Eggplant parmigiana

Eggplant Parmigiana is a comforting Italian dish featuring layers of baked eggplant, rich tomato sauce, and Parmesan cheese. This recipe guides you through preparing the eggplants, making the sauce, and assembling the dish for a hearty family meal.

29 Jan 2026
Cook time 20 min
Prep time 30 min

Ingredients:

2 eggplant
1 onion
2 garlic cloves
1/2 cup tomato puree
2 cans canned tomatoes
1.50 cups grated parmesan cheese

Eggplant Parmigiana is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, and savory Parmesan cheese. This recipe takes you through the process of creating a homemade version of this delicious and comforting meal. It's a perfect choice for a family dinner or a special occasion.

Instructions:

1. Prepare the Eggplants:
- Rinse the eggplants under cold water, pat them dry with a clean kitchen towel.
- Slice the eggplants into 1/4-inch thick rounds.
- Place the slices on a baking sheet lined with paper towels.
- Sprinkle both sides lightly with salt and let them sit for about 30 minutes to draw out any excess moisture and bitterness.
- After 30 minutes, pat the eggplants dry with paper towels.

2. Prepare the Sauce:
- Finely chop the onion and garlic cloves.
- Heat some olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5-7 minutes.
- Add the garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the tomato puree and canned tomatoes (crush the whole tomatoes with your hands before adding, if using whole canned tomatoes).
- Season with salt and pepper to taste.
- Allow the sauce to simmer on low heat for about 20-30 minutes until it thickens.

3. Cook the Eggplants:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Arrange the eggplant slices in a single layer.
- Brush both sides of the eggplant slices with olive oil.
- Bake in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant slices are tender and lightly browned.

4. Assemble the Eggplant Parmigiana:
- Lower the oven temperature to 375°F (190°C).
- In a large baking dish, spread a layer of tomato sauce on the bottom.
- Add a layer of baked eggplant slices on top of the sauce.
- Sprinkle a portion of the grated Parmesan cheese over the eggplants.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and a generous topping of Parmesan cheese.

5. Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

6. Serve:
- Let the Eggplant Parmigiana rest for about 10 minutes before serving to let it set.
- Serve warm, optionally garnished with fresh basil leaves.

Congratulations! You’ve successfully created a delightful Eggplant Parmigiana. This dish, with its harmonious blend of eggplant, tomato sauce, and Parmesan cheese, is sure to impress and satisfy. Serve it hot with a side salad or some crusty bread for a complete meal.

Eggplant parmigiana FAQ:

What is the baking time for Eggplant Parmigiana?

Bake the Eggplant Parmigiana covered with aluminum foil for 20 minutes at 375°F (190°C). Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

How do I know when the eggplant is done cooking?

The eggplant slices should be tender and lightly browned after baking for about 20 minutes at 400°F (200°C). If they easily pierce with a fork, they are done.

Can I substitute the Parmesan cheese with another type of cheese?

Yes, you can substitute Parmesan cheese with similar hard cheeses like Pecorino Romano or Grana Padano. For a creamier option, try using mozzarella or a blend of cheeses, but this will alter the flavor profile.

What is the best way to store leftover Eggplant Parmigiana?

Store leftover Eggplant Parmigiana in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; thaw before reheating.

What can I do if my tomato sauce is too watery?

If the tomato sauce is too watery, continue to simmer it on low heat for a longer duration to thicken it. You can also add a teaspoon of cornstarch mixed with water or a bit of tomato paste for extra thickness.

Tips:

- Choose firm and glossy eggplants for the best texture and flavor.

- Salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry. This helps to remove any bitterness and excess moisture.

- Use high-quality canned tomatoes for a richer and more flavorful sauce.

- For a crispier texture, lightly bread the eggplant slices before frying or baking.

- Allow the dish to rest for a few minutes after baking to help it set and make easier to serve.

Nutrition per serving

2 Servings
Calories 490kcal
Protein 27g
Carbohydrates 60g
Fiber 24g
Sugar 33g
Fat 18g

Eggplant parmigiana