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Classic Eggplant Parmesan with layers of cheese and tomato
Italian baked eggplant with cheese

Classic Eggplant Parmesan

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Cakes and Desserts
Though 'classic', recipes vary by region. This version follows the lighter, roasted method (not deep fried), focusing on the eggplant flavor and sweet tomatoes. Whether named after Parma or the Sicilian shutter ('parmiciana'), it's the queen of Sunday lunch.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet & parchment
  • Baking dish
  • Cutting board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice eggplant lengthwise (1/4 inch thick). Salt, rest 30 mins, dry.

Tip: Reduces sponginess.
2 ✓

Brush with oil, roast at 400°F (200°C) until golden.

Tip: Concentrates flavor.
3 ✓

Sauce: Sauté onion and garlic in oil. Add tomato, spices, simmer 15-20 mins. Add basil.

Tip: Onion base (soffritto) adds sweetness.
4 ✓

Layer: Sauce, eggplant, mozzarella, parmesan, sauce. Repeat.

Tip: Finish with cheese and sauce to keep the top moist.
5 ✓

Bake at 350°F (180°C) for 30-35 mins. Rest 20 mins.

Tip: Resting allows clean slicing.

Recipe FAQ

Why sugar in the sauce?
If tomatoes are acidic, a pinch of sugar or baking soda balances the pH.
How to slice?
Lengthwise slices offer more surface area for layering; rounds are easier to serve.

Ingredients

  • 2 lbs Eggplant
  • 3 cups Tomato Puree (Passata)
  • 10 oz Mozzarella (drained)
  • 4 oz Parmesan Cheese (grated)
  • 2 cloves Garlic
  • 1 handful Fresh Basil
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 medium Onion