Eggplant Parmigiana (Parmigiana di Melanzane) is classic Italian comfort food: fried eggplant baked with a simple tomato sauce, fresh basil, Parmigiano-Reggiano and mozzarella for a bubbly, satisfying casserole.
Also called Eggplant Parmesan, Parmigiana di Melanzane is one of my favourite authentic Italian dishes. Layers of lightly fried eggplant, creamy mozzarella and sharp parmesan come together with a fragrant tomato sauce and basil.
The combination of textures and flavours—soft, flavourful aubergine, bright tomato, fresh basil and melted cheese—makes this a perfect comfort meal for family dinners.
There are a few stages to prepare this dish, but each step is simple. Follow the step-by-step photos and video to get it right the first time.
Salting the eggplant to remove excess moisture is essential to avoid a soggy bake, and the result is worth the small extra effort: golden, bubbling cheese and concentrated tomato aroma.
Table of Contents
- Prepping the Eggplant
- How to Make Eggplant Parmigiana – Step by Step
- Make it Healthier
- More Italian Comfort Food Recipes to Try
- Full Recipe
Prepping the Eggplant
You don’t need to peel the eggplant; the skin contains nutrients and adds structure. If someone finds the skin hard to digest, you can peel it, but it’s optional.
Do not skip salting the eggplant. Lightly salting the slices and letting them rest in a colander for about an hour draws out moisture and prevents the finished dish from becoming watery.
After salting, rinse the slices and pat them dry before cooking—this step helps achieve better frying and texture.
How to Make Eggplant Parmigiana – Step by Step
Refer to the step-by-step photos for a visual guide. The full recipe with tips, storage and freezing instructions is in the recipe card below.
1. Slice the eggplants thinly and arrange them in a colander. Sprinkle lightly with salt and leave for 1 hour to draw out excess water. This improves frying and prevents sogginess.
2. While the eggplant rests, prepare a simple tomato sauce: sauté a finely chopped onion in olive oil until translucent, add pureed tomatoes (passata) and torn basil, season with salt and pepper and simmer gently for 10–15 minutes. Set aside.
3. Rinse the salted eggplant under cold water and pat dry. Lightly dust each slice with flour and fry quickly in sunflower oil until lightly golden—just a few seconds per side—then drain on kitchen paper.
Top tip: dust a batch and fry it immediately. If floured slices sit too long they can absorb flour and become soggy.
4. Preheat the oven to 180°C / 350°F / Gas 4. Spoon a little tomato sauce into the bottom of your baking dish to prevent sticking.
5. Assemble: add a layer of fried eggplant, sprinkle with grated Parmigiano-Reggiano, scatter cubes of mozzarella, a crack of black pepper and a few spoons of tomato sauce. Repeat layers until you reach the top, reserving some sauce for the final layer.
6. For the top, spoon over remaining sauce and finish with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, then remove foil and bake another 20 minutes until golden and bubbling. Let rest 5 minutes before serving.
Make it Healthier
If you prefer a lighter version, grill the eggplant slices instead of dusting and frying them; they still develop great flavour and reduce oil. For a smoky twist, swap regular mozzarella for smoked scamorza or smoked mozzarella.
More Italian Comfort Food Recipes to try
- Italian Stuffed Cabbage Rolls
- Eggplant Lasagna with Prosciutto and Mozzarella
- Eggplant Rollatini with Spinach and Ricotta
- Creamy Tuscan Chicken with Garlic & Pancetta
- Lasagna di Carnevale (Neapolitan lasagna)
- Italian Beef Ragu – A Classic Recipe
If you try this Eggplant Parmigiana or any recipe on the site, please leave a comment to share how it turned out. I love hearing from readers and seeing your versions.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and video to help you cook with confidence.
Parmigiana di Melanazane
By Emily
Ingredients
- 2 large aubergines / eggplant (around 700g / 1.5 lbs)
- 700 g pureed tomatoes (passata)
- 1 white onion
- Small bunch of basil
- 250 g mozzarella, cut into cubes
- 70 g Parmigiano-Reggiano, freshly grated
- Olive oil for the sauce
- Flour for dusting
- Sunflower oil for frying (about 125ml)
- Salt and pepper to season
Instructions
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Thinly slice the eggplant and place the slices in a colander. Sprinkle lightly with salt and leave for 1 hour to drain excess moisture.
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Make the tomato sauce: sauté a finely chopped onion in olive oil until soft, add passata and torn basil, season with salt and pepper and simmer gently for 10–15 minutes. Set aside.
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Rinse the eggplant under cold water to remove salt and pat dry. Lightly dust slices with flour, shake off excess and fry briefly in sunflower oil until lightly golden. Drain on paper towels.
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Preheat oven to 180°C / 350°F / Gas 4. Spoon a little sauce into the bottom of a baking dish to prevent sticking.
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Layer fried eggplant, sprinkle with grated parmesan, add mozzarella cubes, a grind of pepper and a few spoons of tomato sauce. Repeat layers, reserving some sauce for the top.
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Finish with the remaining sauce and cheese. Cover loosely with foil and bake 20 minutes, remove foil and bake another 20 minutes until golden and bubbling. Rest 5 minutes before serving.
Video
Notes
- Salt the eggplant: This draws out moisture and prevents a soggy bake.
- No breadcrumbs: Traditional parmigiana uses flour for dredging rather than breadcrumbs.
- Slice thickness: Aim for about 1/4 inch (≈1/2 cm) slices—thin but not paper-thin.
- Fry immediately: After dusting with flour, fry right away to avoid sogginess.
- Use good tomatoes: High-quality passata makes a big difference to the final flavour.
- Make ahead: You can assemble the dish in advance and refrigerate until ready to bake.
- Storage: Leftovers keep 3–4 days in the fridge and reheat well covered in the oven. They can also be eaten cold with salad.
- Freezing: Freeze in disposable foil trays for easy baking from frozen (180°C / 350°F for about 1 hour until piping hot). If frozen in a regular dish, thaw completely before baking.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned or jarred tomatoes, choose a reputable brand for best flavour.
- Vegetables are assumed medium unless otherwise noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.