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Eggplant parmigiana baked with tomato sauce mozzarella and Parmigiano
matthewcutolo

Eggplant Parmigiana

Eggplant Parmigiana is a traditional Italian dish made with layers of fried eggplant, tomato sauce, mozzarella, Parmigiano Reggiano, and fresh basil baked until bubbling and golden. This classic Neapolitan comfort dish is perfect for family dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

Eggplant Parmigiana
  • 3 large eggplants sliced lengthwise ¼-inch thick
  • 1 lb fresh mozzarella cubed
  • 1½ cups grated Parmigiano Reggiano
  • Fresh basil leaves
  • Olive oil for frying
  • Tomato sauce recipe below
Tomato Sauce
  • 1 jar passata di pomodoro or 1 can San Marzano tomatoes, passed through a food mill
  • 1 small onion finely diced
  • 4 tbsp butter
  • 4 fresh basil leaves
  • Olive oil q.b.
  • Salt and pepper q.b.

Method
 

Eggplant Parmigiana Instructions
  1. Slice the eggplants lengthwise into ¼-inch thick planks.
  2. Heat olive oil in a pan over medium heat and fry the eggplant slices until golden on both sides.
  3. Transfer them to a rack or paper towels and allow them to drain well.
  4. Preheat the oven to 375°F (190°C).
  5. Spread a thin layer of tomato sauce across the bottom of a baking dish.
  6. Add a layer of fried eggplant.
  7. Top with more tomato sauce, cubed mozzarella, grated Parmigiano Reggiano, and fresh basil leaves.
  8. Repeat the layers: eggplant → sauce → mozzarella → Parmigiano → basil.
  9. For the final layer, finish with tomato sauce, a generous sprinkle of Parmigiano, and basil.
  10. Bake uncovered for 25–30 minutes, until bubbling and lightly golden.
  11. Allow the eggplant parmigiana to rest for at least 15 minutes before slicing and serving.
Tomato Sauce Instructions
  1. Heat a saucepan over medium heat and add olive oil along with the diced onion. Season with salt and pepper.
  2. Sauté until the onion becomes soft and translucent.
  3. Add the butter and allow it to melt into the onions.
  4. Stir in the tomatoes and fresh basil leaves.
  5. Simmer gently for 45 minutes to 1 hour, stirring occasionally.
  6. Season with additional salt and pepper as needed.

Notes

Chef’s Notes 

Frying the eggplant first helps develop flavor and prevents the dish from becoming watery.
Allow the eggplant to drain well after frying to remove excess oil.
Letting the dish rest after baking helps the layers set and makes it easier to slice.
Fresh mozzarella should be drained well before using to avoid excess moisture.