Eggplant Parmigiana

The aroma of baked eggplant mingling with the rich scent of tomato sauce fills the kitchen, promising a heartwarming meal. This Eggplant Parmigiana takes just over an hour to prepare and cook, delivering layers of flavor and comforting textures that will transport you straight to Italy. The secret to its success lies in the proper roasting of the eggplant, which enhances its natural sweetness and creates a delightful contrast to the tangy tomato sauce.

This recipe is perfect for family gatherings or cozy weeknight dinners. It’s an ideal choice for vegetarians and can even be assembled ahead of time for a quick cook when you need it.

Why You’ll Love This Recipe

• Layers of tender, roasted eggplant create a satisfying texture.
• The fresh basil and oregano add vibrant flavors to the sauce.
• It’s a comforting dish that impresses without much effort.
• The melty mozzarella on top is simply irresistible.

What You’ll Need

Gather the following ingredients to make a delicious Eggplant Parmigiana.

For the Eggplant

• 1.8 kg / 4 lbs large eggplants, sliced lengthways 8mm (1/3"-thick, skin on, Note 1)
• 1/4 cup olive oil, for brushing

For the Tomato Sauce

• 2 tbsp extra virgin olive oil
• 1 onion, finely diced
• 5 garlic cloves, finely minced
• 600 ml / 20 oz tomato passata (Note 3)
• 400 g / 14 oz canned tomatoes, crushed or finely chopped (Note 4)
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper

For Serving

• 1 2/3 cups parmesan, finely grated
• 1 1/2 cups mozzarella, shredded (for topping, Note 2)
• 2 cups basil leaves, loosely packed, stalks reserved

Note: Mozzarella can be replaced with ricotta for a different texture.

Substitutions & Swaps

• Use zucchini instead of eggplant for a lighter option.
• Italian seasoning can replace fresh oregano.
• Any cheese can work if you’re out of parmesan.
• Substitute fresh basil with spinach for a variation.

How to Make It

Here’s how you can prepare a delightful Eggplant Parmigiana.

1. Bake eggplant

Preheat your oven to 200°C (390°F). Brush the eggplant slices with olive oil and place them on a baking sheet. Roast them for about 25-30 minutes until they are soft and slightly caramelized, flipping halfway through.

2. Prepare the tomato sauce

In a large pan, heat the extra virgin olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes. Then, stir in the tomato passata, canned tomatoes, sugar, oregano, water, salt, and pepper, letting it simmer for 15 minutes.

3. Assemble the dish

In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half the roasted eggplant slices over the sauce, followed by half the remaining sauce, half the grated parmesan, and half the basil leaves. Repeat the layers and finish with mozzarella on top.

4. Bake and serve

Bake the assembled dish in the preheated oven for 35-40 minutes, until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 2-3 minutes or bake at 180°C (350°F) until warm.

Tips for Best Results

• Allow the roasted eggplant to cool slightly before layering for better structure.
• Use a mix of fresh herbs for a more complex flavor.
• For extra richness, use a blend of mozzarella and provolone.
• Keep an eye on the cheese to prevent over-browning; cover loosely with foil if needed.

Serving Suggestions

• Serve alongside a simple green salad for a balanced meal.
• Pair with crusty bread to soak up the delicious sauce.
• Enjoy with a glass of red wine for an authentic experience.