Eggplant Parmigiana

Eggplant Parmeggiana

Parmigiana is a Southern Italian dish made with a shallow-fried/roasted sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine (eggplant) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been popularized in other countries, usually in areas of Italian immigration.


  • 4 large eggplants
  • Grated Parmigiano‐Reggiano
  • Buffalo mozzarella or regular mozzarella thinly sliced

For the sauce

  • 1 Onion
  • 1 Carrot
  • 2 Cloves of garlic
  • 1 ½ to 2 cans of chopped tomatoes
  • ½ bunch of basil (for sauce & garnish)
  • 1 Spring fresh or dried thyme
  • 1 Bay leave
  • Salt, Pepper & Sugar


Cut the eggplants* in 1 to 1 ½ cm thick slices and place in cold salt water for ca. an
hour to draw out the bitterness and excess moisture.
The water in which the eggplants have been bathing should be slightly brown.
Remove the eggplants and dry them off very well using a kitchen towel

Roasting the Eggplants

Preheat the oven to 250˚C (455˚F) sprinkle the eggplants with a little olive oil &
pepper and roast on both sides for ca. 15 minutes, or until the are golden brown.
Remove from the oven and let them cool.

The Sauce

Finely chop the onion and carrot and sweat in a little bit of olive oil for a few
minutes, add the chopped garlic. After a few minutes add the bay leave and add the
canned tomatoes. Add 1 teaspoon of sugar (to reduce the acidity). Add some
chopped basil & thyme when the sauce is almost ready.
Cook for ca 1 to 1 ½ hour or until all the water has evaporated and the sauce is nice
and think. Season with salt and pepper to taste.

Assembling the Dish

Take an oven form and place a layer of eggplants at the bottom, add some of the
tomato sauce, sprinkle with Parmesan and add thinly sliced mozzarella. Add another
layer of eggplants, sauce and cheese and repeat until all ingredients are used. The
last layer should be tomato sauce with either sprinkled Parmesan of Mozzarella
depending on what you prefer. Place in the oven at 180˚C (350˚F) for ca. 20 to 30 minutes.

Garnish with fresh basil and serve.


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