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    Eggplant Parmesan – Parmigiana di Melanzane

    Oct 14, 2021 · This post may contain affiliate links · Leave a Comment

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    Eggplant Parmesan Pinterest Pin

    Italian Eggplant Parmesan is the ultimate vegetarian, low-carb comfort food recipe! Think of it as lasagna made with sliced eggplant instead of pasta!

    eggplant parmesan in a baking pan

    Eggplant Parmesan, also known as Parmigiana di Melanzane, is an iconic Italian side dish made with eggplant, parmesan, mozzarella, and tomato sauce. It’s layered and baked until golden brown and bubbling. Similar to this vegetarian lasagna, but made without pasta and therefore gluten-free and low-carb.

    Jump to:
    • Ingredients
    • Instructions
    • Storage & Make-Ahead Instructions
    • Facts About Eggplant
    • More Italian Recipes You’ll Love
    • 📖 Recipe

    It’s a fantastic side dish, full of flavor, and you will feel like sitting in a restaurant in the middle of a small Italian town. In fact, I ordered Parmigiana di Melanzane in a small Restaurant in Verona (the Italian city where Julia & Romeo was filmed). It was so delicious that I had to share it on my blog so that you can cook it at home!

    parmigiana di melanzane in a bowl

    Melanzane is the Italian word for eggplant, the main ingredient of this flavorful dish. Eggplant is not the easiest vegetable to cook with, but it turns out to be quite fantastic when prepared right. 

    I have to admit that the recipe is quite time-consuming but not difficult to make. There are a few steps involved to get the best out of the eggplant. But it’s totally worth it! Soft eggplant in a home-cooked tomato sauce with fresh basil leaves and melted cheese in between – can you imagine?

    You can serve eggplant parmesan as a side dish with pasta or polenta. Or enjoy it as dinner with this green salad and fresh bread. Makes also an outstanding vegetarian starter.

    baked eggplant parmesan topped with fresh basil

    Ingredients

    See recipe card for quantities.

    • Eggplants → Main ingredient. Go for 2 large or 3 medium eggplants.
    • Parmesan → The essential component for flavoring! 
    • Mozzarella → For that extra molted cheese layer.
    • Canned Diced Tomatoes → Can be substituted with tomato passata.
    • Onion, Garlic, Fresh Basil → To enhance the flavor!
    Eggplant Parmesan Ingredients

    Instructions

    This visual step-by-step instruction will help you along the way on how to make eggplant parmigiana – definitely recommended if you’re a cooking beginner! 

    • Thinly slice eggplant lengthwise. Rub with 2 tsp salt, place in a colander, and set aside for 30-60 minutes to drain off excess water. → Aim for 60 minutes, but 30 minutes will do if you are hungry. 😉
    • Rinse eggplant under cold water and pat dry with paper towels.

    Note: Tossing eggplant with salt will help remove excess moisture as eggplants contain lots of water and can get soggy if skipped. I recommend salting & draining your eggplant for every eggplant recipe, resulting in a better flavor. Anywhere between 30-60 minutes is good.

    Baking Eggplant – Option 1 (see pictures)

    • Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
    • Arrange eggplant in a single layer on the baking sheets, brush with 4 tablespoons of olive oil, and bake for 20 minutes until browning, flipping the eggplant halfway.
    Eggplant Parmesan Recipe Step 1-6

    Frying Eggplant – Option 2

    • Heat a large skillet over medium-high heat. Brush eggplants with 4 tablespoons of olive oil and fry each side of the eggplant until browning. → Work with two skillets to speed up the frying process!

    Note: I am giving you two options here. Baking your eggplant is definitely way easier! Frying them adds a beautiful flavor, but it’s not the most enjoyable job. Your house will get a bit messy, and you have to be very attentive. Definitely use two large skillets when frying; this is going to speed up the cooking process! If unsure, go for Option 1!

    Tomato Sauce

    • Heat a pot with olive oil. Add minced onion and garlic, sauté until translucent and fragrant. Add canned tomatoes, basil leaves, and oregano. Simmer for 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.
    • Blend tomato sauce with an immersion blender. → It doesn’t need to be totally smooth. Some chunks are welcome!
    Eggplant Parmesan Recipe Step 7-9
    • Preheat oven to 355°F (180°C).
    • Spoon a thin layer of tomato sauce into a baking dish. Top with a single layer of eggplant, tomato sauce, grated parmesan cheese, and diced mozzarella. Repeat layers until you run out of eggplant, finishing with sauce, parmesan cheese, and mozzarella.
    Eggplant Parmesan Recipe Step 10-13
    • Bake for 30 minutes until golden brown, bubbling, and the cheese is melted. Let it sit for 5-10 minutes before slicing and serving.
    freshly baked eggplant parmesan

    Hint: Do not skip the eggplant preparation steps! It’s time-consuming, I know, but worth it! 

    Storage & Make-Ahead Instructions

    Store baked eggplant parmesan in an airtight container in the fridge, or simply wrap the cold baking dish with plastic wrap (easiest to reheat). Good for 3-4 days. 

    Reheat for 20 minutes in the preheated oven at 355°F (180°C).

    Prepare eggplant parmesan (but do not bake) up to one day in advance and store it wrapped with plastic wrap in the refrigerator. Bake per recipe timings when you are ready!

    Facts About Eggplant

    Eggplant, opposite to most thinking, is considered a fruit and not a vegetable. It is developed from a nightshades flower and contains small edible seeds. Botanically classified as a berry!

    Eggplants are high in fiber and low in calories. In addition, the skin of eggplants, especially the purple ones, contain antioxidant.

    More Italian Recipes You’ll Love

    • Spaghetti Pomodoro
    • Spaghetti Aglio, Olio, e Peperoncini
    • Penne Arrabiata
    • Panzanella Salad
    • Focaccia Bread
    • Fresh Tomato Sauce

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    eggplant parmesan in a baking pan

    Eggplant Parmesan – Parmigiana di Melanzane

    Aline Cueni
    Italian Eggplant Parmesan is the ultimate vegetarian, low-carb comfort food recipe! Think of it as lasagna made with sliced eggplant instead of pasta!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 55 mins
    Total Time 1 hr 40 mins
    Course Side Dish
    Cuisine Italian
    Servings 6
    Calories 299 kcal

    Ingredients
     

    • 2 large eggplants or 3 medium eggplants, approx. 2 lb/900g
    • 2 tsp salt
    • 4 tbsp olive oil
    • 1 cup (100 g) parmesan cheese grated
    • 1 ½ cup (150 g) mozzarella diced

    Tomato Sauce

    • 1 tbsp olive oil
    • 1 onion minced
    • 1 clove garlic minced
    • 1 x 28 oz can (800 g) diced tomatoes
    • ½ bunch basil leaves
    • 1 tsp dried oregano
    • salt and pepper to taste

    Instructions
     

    • Thinly slice eggplant lengthwise. Rub with 2 tsp salt, place in a colander, and set aside for 30-60 minutes to drain off excess water. → Aim for 60 minutes, but 30 minutes will do if you are hungry. 😉
    • Rinse eggplant under cold water and pat dry with paper towels.

    Baking Eggplant – Option 1

    • Preheat oven to 430°F (220°C) and line two baking sheets with parchment paper.
    • Arrange eggplant in a single layer on the baking sheets, brush with 4 tablespoons of olive oil, and bake for 20 minutes until browning, flipping the eggplant halfway.

    Frying Eggplant – Option 2

    • Heat a large skillet over medium-high heat. Brush eggplants with 4 tablespoons of olive oil and fry each side of the eggplant until browning. → Work with two skillets to speed up the frying process!

    Tomato Sauce

    • Heat a pot with olive oil. Add minced onion and garlic, sauté until translucent and fragrant. Add canned tomatoes, basil leaves, and oregano. Simmer for 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.
    • Blend tomato sauce with an immersion blender. → It doesn't need to be totally smooth. Some chunks are welcome!
    • Preheat oven to 355°F (180°C).
    • Spoon a thin layer of tomato sauce into a baking dish. Top with a single layer of eggplant, tomato sauce, grated parmesan cheese, and diced mozzarella. Repeat layers until you run out of eggplant, finishing with sauce, parmesan cheese, and mozzarella.
    • Bake for 30 minutes. Let it sit for 5-10 minutes before slicing and serving.

    Notes

    • Baking Eggplant vs Frying Eggplant: Baking eggplant is a little easier, but frying them will make up for a better taste. Go for the baking method if unsure, but if you have time and don’t mind that your house will be a little smelly, fry them. 😉
    • Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
    • Reheat for 20 minutes in the preheated oven 355°F (180°C).

    Recommended Products

    Measuring Set
    Colander
    Baking Sheet
    Cuisinart Immersion Blender

    Nutrition

    Nutrition Facts
    Eggplant Parmesan – Parmigiana di Melanzane
    Amount Per Serving
    Calories 299 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 8g50%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 12g
    Cholesterol 33mg11%
    Sodium 1222mg53%
    Potassium 420mg12%
    Carbohydrates 12g4%
    Fiber 5g21%
    Sugar 7g8%
    Protein 14g28%
    Vitamin A 393IU8%
    Vitamin C 5mg6%
    Calcium 362mg36%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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