Description
Classic Eggplant Parmigiana is a comforting Italian dish featuring tender, roasted eggplant slices layered with rich marinara sauce, fresh mozzarella, Parmesan cheese, and fragrant basil. This meat-free favorite balances creamy cheese and flavorful tomato sauce in a bake that’s satisfying and easy to prepare, perfect for casual dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 2 medium-sized firm eggplants
- Salt, for drawing out moisture
- 1/4 cup all-purpose flour (optional, for frying)
- 1 egg wash (beaten egg, optional, for frying)
- Olive oil, for roasting or frying
Sauce & Cheese Layers
- 4 cups marinara sauce (quality tomato sauce with garlic and herbs)
- 16 oz fresh mozzarella cheese, shredded or sliced
- 1 cup grated Parmesan cheese
- Fresh basil leaves, a handful
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the eggplants: Wash and slice the eggplants into approximately 1/2-inch thick rounds. Sprinkle the slices lightly with salt and let them rest on paper towels for about 30 minutes to reduce bitterness and moisture. Rinse off the salt and pat dry thoroughly.
- Cook the eggplant slices: Either roast the eggplant slices in the oven drizzled with olive oil until golden and tender or pan-fry them lightly with a dusting of flour (and an optional egg wash) for an extra crispy exterior. Cook until golden brown but not mushy. Place cooked slices on paper towels to absorb excess oil if frying.
- Layer the ingredients: Spread a thin layer of warm marinara sauce at the bottom of a baking dish. Arrange a single layer of cooked eggplant slices on top. Spoon marinara sauce over the eggplant, then sprinkle with shredded mozzarella and grated Parmesan. Add a few fresh basil leaves between layers. Repeat layering until all ingredients are used, finishing with a generous cheese topping.
- Bake until bubbly and golden: Preheat the oven to 375°F (190°C). Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes to brown the cheese and create a bubbly top. Allow the dish to cool for 10 minutes before serving to set the layers.
Notes
- Salting eggplant reduces bitterness and removes excess moisture for better texture.
- Use high-quality marinara sauce for optimal flavor.
- Fresh basil brightens the dish and adds authentic Italian aroma.
- Layer ingredients evenly to ensure balanced flavor in every bite.
- Letting the dish rest after baking helps the layers firm up for clean serving slices.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Eggplant Parmigiana, Classic Italian, Vegetarian, Comfort Food, Baked Eggplant, Meatless Parmesan