How to make eggplant parmesan (aka eggplant parmigiana) – a wholesome, comforting vegetarian main dish. Make this as baked eggplant parmesan or fried! Plus, this recipe can be made as one large bake or individual parmigiana rolls (perfect as an appetizer for parties)!
Recently, I posted a recipe for mixed vegetable lasagna. Now it’s the turn for a dish that’s equally as delicious, layered with tomato and cheese layers, but swapping out the pasta for delicious fried or baked eggplant – eggplant parmesan (aka eggplant parmigiana).
By making a no-fry, baked eggplant parm version, you get to save on some of the oil and calories while still enjoying a delicious, flavor-packed dish! Though, I’ve included a fried option for those who want the extra decadence. Honestly, I’ve tried and enjoyed both versions enough to now stick to the baked and roasted eggplant parmesan (I might as well save on the calories since the taste is amazing, right?!).
You might also like this pasta alla norma (with eggplant and tomato), roasted tomato pasta, or baked feta and tomato pasta!
What is Eggplant Parmesan?
Eggplant parmesan is a Southern Italian dish referred to as Parmigiana and parmigiana di melanzane. The dish is traditionally comprised of sliced, fried eggplant, layered with tomato sauce and cheese, then baked. Though, there are also versions with various vegetable or meat fillings too.
There are several variations on this recipe, with some containing shallow fried eggplant slices. Whereas others first dip the slices into egg and breadcrumbs before frying. This recipe omits the breadcrumbs and uses a fried or baked method for the eggplant slices, so it’s a gluten-free eggplant parmesan!
The Ingredients
- Eggplant: I’ve come to realize that using multiple small/medium eggplants is usually better than fewer, larger ones. This is because smaller varieties are less likely to have tons of seeds (making them bitter). Luckily, I don’t have many issues with eggplant bitterness these days anyway, but this is an extra step I take.
- Tomato passata: you can make this from scratch or buy it from a store. Alternatively, substitute the passata for polpo or doppio concentrato (tomato puree) if you want it to be less liquidy.
- Seasonings: I used a simple combination of garlic and oregano with my passata to create a simple tomato sauce. You could also use a homemade marinara sauce.
- Cheese: I used a combination of mozzarella and parmesan for the obligatory cheese pull and salty flavor of the parmesan. Feel free to experiment with other cheese, though, like ricotta instead of mozzarella, mortadella, pecorino Romano, provolone, etc. You could even experiment with cheese varieties like feta if you want.
- Basil (optional): this is technically optional but a great way to add a little extra flavor. You just need a few basil leaves. Alternatively, you could use parsley though I prefer basil x1000!
Optional add-ins
There are several ways to adapt this recipe to your liking. In fact, I took to Instagram to ask my followers what their favorite options would be alongside my own suggestions, and here is a compiled list of the top answers.
- Boiled eggs: this sounded a little strange to me too – but it works. Add a thinly sliced layer of boiled eggs to the eggplant parm before folding over the top layer of the eggplant.
- Tomato slices: add a few slices of tomato to the top of the baked eggplant parmesan before baking for different layers of tomato flavor.
- Other herbs: feel free to experiment with different options in the tomato sauce. For example, you could add in dried thyme, rosemary, or Italian seasoning.
- Bechamel: for more “lasagna” vibes, you could add layers of bechamel above (or below) the passata layers.
- Pesto: all you need is a tiny bit on each layer to add a little pesto flavor throughout the dish. I use homemade pistachio pesto or traditional basil pesto.
- Chili: you can add some minced chilies or red pepper flakes to add a little heat to this easy eggplant parmesan!
There are tons more options and fillings that you could add, but I want to keep things simple here. Feel free to experiment with extra vegetable and meat fillings if preferred, though.
How to Make Eggplant Parmesan
Step 1: Prepare the eggplant slices
Whether you want to bake or fry the eggplant, first, you’ll need to slice it up. The easiest way to do this is with a mandolin, but you can use a sharp knife. I recommend slicing around ¼ inch thick (½ cm).
The next step will vary based on whether you want to fry or bake the eggplant slices.
To fry: first, salt the eggplant slices – lay them in a single layer over a wire rack or layers of kitchen paper towels and sprinkle liberally with salt on both sides. Allow the slices to sit for 30-60 minutes to sweat. Then pat/wipe away the excess moisture (and salt).
To Bake: there’s no need to salt the eggplant. In fact, I recommend that you don’t. I’ve tried versions with and without salting. The salted and baked eggplant withers so much more than unsalted. We want the plump and fleshy eggplant slices for this dish, not for it to disappear within the dish.
Step 2: Cook the eggplant slices
To Fry: heat enough vegetable oil in a large pan. The oil should be hot at about 340ºF/140ºC. Place a few eggplant slices at a time and fry them for about 3 minutes. Then remove them from the oil and place them on kitchen paper to absorb the excess oil. Repeat will all your eggplant slices.
To bake: lightly brush the slices with a bit of oil (or use cooking spray) and then bake in a preheated oven at 425ºF/220ºC for 5-6 minutes on each side. If your oven can reach higher temperatures, it will be even better to roast them that way – just a few minutes on each side.
Step 3: Prepare the other filling ingredients
While the eggplant cooks, prepare the other filling ingredients, the tomato sauce, and the cheese.
You can use store-bought passata for this or make it from scratch. Then add the minced garlic and dried oregano to the passata and mix it in well.
To prepare the cheese, I like to grate the parmesan and use thin slices of fresh mozzarella. You can use shredded mozzarella if preferred.
Step 4: Assemble the eggplant parmigiana
It’s time to assemble the eggplant parmesan. In a large baking dish (I used an 8×6 inch/21x16cm dish), first arrange slices of eggplant, slightly overlapping, around the sides. Then add enough slices to cover the remainder of the bottom of the baking dish (refer to the images).
You shouldn’t have issues with the eggplant sticking to the dish. However, feel free to grease the dish with a bit of oil first and optionally some dry breadcrumbs.
Add half the passata over the eggplant and then 1/3 to ½ of the cheese.
Then, place 2-3 more slices (enough to cover the tomato and cheese mixture) and add the remainder of the passata and a few basil leaves.
Then it’s time to close the parmigiana by folding over the outer layers into the center.
Add all the remaining cheese to the top of the eggplant parm. I like to do this by layering the sliced mozzarella first and then finally the remaining grated parmesan.
Step 5: Bake the eggplant parmesan
Bake the eggplant parmigiana in the oven at 350ºF/180ºC. First, bake for 20 minutes covered in foil, then remove the foil and bake for a further 20 minutes. This will stop the top of the parmigiana from burning.
For eggplant parmigiana rolls: spread a little of the tomato passata sauce over each eggplant slice and add a piece of basil (optional), a slice of mozzarella, and some parmesan shavings. Then bake in the oven for about 20 minutes.
Once baked, you can roll them before serving. To keep them from unrolling, you can insert a toothpick or cocktail stick.
Allow the parmigiana to cool for 10-15 minutes before slicing and serving!
How to Serve, Make Ahead, and Store
What to serve with eggplant parmesan? You can serve this baked eggplant parmesan alone or alongside crusty bread (or Greek pita/naan), a salad, or more veggies, like roasted zucchini or asparagus, sauteed spinach, etc.
To make ahead: prepare the eggplant parmigiana up to the point of baking and then store covered in the refrigerator for up to two days or the freezer for up to three months. Allow the frozen version to thaw overnight in the fridge before baking according to the recipe instructions.
To avoid having to freeze the baking dish, add a layer of tinfoil or plastic wrap (with overhang!) to the dish first, assemble the eggplant parm, freeze it, and then use the overhang to remove the parmigiana from the dish and wrap it in more layers of tin foil or wrap and freeze.
To store: allow the baked eggplant parmesan to cool completely before transferring to an airtight container and storing in the fridge for between 3-5 days.
To reheat: you can either reheat the parmigiana in the oven or the microwave until heated through. I would bake at 350ºF/125ºC or heat in the microwave for two minutes, then 60-second intervals until it’s warmed through.
FAQs
It might sound like an odd question to ask of eggplant parmesan, but the truth is, yes, you can. In fact, in Naples, there are versions made with zucchini and artichokes instead of eggplant – so feel free to do the same (cooking times will need to be adjusted for whichever ingredient you use).
Yes! Apart from the cheese, this recipe is naturally vegan. To make a vegan version, use a dairy-free mozzarella and parmesan alternative.
More Recipe Notes and FAQs
- To add breadcrumbs: if you want to make a version with breaded eggplant, no problem. After slicing the eggplant, dip each slice into an egg wash (whole egg or just egg whites will work) followed by breadcrumbs and place in a single layer on a parchment-lined baking sheet. Baking in a preheated oven at 350ºF/175ºC for 8-10 minutes per side. The continue with the recipe as written. There’s no need to salt the eggplant first!
- Create a third layer: I’ve used just two layers of the filling. Feel free to create three instead, if preferred.
- Slice the eggplant evenly: it’s important to slice the eggplant evenly so that they will cook evenly too.
Other Eggplant Recipes
If you try this eggplant parmesan recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
How to Make Eggplant Parmesan (Eggplant Parmigiana)
Ingredients
- 4 eggplants
- 1.5 pounds passata
- 1 garlic clove
- 1/2 teaspoon dried oregano
- 7 oz mozzarella
- 3.5 oz parmesan
- few basil leaves
Suggested Equipment
Instructions
Step 1: Prepare the eggplant slices
- Whether you want to bake or fry the eggplant, first, you’ll need to slice it up. The easiest way to do this is with a mandolin, but you can use a sharp knife. I recommend slicing around ¼ inch thick (½ cm).
- The next step will vary based on whether you want to fry or bake the eggplant slices.To fry: first, salt the eggplant slices – lay them in a single layer over a wire rack or layers of kitchen paper towels and sprinkle liberally with salt on both sides. Allow the slices to sit for 30-60 minutes to sweat. Then pat/wipe away the excess moisture (and salt).To Bake: there's no need to salt the eggplant. In fact, I recommend that you don't. I've tried versions with and without salting. The salted and baked eggplant withers so much more than unsalted. We want the plump and fleshy eggplant slices for this dish, not for it to disappear within the dish.
Step 2: Cook the eggplant slices
- To Fry: heat enough vegetable oil in a large pan. The oil should be hot at about 340ºF/140ºC. Place a few eggplant slices at a time and fry them for about 3 minutes. Then remove them from the oil and place them on kitchen paper to absorb the excess oil. Repeat will all your eggplant slices.To bake: lightly brush the slices with a bit of oil (or use cooking spray) and then bake in a preheated oven at 425ºF/220ºC for 5-6 minutes on each side. If your oven can reach higher temperatures, it will be even better to roast them that way – just a few minutes on each side.
Step 3: Prepare the other filling ingredients
- While the eggplant cooks, prepare the other filling ingredients, the tomato sauce, and the cheese.You can use store-bought passata for this or make it from scratch. Then add the minced garlic and dried oregano to the passata and mix it in well.To prepare the cheese, I like to grate the parmesan and use thin slices of fresh mozzarella. You can use shredded mozzarella if preferred.
Step 4: Assemble the eggplant parmigiana
- It's time to assemble the eggplant parmesan. In a large baking dish (I used an 8×6 inch/21x16cm dish), first arrange slices of eggplant, slightly overlapping, around the sides. Then add enough slices to cover the remainder of the bottom of the baking dish (refer to the images).You shouldn't have issues with the eggplant sticking to the dish. However, feel free to grease the dish with a bit of oil first and optionally some dry breadcrumbs.
- Add half the passata over the eggplant and then 1/3 to ½ of the cheese.
- Then, place 2-3 more slices (enough to cover the tomato and cheese mixture) and add the remainder of the passata and a few basil leaves.
- Then it’s time to close the parmigiana by folding over the outer layers into the center.
- Add all the remaining cheese to the top of the eggplant parm. I like to do this by layering the sliced mozzarella first and then finally the remaining grated parmesan.
Step 5: Bake the eggplant parmesan
- Bake the eggplant parmigiana in the oven at 350ºF/180ºC. First, bake for 20 minutes covered in foil, then remove the foil and bake for a further 20 minutes. This will stop the top of the parmigiana from burning.For eggplant parmigiana rolls: spread a little of the tomato passata sauce over each eggplant slice and add a piece of basil (optional), a slice of mozzarella, and some parmesan shavings. Then bake in the oven for about 20 minutes.
- Once baked, you can roll them before serving. To keep them from unrolling, you can insert a toothpick or cocktail stick.
- Allow the parmigiana to cool for 10-15 minutes before slicing and serving!
How to Serve, Make Ahead, and Store
- To make ahead: prepare the eggplant parmigiana up to the point of baking and then store covered in the refrigerator for up to two days or the freezer for up to three months. Allow the frozen version to thaw overnight in the fridge before baking according to the recipe instructions.To avoid having to freeze the baking dish, add a layer of tinfoil or plastic wrap (with overhang!) to the dish first, assemble the eggplant parm, freeze it, and then use the overhang to remove the parmigiana from the dish and wrap it in more layers of tin foil or wrap and freeze.To store: allow the baked eggplant parmesan to cool completely before transferring to an airtight container and storing in the fridge for between 3-5 days.To reheat: you can either reheat the parmigiana in the oven or the microwave until heated through. I would bake at 350ºF/125ºC or heat in the microwave for two minutes, then 60-second intervals until it's warmed through.
Notes
- To add breadcrumbs: if you want to make a version with breaded eggplant, no problem. After slicing the eggplant, dip each slice into an egg wash (whole egg or just egg whites will work) followed by breadcrumbs and place in a single layer on a parchment-lined baking sheet. Baking in a preheated oven at 350ºF/175ºC for 8-10 minutes per side. The continue with the recipe as written. There’s no need to salt the eggplant first!
- Create a third layer: I’ve used just two layers of the filling. Feel free to create three instead, if preferred.
- Slice the eggplant evenly: it’s important to slice the eggplant evenly so that they will cook evenly too.
- Boiled eggs: this sounded a little strange to me too – but it works. Add a thinly sliced layer of boiled eggs to the eggplant parm before folding over the top layer of the eggplant.
- Tomato slices: add a few slices of tomato to the top of the baked eggplant parmesan before baking for different layers of tomato flavor.
- Other herbs: feel free to experiment with different options in the tomato sauce. For example, you could add in dried thyme, rosemary, or Italian seasoning.
- Bechamel: for more “lasagna” vibes, you could add layers of bechamel above (or below) the passata layers.
- Pesto: all you need is a tiny bit on each layer to add a little pesto flavor throughout the dish. I use homemade pistachio pesto or traditional basil pesto.
- Chili: you can add some minced chilies or red pepper flakes to add a little heat to this easy eggplant parmesan!
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