Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 40 min
Cook time: 1 min
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

Italy

Recipe Snapshot

The essentials, at a glance

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.

Mediterranean Main Course

Nut-Free

Difficulty

Medium

Servings

Prep Time

40 mins

Make Time

1 hr

Calories

390 / serving

Diet

Vegetarian

Protein 35.1g

Fat 58.8g

Carbs 57.3g

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

May not be suitable if you suffer with:

Acid Reflux

Lactose Intolerance

IBS

Diabetes

Indigestion

High Blood Pressure

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Components & Method

Follow each phase with a cleaner flow from ingredient prep to final plating.

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STEP 1

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

Instructions

Main

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.

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Eggplant Parmigiana

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

From the Blog All Contributions

Vegetarian Layers of Richness

Yum User

23 Feb 2026

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.