Eggplant Parmigiana

Eggplant Parmigiana is a delicious vegetarian dish made with thick slices of tender aubergine, a rich tomato sauce and a generous topping of melted Parmesan cheese. Baked until bubbling and golden, it is full of Italian-inspired flavour and makes a satisfying meal for vegetarians and meat lovers alike. Serve it with crusty bread, a fresh green salad or spaghetti for a simple and comforting dinner.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Ingredients

2 large eggplants aubergines, approximately 700–800 g in total
2 tbsp olive oil plus a little extra for brushing
1 medium onion finely chopped
3 cloves garlic finely chopped
2 tbsp tomato purée
800 g chopped tomatoes
1 tsp dried oregano
1 tsp dried basil or a handful of fresh basil leaves
½ tsp sugar optional, to balance the acidity of the tomatoes
salt to taste
freshly ground black pepper to taste
100 g Parmesan cheese finely grated
50 g mozzarella grated or torn into small pieces (optional)
Fresh basil to garnish (optional)

Instructions

Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Wash the eggplants and cut off the stalks. Slice them lengthways into thick slices, approximately 1–1.5 cm thick.
2 large eggplants
Arrange the slices on baking trays and brush both sides lightly with olive oil. Season with a little salt and black pepper.
2 tbsp olive oil
Bake for 20–25 minutes, turning the slices halfway through, until softened and lightly golden. You may need to use two trays.
Baking the eggplant first helps it develop a lovely texture and prevents the finished dish from becoming too watery.
Heat the olive oil in a large saucepan over a medium heat.
2 tbsp olive oil
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened.
1 medium onion
Add the garlic and cook for another minute, taking care not to let it burn.
3 cloves garlic
Stir in the tomato purée and cook for a further minute.
2 tbsp tomato purée
Add the chopped tomatoes, dried oregano, dried basil and sugar, if using. Season with salt and black pepper.
800 g chopped tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp sugar, salt, freshly ground black pepper
Bring the sauce to a gentle simmer, then reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally, until it has thickened.
Taste the sauce before using it. If the tomatoes are particularly sharp, a small pinch of sugar can help balance the flavour. If it tastes a little flat, add a touch more salt or black pepper.
Reduce the oven temperature to 190°C (170°C fan) / 375°F / Gas Mark 5.
Spread a generous layer of the tomato sauce over the base of a medium ovenproof baking dish, approximately 25 × 20 cm.
Arrange a layer of the baked eggplant slices over the sauce, overlapping them slightly if necessary.
Spoon more tomato sauce over the eggplant, spreading it evenly.
Sprinkle over some of the grated Parmesan and, if using, a little mozzarella.
100 g Parmesan cheese, 50 g mozzarella
Repeat the layers with the remaining eggplant, tomato sauce and cheese, finishing with a generous layer of Parmesan on top.
For the best result, make sure the eggplant is well covered with sauce but avoid adding so much that the dish becomes soupy.
Place the dish in the preheated oven and bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese has melted.
If you would like a more golden top, place the dish under the grill for the final 2–3 minutes. Watch it carefully, as the cheese can brown quickly.
Remove from the oven and leave to rest for 5–10 minutes before serving with the basil. This allows the sauce to settle slightly and makes the portions easier to serve.
Fresh basil

Equipment

Chopping Board
Sharp Knife
Pastry Brush
Baking trays
Large Saucepan
wooden spoon or spatula
Measuring spoons
Grater for the Parmesan cheese
Ovenproof baking dish approximately 25 × 20 cm

Notes

Serving suggestions:

Crusty bread - Perfect for soaking up the rich tomato sauce.

Fresh green salad - Adds a refreshing contrast to the melted cheese.

Spaghetti - A good choice when you want a more substantial meal.

Cook's tips:

Cut the eggplant thickly: Slices around 1–1.5 cm thick hold their shape while becoming tender inside.

Keep the sauce thick: Allowing it to simmer uncovered gives you a richer result and helps prevent excess liquid in the baking dish.

Choose your cheese carefully: Parmesan provides the characteristic savoury flavour. Mozzarella is optional and adds a softer, stretchier layer.

Make it ahead: You can prepare the tomato sauce and bake the eggplant earlier in the day. Assemble the dish and refrigerate it until ready to bake. Allow extra cooking time if it goes into the oven cold.

Check your Parmesan: Traditional Parmesan is generally made using animal rennet, so it may not be suitable for vegetarians. If cooking for vegetarians, choose a cheese clearly labelled suitable for vegetarians.

Nutrition