Eggplant Parmigiana – Classic Italian Comfort Food You’ll Love
This classic Eggplant Parmigiana features layers of golden baked eggplant slices, rich tomato sugo, fresh basil, and plenty of cheese. It’s a hearty, comforting Italian dish that’s perfect for family dinners or entertaining.
Ingredients
- Baked Eggplant Slices
- 1.8 kg 4 lbs large eggplants (about 5), sliced lengthways 8mm (⅓ inch) thick, skin on
- ¼ cup olive oil for brushing
- Layers
- 1⅔ cups parmesan cheese finely grated
- 2 cups fresh basil leaves stalks reserved
- 1½ cups mozzarella cheese shredded (for topping)
- Sugo Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 onion finely diced
- 5 garlic cloves finely minced
- 600 ml 20 oz tomato passata
- 400 g 14 oz canned tomatoes, crushed or finely chopped
- 1½ teaspoons white sugar
- 1½ tablespoons fresh oregano finely chopped (or ½ teaspoon dried oregano, or 1 sprig fresh basil)
- 1 cup water
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the eggplant: Preheat oven to 220°C / 430°F. Arrange eggplant slices on baking trays, brush both sides lightly with olive oil, and bake for 15–20 minutes until golden, flipping halfway. Set aside.
- Make the sugo: Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft and fragrant. Stir in passata, canned tomatoes, sugar, oregano (or basil), water, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until thickened.
- Assemble the dish: Spread a thin layer of sugo in a large baking dish. Add a layer of baked eggplant slices, sprinkle with parmesan, add fresh basil leaves, then more sugo. Repeat layers until all ingredients are used, finishing with sauce.
- Top with cheese: Sprinkle mozzarella and extra parmesan evenly over the top.
- Bake: Reduce oven to 180°C / 350°F. Bake uncovered for 30–40 minutes, until bubbling and golden on top.
- Rest and serve: Let stand for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- For best results, use firm, fresh eggplants.
- Letting the dish rest before serving helps the layers hold together.
- Pairs wonderfully with garlic bread or a crisp green salad.