Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

By 15/08/2016

Can you ever say no to eggplant parmigiana? No you can't if you like eggplant of course.

Eggplants are in season during summertime so there cannot be a better time to make this beautiful...wonderful classic Italian dish. My daughter is totally obsessed with it and as soon as she saw grandad's eggplants in the field she simply picked them and brought them to me: "Fai la parmigiana mamma". "Make me parmigiana".

When we are in Italy my children switch to Italian and my daughter even starts behaving like one; I guess this is because she plays with the local children of the village and pickes up the language and their behaviour too. Italian children play outside until late during the summer holidays, have lots of ice creams and are totally free... a dream! She thinks this is the best country in the world.

I am really pleased with how her Italian is coming along as she can now fluently read Italian books. The few Italian grammar lesson I gave her have helped a lot. She also uses and app called "Duolingo" which is free and it is excellent if you want to learn any language.

My parmigiana passed by daughter approval so I decided to post the recipe.

Enjoy it!

  • Prep Time : 45 minutes
  • Cook Time : 55 minutes



Wash the tomatoes, dice them and sprinkle them with salt.


Slice the onion finely and stir fry it in a pan with 2 tbsp of olive oil, add the tomatoes, 5 or 6 basil leaves and cook them over a gentle heat for about 45 minutes.

Whiz the tomatoes, reduce them to a puree, add the eggs and whisk them with the sauce.

tomato sauce

Wash and trim the eggplants and slice them lenghtwise about 1/2 cm or 0,2 inch thick, sprinkle them with salt and let them rest for 20 minutes. Mop the water that they have released with a towel .


Heat plenty of frying oil in a pan and when it is very hot fry the eggplants turning them on both sides until golden then put them on a plate on a kitchen towel so that the excess oil will be absorbed.

frying eggplants

Chop the mozzarella. Tear the basil leaves and leave a few for the final decoration.

Spread 4 tbsp of tomato sauce on a baking tray and cover it with a layer of eggplant slices. Sprinkle some grated parmesan on top, some mozzarella and a few torn basil leaves. Cover up with some more tomato sauce. Continue until the end of the ingredients.

making parmigiana

making parmigiana1

Finish off with a layer of eggplants with some tomato sauce on top. Cook at 180C or 350F for about 45 minutes.Decorate with the remaining basil leaves and serve.

Eggplant Parmigiana Recipe

Eggplant Parmigiana

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23 Responses to Eggplant Parmigiana Recipe

  1. elisabetta

    La parmigiana di melanzane is one of my most favourite Italian dishes, it is absolutely divine! Lately I’ve resorted to making the light version which calls for griddling the aubergines instead of frying and I promise you it’s just as tasty. It also means I can enjoy it more often πŸ™‚

    • Alida

      Absolutely, I like the grilled version too and it is just as good!

  2. gloria

    I love eggplant !
    I have to make this delicious recipe.
    Un bacione cara !

  3. Dannii @ Hungry Healthy Happy

    When we are craving comfort food, but still want something veggie packed, this is what we make. I just love it!

  4. Simon Costain

    Can I ask what the eggs are for?

    • Alida

      The eggs help the eggplant slices sticking together when they are baked in the oven with the tomato sauce.

      • PO Jansson

        Are the eggs added to the tomatoes?

      • Alida

        Yes, add the eggs in the tomato sauce.

  5. Angie@Angie's Recipes

    Who could ever resist this beauty!!! Thumbs for you even making your own tomato sauce…excellent!

    • Alida

      I had to make my own with so many gorgeous ripe tomatoes this year.

  6. GottaEAT

    I love this dish, but mine never comes out looking as Great as yours! I will have to follow your recipe next time=my mouth is watering! Thank You for sharing

    • Alida

      Eggplant parmigiana is always a good dish. A classic Italian recipe and one of my favourites too.

  7. Chiara

    deliziosa !La parmigiana Γ¨ un must dell’estate, domani posterΓ² una variante, ti aspetto ! Buona settimana Alida !

    • Alida

      Viva le melanzane! Una vera delizia dell’estate.

  8. classyflavors

    I really love it. Looks good,tasty and easy πŸ™‚ Have a great week.:)

    • Alida

      Thank you!

  9. All That I'm Eating

    One of my favourite dishes ever, this looks so good and how lovely to use all those fresh tomatoes.

  10. Bonnie

    The eggs are nowhere in the recipe besides the ingredients

  11. speedy70

    La parmigiana mi piace moltissimo, e questa tua versione Γ¨ molto appetitosa, brava!

  12. Sammie

    Ooh what a wonderful recipe. I love eggplant/aubergines as we call them in the UK. Pinned ready to make.

  13. Sue Olivant

    WOW! I made this tonight and so tasty. I didn’t know where to use the eggs, then I remembered a Greek moussaka recipe and just poured the eggs over the top layer of eggplant and tomato and sprinkled a tad more Parmesan mixed with a bit of cheddar and we loved it! In fact, I am using this recipe for our vegetarian friends on a ‘travel group’ reunion in June. I’m sure it will freeze well and reheat gently in an oven! Thanks, we scoffed it down with a bottle of Borge San Lorenzo. Xxx

    • Alida

      I like your enthusiasm for cooking! You are contagious πŸ™‚
      So pleased you enjoyed this classic Italian recipe. My daughter is completely addicted to it and she keeps asking for more every week!

  14. Brian Tonelli

    The original Parmigiana. With evoo and Parmigiano Regggiano DOP it is a flagship of the Italian kitchen. Benissimo!

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