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Eggplant Parmigiana

Eggplant, tomato sauce and Parmesan cheese baked in delicious layers
Prep Time1 hr
Cook Time25 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 people
Author: Melby


  • 3 large eggplants, sliced thinly lengthwise
  • 30 ml olive oil
  • salt
  • 1 batch home-made tomato sauce (or use 3 cups of passata sauce)
  • 1 cup finely grated parmesan cheese
  • ½ cup grated mozzarella cheese (or another melting cheese like cheddar)


  • Preheat the oven to 160°C.
  • Prepare eggplant by slicing it and either microwaving for 4 minutes or salting the slices for 30 minutes - 1 hour.
  • Pat the slices dry with kitchen paper and place on a greased baking tray.
  • Season with salt and olive oil and bake at 160°C for approximately 30 minutes or until tender and slightly browned.
  • Warm up the home-made tomato sauce and mix the cheeses.
  • Once the eggplant is cooked, spread some tomato sauce in the bottom of a greased 20 x 20 cm ovenproof dish.
  • Add a layer of eggplant and sprinkle with cheese.
  • Continue with layers of tomato sauce, eggplant and cheese, ending with a final layer of cheese.
  • Bake at 160°C for 20 - 25 minutes and serve.


  • Traditionally the eggplant is floured and shallow fried. I have found this time consuming and the eggplant does absorb a lot of oil. Fried eggplant gives the whole dish a richer taste, but oven-baked eggplant is also tasty and is a bit healthier.
  • As mentioned before I have used generic hard cow's milk cheese instead of Parmesan to cut down on cost.