Can I double Eggplant Parmigiana?

Yes, double the recipe to feed more people. Use two pans of the same size rather than one very large pan to bake the doubled recipe. Using pans of the same size as those called for in the original recipe will result in similar cooking times and temperatures for the eggplant and cheese layers. Reserve some sauce to add to the eggplant in the new pans to coat it before adding cheese.

How can I make it friendlier for picky eaters?

Slice the eggplant thinly and chop the basil to make the dish less chewy. This recipe calls for a plain tomato sauce prepared with onion, tomato passata, basil, salt, and pepper. Other herbs and spices are not added to the sauce. To make the dish milder, omit extra pepper when layering the baked eggplant. Slice the baked eggplant after letting it rest to make it easier for people to eat.

Can I use smoked cheese instead?

Yes, smoked scamorza or smoked mozzarella would be suitable substitutes for mozzarella in this recipe. These cheeses taste smoky, as described in the original recipe, and are interchangeable with the mozzarella. Cut the substitute cheese into cubes as described and use it in place of the mozzarella when assembling the eggplant. Parmigiano Reggiano is grated and used in the topping and other layers of this recipe and should not be substituted.

Can I assemble Eggplant Parmigiana ahead?

Yes, you can make a parmigiana dish in advance and refrigerate it before baking. Making a parmigiana dish in advance can save time when you need to make and assemble other components of the dish before serving. A lid can protect top components of the dish from drying out while it's refrigerated. Bake the parmigiana dish closer to serving time and let it rest for 5 minutes after baking.

Can I freeze Eggplant Parmigiana?

Yes, you can freeze parmigiana, cooked or uncooked. The article suggests using a disposable foil baking pan to eliminate the need to thaw parmigiana before baking. Other pans will need to be thawed thoroughly before use. Leave some room at the top of any baking pan for sauce and cheese to keep food from coming into contact with a lid or cover.

Eggplant Parmigiana with Golden Mozzarella and Tomato Basil Sauce

By Emma CollinsOct 1, 2026

Prep

60 min

Cook

55 min

Total

115 min

Servings

Level

Easy

Jump to recipe

Order this Eggplant Parmigiana dish to be delivered to your home. Slices of fried eggplant are baked with tomato passata and other ingredients, such as basil and mozzarella and Parmigiano Reggiano cheeses, for a golden top and tender, sauce-soaked center without breadcrumbs.

Eggplant Parmigiana with Golden Mozzarella and Tomato Basil Sauce

Slicing and salting eggplant for one hour draws out moisture. Eggplant is washed and drained, dredged in flour, and fried. Sauce ingredients are diced onion, olive oil, passata, torn basil leaves, salt, and pepper. Diced mozzarella and freshly grated Parmigiano Reggiano cheeses are layered with fried eggplant slices alternately. A little sauce is poured into the pan to keep the bottom eggplant slice from sticking.

The pie is cooked when the top is golden and bubbly. Cut eggplant slices 1/4 inch thick to ensure even cooking and fit in the pie. One way to make this dish fail is to let breaded eggplant slices sit. Breaded eggplant will absorb the breading and become soggy; use breaded eggplant slices right away.

Let cooked parmigiana rest for 5 minutes before serving to let flavors blend. Parmigiana can be eaten as a full meal. Leftover parmigiana can be served cold with a side salad or reheated, covered with foil, in the oven.

Why this recipe works

Serves six with many layers of baked eggplant and tomatoes and cheese. Suggested as a main course for family or groups of friends.
People who like comfort foods can make and eat fried eggplant slices with mozzarella and Parmesan cheese.
Another topping for the eggplant slices is a tomato and basil sauce.
Families can assemble the whole dish before baking. Baking is a benefit when family members eat dinner at different times.
Leftover pizza pieces can be saved for future meals and eaten cold with a side of salad as another meal.
The classic layered recipe calls for no breadcrumbs, just a little flour to add texture, so the eggplant is the main ingredient, not the coating.
The recipe is written to use one baking dish to cook in. The sauce prevents the bottom of the dish from sticking and helps keep other ingredients in the dish moist.

Instructions

Thinly slice the eggplant, place it in a colander, sprinkle lightly with salt, and set aside for 1 hour.

Finely chop the onion and sauté it in olive oil until translucent and soft but not browned.

Add the passata, hand-torn basil, a pinch of salt, and pepper; stir and simmer gently for 10-15 minutes, then set aside.

Rinse the eggplant slices under cold water and pat them dry with kitchen towel or paper.

Lightly dust the eggplant with flour, shake off the excess, fry in sunflower oil for a few seconds on each side, and drain on kitchen paper.

Preheat the oven to 180°C/350F/gas mark 4.

Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around.

Add a layer of eggplant, then Parmesan, mozzarella cubes, pepper, and a couple of spoonfuls of tomato sauce, saving one-third of the sauce for the final layer.

Continue layering until one top layer remains.

Spoon over the remaining tomato sauce and top with Parmesan and mozzarella.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 20 minutes until golden and bubbling on top.

Let the parmigiana rest for 5 minutes before serving.

FAQ

Use as a main course with a side salad. A basic salad is a good option, particularly if you plan to eat leftovers. A basic salad makes it easier to enjoy eggplant Parmesan cold. Other ingredients in eggplant Parmesan include tomatoes and cheese, along with eggplant. A basic salad makes the dish easy to eat. Let eggplant Parmesan rest for about 5 minutes before serving to help the layers hold together. Use a broad spatula or spoon when serving to avoid crumbling the browned cheese topping.

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Dinner Vegetarian Italian Baking

Eggplant Parmigiana with Golden Mozzarella and Tomato Basil Sauce

Name: Eggplant Parmigiana with Golden Mozzarella and Tomato Basil Sauce
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Yield: 6 servings
Ingredients: 2 aubergines/eggplant (large, around 700g/1.5 lbs); 1 1/2 lb pureed tomatoes (passata) (chunky or smooth texture, 700g); 1 white onion; 1 bunch basil (small); 8.8 oz mozzarella cheese (cut into cubes, 250g); 3/4 cup Parmigiano Reggiano cheese (freshly grated, 70g); 1/2 tbsp olive oil; flour (for dusting); 1/2 cup sunflower oil (for frying, around 125ml); salt (to season); pepper (to season)

By Emma CollinsOct 1, 2026

Prep

60 min

Cook

55 min

Total

115 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Serves six with many layers of baked eggplant and tomatoes and cheese. Suggested as a main course for family or groups of friends.
People who like comfort foods can make and eat fried eggplant slices with mozzarella and Parmesan cheese.
Another topping for the eggplant slices is a tomato and basil sauce.
Families can assemble the whole dish before baking. Baking is a benefit when family members eat dinner at different times.
Leftover pizza pieces can be saved for future meals and eaten cold with a side of salad as another meal.
The classic layered recipe calls for no breadcrumbs, just a little flour to add texture, so the eggplant is the main ingredient, not the coating.
The recipe is written to use one baking dish to cook in. The sauce prevents the bottom of the dish from sticking and helps keep other ingredients in the dish moist.

Ingredients

Servings6

•2 aubergines/eggplant (large, around 700g/1.5 lbs)
•1 ½ lb pureed tomatoes (passata) (chunky or smooth texture, 700g)
•1 white onion
•1 bunch basil (small)
•8.8 oz mozzarella cheese (cut into cubes, 250g)
•¾ cup Parmigiano Reggiano cheese (freshly grated, 70g)
•½ tbsp olive oil
•flour (for dusting)
•½ cup sunflower oil (for frying, around 125ml)
•salt (to season)
•pepper (to season)

Instructions

1
Thinly slice the eggplant, place it in a colander, sprinkle lightly with salt, and set aside for 1 hour.
2
Finely chop the onion and sauté it in olive oil until translucent and soft but not browned.
3
Add the passata, hand-torn basil, a pinch of salt, and pepper; stir and simmer gently for 10-15 minutes, then set aside.
4
Rinse the eggplant slices under cold water and pat them dry with kitchen towel or paper.
5
Lightly dust the eggplant with flour, shake off the excess, fry in sunflower oil for a few seconds on each side, and drain on kitchen paper.
6
Preheat the oven to 180°C/350F/gas mark 4.
7
Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around.
8
Add a layer of eggplant, then Parmesan, mozzarella cubes, pepper, and a couple of spoonfuls of tomato sauce, saving one-third of the sauce for the final layer.
9
Continue layering until one top layer remains.
10
Spoon over the remaining tomato sauce and top with Parmesan and mozzarella.
11
Cover loosely with foil and bake for 20 minutes.
12
Remove the foil and bake for another 20 minutes until golden and bubbling on top.
13
Let the parmigiana rest for 5 minutes before serving.