Timeless Italian Parmigiana with Eggplants
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Parmigiana (Timeless Italian Eggplant Recipe)

All the secrets to make a mouth-watering, cheesy Parmigiana with a golden crust and still keep is light on the stomach.
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Servings: 6




  • Wash and cut eggplants lengthwise into ⅙ inch thick slices. Sprinkle with sea salt and layer in a colander placed over a bowl.
  • Let sit for 30-60 minutes, until they start to “sweat” - release liquid.
    Squeeze out the liquid you can and then pet dry each eggplant slice with a paper towel.
  • Preheat vegetable oil until it’s hot but not “smoking”.
  • Do a test with a small piece of an eggplant first. It should start sizzling right away when placed in the oil and float atop.
  • Fry eggplant slices on each side for 2-3 minutes until light golden brown.
    Layer fried eggplants on a paper towel and with a paper towel in between the layers.

Passata di Pomodoro

  • In a large pan placed over medium heat reduce passata/ tomato sauce until it’s not runny as it was from the bottle but also not too thick as tomato paste. Add salt and pepper to taste.
  • Once cooked add fresh basil leaves. Stir well.

Assemble Parmigiana

  • In a large casserole add a few spoons of tomato passata.
  • Layer fried eggplant over the bottom. Generously coat with grated Parmesan cheese, then Mozzarella cheese.
  • Repeat the process until you finish all the ingredients.
  • The last layer, as the previous ones should go like this: few spoons of passata -> fried eggplants -> Parmesan -> Mozzarella.
  • Bake in the preheat oven at 400F for 30-40 minutes.


If the crust starts to brown too fast, cover it with a piece of foil.