Classic Eggplant Parmigiana (Oven-Baked, Italian-Style)
Eggplant Parmigiana, also known as melanzane alla parmigiana, is a timeless Italian comfort dish made with simple ingredients and rich Mediterranean flavors. Tender slices of oven-roasted eggplant are layered with a thick tomato sauce, fragrant basil, and generous amounts of melted cheese, then baked until perfectly golden and bubbling.
This dish is naturally vegetarian, hearty enough to serve as a main course, yet elegant enough to appear on a special-occasion table. Unlike some modern versions, authentic Italian eggplant parmigiana does not use breaded eggplant. Instead, the eggplant is roasted to concentrate its flavor and create a creamy, melt-in-your-mouth texture once baked.
Why You’ll Love This Recipe
- Made with oven-roasted eggplant for a lighter result
- Deep, slow-simmered tomato sauce with natural sweetness
- Perfect for meal prep and tastes even better the next day
- Can be served as a main dish, side dish, or appetizer
- Easy to adapt for vegetarian or dairy-free diets
Ingredients
For the Tomato Sauce
- Extra virgin olive oil
- Onion, finely chopped
- Fresh garlic cloves
- Tomato passata or smooth tomato puree
- Salt
- Black pepper
For the Roasted Eggplant
- Medium eggplants
- Extra virgin olive oil
- Salt
For Assembly
- Finely grated Parmesan-style cheese or vegetarian alternative
- Mozzarella cheese, grated or chopped
- Fresh basil leaves
Exact measurements can be adjusted based on pan size and personal preference.
How to Make Eggplant Parmigiana
1. Prepare the Tomato Sauce
Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook gently until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Pour in the tomato passata, season with salt and black pepper, and simmer uncovered over low heat. Let the sauce cook slowly until thick and rich, stirring occasionally. The sauce should be dense and not watery.
Set aside once ready.
2. Roast the Eggplant
Preheat the oven to 220°C (430°F). Line several baking trays with parchment paper.
Wash and dry the eggplants, remove the stems, and slice them into even rounds about ½ cm thick. Arrange the slices in a single layer on the trays. Brush lightly with olive oil and sprinkle with salt.
Bake until soft and lightly golden, turning once if needed. Roasting removes excess moisture and gives the eggplant a deeper flavor.
3. Assemble the Parmigiana
Lightly coat the bottom of a baking dish with a thin layer of tomato sauce.
Add a layer of roasted eggplant slices, placing them close together without overlapping. Spoon over some tomato sauce, then sprinkle with grated cheese and add a few basil leaves.
Repeat the layers until all ingredients are used. The final layer should have extra tomato sauce and a generous amount of cheese on top. Do not add basil to the top layer.
4. Bake
Lower the oven temperature to 180°C (350°F). Bake the assembled dish until the sauce is bubbling and the cheese has fully melted and lightly browned.
Remove from the oven and allow it to rest for at least 15 minutes before slicing. This step is essential for clean slices and better flavor.
Serving Suggestions
- Serve warm with crusty bread or homemade focaccia
- Pair with a fresh green salad for a complete meal
- Cut into smaller portions and serve as a side dish
- Excellent for family lunches, gatherings, or make-ahead meals
Make-Ahead and Storage Tips
Eggplant parmigiana is ideal for preparing in advance. You can roast the eggplant and cook the sauce one or two days ahead. Assemble and bake when ready to serve.
Once baked, the dish keeps well in the refrigerator for up to three days. Reheat in the oven until warmed through. It also freezes well after baking and cooling completely.
Final Notes
This oven-baked eggplant parmigiana stays true to Italian tradition while remaining approachable for home cooks. The combination of tender eggplant, rich tomato sauce, melted cheese, and fresh basil makes it a dish that’s comforting, satisfying, and full of authentic flavor.