A classic Italian oven-baked dish – eggplant parmigiana or eggplant parmesan – made with layers of tender eggplant, rich tomato sauce, and gooey cheese. This vegetarian favorite is bursting with flavor and surprisingly easy to make at home.
What Is Melanzane alla Parmigiana?
Melanzane alla Parmigiana—also known as Eggplant Parmesan—is a traditional Italian dish made by layering thin slices of fried or grilled eggplant with tomato sauce, mozzarella, and Parmigiano Reggiano, then baking it all until golden and bubbling. Despite its elegant taste, it’s a simple and satisfying comfort food.
A Brief History of Eggplant Parmesan
The exact origins are debated. Some say the dish hails from Parma in northern Italy (the namesake of Parmigiano cheese), while others argue it was born in the southern regions, like Sicily or Apulia, where eggplants are a staple. No matter its origin, Eggplant Parmesan has become a beloved Italian classic around the world.
Why You’ll Love This Recipe
- Packed with Italian flavor – Tomato, garlic, basil, melty cheese, and perfectly cooked eggplant.
- Make-ahead friendly – Assemble in advance, bake when ready.
- Meatless but hearty – Satisfying enough for vegetarians and meat-lovers alike.
Recipe Ingredients
- 4 large eggplants (about one per person)
- Olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 800g (about 28 oz) passata or strained tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
- 250g (9 oz) fresh mozzarella, sliced (buffalo or regular)
- 150g (5 oz) grated Parmigiano Reggiano
- Fresh basil leaves, for garnish
Equipment: Baking dish, large skillet or grill pan
How To Make Eggplant Parmesan
Step 1: Prep and Cook the Eggplant
Preheat your oven to 350°F (180°C). Slice the eggplants lengthwise into 1 cm (about ⅓ inch) thick slices. Lightly brush each side with olive oil. In batches, grill or fry the slices for 2–3 minutes per side until golden and tender. Transfer to a paper towel-lined tray to absorb excess oil. Make a single layer of the eggplant.
Step 2: Make the Tomato Sauce
Heat a splash of olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until soft and translucent. Add the passata, dried oregano, basil, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Taste and adjust seasoning.
Step 3: Assemble the Dish
Spread a thin layer of tomato sauce on the bottom of your baking dish. Add a layer of eggplant slices. Top with mozzarella and a sprinkle of Parmesan.
Repeat the layers—sauce, eggplant, mozzarella, Parmesan—until all ingredients are used, ending with a generous topping of tomato sauce and Parmesan.
Step 4: Bake and Serve
Bake in the preheated oven for 30–35 minutes, until the cheese is golden and bubbling. Let it rest for 5–10 minutes before serving. Garnish with fresh basil leaves and serve warm.
Delicious on its own or with crusty bread or a green salad.
Tips & Variations
- Salt the eggplant? Traditional recipes often salt the eggplant first to draw out bitterness, but with modern varieties, it’s optional.
- Want it crispier? Coat the eggplant slices in breadcrumbs and bake them before layering.
- Make it ahead: Assemble up to a day in advance and refrigerate. Bake when ready.
FAQ Eggplant Parmesan
Can I bake the eggplant instead of frying it?
Yes! To lighten up the dish, you can bake the eggplant slices. Simply brush them with olive oil and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and tender. You will need less oil if you do it this way.
Do I need to peel the eggplant?
No, peeling is not necessary. The skin helps the slices hold their shape during cooking. However, if the skin is very tough or you prefer a softer texture, you can peel them.
Can I prepare Eggplant Parmesan ahead of time?
Definitely. You can assemble the dish up to a day in advance and refrigerate it. When ready to eat, bake it as directed. It also freezes well (before or after baking).
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (180°C) until warmed through (about 20–25 minutes). This helps retain the texture better than microwaving, which can make it soggy.
Also Check These Recipes
Eggplant is somewhat underrated as not everyone appreciates the beauty of this vegetable. But if you do make sure to also check out my ratatouille recipe. The eggplant Parmesan would work great with the salad with grilled peaches or serve with some Greek pita bread for a merging of cultures and flavors!
Ingredients
- 4 eggplants
- 1 onion (chopped)
- 2 clove garlic (finely chopped)
- 800 gram passata (strained tomatoes)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- 250 gram mozzarella cheese (sliced)
- 150 gram grated Parmesan cheese
- Fresh basil for garnish
- Olive oil
- Salt and pepper
Equipment
- Baking dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) with top and bottom heat.
- Cut the eggplants into long slices, about 1 cm thick, and lightly brush both sides with olive oil.
- Fry the slices in a hot frying or grill pan in batches until golden brown and soft, about 2-3 minutes per side. Place them on paper towels to drain.
- Heat some olive oil in a frying pan over medium heat. Fry the onion and garlic until soft and translucent.
- Add the passata, along with the oregano, dried basil, sugar, black pepper, and a pinch of salt. Let the sauce simmer for 10 to 15 minutes, until it is slightly thickened.
- Cover the bottom of the baking dish with a thin layer of tomato sauce. Then, add a layer of eggplant, followed by a layer of mozzarella and some Parmesan cheese.
- Repeat these layers until all the ingredients are used, ending with a layer of tomato sauce and grated Parmesan.
- Bake the melanzane alla parmigiana for 30 to 35 minutes or until the cheese is golden brown and bubbling.
- Let it rest for a few minutes before serving. Garnish with fresh basil leaves and serve warm. Enjoy!
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