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Eggplant Parmesan | Eggplant Parmigiana

Eggplant Parmesan is a delicious Italian baked vegetarian dish featuring multiple layers of fried eggplants, a rich herby tomato sauce and grated cheese. Prepare this easy, Italian-inspired dish of Eggplant Parmigiana in no time at all and serve it as a main or side dish.

Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 2
Calories: 495 kcal
Course: Side Dish , Main Course
Cuisine: Italian , Universal

Ingredients

  • 1 eggplant - large sized (aubergine)
  • 1 teaspoon basil - chopped or ½ teaspoon dried basil
  • ½ teaspoon dry oregano
  • 1 onion - small to medium-sized, finely chopped
  • 2 tomatoes - large, finely chopped or about 2 cups of finely chopped tomatoes
  • 2 to 3 garlic cloves - peeled and finely chopped or ½ teaspoon finely chopped
  • 4 tablespoons oil - for frying the eggplants, any neutral flavored 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
    Cup of Yum
  1. Rinse and slice the eggplant lengthwise in 3 to 4 mm width slices.
  2. Spread some salt all over them. Mix the salt evenly and keep them for 15 to 20 minutes.
  3. Then rinse them in water a few times and dry the eggplant slices completely.
  4. Heat 4 tablespoons oil in a pan. On medium heat, fry the eggplant slices in batches till golden.
  5. Make sure that the oil is moderately hot before frying. If fried on a lower temperature, the eggplants will absorb a lot of oil.
  6. Place the fried eggplant slices on kitchen paper towels so that the excess of oil is absorbed.
Making tomato sauce
  1. After frying the eggplants, the oil in the pan would almost be over. In the same pan, add 1 tablespoon olive oil.
  2. Add the finely chopped onions and garlic. On low to medium-low heat sauté till the onions are translucent and and are softened.
  3. Then add the tomatoes. On medium-low to medium heat sauté till the tomatoes soften and become pulpy.
  4. Add the wine, salt, pepper and sauté for a minute on low heat.
  5. Then add the oregano and basil and sauté for a minute.
Assembling and baking eggplant parmesan
  1. 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.
  2. 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.
  3. Layer with the remaining of the tomato sauce.
  4. Place the remaining slices of the fried eggplants.
  5. Grate cheese on the top or add grated cheese covering the slices of eggplants fully.
  6. In a preheated oven bake the eggplant parmesan for 8 to 10 minutes at 200 degrees C/390 degrees F till the cheese melts.
  7. Serve Eggplant Parmesan hot or warm. You can opt to garnish with some basil or parsley if you like.

Notes

  • Before frying and baking, slice eggplants, mix them with some salt and leave to sit for 15 to 20 minutes to remove the bitter taste from the eggplants. Once this is done rinse them and pat them dry. This will prevent the eggplants from becoming soggy when frying.
  • Parmigiano is not vegetarian as it is made using animal rennet so it is not suitable for this vegetarian dish. If you can find vegetarian parmesan then feel free to use it, but if not, you can replace parmesan with mozzarella or cheddar or cottage cheese or your preferred melty cheese or use a mix of various cheese.
  • To achieve the best results, fry the eggplants in hot oil. If you want a less oily dish then bake or grill or air fry the eggplants instead. Once they are grilled or baked, assemble the sliced eggplants in the same way to make the eggplant parmigiana.
  • Use an oven proof dish to assemble and layer all of the ingredient elements. Make sure that each layer of the ingredients are evenly spread. Also, don't forget to lightly brush oil on the base of the dish to prevent the eggplant parmigiana from sticking to it.
  • Eggplants: This recipe works best with the large and lighter variety of dark purple colored eggplants that are used to make Baba Ganoush.
  • Prepping Eggplants: Before frying and baking, slice eggplants, mix them with some salt and leave to sit for 15 to 20 minutes to remove the bitter taste from the eggplants. Once this is done rinse them and pat them dry. This will prevent the eggplants from becoming soggy when frying.
  • Cheese: Parmigiano is not vegetarian as it is made using animal rennet so it is not suitable for this vegetarian dish. If you can find vegetarian parmesan then feel free to use it, but if not, you can replace parmesan with mozzarella or cheddar or cottage cheese or your preferred melty cheese or use a mix of various cheese.
  • Frying: To achieve the best results, fry the eggplants in hot oil. If you want a less oily dish then bake or grill or air fry the eggplants instead. Once they are grilled or baked, assemble the sliced eggplants in the same way to make the eggplant parmigiana.
  • Assembling: Use an oven proof dish to assemble and layer all of the ingredient elements. Make sure that each layer of the ingredients are evenly spread. Also, don't forget to lightly brush oil on the base of the dish to prevent the eggplant parmigiana from sticking to it.
  • Scaling: The recipe can be easily scaled up to make for more portions.
  • Wine: Adding either white wine or red wine is optional and can be given a skip.

Nutrition Information

Calories 495kcal (25%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 41g (63%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 30g Cholesterol 20mg (7%) Sodium 752mg (31%) Potassium 949mg (27%) 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 Vitamin C 27mg (30%) Vitamin D 0.1µg Vitamin E 14mg Vitamin K 29µg Calcium 191mg (19%) Vitamin B9 (Folate) 83µg Iron 1mg (6%) Magnesium 60mg Phosphorus 196mg Zinc 1mg

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 495

% 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.