Eggplant Parmesan | Eggplant Parmigiana
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
2
-
Calories
495 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Italian, International
Eggplant Parmesan | Eggplant Parmigiana
Description
Eggplant Parmesan begins by slicing large eggplants thinly, salting them evenly, and letting them sit to draw out moisture and reduce bitterness. After rinsing and drying, the slices are pan-fried in hot neutral oil until golden and drained to remove excess fat. A tomato sauce is prepared in the same pan by sautéing onions and garlic until softened, then simmering with finely chopped tomatoes, optional white or red wine, and dried herbs such as basil and oregano.
The dish is assembled in an oven-safe dish, layering fried eggplant slices with the tomato sauce and generous amounts of shredded vegetarian-appropriate cheese like mozzarella or cheddar, as Parmigiano often contains animal rennet. Brushing the base with oil prevents sticking. Baking melds the layers, creating a richly flavored casserole combining tender eggplant, tangy tomato, and smooth melted cheese.
Choosing large, light purple eggplants lends the best texture and flavor. Variations in cheese and cooking method—such as baking or grilling the eggplant instead of frying—allow for lighter versions. The recipe is scalable for more servings, and omitting wine is acceptable. Proper layering and even distribution of ingredients are key for balanced flavor and texture.
Ingredients
- 1 eggplant - large sized (aubergine)
- 1 teaspoon basil - chopped or ½ teaspoon dried basil
- ½ teaspoon oregano dry
- 1 onion - small to medium-sized, finely chopped
- 2 tomato large, finely chopped or about 2 cups of finely chopped tomatoes
- 2 to 3 garlic peeled and finely chopped or ½ teaspoon finely chopped, cloves
- 4 tablespoons neutral cooking oil for frying the eggplants, any neutral flavored oil, generic cooking oil
- 1 tablespoon olive oil - for the tomato sauce
- 1 teaspoon white wine or red wine, optional
- 50 grams cheese vegetarian parmesan, mozzarella or cheddar, add as needed
- salt as required
- black pepper as required
Instructions
Pan frying the eggplant
- Rinse and slice the eggplant lengthwise in 3 to 4 mm width slices.
- Spread some salt all over them. Mix the salt evenly and keep them for 15 to 20 minutes.
- Then rinse them in water a few times and dry the eggplant slices completely.
- Heat 4 tablespoons oil in a pan. On medium heat, fry the eggplant slices in batches till golden.
- Make sure that the oil is moderately hot before frying. If fried on a lower temperature, the eggplants will absorb a lot of oil.
- Place the fried eggplant slices on kitchen paper towels so that the excess of oil is absorbed.
Making tomato sauce
- After frying the eggplants, the oil in the pan would almost be over. In the same pan, add 1 tablespoon olive oil.
- Add the finely chopped onions and garlic. On low to medium-low heat sauté till the onions are translucent and and are softened.
- Then add the tomatoes. On medium-low to medium heat sauté till the tomatoes soften and become pulpy.
- Add the wine, salt, pepper and sauté for a minute on low heat.
- Then add the oregano and basil and sauté for a minute.
Assembling and baking eggplant parmesan
- Brush a baking pan with olive oil evenly all over. First make a layer of half a portion of of the tomato sauce in the pan.
- Then arrange 3 to 4 slices of the fried aubergines. Grate some cheese on top evenly all over or sprinkle the grated cheese on top evenly.
- Layer with the remaining of the tomato sauce.
- Place the remaining slices of the fried eggplants.
- Grate cheese on the top or add grated cheese covering the slices of eggplants fully.
- In a preheated oven bake the eggplant parmesan for 8 to 10 minutes at 200 degrees C/390 degrees F till the cheese melts.
- Serve Eggplant Parmesan hot or warm. You can opt to garnish with some basil or parsley if you like.
Notes
- Salting the eggplant before cooking removes bitterness and prevents sogginess; rinse and dry thoroughly afterward.
- Use vegetarian Parmesan or substitute with mozzarella, cheddar, or cottage cheese to keep the dish vegetarian.
- Frying eggplants in hot oil reduces oil absorption; for less oil, bake, grill, or air fry instead.
- Assemble in an ovenproof dish with evenly layered ingredients and lightly oil the base to prevent sticking.
- This recipe works best with large, light purple eggplants typically used in Middle Eastern dishes.
- The addition of white or red wine in the sauce is optional and can be omitted.
- The recipe can be scaled up for larger portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 30g | 150% |
| Cholesterol | 20mg | 7% |
| Sodium | 752mg | 31% |
| Potassium | 949mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 1265IU | 25% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 27mg | 30% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 14mg | |
| Vitamin K | 29µg | |
| Calcium | 191mg | 19% |
| Vitamin B9 (Folate) | 83µg | |
| Iron | 1mg | 6% |
| Magnesium | 60mg | 15% |
| Phosphorus | 196mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
