The starter, Mediterranean

Eggplant parmigiana

Name: Eggplant parmigiana
Prep time: 55 min
Total time: 2 h 10 min
Yield: 6 people
Cuisine: Mediterranean
Ingredients: 1.2 kg Eggplants; 800 g Crushed tomatoes; 1 Onion; 2 cloves Garlic; 375 g Mozzarella; 100 g Grated Parmesan; 8 sprigs Basil; 3 tbsp Olive oil; 25 cl Sunflower oil; 1 pinch Salt; 1 pinch Pepper

Eggplant parmigiana is an Italian starter baked in individual ramekins, layering fried eggplant, tomato sauce, and melted mozzarella, for 6 people. It takes 55 minutes of active work, can be fully assembled the night before up to baking, rates medium difficulty, and costs about €2.40 per person. The key is draining the fried eggplant well so the dish doesn't turn greasy.

Soft eggplant, tomato sauce, mozzarella that stretches, in little ramekins, Italian comfort food.

For: 6 people
Work: 55 min
Total time: 2 h 10
Prep: Prepared the day before
Difficulty: Medium
Cost per person: €2.40
Calories per person: 360 kcalcalculated by Kiloach, your weight coach

Eggplant parmigiana plays on the contrast between soft, almost melting eggplant, a slightly tangy tomato sauce, and mozzarella that pulls into strings straight from the oven. Served in individual ramekins, it has that generous, homey quality of Italian dishes meant for sharing, without feeling heavy once the eggplant is properly drained after frying.

It's a starter that works for a dinner party in summer or fall, when eggplants are in season, but also for a family meal where kids go straight for the melted cheese. It fits naturally into a Mediterranean menu, ahead of a fish or white meat main, and it's built so the whole thing can be assembled the night before.

The schedule

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

The day before 4 steps, 50 min
The same day Nothing to do
Before the guests arrive 1 step, 30 min
When it's time to serve 1 step, 5 min

Everything happens the night before, from salting the eggplant to assembling and covering the ramekins in the fridge. The day of, just pull the ramekins out and bake them at 200°C right before your guests arrive, while they settle in with drinks. At serving time, a five minute rest is all it takes for the cheese to set before you bring the ramekins to the table.

The ingredients

6 people

Fruits and vegetables

Eggplants 1.2 kg
Onion 1
Garlic 2 cloves
Basil 8 sprigs

Pantry

Crushed tomatoesoften in the pantry 800 g
Olive oiloften in the pantry 3 tbsp
Sunflower oiloften in the pantry 25 cl
Saltoften in the pantry 1 pinch
Pepperoften in the pantry 1 pinch

Dairy

Mozzarella 375 g
Grated Parmesan 100 g

Allergens Lactose

The recipe, moment by moment

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

Cut the eggplants into 1 cm slices, salt them, and let them sweat. 30 min

Rinse them afterward, or the parmigiana will be too salty.
Make the sauce by sautéing the onion and garlic in olive oil, then add the tomatoes and basil and let it simmer. 20 min

A pinch of sugar cuts the tomato's acidity.
Pat the slices dry and brown them in hot oil, then drain them on paper towels.

The oil needs to be really hot, or the eggplant will soak it up like a sponge.
Layer six ramekins alternating eggplant, sauce, sliced mozzarella, and Parmesan, finish with cheese, cover, and refrigerate.

Press each layer lightly with the back of a spoon so the portions hold together better.

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

Take the ramekins out of the fridge and bake at 200°C until the top is golden. 30 min

Set them on a baking sheet, the sauce can bubble over.

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

Let rest five minutes and serve in the ramekins. 5 min

This rest lets the cheese set slightly, so you can cut into it without everything running.

Our tips to get it right

Pick firm eggplants with no soft spots, they release less water and soak up less oil when fried.
Slice the eggplant evenly, about 1 cm thick, so every piece cooks at the same rate in the hot oil.
Drain the mozzarella on paper towels in the fridge the night before, it will release less water during baking and the parmigiana will hold its shape better.

The variations

Swap the mozzarella for torn burrata stirred in at the end of baking for a creamier center.
For a quicker version, roast the eggplant slices in the oven instead of frying them, less melting but much less hands-on work.
Slide in a thin layer of grilled zucchini between the eggplant layers to add another vegetable without changing the structure.

What to serve it with

A lemony arugula salad afterward
Crusty bread for the sauce
A dry Italian white wine

Storage

Assembled, unbaked ramekins keep 2 to 3 days in the fridge, well covered. Baked parmigiana doesn't freeze well since the eggplant releases water on thawing, so freeze the ramekins raw instead. To reheat baked leftovers, use a 180°C oven for about 15 minutes rather than the microwave.

Questions about this recipe

Can you bake the eggplant instead of frying it?

Yes, brush the slices with olive oil and bake at 200°C for about 20 minutes per side. The texture is a touch less melting but it's much easier to manage for six ramekins at once.

Do you really need to salt the eggplant first?

Yes, salting draws out the bitter water so the eggplant absorbs less oil when fried. Rinse the slices well before patting them dry, or the dish ends up too salty.

Can this be made in one large dish instead of ramekins?

Yes, and it's actually simpler, just bake for about 35 to 40 minutes at 200°C. Individual ramekins just look a bit more polished for a starter served at the table.

Do kids usually like this dish?

Generally yes, the melted cheese and tomato sauce are an easy sell, and the individual ramekin means no fighting over portions. You can go lighter on the garlic in the sauce if you're serving a mixed table.

Can an eggplant parmigiana be made ahead?

Yes, it's even recommended. The recipe needs 55 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 2 h 10 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in an eggplant parmigiana?

About 360 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 €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

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

To round out your menu

Build a menu

The appetizer

Mediterranean

Serrano ham croquetas

45 min of work
Prepared the day before
Medium, €1.80 per person

230 kcalcalculated by Kiloach

The main dish

Mediterranean