Eggplant Parmesan is a delicious and wholesome Italian dish featuring layers of tender eggplant, fresh tomatoes, and melted mozzarella cheese. This classic recipe is baked to perfection and is a comforting dish for any occasion.

What is Eggplant Parmesan?

Eggplant Parmesan, or Melanzane alla Parmigiana, is a traditional Italian dish made by layering slices of eggplant with tomatoes, mozzarella cheese, and seasonings, then baking until golden and bubbly.

Main Ingredient of Eggplant Parmesan

The star of this dish is eggplant, which is complemented by fresh tomatoes, mozzarella cheese, and flavorful tomato sauce.

What Is So Special About Eggplant Parmesan?

This dish is beloved for its perfect combination of creamy cheese, tangy tomato sauce, and tender, roasted eggplant. Its versatility allows it to be a satisfying vegetarian main or a hearty side dish.

Quick and Easy Eggplant Parmesan

With minimal prep and simple ingredients, this recipe is an easy way to enjoy an Italian classic in just under an hour.

How to Make Eggplant Parmesan

1. Slice the eggplant lengthwise, leaving the stalk attached, and brush with tomato sauce.
2. Layer slices of fresh tomato and mozzarella between the eggplant slices.
3. Bake until soft and golden, garnish with fresh basil, and serve hot.

Expert Tips

1. Choose a firm, medium-sized eggplant for best results; avoid overly large ones to reduce bitterness.
2. To enhance flavor, sprinkle the eggplant with salt and let it sit for 20 minutes before assembling to draw out excess moisture.
3. Use fresh mozzarella for a creamier texture and richer taste.
4. For added flavor, mix grated Parmesan cheese with the tomato sauce.

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Recipe Card

Eggplant Parmesan

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Category

Main Course/Side Dish

Servings

4

Prep Time

10 minutes

Cook Time

50 minutes

Calories

200

Make an easy and delicious Eggplant Parmesan with roasted eggplant, fresh tomatoes, and melted mozzarella cheese. Perfect for a hearty vegetarian meal!

Author:

Parth Kapoor

Ingredients

• 1 large eggplant
• 2 medium fresh tomatoes (sliced)
• 250g mozzarella cheese (sliced)
• 1 cup tomato sauce (of choice)
• ½ tsp dried Italian herbs
• 5-6 fresh basil leaves (chopped)
• 1½ tsp sugar
• Salt and black pepper (to taste)
• 1 tbsp olive or vegetable oil

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Directions

Preheat and Prep

1. Preheat the oven to 180°C (350°F)

2. Wash and dry the eggplant, then slice lengthwise without cutting through the stalk. Gently press to fan open.

Assemble

1. Brush each eggplant slice with tomato sauce. Place slices of tomato and mozzarella between the eggplant layers.

2. Lightly season with salt, black pepper, and Italian herbs. Drizzle with olive oil.

Bake

1. Place the assembled eggplant on a baking tray. Bake in the preheated oven for 40-50 minutes until the eggplant is tender and the cheese is bubbly and golden.

Garnish and Serve

1. Remove from the oven and sprinkle with chopped basil or parsley leaves. Serve immediately as a main course or side dish.

Recipe Video

Recipe Note

For a crispier finish, sprinkle breadcrumbs mixed with Parmesan over the top before baking. Leftovers can be refrigerated and reheated for up to 2 days.