Eggplant Parmigiana Recipe (Ready in 60 Min)

A proper Italian vegetarian built around tomato passata, mozzarella and parmesan — roughly 60 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

Slice the eggplant lengthwise into 1 cm pieces, salt them generously, and leave in a colander for 30 minutes to draw out bitterness and moisture, then pat thoroughly dry.
Make a quick sauce by gently frying the crushed garlic in two tablespoons of oil, adding the passata and a few basil leaves, and simmering for 15 to 20 minutes until thickened; season with salt and pepper.
Dust the eggplant slices lightly in flour and fry in batches in the remaining oil over medium-high heat until golden on both sides, then drain on paper towel.
Spread a thin layer of sauce in a baking dish and build alternating layers of eggplant, sauce, torn mozzarella, grated parmesan and basil, repeating until everything is used and finishing with sauce and parmesan.
Bake at 190°C for about 35 to 40 minutes until the top is bubbling and golden brown and the layers are hot all the way through.
Let the parmigiana rest for at least 10 minutes out of the oven so the layers set and slice cleanly before serving.

You'll use: Oven · Frying pan / skillet · Saucepan · Baking dish

Tips & common questions

How long does Eggplant Parmigiana take to make?

About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of parmesan?

Try pecorino. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Eggplant Parmigiana vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.