Eggplant parmigiana

Craving something cozy, cheesy, and totally satisfying? Eggplant Parmesan is one of those feel-good dishes that hits all the right notes—crispy layers, melty cheese, and rich tomato sauce. Whether you're cooking for family or just treating yourself, this is the kind of meal that feels like a warm hug. I can't get enough of it!

Course Main

Cuisine Italian

Keyword eggplant, mozzarella, parmesan

Diet vegetarian

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 499

Author Simone

Equipment

Baking dish 20 x 25 cm

Ingredients

2 eggplants
2 tbsp olive oil
1 bunch basil
1 ball mozzarella or two!
100 g Parmesan cheese grated

Tomato sauce

1 tbsp olive oil
1 onion chopped
2 cloves garlic minced
400 ml passata
400 g tomatoes diced
3 tbsp dried oregano
salt and pepper

Metric - Us customary

Instructions

Start by grilling the eggplant slices. To do this, cut the eggplant into slices about 1 cm thick. Fry them in a frying pan or on a grill plate/pan until they become translucent. Fry them on both sides! This may take a while, so don't set the heat too high. Fry the slices in batches until they are all done.
2 eggplants, 1 tbsp olive oil, salt and pepper
Meanwhile, prepare the sauce. Heat a large frying pan with some olive oil. Fry the onion until translucent. Add the garlic and fry briefly. Pour in the passata and diced tomatoes and add the dried oregano.
2 tbsp olive oil, 1 onion, 2 cloves garlic, 400 ml passata, 400 g tomatoes, 3 tbsp dried oregano
Let it simmer for a while to thicken. Season with salt and pepper.
Now preheat the oven to 180˚C/350˚F. (top- and bottom heat)
Take the baking dish and start with a layer of tomato sauce. Arrange a few slices of eggplant on top. Sprinkle with a layer of Parmesan cheese and some fresh basil. You can also sprinkle some mozzarella on top.
1 bunch basil, 100 g Parmesan cheese, 1 ball mozzarella
Repeat this until everything is used up and finish with the mozzarella. Bake in the preheated oven for about 30 minutes or until everything is melted, golden brown, and bubbling.

Notes

Storage: If you want to store the casserole after making you can easily keep it covered in the fridge for 2-3 days.

Side dishes: It's easy to make a couple of side dishes for the eggplant parmesan. Think garlic green beans or a simple salad such as this Panzanella salad with mozzarella.

Freezing: You can freeze the eggplant parmigiana easily in portions. It will keep for around 3 months.

Nutrition