Eggplant Parmigiana (eggplant Parmesan) is a comforting Italian classic built from layers of tender eggplant, a savory tomato sugo, melted cheeses, and fresh basil. Crispy, golden eggplant and gooey mozzarella make it the ultimate cozy midweek dinner.
Known in Italy as Parmigiana di Melanzane and often called Eggplant Parmesan in the United States, this dish relies on simple ingredients layered and baked until everything melds together. Whether you enjoyed a version in Naples or are making it at home for the first time, the balance of fried or roasted eggplant, tangy tomato sauce, and melted cheeses is what makes it so satisfying.
The sugo—this recipe’s tomato sauce—is the heart of the dish. It’s fragrant with garlic and basil, rounded with a touch of balsamic to balance the rich cheeses, and simmered until thick and flavorful.
Table of Contents
- Salt the eggplant?
- Can I make this dish without frying the eggplant?
- Fresh mozzarella
- Ingredient Notes and Substitutions
- How to Make Parmigiana
- Recommended Tools
- Storage and Reheating
- Frequently Asked Questions
- Eggplant Parmigiana (Parmigiana di Melanzane) Recipe
If you enjoy classic Italian comfort foods—meatballs, baked ziti, or cannelloni—this eggplant parmigiana will fit right into your rotation. Serve with crusty garlic bread to mop up the sugo.
Tip From Kevin
Salt the eggplant?
Modern eggplant varieties are less bitter, so salting is optional for flavor. If you plan to fry, grill, or bread the slices, a short 15–20 minute salt-and-rinse can improve texture and reduce moisture.
Tip From Kevin
Can I make this dish without frying the eggplant?
Yes. To reduce oil, brush slices with olive oil and bake at 400°F for about 20 minutes, turning once, until tender and lightly golden.
Tip From Kevin
Fresh mozzarella
Fresh mozzarella gives the best texture but carries extra water. Drain the cheese, cut it into small pieces, and let it rest on paper towels before assembling to avoid excess liquid in the finished bake.
Ingredient Notes and Substitutions
(Check the recipe card for exact ingredient amounts)
- Eggplant: Choose large, firm eggplants that hold their shape during frying or baking. Salting can help remove excess moisture and any lingering bitterness.
- Fresh Mozzarella: For creaminess use fresh mozzarella, drained well. If unavailable, a good-quality shredded mozzarella will work.
- Fresh Basil: Basil brightens the dish; if you don’t have basil, oregano is an acceptable substitute though the flavor will shift.
- Tomatoes & Tomato Paste: A mix of passata and crushed tomatoes with a little tomato paste creates a balanced, slightly chunky sauce with depth.
- Parmesan: Freshly grated Parmesan adds nutty saltiness—use it whenever possible for best flavor.
How to Make Parmigiana
- Prepare the eggplant. Trim and slice into 1/4-inch pieces. Salt and let drain in a colander for 15 minutes if desired to reduce moisture.
- Make the sugo. Sauté onion in olive oil until softened, add garlic, then stir in passata, crushed tomatoes, tomato paste, a splash of balsamic, oregano, salt, and pepper. Simmer until thick, about 30 minutes. Remove any herb stems and blend if you prefer a smooth sauce.
- Cook the eggplant. Lightly coat slices with flour and fry in hot olive oil until golden, or bake with a light brush of oil until tender and lightly browned. Drain excess oil on paper towels if frying.
- Assemble. Preheat oven to 350°F. Spread a thin layer of sugo in a 9×13 dish, layer eggplant, mozzarella, Parmesan, and basil, and repeat. Finish with sauce and a final sprinkle of cheese.
- Bake and rest. Bake uncovered 25–30 minutes until golden and bubbling. Let rest 10 minutes before slicing and serving with fresh basil.
Recommended Tools
- 9×13 Baking Dish: Ideal for layering and even baking.
- Frying Pan or Skillet: For frying eggplant slices; a deep pan works best.
Storage and Reheating
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in a 350°F oven for 10–15 minutes until warmed through. Covering a serving in the microwave with a damp paper towel helps prevent drying.
For longer storage, freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
Yes. Assemble up to the baking step and refrigerate for up to 24 hours. Bake when ready to serve.
Salt the slices and let them drain, then pat dry before frying or baking. Also drain fresh mozzarella to reduce excess moisture in the finished dish.
Yes—brush slices with olive oil and bake at 400°F for about 20 minutes, flipping halfway.
Eggplant Parmigiana (Parmigiana di Melanzane)
PrintRecipe
Video
Equipment
-
9×13 baking dish
Ingredients
US Customary – Metric
- 4 lbs large eggplant about 5
- 1/2 cup flour
- 1 1/2 cups parmesan cheese grated
- 16 oz fresh mozzarella cheese
- 4 oz fresh basil divided
- 1/2 cup olive oil for frying
Sugo (Tomato Sauce)
- 1/4 cup extra-virgin olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 24.5 oz tomato passata
- 14 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
Prep
-
Trim the top and bottom from each eggplant and slice lengthwise into 1/4-inch pieces. Salt both sides and place in a colander to drain for about 15 minutes.
-
Remove basil leaves from the stems and reserve both for use.
Sugo (Tomato Sauce)
-
Heat oil in a pan over medium-high. Sauté onion until lightly caramelized (3–5 minutes), add garlic and cook 1–2 minutes. Add passata, crushed tomatoes, tomato paste, balsamic, oregano, salt, pepper, and the reserved basil stems. Simmer, stirring occasionally, until thickened, about 30 minutes. Remove and discard stems; blend if you prefer a smooth sauce. Adjust seasoning.
Eggplant
-
Heat about 1/2-inch oil in a frying pan. Dust eggplant slices with flour, shake off excess, and fry in batches until golden, 2–4 minutes per side. Drain on paper towels. Alternatively, brush slices with oil and roast.
Assemble
-
Preheat oven to 350°F. Spoon a little sugo into a 9×13-inch dish, layer eggplant, scatter parmesan, mozzarella, and basil, and repeat. Finish with a layer of sauce and remaining cheeses. Bake uncovered until golden and bubbling, 25–30 minutes.
-
Remove from oven and rest 10 minutes. Garnish with fresh basil and cut into squares to serve.
Notes
- Drain fresh mozzarella well after removing it from its liquid. Dice or slice and place on paper towels to remove excess moisture before assembling.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
