Golden layers of fried eggplant, rich tomato sauce, fresh basil, and gooey melted cheese — the ultimate Italian comfort food.
If there’s one dish that defines Italian home cooking, it’s Parmigiana di Melanzane. This classic comfort food is pure magic — crispy fried eggplant layered with simple tomato sauce, mozzarella, and parmesan, then baked until golden, bubbling, and irresistible.
I’ve been making this recipe for years, and it never fails to bring comfort and smiles to the table. Whenever I crave something warm and satisfying, Eggplant Parmigiana is right up there with Tuscan sausage ragu, stuffed cabbage rolls, and lasagna.
While there are a few simple steps involved, none of them are difficult — and every bit of effort pays off in flavor. Once you catch the scent of bubbling tomato sauce and melted cheese wafting from the oven, you’ll know it’s worth it.
🍆 What Is Eggplant Parmigiana?
Known in Italy as Parmigiana di Melanzane, this dish features layers of thinly sliced, fried eggplant baked with tomato sauce, basil, parmesan, and mozzarella. It’s a southern Italian favorite — rich, hearty, and deeply comforting — without the need for meat or breadcrumbs.
Eggplant acts like a flavor sponge, soaking up the tomato and cheese for a melt-in-your-mouth texture that’s utterly delicious.
🧂 Prepping the Eggplant
A common question: Do you need to peel the eggplant first?
Nope! The skin is nutritious and adds texture, though you can peel it if you find it difficult to digest.
Salting the eggplant, however, is essential.
Lightly salting the slices draws out excess moisture, keeping your Parmigiana from turning watery or soggy as it bakes. It also improves the eggplant’s flavor and texture.
Simply slice, salt, and let the pieces rest for about an hour before rinsing and patting them dry.
🍅 How to Make Eggplant Parmigiana — Step by Step
1. Salt the Eggplant
Slice the eggplants about ¼ inch thick and layer them in a colander. Sprinkle lightly with salt and let them rest for 1 hour to release moisture.
2. Make the Tomato Sauce
In a pan, sauté a finely chopped onion in olive oil until soft and translucent. Add tomato passata (pureed tomatoes) and a handful of torn basil leaves. Season with salt and pepper, then simmer gently for 10–15 minutes. Set aside.
3. Rinse and Fry the Eggplant
Rinse the salted eggplant slices under cold water, then pat dry thoroughly. Lightly dust each slice with flour, shaking off excess.
Fry the slices in a little sunflower oil for a few seconds on each side, until lightly golden. Drain on paper towels to remove excess oil.
Tip: Once you flour a batch of eggplant, fry it right away — waiting too long can make the slices absorb the flour and turn soggy.
4. Assemble the Parmigiana
Preheat your oven to 180°C (350°F).
Spread a spoonful of tomato sauce on the bottom of your baking dish (about 11×8 inches) to prevent sticking.
Add a layer of fried eggplant, followed by parmesan, mozzarella cubes, black pepper, and more tomato sauce.
Repeat until all the ingredients are used, finishing with a final layer of sauce, mozzarella, and parmesan.
5. Bake
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 20 minutes until the top is golden, bubbling, and irresistibly fragrant.
Let it rest for 5–10 minutes before serving.
🌿 Make It a Little Healthier
To lighten things up, you can:
- Grill or bake the eggplant slices instead of frying.
- Use smoked mozzarella or scamorza for a rich, smoky twist.
Both options still give you incredible flavor with less oil.
🧀 Pro Tips for Perfect Eggplant Parmigiana
- Always salt the eggplant first to remove moisture.
- Skip the breadcrumbs — traditional Italian Parmigiana only uses flour.
- Use good-quality passata (Mutti or Cirio are excellent).
- Cut eggplant slices evenly for consistent cooking.
- Let the dish rest before serving so the layers set beautifully.
🕓 Make Ahead, Storage & Freezing
- Make Ahead: Assemble the dish up to a day in advance and refrigerate before baking.
- Store Leftovers: Keep in the fridge for 3–4 days; reheat covered in the oven.
- Freeze: Freeze baked or unbaked portions for up to 3 months. Bake from frozen at 180°C (350°F) for about 1 hour or until piping hot.
🍽 Serving Suggestions
Eggplant Parmigiana is a meal in itself, but it’s also wonderful with:
- A crisp green salad
- Garlic bread or focaccia
- A glass of red wine (Chianti or Nero d’Avola pairs perfectly)
❤️ Why You’ll Love This Recipe
- Classic Italian comfort at its best
- Vegetarian-friendly and rich in flavor
- Perfect make-ahead meal for gatherings
- Simple ingredients, restaurant-worthy results
Once you make it, you’ll see why Parmigiana di Melanzane is a beloved Italian classic — warm, cheesy, and full of Mediterranean flavor.
📖 Eggplant Parmigiana (Parmigiana di Melanzane) Recipe
Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Ingredients:
- 2 large eggplants (700g / 1.5 lbs)
- 700g (1.5 lbs) tomato passata (pureed tomatoes)
- 1 white onion, finely chopped
- Small bunch of basil
- 250g (8.8 oz) mozzarella cheese, cubed
- ¾ cup (70g) freshly grated Parmigiano Reggiano
- ½ tbsp olive oil
- Flour, for dusting
- ½ cup (125ml) sunflower oil, for frying
- Salt and black pepper, to taste
Instructions:
- Slice the eggplant and sprinkle lightly with salt. Let rest for 1 hour.
- Sauté onion in olive oil, then add passata, basil, salt, and pepper. Simmer 10–15 minutes.
- Rinse and pat dry the eggplant slices. Dust lightly with flour and fry until golden. Drain excess oil.
- Preheat oven to 180°C/350°F. Spread a little sauce in the bottom of an 11×8-inch baking dish.
- Layer fried eggplant, mozzarella, parmesan, and sauce, repeating until finished.
- Top with remaining sauce, mozzarella, and parmesan.
- Cover loosely with foil; bake 20 minutes. Remove foil and bake another 20 minutes until bubbling and golden.
- Let rest 5–10 minutes before serving.
Calories: ~442 per serving