Eggplant Parmesan

Eggplant Parmesan

Based on 399 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"This recipe has been updated to improve your cooking experience (November 2023). Parmigiana di Melanzane is Italian comfort food at its best: slices of eggplant, aromatic tomato sauce and melty, crispy cheese come together in the oven to create an irresistible eggplant bake. The dish originates in the sunny south of Italy, in Campania and Sicily. Depending on the region, there are many variations of the dish. After all, it's often a family recipe that has been passed down through many generations with individual twists and tweaks along the way. Some like to add a layer of cooked ham or mortadella, while others insist on boiled eggs to create an additional texture and flavor. Various cheeses such as (buffalo) mozzarella or caciocavallo are also popular, but Parmesan is a must! Some recipes call for the eggplant to be peeled first, but we prefer not to. We've opted for this simple but no less authentic version of Parmigiana di Melanzane: eggplants, tomato sauce and plenty of cheese - basta!"
Difficulty
Medium 👍
Preparation
60 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
MetricImperial
¾
eggplants
112½ g
mozzarella cheese
¼
onion
¼ clove
garlic
¼ sprig
rosemary
¼ tbsp
tomato paste
200 g
canned crushed tomatoes
¼ tsp
dried oregano
¼ tsp
dried thyme
30 g
Parmesan cheese
salt
pepper
olive oil (for frying)
flour (for breading)
basil (for garnish)

Utensils

cutting board, knife, colander, saucepan (large), cooking spoon, frying pan (large), plate, tongs, paper towels, baking dish, grater

Nutrition per serving

Cal331
Fat18 g
Protein22 g
Carb24 g

  • Step 1/6

    Cut the eggplants lengthwise into slices approx. 0.5 cm/2 in. thick, transfer to a colander, season with salt and set aside to release moisture. Cut the mozzarella into slices equal in thickness to the eggplant and set aside. Finely dice the onion and chop the garlic. Roughly chop the rosemary.
    • ¾ eggplants
    • 112½ g mozzarella cheese
    • ¼ onion
    • ¼ clove garlic
    • ¼ sprig rosemary
    • salt
    • cutting board
    • knife
    • colander

    Cut the eggplants lengthwise into slices approx. 0.5 cm/2 in. thick, transfer to a colander, season with salt and set aside to release moisture. Cut the mozzarella into slices equal in thickness to the eggplant and set aside. Finely dice the onion and chop the garlic. Roughly chop the rosemary.

  • Step 2/6

    Heat some olive oil in a large pan. Add onions and garlic and fry over medium heat for approx. 5–7 min. until translucent. Add the tomato paste and fry for another approx. 1–2 min.
    • ¼ tbsp tomato paste
    • olive oil (for frying)
    • saucepan (large)
    • cooking spoon

    Heat some olive oil in a large pan. Add onions and garlic and fry over medium heat for approx. 5–7 min. until translucent. Add the tomato paste and fry for another approx. 1–2 min.

  • Step 3/6

    Add the canned tomatoes to the pan and bring to a boil. Add salt, pepper, oregano, thyme and rosemary to the tomato sauce. Let simmer for approx. 10–15 min.
    • 200 g canned crushed tomatoes
    • ¼ tsp dried oregano
    • ¼ tsp dried thyme
    • salt
    • pepper

    Add the canned tomatoes to the pan and bring to a boil. Add salt, pepper, oregano, thyme and rosemary to the tomato sauce. Let simmer for approx. 10–15 min.

  • Step 4/6

    Meanwhile, add a generous amount of olive oil to a frying pan and heat over medium heat. Pat the aubergine slices dry, then dredge in flour, shake off any excess and fry for approx. 2–3 min. per side until golden brown. Leave to drain on paper towels and set aside.
    • olive oil (for frying)
    • flour (for breading)
    • frying pan (large)
    • plate
    • tongs
    • paper towels

    Meanwhile, add a generous amount of olive oil to a frying pan and heat over medium heat. Pat the aubergine slices dry, then dredge in flour, shake off any excess and fry for approx. 2–3 min. per side until golden brown. Leave to drain on paper towels and set aside.

  • Step 5/6

    Preheat the oven to 180°C/350 °F. In a baking dish, build layers in the following order: Tomato sauce, eggplant, mozzarella and a little grated Parmesan on top. Repeat approx. 1–2 times, depending on the size of your baking dish.
    • 5 g Parmesan cheese
    • baking dish
    • grater

    Preheat the oven to 180°C/350 °F. In a baking dish, build layers in the following order: Tomato sauce, eggplant, mozzarella and a little grated Parmesan on top. Repeat approx. 1–2 times, depending on the size of your baking dish.

  • Step 6/6

    Finally, cover with freshly grated Parmesan cheese. Place in the preheated oven and bake for approx. 20–25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
    • 25 g Parmesan cheese
    • basil (for garnish)

    Finally, cover with freshly grated Parmesan cheese. Place in the preheated oven and bake for approx. 20–25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!

  • Enjoy your meal!

    Eggplant Parmesan
FAQ

Parmigiana is a vegetable casserole from southern Italy in which previously cooked vegetables (usually aubergine, but more rarely also courgettes or other vegetables) are layered together with tomato sauce and cheese. The most well-known and popular version is eggplant parmesan, known as parmigiana di melanzane or parmigiana alla melanzane.

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