Think of Eggplant Parmigiana as a pasta-less vegetarian Lasagna, made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s a low-carb dream come true!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Eggplant Parmigiana
If Moussaka is Greece’s answer to Italian Lasagna, then Eggplant Parmigiana is Italy’s comeback. And what a comeback it is!!!
A southern Italian classic, this is one of those incredible vegetarian dishes that’s so good, even card-carrying carnivores won’t pause for a moment to wonder, “Where’s the meat??” This is comfort food for everyone.
It oozes with cheesy goodness – molten mozzarella on top and the savoury hum of parmesan within. It’s slick and bright with fresh tomato sauce. It’s dotted with addictive pops of fresh basil leaves like a great margherita pizza. And with every bite, you get a mouthful of the juicy, soft eggplant layers.
There are a few steps involved in making this dish. But as one of the greatest vegetarian-low-carb dishes imaginable, it is worth every second!
The three parts of Eggplant Parmigiana
Here are the three parts of Eggplant Parmigiana:
Thin slices of eggplant – I opt to bake rather than the traditional method of deep frying in copious amounts of oil. As delicious as fried eggplant is, I guarantee you won’t miss the oil (but your hips will thank you for it!);
Tomato sauce (sugo) – A semi-quick one that we simmer for 30 minutes to develop flavour, cook out the tomato and thicken it so it’s not watery; and
Fresh basil and cheese – For the layers.
What you need to make Eggplant Parmigiana
1. Eggplant slices
First up, here’s all you need for the eggplant slices:
Eggplants / aubergines – We need 4 to 5 decent-sized eggplants for this recipe. 1.8kg (3.6lb) in total. This sounds like a lot, but we need them! Eggplant shrinks as it cooks, and we need enough to cover 3 layers of a full-size casserole dish. Also, the eggplant is sliced about 3 times thicker than it is for Greek Moussaka, so we need more; and
Olive oil – For brushing before we bake them. Oil helps the slices cook and stay moist.
2. Tomato sauce (“sugo”)
The sauce for Eggplant Parmigiana is a classic Italian tomato sugo (“sauce” in Italian). It’s thicker than what you’d make for pasta, because if it’s too thin the water tends to bleed out from the sauce as the Eggplant Parmigiana cooks, resulting in a “split” sauce. Also, the Eggplant Parmigiana will be too sloppy and impossible to serve in (reasonably!) neat slices.
Here’s what you need:
Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here;
Crushed or finely diced tomato – We don’t want a perfectly smooth sugo, we also want some texture and chunkiness, hence some finely chopped tomato as well. The better the quality of your canned tomato, the better your sauce! Cheap canned tomato tends to be sour and not really taste of what it should, ie. tomato!
Oregano – Or basil will work a treat here;
Garlic – Lots of it! Garlic and tomato go together like Adam and Eve; and
Sugar – Just a touch, to bring out the natural sweetness of the tomato and balance the sourness. If you have the time to simmer the tomato sauce and simmer it for 1 1/2 hours you can skip the sugar.
3. Cheese and basil for layers
For the layers, we use parmesan and basil sandwiched between the eggplant layers. Finally we use mozzarella for sprinkling on top:
Parmesan – It’s all in a name: Parmesan is the essential flavouring and seasoning for Eggplant Parmigiana! We finely grate it and sprinkle on each layer so its cheesy, savoury taste permeates every bite;
Mozzarella – I did say right upfront there’s plenty of molten cheesy goodness in Eggplant Parmigiana! Hey, we can afford the calories here, remember, this is a low-carb dish!
Fresh basil – Nothing goes better with tomatoes than basil! We scatter leaves on each and every layer as well as for garnishing the finished dish.
How to make Eggplant Parmigiana
Steps: Bake eggplant slices → Make Sauce → Assemble and bake!
1. Baked eggplant Slices
Eggplant slices: Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to three lined trays and brush each side of every slice with olive oil; then
Bake in a 220°C (430°F) oven for 35 to 40 minutes until the eggplant is lightly browned.
No salt? That’s right, no salt. You often see recipes calling for salt sprinkled on the raw eggplant to draw water out, which tenderises the flesh and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today.
We do not need to salt the eggplant for Eggplant Parmigiana because we found that it makes the dish too salty once you add the parmesan (even after patting the moisture off) and already-seasoned tomato sauce. Also for this dish, the tomato sauce makes the eggplant flesh beautifully tender and juicy. So, no salt!
2. Tomato sauce (“sugo”)
Sauté onion and garlic with the oil, then add everything else (tomato passata, crushed tomato, oregano or basil, salt and pepper); and
Simmer for 30 minutes until it reduces into a fairly thick sauce, as pictured below. You should be able to draw a path along the base of the pot that remains visible for a few seconds.
The sauce needs to be quite thick otherwise you’ll end up with a sloppy Eggplant Parmigiana with a “split”-looking sauce, that can’t be neatly sliced.
3. Assembling and baking Eggplant Parmigiana
Smear some tomato sauce on the base of a baking dish. This stops the first layer of eggplant from sliding around;
Eggplant layer: Top with a layer of eggplant, using 1/3 of the eggplant;
Tomato sauce: Spread eggplant with 1/3 of the tomato sauce;
Olive oil: Drizzle with a little olive oil;
Basil: Scatter with 1/3 of the basil leaves;
Parmesan: Sprinkle with 1/3 of the parmesan;
Repeat: Repeat layering twice more for a total of three eggplant layers. With the top-most layer, (a) add everything except the basil, which we’ll save it for fresh garnish later; (b) sprinkle over all the mozzarella for our melted cheesy topping!;
Bake for 25 minutes in a 180°C (350°F) oven until the mozzarella is bubbly and golden, and the smells wafting out of your oven are knee-bucklingly good!
Scatter with the remaining fresh basil leaves just before serving.
Let the Eggplant Parmigiana rest for 5 to 10 minute before cutting to serve. This gives a chance for it to both cool and also set a little, which will help ensure you can cut neat(-ish) slices, like so:
Meat-free food this good could even convert me into a vegetarian …
OK, I’m maybe exaggerating there! Just a throwaway line that sounds good so I can convince you to make this! 😂 Everybody knows that I’m a sucker for roasts. I could never give up meat!!! – Nagi x
PS. The Eggplant Parmigiana is pictured above with a Rocket and Parmesan Salad, minus the parmesan because I figure I’ve already used enough in the dish! (That’s Arugula Salad, to those of you in the States.) Any big, green leafy salad will work a treat here. See here for all my side salads and vegetables.
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Eggplant Parmigiana (Parmigiana di Melanzane)
Ingredients
Baked Eggplant Slices:
- 1.8kg / 4 lbs large eggplants (aubergines) – about 5 , sliced lengthways 8mm (1/3")-thick (skin on, Note 1)
- 1/4 cup olive oil (for brushing)
Layers:
- 1 2/3 cups parmesan , finely grated
- 2 cups basil leaves (loosely packed), stalks reserved
- 1 1/2 cups mozzarella , shredded (for topping) (Note 2)
Sugo (tomato sauce):
- 2 tbsp extra virgin olive oil
- 1 onion , finely diced
- 5 garlic cloves , finely minced
- 600ml / 20oz tomato passata (Note 3)
- 400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)
- 1 1/2 tsp white sugar
- 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
Baking eggplant:
- Preheat oven to 220°C / 430°F (200°C fan).
- Line three trays: Line three large trays with baking / parchment paper.
- Brush eggplant with oil: Brush eggplant slices on each side with oil.
- Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
- Cool: Remove from oven, leave on trays to cool.
Tomato sauce (sugo):
- Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
- Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
- Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).
- The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
- Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
Assembling and baking:
- Reduce oven to 180°C / 350°F (160°C fan).
- Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
- Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
- Bake for 25 mins until bubbling and golden.
- Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).
Recipe Notes:
Nutrition Information:
More eggplant excellence
Life of Dozer
Dozer in his usual position while I’m shooting a recipe video….
This is a recipe that happily sits next to lasagne and moussaka as a delicious if long recipe to make. Since I wasn’t using meat I bought really good fresh eggplants from a market and it made all the difference. The tomato sauce recipe is so good I am using it as my new pasta sauce and I always buy Mutti as it is worth every extra cent. In short, this is a delicious dish which any meat lover will eat with great enjoyment. Thanks for another winner Nagi.
This was so warming and delicious. I sliced the eggplant a little too thinly so it was slightly overdone, and I didn’t buy the full 1.8kgs so definitely would recommend going with the recommended amount, as the eggplant shrinks!
The Sugo was actually what made it – the steps were easy to follow and it is as packed with flavour. Thanks Nagi – we enjoyed our dinner tonight.
Can this be made a day ahead?
Hi Wendy, to be honest I haven’t tested it yet – I’m not sure how the eggplant will hold up. I’ll test and update the recipe as soon as I have tested it though!! N x
Hi Nagi, I tried your recipe and it came out great. My family loved it. Thanks.
That’s awesome to hear Ravinarayanan!!! Thanks so much! N x
Thanks for bringing back one of my childhood faves and so much easier!! Note: did you leave out the word “salt” here?? – “No need to the eggplant, it makes the overall dish too salty if you do.”
Hi Micki, the word salt is there – you must of missed it 😉 N x
Cheeky monkey! Greetings from Florida, USA! LOVE your recipes!!!
6 out of 5 stars! Such a tasty meal. We loved this! Perfect for a chilly Sunday night dinner.
The slow cooked sauce and roasted eggplant melt in your mouth.
8 generous serves so yummy left overs too 👌🏻
I want to make that sauce again for a veggie lasagne.
I’m so glad you loved it Marilla!! N x
This is tasty but I do think I’ve come across nicer eggplant parm recipes.
Not five stars because I think the sauce is a bit dense. Next time I might add a layer of scattered ricotta to break it up.
Also I think a spray of olive oil instead of brushing both sides with olive oil will make it less calorie dense for next time.
Overall will make again with some adjustments.
What a great recipe! Turned out perfectly, just how my Italian mum makes it.
Absolutely Delicious will definitely be making again
Wahoo! That’s awesome Melinda! N x
Hi Nagi,
Were there any tips for making ahead or storing?
Fantastic recipe… do you think portioned leftovers would freeze ok?
This is an absolute winner! Thanks so much Nagi for a wonderful recipe. Even my eldest who hates eggplant took a second serve 😱
Woah, that’s the BEST compliment Michele!!! N x
amazing! thanks for sharing this. making it this weekend 🙂
Enjoy Jaki!! N x
Hi Nagi! I love your recipes – but just so you know, Parmesan cheese isn’t vegetarian due its ingredient of animal rennet deriving from the stomach of a baby cow. Just thought I’d let you know 🙂 hope you can update your recipes to reflect this!
Kristy xx
Hi Kristy, yes that’s entirely true – that would make this recipe unsuitable for vegans. 🙂 N x
Hi Nagi – Just to clarify I wrote vegetarians 🙂 unfortunately vegetarians can’t eat Parmesan (as I said, due to the rennet) which is a shame! Just thought you should know.
Good morning, I am hoping you would be able to clarify the cheese layers in this recipe: you only mention parmesan in method, but include both mozzarella & parmesan in recipe for each layer.
I hope to make this dish so will appreciate your reply. Thank you
Hi Cynthia, the parmesan and mozzarella are listed to be used in the last top layer 🙂 N x
Delicious! Love your range of recipes, Nagi! Would love more vegetarian or plant based recipes with seasonal ingredients. <3
Thinking about adding mince in between each layer to make it more like a lasagna….Will it work?
Hi Carrie – you’ll have a moussaka – try this recipe! https://salesdock.info/moussaka-greek-eggplant-beef-bake/%3C/a%3E N x
You can speed up the process by putting eggplant slices into a flatbed sandwich press for a minute or so, and cooking it in batches.
The eggplant remains tender, lightly browned and delicious.
One of my favourite dishes. Thanks Nagi
They
That’s a great idea Lynne!!! N x
This recipe looks delicious – but I hate eggplant. I’m NOT going to ask if there is something I can substitute; I’m only going to ask if I make this, will I come to love eggplant? Thanks!
Depends Ursula, is it a textural thing for you? A lot of people aren’t fond of the texture! I would love to know if you give it a go though, I feel I can convert you one way or another!!! 🙂 N x
Well, made this for the family tonight. The scent while cooking was divine! And everyone loved it; sort of me too. While the taste was terrific, I just couldn’t get past the texture. But you got 4 out of 5 votes on this one for a make again! Thanks Nagi!
Thanks Nagi! Yes, it is the texture – combined with the lack of taste!?! But I think I’ll try it. See what happens, as they say. I definitely trust your recipes; so many I’ve done have been so wonderful. I’ll keep you posted!
Taste I can help with but texture not so much!!! Dying to know if you give it a go though!!! N x
Well, it looks wonderful so you’ll maybe grow to like it, but can do much the same with zucchini.
Thanks Karen! That’s actually a good idea!
Hey this is my favourite and like you I bake my egg plants I have tried fried. The only thing I add is Hot green OR red chillies paste to the sauce
love your recipes
love the way Dozer poses in the pic he says Hey I helped too! Big hugs to him