Mediterranean Italy

Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 40 min
Cook time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 large eggplants (approx. 1.5 kg / 3.3 lbs), sliced into 1cm/½ inch rounds; 400 g / 14 oz mozzarella cheese, sliced; 150 g / 5.3 oz parmesan cheese, grated; 400 g / 14 oz canned crushed tomatoes; 1 onion, diced; 3 cloves garlic, minced; 1 bunch fresh basil; 100 g / 3.5 oz all-purpose flour (for dusting); 2 eggs, beaten; 200 g / 7 oz breadcrumbs; 200 ml / 7 fl oz olive oil (for frying); 1 tsp dried oregano

Melanzane Alla Parmigiana, Eggplant Parmesan

Difficulty: Medium
Servings: 6
Prep Time: 40 mins
Make Time: 1 hr
Calories: 390 / serving
Diet: Vegetarian

The essentials, at a glance

Mediterranean Main Course Nut-Free

Layers of golden, roasted eggplant embrace rich tomato sauce and molten cheese in this Mediterranean favorite. Baked until bubbling and fragrant, it’s a vegetarian delight that satisfies with depth and heartiness. Each forkful tastes like sunshine and tradition, perfect for cozy gatherings.

ProteinProtein 35.1g

FatFat 58.8g

CarbsCarbs 57.3g

Above values do not change with any serving size changes you make below

Instructions

Prep eggplants: Slice eggplants, sprinkle with salt, layer in colander for 30 mins to remove bitterness. Rinse and pat very dry.

Make sauce: Sauté onion in 2 tbsp olive oil until soft. Add garlic, cook 1 minute. Add tomatoes, oregano, salt, pepper. Simmer 20 mins. Tear in basil.

Bread eggplants: Set up three plates: flour, beaten eggs, breadcrumbs. Dredge eggplant slices in flour, dip in egg, coat with breadcrumbs.

Fry: Heat remaining olive oil in large pan. Fry eggplant in batches until golden brown (3-4 mins per side). Drain on paper towels.

Assemble: Preheat oven to 190°C/375°F. In a 9x13 inch baking dish, layer: thin sauce layer, eggplant slices, mozzarella, parmesan, sauce. Repeat layers, ending with cheese.

Bake: Cover with foil, bake 25 mins. Remove foil, bake 15-20 mins until bubbling and golden. Rest 10 mins before serving.

Nutritional Benefits

Eggplants are high in fiber and antioxidants, particularly nasunin which protects brain cells.

Tomatoes provide lycopene.

Cheese offers calcium and protein.

Baked rather than deep-fried version reduces oil content.

Provides vitamins B1 and B6 from eggplant.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Vegetarian Layers of Richness

Andrew T. 23 Feb 2026

From the Blog

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Eggplant Parmigiana · Andrew T.

Eggplant Parmigiana combines slices of tender aubergine, rich tomato sauce, and gooey melted cheese. Baked until bubbling and golden, it creates a comforting vegetarian dish that never feels heavy. Each layer delivers texture and flavour, from soft aubergine to slightly caramelised edges.