Mediterranean Eggplant Parmigiana
Eggplant Parmigiana (Parmigiana di Melanzane) is one of the most beloved Mediterranean comfort dishes. Layers of tender eggplant, rich tomato sauce, and gooey melted cheese come together to create a warm, hearty meal that’s as elegant as it is satisfying. While the traditional Italian method involves frying eggplant slices, you can also bake them for a lighter version. This dish makes a wonderful main course or a side to grilled meats or fresh salads.
Time
Prep time: 25 minutes
Cook time: 50–60 minutes
Total time: 1 hour 15–25 minutes
Ingredients
Eggplant: 3 medium (about 1.5 kg), sliced into ½-inch rounds
Tomato sauce/passata: ~800 g
Mozzarella: 250 g (balls sliced or grated bocconcini)
Parmigiano Reggiano (or Parmesan): 100 g, grated
Onion: 1 medium brown onion, finely diced
Garlic: 1 clove, crushed
Fresh basil leaves: finely chopped (plus extra for garnish)
Optional herbs: thyme and oregano
Salt and pepper: to taste
Sugar: 1 tbsp (optional, for balancing acidity in sauce)
For frying eggplant (if not baking):
2 eggs, beaten
Flour, for dredging
Olive oil or rice bran oil, for frying
Instructions
Prepare the eggplant:
Slice eggplants into ½-inch rounds. Sprinkle with salt and let them rest in a colander for 20–30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Make the tomato sauce:
Heat a drizzle of olive oil in a saucepan. Sauté onion until soft, then add garlic and cook briefly.
Add tomato sauce/passata, salt, pepper, basil, and optional herbs. Simmer 15–20 minutes. Add sugar if needed to balance acidity.
Cook the eggplant:
Fried method: Dredge slices in flour, dip in beaten eggs, then fry in hot oil until golden on both sides. Drain on paper towels.
Baked method (lighter): Brush slices with olive oil, season, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Assemble the dish:
Preheat oven to 375°F (190°C).
In a baking dish, spread a thin layer of tomato sauce.
Layer eggplant slices, sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with sauce and cheese on top.
Bake:
Cover loosely with foil and bake 25–30 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbling.
Rest & serve:
Let sit for 10 minutes before serving to allow layers to set. Garnish with extra basil.
Tips
Salt the eggplant: Salting and resting the slices helps reduce bitterness and prevents sogginess.
Drain after frying: Place fried eggplant on paper towels to remove excess oil.
Rest before serving: Let the baked dish sit for 10 minutes so the layers hold together when sliced.
Balance the sauce: Taste your tomato sauce before layering—if it’s too acidic, a pinch of sugar helps.
Cheese mix: Use a combination of mozzarella for melt and Parmesan for sharpness.
Variations
Lighter version: Bake the eggplant instead of frying to cut down on oil.
Richer flavor: Add a layer of ricotta or béchamel sauce between the eggplant and tomato for extra creaminess.
Herb boost: Fresh oregano, thyme, or rosemary can be added to the sauce for more Mediterranean depth.
Spicy twist: Add chili flakes to the tomato sauce for a little heat.
Vegan option: Use dairy-free mozzarella and Parmesan alternatives, and skip the egg dredge (just bake or grill the slices).
Individual servings: Assemble in small ramekins or ovenproof dishes for personal portions.
Q&A
Q: Can I make Eggplant Parmigiana ahead of time?
A: Yes. You can assemble the dish a day ahead, cover, and refrigerate. Bake it just before serving.
Q: How do I keep the dish from getting watery?
A: Make sure to salt and drain the eggplant well, and let the baked dish rest before slicing so extra liquid settles.
Q: Can I freeze Eggplant Parmigiana?
A: Yes. Bake it fully, let cool, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
Q: Can I skip frying the eggplant?
A: Definitely. Baking or grilling eggplant slices keeps the dish lighter without losing flavor.
Q: What do I serve with it?
A: It’s hearty enough on its own, but pairs beautifully with a simple green salad, garlic bread, or pasta on the side.
Nutrition
(per serving, based on 6 servings)
Calories: ~310
Protein: 15 g
Carbohydrates: 24 g
Fat: 18 g
Fiber: 7 g
Sugar: 9 g
Sodium: 520 mg
(Values will vary depending on cooking method—frying vs baking—and cheese portions.)
Conclusion
Mediterranean Eggplant Parmigiana is a true comfort dish that brings together tender eggplant, savory tomato sauce, and layers of melty cheese. It’s versatile, too—you can make it lighter by baking the eggplant or richer by adding ricotta or béchamel. Whether served as a vegetarian main or a side to a larger meal, this dish delivers on both flavor and heartiness. With a little prep, it’s the kind of recipe that feels both homestyle and special, perfect for family dinners or gatherings.