Eggplant Parmigiana
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Eggplant Parmigiana

Layers of fried eggplant slices baked with tomato sauce, mozzarella, basil and, parmesan cheese
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Keyword Eggplants Parmigiana
Prep Time 2 hours
Cook Time 30 minutes
Resting Time 1 hour
Total Time 3 hours 30 minutes
Servings 6 people
Calories 525kcal
Author Authentic Italian Cuisine
Cost $10



  • 1, 5 kg Globe Eggplants
  • 1,2 kg Canned Peeled Tomatoes
  • 1/2 Onion
  • 1 Clove Garlic
  • 1 Bunch Fresh Basil
  • 4 Tbsp Olive Oil Extra Virgin
  • 500 gr. Mozzarella Diced or Shredded 
  • 200 gr. Grated Parmesan Cheese
  • Sunflower Oil For Frying


  • To prepare the eggplant parmigiana, start to make tomato sauce:
    tomato sauce
  • In a pan, over medium heat extra virgin olive oil and add the chopped garlic and onion
  • Fry for few minutes, then add peeled tomatoes ,season with salt and simmer for about 20 - 25 minutes until the sauce will thicken.
  •  Add the basil leaves, stir, turn off the heat and, blend with a blender.
  • Meanwhile, wash and dry the eggplants, cut off the green part. 
    Cut eggplant
  • Peel them leaving some skin on.
    Peeled eggplants
  • With a mandoline slicer or a knife cut the eggplant into slices about 1cm in length
    sliced eggplants
  •  Arrange the slices in a sieve and sprinkle each layer with a little salt.
    Eggplant slices into a sieve
  •  Leave to rest the eggplant for at least 2 hours, so that they can expel a good part of the bitter moisture.
  •  Thoroughly rinse the slices under running water and dry well with a clean cloth.
    Eggplant slices washed
  • In a large pan pour plenty sunflower oil, then fry the slices, a few at a time so as not to lower the oil temperature which should not be lower than 175 degrees.
    frying eggplants sliced
  • Turn and fry them on both sides then drain on a paper towel.
    Fried eggplants slices on kitchen paper
  • All the ingredients are ready, we can assemble our eggplant parmigiana
    all the ingredient for eggplant parmigiana
  • Sprinkle the bottom of the baking dish with a little sauce.
    tomato sauce in baking dish
  • Lay slices of eggplant slices.
    eggplants slices in baking dish
  • Add a layer of tomato sauce and, fresh basil.
    eggplant, tomato sauce and basil
  • Then sprinkle all over with parmesan cheese and diced mozzarella.
    cheese on eggplant parmigiana
  • Continue making layers until all ingredients are used, ending with the eggplants.
  • Cover with the remaining tomato sauce, Parmesan cheese and, mozzarella.
    Eggplant parmigiana ready to bake
  • Bake in a preheated oven at 200 ° for 30 minutes (if ventilated at 180 ° for 25 minutes).
    eggplant parmigiana in the oven
  • Until the surface is golden brown.
    eggplant parmigiana in the oven
  • Once cooked, let the eggplants parmigiana rest for about an hour and serve.
    Eggplants parmigiana ready to serve