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Eggplant Parmigiana Recipe (Layered, Golden, and Deeply Comforting)
Isla Marie

Eggplant Parmigiana Recipe

A classic baked Italian dish made with tender eggplant slices, rich tomato sauce, and layers of melted cheese. Structured, savory, and comforting without being heavy.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large eggplants sliced into ½-inch rounds
  • 1 teaspoon salt for eggplant
  • 3 tablespoons olive oil
  • 3 cups tomato sauce or crushed tomatoes
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
Fresh basil leaves (optional)

Equipment

  • Knife
  • Cutting board
  • Baking sheets
  • Saucepan
  • 9×13-inch baking dish

Method
 

Step 1. Salt the Eggplant
  1. Lay eggplant slices on a tray, sprinkle with salt, and let sit for 30 minutes. Pat dry thoroughly.
Step 2. Prepare the Sauce
  1. Heat 1 tablespoon olive oil in a saucepan. Add garlic and cook briefly. Stir in tomato sauce, oregano, and a pinch of salt. Simmer for 10–15 minutes.
Step 3. Roast the Eggplant
  1. Brush eggplant slices lightly with remaining olive oil. Roast at 400°F for 20–25 minutes, flipping halfway, until tender and lightly golden.
Step 4. Assemble the Base
  1. Spread a thin layer of sauce in a baking dish. Add a layer of eggplant slices.
Step 5. Add Cheese and Sauce
  1. Top eggplant with sauce, mozzarella, and a sprinkle of Parmesan.
Step 6. Repeat Layers
  1. Repeat layering until ingredients are used, finishing with cheese on top.
Step 7. Bake
  1. Bake at 375°F for 25–30 minutes until bubbly and lightly golden.
Step 8. Rest and Serve
  1. Let rest for 10–15 minutes before slicing. Garnish with basil if desired.

Video

Notes

  • Salting eggplant prevents bitterness and excess moisture.
  • Roasting keeps the dish lighter than frying.
  • Letting it rest helps layers set cleanly.
  • Reheats best in the oven, not the microwave.