Eggplant parmigiana
It is a rich, comforting Italian-inspired bake layered with griddled eggplants, a herby tomato sauce, creamy ricotta, and melted mozzarella. Perfect as a main or side, and even better the next day.
Updated : 14 July, 2025
Easy
About 20 min.
Ingredients
For the eggplants
2
Eggplant
2 tablespoon
Olive oil
100 grams
Ricotta
100 grams
Parmesan
100 grams
Mozzarella
to taste
Salt
to taste
Ground black pepper
For the tomato sauce
2
Garlic
1
Red onion
splash
Olive oil
800 grams
Canned tomatoes
2 teaspoon
Dried oregano
125 milliliters
Red wine
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Slice the eggplant into thin slices and brush it on both sides with olive oil until well coated. Heat a griddle pan and cook the slices for a few minutes on each side, just until lightly browned. Set them aside while you prepare the sauce.
Step 2
In a large frying pan, heat a little oil and gently cook the garlic and onion until softened. Add the chopped tomatoes, oregano, and wine, then let it simmer for around 15 minutes until the sauce thickens.
Step 3
Preheat the oven to 220C.
Step 4
Begin layering the dish in a medium-sized roasting tin. Start with a spoonful of tomato sauce spread over the base, followed by a layer of eggplant slices. Add another layer of sauce, then spoon over half the ricotta and sprinkle with Parmesan, salt, and pepper.
Step 5
Repeat the layering process until all the eggplants are used. Top with slices of mozzarella and finish with a final scattering of Parmesan. Bake in the oven for 25 minutes until bubbling and golden on top.
Step 6
Serve hot, accompanied by a crisp green salad. This dish stores and reheats beautifully, making it ideal for leftovers.