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The main dish, Mediterranean

Eggplant parmigiana

Eggplant parmigiana is an Italian layered bake of grilled eggplant, tomato sauce, mozzarella and parmesan, serving 6. It takes 40 minutes of active work and can be fully assembled the day before, with a moderate difficulty level and a cost of €3.00 per serving. The key to success is salting the eggplant first, so it absorbs less oil.

An eggplant parmigiana, layer after layer, tomato sauce, mozzarella and parmesan, I make it the day before and it only tastes better.

Eggplant parmigiana
For
6 people
Work
40 min
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.00
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Eggplant parmigiana is the kind of Italian dish that wins over everyone at the table. Under a golden crust of mozzarella and parmesan, slices of eggplant turn soft and silky in a tomato sauce scented with basil. It's hearty enough to eat with a spoon, and no one will notice there's not a scrap of meat in it.

It's a natural fit for a summer dinner with friends, when eggplants are at their best and you want something satisfying without spending the whole evening at the stove. It also works well for a family meal, served with a green salad and bread for mopping up the sauce, and it means you don't need to cook a separate dish for vegetarian guests.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 35
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 35 min

The day before, salt and roast the eggplant, make the tomato sauce, and assemble the whole dish in the baking dish, then refrigerate it. On the day, there's nothing to do until thirty minutes before guests arrive, when you take the dish out of the fridge to let it come back to room temperature. When it's time to serve, bake for 35 minutes, let it rest for ten minutes, and finish with fresh basil leaves.

The ingredients

6 people

Fruits and vegetables

  • Eggplants 1.8 kg
  • Onion 1
  • Garlic 2 cloves
  • Basil 1 bunch

Pantry

  • Canned crushed tomatoes 800 g
  • Olive oiloften in the pantry 6 tbsp
  • Sugaroften in the pantry 1 pinch
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 500 g
  • Parmesan 100 g

Allergens Lactose, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Slice the eggplants lengthwise, salt them and let them sit for 30 minutes to draw out moisture, then pat them dry. 35 min

    Press them between two kitchen towels to get rid of the bitter liquid.

  2. Roast them in the oven for 20 minutes at 220°C, brushed with oil, flipping halfway through. 20 min

    Roasting instead of frying saves you from using liters of oil.

  3. Make the sauce with the onion, garlic, tomatoes, sugar and basil, simmering gently for 20 minutes. 25 min

    A pinch of sugar cuts through the acidity of canned tomatoes.

  4. Assemble the parmigiana in layers of sauce, eggplant, sliced mozzarella and parmesan, finishing with cheese on top. 15 min

    End with mozzarella, it's what gives you that golden crust.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge 30 minutes before baking it.

    A cold dish won't cook through evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake for 35 minutes at 200°C, let rest for 10 minutes, and serve with fresh basil leaves. 35 min

    Resting lets the portions hold together when you cut them.

Our tips to get it right

  • Pick eggplants that feel firm and look glossy, with no soft spots, they'll hold their shape better once sliced and baked.
  • Drain the mozzarella well before slicing it, otherwise it releases water during baking and makes the layers soggy.
  • Use a deep enough baking dish so you can stack three full layers without the sauce bubbling over in the oven.

The variations

  • Swap the mozzarella for smoked scamorza for a bolder flavor, a good choice if you're serving cheese lovers.
  • For a faster version, pan fry the eggplant slices instead of roasting them, it saves about ten minutes but needs closer attention.
  • For kids, cut the eggplant into thinner slices and blend the tomato sauce smooth, it makes the dish easier to eat.

What to serve it with

  • Green salad with sharp vinaigrette
  • Crusty bread for the sauce
  • A chilled rosé

Storage

Eggplant parmigiana keeps for 3 days in the refrigerator in a sealed container. It freezes well in portions for up to 2 months. Reheat it in the oven rather than the microwave, so the cheese crust stays crisp.

Questions about this recipe

Do you really need to salt the eggplant first?

Yes, this step keeps the eggplant from soaking up too much oil, which would make the dish heavy. Thirty minutes of resting is enough, then just pat the slices dry.

Can you use a different cheese instead of mozzarella?

Smoked or plain scamorza works well as a substitute, with a similar result. Avoid drier cheeses, since they won't melt the same way and the texture will suffer.

How should you slice the eggplant for the best presentation?

Cut it lengthwise, about half a centimeter thick, so the layers stack evenly. Thicker slices cook less evenly and can leave the center undercooked.

Can this recipe be scaled up or down for more guests?

This recipe is built for 6, but it adapts easily by adjusting the number of layers to the size of your dish. For a bigger crowd, make a second dish rather than one very tall one, which wouldn't cook through properly.

Can an eggplant parmigiana be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an eggplant parmigiana?

Allow 1 h 50 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in an eggplant parmigiana?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an eggplant parmigiana cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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