Italian Cuisine
Light Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is a hallmark Southern Italian comfort classic, adapted here into a perfectly balanced version suited for everyday home dining. Instead of energy-heavy frying in boiling oil, the eggplant slices are roasted in the oven, keeping their silky texture and delicate flavor without excess oiliness. Layers of tender eggplant intertwine with thick homemade tomato sauce, fresh fragrant basil, and gooey mozzarella. Grated parmesan caps the dish with a glorious golden crust, fusing the gratin into a unified, juicy harmony.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 20 min
- Cooking
- 25 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 25 g
- Fiber
- 7 g
Step by step
Method
- 01
Slice the eggplants horizontally or into rounds roughly 8 mm…
Slice the eggplants horizontally or into rounds roughly 8 mm thick. Slices cut too thin will dry out in the oven, while overly thick ones won't become properly silky.
- 02
Line a baking sheet with parchment, arrange the eggplant slic…
Line a baking sheet with parchment, arrange the eggplant slices in a single layer, and drizzle lightly with olive oil. Bake in an oven preheated to 200°C for 15 minutes until completely tender and lightly golden.
- 03
While the eggplant roasts, make the sauce
While the eggplant roasts, make the sauce: heat a tablespoon of olive oil in a small pan, sauté minced garlic for 1 minute, then pour in the tomato passata, salt, and half of the torn basil. Simmer on low for 10 minutes.
- 04
Chop the mozzarella into small cubes or thin slices
Chop the mozzarella into small cubes or thin slices. If using fresh mozzarella in whey, drain it thoroughly in a sieve first to avoid excess moisture making the bake watery.
- 05
Begin assembly in a small baking dish
Begin assembly in a small baking dish: coat the bottom with a thin smear of tomato sauce, place a layer of roasted eggplants slightly overlapping, spread more sauce, and sprinkle with mozzarella, parmesan, and basil leaves.
- 06
Repeat the layers in the same sequence until all elements are…
Repeat the layers in the same sequence until all elements are used. Cover the final top layer of eggplant with the remaining sauce and dust heavily with parmesan and mozzarella to build a dense cheese shield.
- 07
Transfer the dish to the oven at 190°C and bake for 20-25 min…
Transfer the dish to the oven at 190°C and bake for 20-25 minutes until the tomato sauce bubbles vigorously around the sides and the cheese melts into a beautiful, browned crust.
Dishday
Useful advice
Cooking tip
Before baking, sprinkle the sliced eggplants with salt and let rest for 15 minutes, then rinse and pat dry. This removes potential bitterness and tightens the flesh so it absorbs less liquid.
How to serve
After pulling the parmigiana from the oven, let it stand for 10 minutes before cutting. The layers will settle, allowing clean portions to be scooped out with a spatula.
How to store
The parmigiana keeps beautifully in the fridge for up to 2 days. Reheating integrates and deepens the flavor profile even further.
Note
The eggplants and tomato sauce can be fully prepared the day before, leaving only assembly and baking for dinnertime.
