a thin smear of that luscious tomato sauce on the bottom—this prevents sticking and sets the base layer.

Lay down a third of your baked eggplant slices to cover the dish’s base, allowing slight overlap if needed. Spread a third of the sugo over the eggplant, drizzle a little olive oil, then sprinkle a third of the grated parmesan and scatter a third of the fresh basil leaves. Repeat these layers twice more, but for the top layer, skip the fresh basil and instead scatter all remaining parmesan and your shredded mozzarella evenly.

Bake the assembled dish for about 25 minutes until bubbling and beautifully golden on top. A resting period of 5 to 10 minutes after baking makes slicing neater and flavors meld wonderfully. Finish by scattering leftover fresh basil over the top and, if you’re like me, an extra dusting of parmesan.

How to Serve Eggplant Parmigiana Recipe

Garnishes

For me, fresh basil leaves scattered on top after baking add a beautiful bright color and fresh herbaceous aroma. If you’re feeling fancy, a light drizzle of good olive oil or a sprinkle of extra parmesan right before serving finishes it off perfectly.

Side Dishes

I love pairing this Eggplant Parmigiana with a crisp green salad tossed in a lemony dressing to cut through the richness. Garlic bread or simple herb focaccia on the side never fails to satisfy, and for something heartier, a bowl of spaghetti aglio e olio complements it beautifully.

Creative Ways to Present

For special occasions, I sometimes serve individual portions of Eggplant Parmigiana in small ramekins. They look so inviting, especially when you garnish each one with a sprig of basil and a little parmesan snow. It’s a lovely way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Eggplant Parmigiana stores beautifully in the fridge in an airtight container for up to 4 days. I always find the flavors deepen overnight, so leftovers are often better than the first serving. Just make sure to cool it thoroughly before refrigerating.

Freezing

I’ve successfully frozen portions of Eggplant Parmigiana wrapped tightly in plastic and foil for up to 3 months. When you want to enjoy it later, thaw it overnight in the fridge to maintain texture and flavor.

Reheating

To reheat, I pop leftovers into a preheated oven at 180°C (350°F) for about 20 minutes until warmed through and bubbly again. Avoid microwaving if you can, as it tends to make the eggplant soggy and the cheese rubbery.

FAQs

Final Thoughts

This Eggplant Parmigiana Recipe has become a beloved classic in my kitchen, one that brings smiles and satisfied appetites every time. I hope you’ll give it a try and create your own memories around this rustic, cheesy, flavorful dish. Once you taste the combination of baked eggplant layers, homemade sugo, and melty cheeses, you’ll understand why I keep coming back to it for family dinners and special occasions alike.

Eggplant Parmigiana Recipe

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• Author: Lisa
• Prep Time: 40 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Eggplant Parmigiana is a hearty and flavorful Italian-inspired baked casserole featuring tender baked eggplant slices layered with a rich tomato sugo, fragrant basil, salty Parmesan, and melty mozzarella cheese. This dish is baked until bubbling and golden, delivering a comforting, vegetarian main course perfect for sharing with family and friends.

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Ingredients

Scale 1x2x3x

Baked Eggplant Slices:

• 1.8kg / 4 lbs large eggplants (aubergines) – about 5, sliced lengthways 8mm (1/3″)-thick (skin on)
• 1/4 cup olive oil (for brushing)

Layers:

• 1 2/3 cups parmesan, finely grated
• 2 cups basil leaves (loosely packed), stalks reserved
• 1 1/2 cups mozzarella, shredded (for topping)

Sugo (Tomato Sauce):

• 2 tbsp extra virgin olive oil
• 1 onion, finely diced
• 5 garlic cloves, finely minced
• 600ml / 20oz tomato passata
• 400g / 14oz canned tomatoes, crushed or finely chopped
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Baking Eggplant: Preheat the oven to 220°C / 430°F (200°C fan). Line three large baking trays with parchment paper. Brush the eggplant slices on both sides with olive oil. Arrange the slices in a single layer across the trays and bake for 35 to 45 minutes, turning halfway, until they are browned and tender. Use the top and middle oven shelves and one tray at the bottom, removing trays as they finish to manage space. Remove from oven and allow to cool on the trays.
2. Making Tomato Sauce (Sugo): In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Sauté the finely diced onion and minced garlic for about 3 minutes until softened and just starting to brown at the edges. Add tomato passata, canned tomatoes, water, fresh oregano, and white sugar. Stir everything together and bring to a simmer. Add the reserved basil stalks halfway through cooking. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the sauce thickens to a spreadable consistency. Remove the basil stalks and season with salt and black pepper. Adjust thickness with additional water if needed.
3. Assembling and Baking: Lower the oven temperature to 180°C / 350°F (160°C fan). Lightly spread some tomato sauce across the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Layer one third of the baked eggplant slices over the base, followed by a third of the remaining sugo. Drizzle with olive oil, then sprinkle with a third of the Parmesan cheese and sprinkle over a third of the basil leaves. Repeat this layering two more times: eggplant, tomato sauce, olive oil, Parmesan, and basil for the second layer. For the third (top) layer, add the remaining eggplant and sauce, drizzle with olive oil, then scatter with the remaining Parmesan cheese and top with shredded mozzarella. Do not add basil on the top layer.
4. Bake Until Golden: Bake the assembled dish for 25 minutes until it is bubbling and the top is golden and melted. Remove from oven and let rest for 5 to 10 minutes to allow for easier slicing and serving.
5. Serving: Before serving, scatter over the remaining fresh basil leaves and optionally sprinkle extra Parmesan cheese. Cut the dish into portions like lasagna and serve warm.

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Notes

• Be sure to slice the eggplants uniformly to ensure even baking.
• Turning the eggplant slices halfway through baking promotes even browning and tenderness.
• The tomato sauce should be thick enough to spread without releasing excessive liquid to keep the layers intact.
• You can add extra water to the sauce if it thickens too much during simmering.
• Resting the baked dish before serving helps the layers set and allows neater slicing.
• For a richer flavor, use freshly grated Parmesan and high-quality mozzarella.
• This dish is vegetarian but not vegan due to cheese content.

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Nutrition

• Serving Size: 1 slice (approx. 1/8 of recipe)
• Calories: 320
• Sugar: 7g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 7g
• Protein: 14g
• Cholesterol: 35mg