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A plate of baked Eggplant Parmesan layered with melted cheese and tomato sauce, garnished with fresh basil leaves. A bunch of fresh basil and a dish of peppercorns sit in the background—perfect for trying your favorite eggplant parmesan recipe.
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Eggplant Parmesan

Authentic Italian Eggplant Parmesan 🍆 made with crispy unbreaded eggplant, simple tomato sauce, fresh mozzarella+Parmigiano, and baked until golden and bubbly.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: easy eggplant recipe, eggplant
Servings: 6 -8 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 2 eggplants large, sliced into 1/4-inch rounds
  • pinch salt for sweating + seasoning

For the sauce

  • 2 cups Passata (I love homemade or Mutti) good quality
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 handful fresh basil
  • pinch salt

For layering

  • 200 grams fresh mozzarella sliced and very well drained, or regular mozzarella
  • ½ cup Parmigiano Reggiano finely grated
  • olive oil for frying

Instructions

  • Using a sharp knife, slice eggplant into 1/4 inch rounds.
  • Lay eggplant slices on a tray, sprinkle with salt on both sides, and let sit for 30–45 minutes. Rinse and pat very dry.
    Slices of raw eggplant arranged in a single layer on a metal baking sheet, ready for roasting, on a light textured surface.
    • Salting the eggplant reduces moisture, removes the bitterness, and seasons the flesh.
  • Heat olive oil in a pan and fry slices until golden on both sides. Transfer to a paper towel-lined plate.
  • In a saucepan, heat olive oil and garlic until fragrant.
  • Add passata and salt, simmer for 15–20 minutes, then add fresh basil.
  • In a baking dish, spread a thin layer of sauce, covering the bottom.
    A white rectangular baking dish with handles contains a thin layer of reddish-brown sauce spread across the bottom, sitting on a textured light brown surface.
  • Next, add a layer of fried eggplant.
  • Finally, add mozzarella and Parmigiano.
  • Repeat for 2–3 layers, finishing with sauce and Parmigiano on top.
  • Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden.
    A baked eggplant parmesan casserole in a white dish, topped with melted cheese, tomato sauce, and fresh basil leaves, with a bowl of grated cheese nearby.
  • Let it rest for 20–30 minutes before serving - allowing it to set so slices come out clean. Serve with crusty bread and enjoy!
    A plate of eggplant parmesan with layers of eggplant, tomato sauce, and melted cheese, garnished with fresh basil leaves. A bowl of pepper and fresh basil are visible in the background.

Notes

  • Roasted Eggplant: Instead of frying, brush eggplant slices with olive oil and roast at 400°F for 20–25 minutes.
  • Sauce Options: Use my Homemade Italian Tomato Sauce, or your favorite store-bought marinara. Mutti makes a beautiful authentic Passata. 
  • Cheese Swaps: Pecorino Romano can replace or supplement the Parmigiano. For a plant-based version, use vegan mozzarella and parmesan.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 slice | Calories: 228kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 379mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 2mg
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