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Best-Ever Easy Eggplant Parmesan
Parmigiana di Melanazane is a comforting Italian bake made with tender fried aubergine, rich tomato sauce, creamy mozzarella, and freshly grated Parmigiano Reggiano. It takes a little preparation, but the bubbling, golden result is deeply satisfying and perfect for sharing.
Prep Time: 60 minutes
Cook Time: 55 minutes
Total Time: 115 minutes
Servings: 6 people
Why Make This Recipe
- Rich and comforting: Layers of tomato sauce, fried aubergine, mozzarella, and Parmesan create a wonderfully hearty dish.
- Perfect for sharing: This generous bake makes 6 servings and works beautifully as a family dinner or relaxed meal with guests.
- Simple Italian flavors: Onion, basil, tomatoes, and cheese bring plenty of flavor without complicated ingredients.
- Make-ahead friendly: The parmigiana can be assembled ahead of time and reheated when needed.
Ingredients
- 2 large aubergines/eggplant (around (700g/ 1.5 lbs))
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes (250g))
- 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
- 1/2 tbsp olive oil
- Flour (for dusting)
- Sunflower oil (for frying (around 1/2 cup/125ml))
- Salt and pepper (to season)
How to Make It
Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
Preheat the oven to 180°C/350F/gas mark 4. I used an 11×8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10×8 inch.
Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.
Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next layer until you have one top layer left.
For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.
How to Serve It
- Serve warm with a crisp green salad dressed simply with olive oil and vinegar.
- Pair it with crusty bread to soak up the tomato sauce.
- Add a few fresh basil leaves on top just before serving for a fresh, fragrant finish.
How to Store It
Let leftovers cool, then cover the baking dish or transfer the parmigiana to an airtight container. Store it in the refrigerator and use within 3 days.
To reheat, place a portion in an ovenproof dish and warm it in the oven until hot throughout. Cover loosely with foil if the top begins to brown too quickly. You can also reheat individual portions in the microwave, though the topping will be softer.
For longer storage, freeze cooled portions in freezer-safe containers. Thaw in the refrigerator before reheating in the oven until completely hot.
Helpful Tips
- Slice the aubergines thinly and evenly so they cook consistently and form neat layers.
- Pat the aubergines thoroughly dry after rinsing. Excess moisture can cause splattering during frying and make the finished dish watery.
- Drain the fried slices on kitchen paper and avoid adding too much sauce between layers so the parmigiana holds together well.
- Allow the baked dish to rest for 5 minutes before serving. This helps the layers settle while keeping the cheese warm and melted.
Optional Variations
- Add a pinch of dried oregano or chili flakes to the tomato sauce for extra depth or gentle heat.
- Replace part of the mozzarella with another melting cheese if desired, while keeping the Parmigiano Reggiano for its savory flavor.
- For a lighter variation, cook the aubergine slices using an alternative method instead of frying, while keeping the remaining layering and baking instructions the same.
Frequently Asked Questions
Can I prepare Parmigiana di Melanazane ahead of time?
Yes. Assemble the dish ahead of time, cover it, and keep it refrigerated until ready to bake. Allow it to sit briefly while the oven preheats.
Why are the aubergines salted before frying?
Salting helps draw out excess water from the aubergines, which makes them easier to fry and helps prevent the finished parmigiana from becoming watery.
Can I use smooth or chunky passata?
Yes. The recipe works with either chunky or smooth pureed tomatoes.
How long should the parmigiana rest before serving?
Let it rest for 5 minutes after baking. This allows the layers to settle while the cheese remains warm and bubbling.
Can I freeze leftovers?
Yes. Cool the leftovers completely, place them in freezer-safe containers, and thaw them in the refrigerator before reheating thoroughly.
Parmigiana di Melanazane
A comforting Italian bake made with tender fried aubergine, rich tomato sauce, creamy mozzarella, and freshly grated Parmigiano Reggiano, perfect for sharing.
Ingredients
Vegetables
- 2 large aubergines/eggplant around 700g/1.5 lbs
- small bunch basil
Sauce and Cheese
- 1.5 lbs pureed tomatoes (passata) chunky or smooth texture (700g)
- 8.8 oz mozzarella cheese cut into cubes (250g)
- 3/4 cup Parmigiano Reggiano cheese freshly grated (70g)
Cooking Essentials
- 1/2 tbsp olive oil
- Flour for dusting
- 1/2 cup sunflower oil for frying (around 125ml)
- to taste Salt and pepper to season
Instructions
Preparation
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour.
- Meanwhile, finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned.
- Add the tomato passata and a small bunch of torn basil. Add a pinch of salt and pepper, stir, then let it simmer gently for 10-15 minutes. Set aside.
- Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper.
- Lightly dust them with flour, shaking off any excess.
Frying and Baking
- Fry the eggplant slices in sunflower oil for a few seconds each side, then drain on kitchen paper to remove excess oil.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Spoon a small amount of tomato sauce into the bottom of a baking dish to prevent sticking.
- Layer the eggplant, followed by Parmesan, mozzarella, pepper, and tomato sauce. Continue layering until you have one top layer left.
- For the top layer, spoon over the remaining tomato sauce and top with Parmesan and mozzarella.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until golden and bubbling.
- Let it rest for 5 minutes before serving.
Notes
Serve warm with a crisp green salad dressed simply with olive oil and vinegar or crusty bread. Store leftovers in the fridge for up to 3 days.
