Eggplant parmigiana (parmigiana di melanzane), also known as eggplant parmesan, is a beloved Italian bake: rich, comforting and full of layered flavour. Instead of pasta, this version replaces sheets of pasta with tender, silky slices of eggplant layered with a robust tomato sugo and plenty of cheese.
Baked instead of fried
Traditional recipes often call for shallow-frying eggplant slices in a light flour or breadcrumb coating. In this recipe the eggplants are roasted in the oven until lightly golden and soft. Baking uses far less oil, is less hands-on and still produces excellent caramelisation and tenderness. Because the slices are not dredged in flour, this method is both vegetarian-friendly and naturally gluten-free.
Salt or not to salt eggplants
Older techniques recommend salting eggplants to draw out bitterness and moisture. Modern varieties are rarely bitter, so salting is unnecessary. Any excess moisture will be driven off during roasting, so you can skip the soaking step and save yourself time.
Ingredients
- Eggplants (aubergines) – 5 large (this yields about 8 servings; eggplant reduces significantly when roasted).
- Fresh basil – use fresh leaves for a fragrant finish; dried basil will not give the same bright aroma.
- Passata – smooth tomato purée is ideal for a thick, even sugo.
- Parmesan cheese – buy a block and grate it yourself for best melting and flavour.
- Mozzarella cheese – grate or shred fresh mozzarella for a gooey topping.
Cooking instructions
Preparing eggplant parmigiana is straightforward but requires some patience. Total time is roughly 1 hour 35 minutes plus a 20-minute resting period to let the layers set. The oven does most of the work here, so hands-on time is limited. There are three main stages:
- Slice and roast the eggplants
- Prepare the tomato sugo
- Layer the dish and finish in the oven
Slice and bake eggplants
Preheat the oven to 210°C (410°F) fan-forced. Using a sharp knife, thinly slice the eggplants to just under 1 cm (about ⅓ inch). Lay the slices in a single layer on lined baking trays (three large trays will hold five eggplants). Brush both sides lightly with olive oil and roast at 210°C. After 30 minutes, turn the slices and roast for another 15 minutes until both sides are lightly golden and tender.
Make the sugo (tomato sauce)
While the eggplants roast, make the sauce. In a heavy-based pot, sweat a finely diced onion in olive oil over medium-low heat until softened but not browned, about 7 minutes. Add minced garlic and cook a further 2 minutes. Add passata, a can of crushed or diced tomatoes, a tablespoon of sugar, dried oregano, salt, pepper and about ½ cup (120 ml) water. Bring to the boil, then reduce to low and simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking. The sauce should reduce to a thick, bolognese-like consistency. Finish by stirring in torn fresh basil leaves and then set aside.
Assemble and bake
Lower the oven temperature to 180°C (350°F) conventional. A standard baking dish around 23 x 33 cm (9 x 11 inch) is ideal; a slightly smaller dish is preferable to a much larger one so the layers remain substantial.
Spoon a thin layer of sugo over the base of the dish. Arrange a single layer of eggplant slices without overlapping, spread some sauce over the slices and sprinkle with freshly grated parmesan. Repeat layers until the eggplant is used up — with a standard dish you should get about four layers. Finish with the remaining sauce, a generous sprinkle of parmesan, and the shredded mozzarella on top.
Bake on the middle rack for about 25 minutes, or until the cheese is bubbling and golden. Allow the dish to rest for about 20 minutes before slicing; this resting time helps the layers hold together. If you’re impatient, a shorter 10-minute rest is better than none.
Sauce consistency matters
Make sure the sugo is well reduced before assembling. A thicker, almost bolognese-like sauce will prevent the finished parmigiana from becoming watery, and will help each slice keep its shape when served. If the sauce is too thin the layers can slide and the bake will be looser.
Serving suggestions
Eggplant parmigiana works well as a main served with a simple green vegetable such as steamed broccoli, a crisp salad or a pasta salad. Crusty bread is a natural accompaniment to mop up the sauce. For a heartier meal, serve alongside meat dishes, sausages or garlic bread.
Top tips for making the best eggplant parmigiana
- Reduce the sugo until thick so the finished dish is not watery.
- Use a sharp knife to slice eggplants safely and cleanly.
- Grate block cheeses yourself for better melt and value; pre-shredded cheeses often contain anti-caking agents.
- Do not omit parmesan between layers — it offsets the tomato acidity and adds depth.
Good to know (FAQs)
Can eggplant parmigiana be frozen? Yes. Store in airtight containers and freeze for up to six months. Thaw in the fridge before reheating.
Can I make eggplant parmigiana in advance? Absolutely. Roast the eggplants, prepare the sugo and assemble the dish a day or two ahead. Cover well and refrigerate. Remove from the fridge an hour before baking and increase the bake time to about 35 minutes from chilled.
📖 Recipe
Eggplant Parmigiana
A layered bake of oven-roasted eggplant, reduced tomato sugo and a generous mix of parmesan and mozzarella. Comforting, vegetarian and gluten-free when prepared without flour.
Prep Time: 20 minutes • Cook Time: 1 hour 15 minutes • Total Time: 1 hour 35 minutes • Serves: 8 • Calories: 391 kcal (approx.)
Ingredients
- 1½ cup grated parmesan cheese (~130 g)
- 1½ cup shredded mozzarella (~330 g)
- Baked eggplant: 5 large eggplants (about 1.8 kg), ¼ cup olive oil to brush
- Tomato sauce (sugo): 700 ml passata (about 3 cups), 1 can diced tomatoes, 1 onion finely diced, 4 cloves garlic minced, 1 tbsp sugar, ½ tsp salt, ½ tsp black pepper, ½ tsp dried oregano, 1 handful fresh basil leaves, 3 tbsp olive oil
Instructions
Bake the eggplants
- Preheat the oven to 210°C/410°F (fan-forced).
- Thinly slice the eggplants lengthways to just under 1 cm thickness.
- Arrange slices in a single layer on lined trays. Brush both sides with olive oil.
- Bake for 30 minutes, flip and bake another 15 minutes until lightly golden and tender.
Make the tomato sauce (sugo)
- In a heavy pot, soften the onion in olive oil over medium-low heat for about 7 minutes until soft but not browned. Add garlic and cook 2 more minutes.
- Add passata, canned tomatoes, sugar, oregano, salt, pepper and ½ cup water. Bring to a boil, then simmer on low for 30 minutes uncovered, stirring every 5 minutes to avoid sticking.
- Turn off the heat and stir in torn basil leaves. The sauce should be thick and spoonable.
Assemble and bake
- Reduce oven to 180°C (350°F) conventional. Use a 23 x 33 cm (9 x 11 inch) baking dish.
- Spread a thin layer of sauce on the base. Arrange a single layer of eggplant, add sauce and sprinkle parmesan. Repeat for 3–4 layers.
- Top with remaining sauce, parmesan and all the mozzarella. Bake for 25 minutes until cheese is golden and bubbling.
- Rest for 20 minutes before slicing to allow layers to set.
Notes
- Grate cheeses from blocks for better melt and value.
- Use the fan-forced function when roasting multiple trays for even heat distribution, but adjust for your oven.
- Store leftovers in airtight containers in the fridge for up to 7 days or freeze up to 6 months.
- To make ahead, assemble and refrigerate; bake for about 35 minutes from chilled.
Nutrition (per serving, approximate)
Calories: 391 kcal • Carbohydrates: 24.9 g • Protein: 19 g • Fat: 24.3 g • Saturated fat: 8.9 g • Sodium: 679 mg • Fiber: 9.7 g
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