Eggplant Parmigana

Eggplant Parmigana

Recipe by GenevaWatsonCourse: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time






  • 2 large aubergines/ eggplant around (1.5 lbs.)

  • 1.5 lbs. pureed tomatoes (passata) chunky texture

  • 8.8 oz. mozzarella cheese, cut into cubes

  • 3/4 cup parmesan cheese, freshly grated

  • 1 white onion

  • 1/2 tbsp. olive oil

  • Small bunch of basil

  • flour for dusting

  • sunflower oil for frying (1/2 cup)

  • salt and pepper to season


  • Thinly slice eggplant/aubergines then place in a colander. Lightly sprinkle with salt on both sides, and let sit for 1 hour.
  • Finely chop 1 onion and sauté in a pan with olive oil until translucent and soft but not browned.
  • Add tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands to skillet. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
  • Rinse eggplant under cold water and pat dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess.
  • Fry in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
  • Preheat oven to 180°C/350F/gas mark 4. Prepare an 11×8 inch oval dish.
  • Spoon some tomato sauce into bottom of baking dish and spread it around.
  • Add one layer of eggplant to baking dish, followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer).
  • For top layer, spoon over remaining tomato sauce and top with parmesan and mozzarella.
  • Cover loosely with foil and bake for 20 minutes, remove foil and bake for another 20 minutes, until nice and golden and bubbling on top.
  • Remove from oven and let it rest for 5 minutes. Serve!
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