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Eggplant Parmigiana

An Italian baked eggplant dish layered with tomato sauce, mozzarella, parmesan, and basil.

Hard⏱️ 1 hr 30 min📖 1 min readServes 6~430 kcal🇮🇹 Italian🌍 Full translation

35 min prep 45 min cook 10 min rest

#Baked
Vegetarian

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Timeline

Total 1 h 30 min

Prep35 min
Resting/Marinating10 min
Cooking45 min

Ingredients

6 servings

Quick:

For the dish

4 Eggplants

For the sauce

2.5 cup(~500 ml) Tomato puree
1 Yellow onion
3 clove Garlic

General

5 tbsp(~75 ml) Olive oil
1.5 dessert spoon(~15 ml) Salt
0.5 tsp(~2.5 ml) Black pepper

For the coating

0.5 cup(~100 ml) Flour

For the layers

250 g Mozzarella
0.6 cup(~120 ml) Parmesan cheese
0.5 cup(~100 ml) Fresh basil

What else can I make with these ingredients?

Instructions

1
Slice the eggplants lengthwise, sprinkle with half of the salt, rest for 20 minutes, and dry.
20 min
20:00
2
Saute the onion and garlic in 2 tablespoons of olive oil for 5 minutes.
5 min
05:00
3
Add the tomato puree, remaining salt, and black pepper, then thicken the sauce for 18 minutes.
18 min
18:00
4
Lightly coat the eggplants in flour and brown both sides in olive oil for 8 minutes.
8 min
08:00
5
Layer sauce, eggplant, mozzarella, Parmesan, and basil in a baking dish.
6
Bake the parmigiana in a 190°C oven for 22 minutes, until the cheese melts.
22 min
22:00
7
Rest the dish for 10 minutes after it comes out of the oven, then slice and serve.
10 min
10:00

💡 Tip: Do not leave the tomato sauce watery; eggplant already carries moisture, and a thin sauce releases liquid at the bottom of the baking dish.

🍽️ Serving suggestion: Rest the parmigiana for 10 minutes, slice it, and serve with optional green salad and toasted bread.

Nutrition (per serving)

~430

kcal calories

g protein

g carbs

g fat

Protein 16%Carbs 31%Fat 53%

16.2g

Sugar

11.5g

Fiber

1794.1mg

Sodium

10.8g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

6/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Gluten
Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Eggplant Parmigiana make?
This recipe serves 6.
How long does Eggplant Parmigiana take?
Prep 35 minutes, cooking 45 minutes, including 10 minutes of passive resting; 90 minutes in total.
Is Eggplant Parmigiana difficult?
This recipe is rated hard.
How many calories does Eggplant Parmigiana have?
Approximately 430 kcal per serving. Protein: 18g, carbs: 34g, fat: 26g.
Which allergens does Eggplant Parmigiana contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.
Which cuisine does Eggplant Parmigiana belong to?
This recipe belongs to Italian cuisine.
How many ingredients does Eggplant Parmigiana need?
This recipe needs 11 ingredients.
Is Eggplant Parmigiana filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Slice the eggplants lengthwise, sprinkle with half of the salt, rest for 20 minutes, and dry.

20 min