Eggplant Parmigiana
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.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
What to serve with Eggplant Parmigiana
- Spaghetti Bolognese Beef
- Vegan Lasagna Vegan
- Mediterranean Pasta Salad Seafood
- Potato Gratin with Chicken Chicken
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, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Eggplant Parmigiana is an original Italian recipe developed in-house by Consomee. Photo: 2020-03-14 21 39 52 "Tour of Italy" (Lasagna Classico, Fettuccine Alfredo, and Eggplant Parmigiana (substituted for the usual Chicken Parmigiana)) at the Olive Garden in Fair Lakes, Fairfax County, Virginia.jpg by Famartin, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.