Name: Parmigiana di Melanzane (Eggplant Parmesan)
Prep time: 25 min
Cook time: 40 min
Ingredients: 6 eggplants (medium size); salt (for sweating the eggplant); 3 garlic cloves (minced); 2 onions; 2 cans diced tomatoes with their juices (14.5 ounce); 4 tbsp tomato paste; olive oil (Extra virgin); 1 handful basil (fresh); Salt and pepper (to taste); 400 g mozzarella (sliced or shredded); 120 g Parmigiano Reggiano (Parmesan, grated ); Fresh basil leaves (for layering + garnish)

Jump to Recipe Print Recipe

Parmigiana di melanzane is a traditional Italian dish made with eggplant, Parmesan, mozzarella, and tomato sauce baked to perfection.

You can make Parmigiana di Melanzane in two different ways. And honestly, both are worth trying. The classic traditional method uses fried eggplant, which gives the dish that rich, soft, almost creamy texture. If you want a more longevity-friendly version (lighter, less oily, and easier to digest), you can also roast or grill the eggplant instead, similar to what I do in my Pasta alla Norma al Forno. I’ve included both methods in the recipe card, so you can choose depending on your mood or the season.

Why you’ll love this recipe

Perfect when eggplant is in season or/and if you love eggplant recipes.
Cozy and comforting Italian food that is naturally vegetarian and full of Mediterranean flavors.
Tastes even better the next day thus perfect for meal prep and leftovers.

What is parmigiana di melanzane?

Parmigiana (or alla parmigiana) doesn’t actually mean “Parmesan” — it refers to a traditional Italian casserole dish, popular in southern Italy, especially in Neapol or Sicily. The most famous version is Parmigiana di Melanzane, made with eggplant, but Parmigiana also exists with zucchini or potatoes. The dish is made by layering pre-cooked eggplant (sometimes fried or grilled) with tomato sauce, mozzarella, Parmesan, and fresh basil, then baking it until melty and delicious. Some versions dipped the eggplant slices in flour and egg before frying. But I skipped this step.

Like many Italian baked dishes, you can enjoy it warm or at room temperature, which makes it perfect for sharing, meal prep, or even a picnic lunch.

Ingredients to make this Comfort food

Eggplant

Eggplant is a nutrient-rich vegetable packed with fiber, antioxidants, and vitamins, thus ideal for longevity. For this recipe, you’ll need about 6 firm, medium eggplants. Slice them thinly and let them sit with salt. This helps remove excess moisture and makes them less bitter before frying

Tomato Sauce (Sugo di Pomodoro)

This quick and versatile tomato sauce comes together in under 15 minutes. All you need is canned diced tomatoes, onion, tomato paste, olive oil, minced garlic, and basil. You can also make it ahead and store it in the fridge.

If you’re short on time, store-bought marinara sauce works perfectly too.

Cheese

For a baked dish like this, it’s best to use cheeses that melt beautifully. I recommend mozzarella for that stretchy goodness and Parmigiano Reggiano (Parmesan) or Pecorino Romano for a salty, savory finish.

Herbs and Spices

Basil is the star here. It adds that classic Italian aroma and fresh flavor. I also love adding a few fresh basil leaves on top right before serving. If you like a little heat, a pinch of chili flakes is a great extra.

How to make eggplant parmigiana

First step: Slice + Salt the eggplant

Slice the eggplants thinly. Sprinkle with salt and put them in a colander in the sink with a heavy weight on top for at least 5 hours to release excess moisture and also absorb less oil during frying. Pat them dry.

Second step: Cook the eggplant

Fry the eggplant

Heat oil in a pan and fry the slices until golden on both sides. Drain on paper towels to soak up excess oil and let cool

or Grill for less oil version

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the eggplant slices in a single layer, then lightly brush or toss them with extra virgin olive oil. Roast for 25–30 minutes, flipping once halfway through, until the slices are soft, golden, and lightly caramelized around the edges.

Third step: Make the tomato sauce

Make the tomato sauce (or use marinara)

Heat olive oil in a pan over medium heat. Sauté the onion until softened and fragrant. Add minced garlic and finally chopped basil. Stir in canned tomatoes and tomato paste. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper to taste.

Fourth step: Layer the parmigiana

Now it’s time to assemble the dish. Cover the bottom of a baking dish with a thin layer of tomato sauce. Lay down a layer of eggplant slices, then spoon over another ladle of tomato sauce. Add mozzarella cheese with Parmesan, fresh basil, and repeat until everything is used. I made four layers.

Fifth step: Bake until bubbly

Bake at 180°C / 350°F for about 30–40 minutes, until golden and melted on top.

Rest 15–20 minutes before slicing. Parmigiana is even better warm or at room temperature!

Tips for the Best Parmigiana (so it doesn’t turn soggy)

Don’t skip the salting step: it makes a huge difference for texture (and helps reduce oil absorption).
Let the eggplant cool a bit before layering: it keeps the dish more structured.
Don’t drown it in sauce: too much sauce can make the parmigiana watery.
Let it rest before cutting: the layers set, and you get cleaner slices.

What to Serve with Aubergine Parmigiana

This dish is super satisfying on its own, but it’s also perfect with:

a simple green salad with lemon + olive oil
crusty bread or focaccia
a small side of pasta (if you want a more “Sunday dinner” vibe)

Storage

This aubergine dish stores beautifully and honestly tastes even better the next day.

Fridge: keep leftovers in an airtight container for 3–4 days

Make ahead: you can assemble the dish in advance and bake it the next day

Reheat: best in the oven so it stays less soggy (but the microwave works too)