Baked Eggplant Parmigiana, Cheesy and Full of Flavor
Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.
Want an eggplant parmigiana that stays firm and full of flavor, without being greasy or watery at the bottom? Then this is the right recipe, with the two tricks that genuinely make the difference.
Parmigiana is one of the great classics of southern Italian cooking: layers of fried eggplant with basil tomato sauce, stringy mozzarella, and parmesan. It’s rich and comforting, but its balance depends entirely on how you prepare the eggplant and manage the moisture of the ingredients.
It has at least three real advantages: it’s a vegetarian main that satisfies and pleases everyone, it’s at its best in summer when eggplants are in season, and it’s made ahead, in fact it tastes even better the next day.
The most important tip involves two steps: salt and drain the eggplant to remove bitterness and reduce absorbed oil, and drain the mozzarella well before using it. These two simple moves prevent a soft, greasy parmigiana.
Always let it rest for at least fifteen minutes after baking: the residual heat firms up the layers and lets you serve neat portions. It freezes beautifully, already portioned.
Ready? Let’s make eggplant parmigiana.
Base preparations used
To make this recipe
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Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Steps
- Slice the eggplants about half a centimeter thick. Layer them in a colander with a little salt and let them drain for 30 minutes, so they release their bitter water. Rinse and pat them dry well.
- Make the sauce: warm a drizzle of extra-virgin olive oil with the garlic cloves, add the passata, season with salt, and add a few basil leaves. Cook gently for 20 minutes until it thickens, then remove the garlic.
- Fry the eggplant slices in hot oil, a few at a time, until golden on both sides. Drain them on paper towels to remove excess oil.
- Cut the mozzarella into small cubes or thin slices and let it drain in a sieve, so it doesn't release too much whey while baking.
- Assemble the parmigiana: spread a thin layer of sauce over the base of the dish, then alternate eggplant, sauce, mozzarella, parmesan, and basil. Continue for several layers and finish with sauce and a generous shower of parmesan.
- Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes, until the top is golden and bubbling. Let it rest for at least 15 minutes before serving, so the parmigiana firms up.
Helpful tips
Salting and draining the eggplant removes bitterness and reduces the oil it absorbs while frying: don't skip this step.
Drain the mozzarella well before using it, or the parmigiana turns watery at the bottom.
For a lighter version, grill the eggplant or bake it with a drizzle of oil instead of frying.
Parmigiana is even better the next day and freezes well: always let it rest before cutting.
Average nutrition per serving
- Calories
- 380 kcal
- Carbohydrates
- 18.0 g
- Sugars
- 11.0 g
- Protein
- 17.0 g
- Fat
- 26.0 g
- Saturated fat
- 10.0 g
- Fiber
- 6.0 g
- Sodium
- 560 mg
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