Eggplant parmigiana (parmigiana di melanzane), also known as eggplant parmesan, is a beloved Italian classic—comforting, flavourful and utterly satisfying. Instead of pasta layers like lasagna, this recipe uses thinly sliced, silky eggplant layered with a rich tomato sugo and plenty of cheese for a melt-in-your-mouth bake.
If you enjoy cheesy bakes, this dish sits nicely alongside other favourites such as chicken and chorizo pasta bake, sausage pasta bake and creamy chicken and bacon pasta bake.
Baked instead of fried
In this recipe the eggplants are baked rather than shallow-fried. Baking produces soft, lightly golden slices while using far less oil and saving time. The caramelisation and tender texture achieved in the oven closely mimic shallow frying, so the flavour difference is minimal.
Because the eggplants are baked and not coated in flour or breadcrumbs, this version is both vegetarian friendly and gluten-free.
Salt or not to salt eggplants
Salting eggplants was traditionally used to remove bitterness and draw out moisture. Modern varieties are rarely bitter, so salting is unnecessary. Any excess water is reduced during the baking process, so you can skip the salting step.
Ingredients
- Eggplants (aubergine) – 5 large. It sounds like a lot, but this makes about 8 servings and the slices shrink considerably when baked.
- Fresh basil – use fresh leaves for the aroma; dried basil won’t provide the same bright flavour.
- Passata – pureed tomatoes give a smooth, thick base for the sugo.
- Parmesan – buy a block and grate at home for better melting and value.
- Mozzarella – grate fresh for best texture and melt.
Cooking instructions
Eggplant parmigiana is straightforward but requires patience. Total active and cooking time is about 1 hour 15 minutes, plus roughly 20 minutes resting time. Most of the work happens in the oven.
There are three main steps:
- Slice and bake the eggplants
- Prepare the tomato sugo
- Layer the dish and bake until bubbly
Slice and bake eggplants
Preheat the oven to 210°C/410°F (fan-forced). Thinly slice the eggplants to just under 1 cm (around 1/3 inch). Arrange slices in a single layer on lined baking trays—you’ll likely need three large trays for five eggplants. Brush both sides with olive oil and bake on fan setting for 30 minutes, then flip and bake a further 15 minutes until both sides are lightly golden.
Make the sugo (tomato sauce)
While the eggplants bake, prepare the sauce. In a heavy-based pot, soften a finely diced onion in olive oil over medium-low heat for about 7 minutes—don’t brown it, as you want sweet, softened onions. Add minced garlic and cook 1–2 minutes more.
Add passata, canned crushed or diced tomatoes, a tablespoon of sugar, dried oregano, salt, pepper and about ½ cup (120 ml) water. Bring to a boil, then reduce to low and simmer uncovered for 30 minutes, stirring every 5 minutes to avoid sticking. The sauce should reduce to a fairly thick consistency—similar to a bolognese—so it won’t make the final bake watery. Turn off the heat and stir in torn fresh basil leaves.
Assemble and bake
Reduce the oven to 180°C/350°F (conventional). A standard 23 x 33 cm (9 x 11 inch) baking dish works well; smaller dishes give taller layers while a much larger dish will make the bake thin.
Spoon a thin layer of sauce on the base of the dish. Lay a single layer of eggplant slices without overlap, spread a thin layer of sauce over them, and sprinkle with freshly grated parmesan. Repeat to build about four layers (possibly five depending on dish size), ending with the remaining sauce, parmesan and shredded mozzarella.
Bake on the middle shelf for about 25 minutes, until the cheese is golden and bubbly. Let the dish rest for about 20 minutes before slicing—this helps the layers set. If you can’t wait, 10 minutes resting is acceptable, but longer yields neater slices.
Sauce consistency matters
The sugo must be reduced to a thick, spoonable consistency. A thinner, watery sauce will cause the bake to become soggy and the layers won’t hold as well. Aim for a sauce that holds a little shape when stirred.
Serving suggestions
Serve eggplant parmigiana as a main with a simple green vegetable like steamed broccoli, a crisp salad or crusty bread. It also pairs well alongside meat dishes such as meatballs, sausages or braised dishes for a heartier meal.
Top tips for making the best eggplant parmigiana
- Reduce the sugo enough – a thick sauce prevents a watery bake.
- Use a sharp knife – thin even slices are easier and safer when your knife is sharp.
- Grate your own cheese – block parmesan and mozzarella melt and taste better than pre-shredded varieties.
- Don’t skip parmesan between layers – it balances the sauce acidity and adds depth.
Good to know (FAQs)
Can eggplant parmigiana be frozen? Yes—store in airtight containers and freeze for up to 6 months.
Can I make it in advance? Absolutely. You can bake the eggplants, make the sugo and assemble a day or two ahead. Cover well and refrigerate. Remove from the fridge about 1 hour before baking and increase the baking time to around 35 minutes.
📖 Recipe
Eggplant Parmigiana
Ingredients
- 1½ cup grated parmesan cheese (~130g)
- 1½ cup shredded mozzarella cheese (~330g)
Baked eggplant
- 5 large eggplants (about 1.8kg / 4 lbs)
- ¼ cup olive oil (to brush)
Tomato sauce (sugo)
- 700 ml passata (about 3 cups)
- 1 can diced tomatoes
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 handful fresh basil leaves
- 3 tbsp olive oil
Instructions
Bake the eggplants
- Preheat oven to 210°C/410°F (fan-forced).
- Thinly slice eggplants to just under 1 cm (⅓ inch).
- Arrange in a single layer on lined trays, brush both sides with olive oil and bake for 30 minutes. Turn and bake another 15 minutes until lightly golden.
Make the tomato sauce (sugo)
- Sauté the diced onion in olive oil on medium-low for about 7 minutes until softened but not browned. Add garlic and cook 1–2 minutes.
- Add passata, diced tomatoes, sugar, oregano, salt, pepper and ½ cup water. Bring to a boil, then simmer uncovered on low for 30 minutes, stirring every 5 minutes to prevent sticking.
- Turn off the heat and stir in torn basil. The sauce should be thick and spoonable.
Assemble and bake
- Reduce oven to 180°C/350°F (conventional). Lightly coat the base of a 23×33 cm (9×11 inch) dish with sauce.
- Layer a single layer of eggplant, spread a thin layer of sauce, sprinkle grated parmesan. Repeat to create about 4 layers.
- Finish with remaining sauce, parmesan and all the mozzarella.
- Bake on the middle shelf for 25 minutes or until cheese is golden and bubbling.
- Rest for around 20 minutes before slicing to allow clean layers.
Notes
Grate cheeses at home: Pre-shredded cheeses often contain anti-caking agents that affect melting—block cheese melts and tastes better.
Fan-forced for multiple trays: Fan ovens distribute heat more evenly when baking several trays at once, but adjust to your oven as needed.
Storage: Keeps up to 7 days in the fridge in airtight containers or up to 6 months in the freezer.
Make ahead: You can prepare through assembly a day or two ahead—cover well and refrigerate. Bring to room temperature for 1 hour before baking and increase bake time to about 35 minutes.
Nutrition
More cheesy bakes
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Lasagna
-
Chicken Lasagna (White Lasagna)
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Chicken and Broccoli Pasta Bake
-
Creamy Chicken and Bacon Pasta Bake
