Eggplant Parmigiana Recipe

Layers of golden fried eggplant, rich tomato sauce, mozzarella and Parmesan bake into a bubbling, comforting Italian classic. It is the kind of dish that tastes even better the next day.

Prep time

25 mins

Cook time

40 mins

Total time

65 mins

Servings

4 servings

Calories

620

Ingredients

• 2 large eggplants (about 900 g), sliced into 1 cm rounds
• 2 teaspoons salt, plus more to taste
• 120 g plain flour
• 3 large eggs, beaten
• 150 g fine breadcrumbs
• 120 ml olive oil, for frying
• 700 ml tomato passata
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 250 g fresh mozzarella, torn and drained
• 80 g grated Parmesan cheese
• 1 tablespoon olive oil, for the sauce
• Fresh basil leaves, to serve

Instructions

1. Sprinkle the eggplant slices with salt and rest them in a colander for 20 minutes, then pat dry. This draws out bitterness and helps them crisp.
2. Heat the tablespoon of olive oil in a saucepan, cook the garlic for 30 seconds, then add the passata and oregano. Simmer gently for 15 minutes and season to taste.
3. Set up three shallow dishes: flour, beaten eggs and breadcrumbs. Coat each eggplant slice in flour, then egg, then breadcrumbs.
4. Heat the olive oil in a large skillet over medium-high heat and fry the slices in batches for 2 to 3 minutes per side until golden. Drain on paper towels.
5. Preheat the oven to 190°C (375°F). Spread a thin layer of sauce in a baking dish.
6. Layer eggplant, sauce, mozzarella and Parmesan, repeating until everything is used, finishing with sauce and a generous layer of cheese.
7. Cover loosely with foil and bake for 25 minutes, then uncover and bake 15 minutes more until bubbling and golden. Rest 10 minutes before serving with basil.

Pro tips

• Salting the eggplant first keeps the dish from turning watery.
• Drain the mozzarella well; excess moisture makes the layers soggy.
• Let it rest before cutting so the layers hold together when served.

Frequently asked questions