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.
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.
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.
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.
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.
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.
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.
- 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.
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