Go Back Email Link
–+ servings
Homemade Italian eggplant casserole with bubbling cheese and rich tomato sauce.

Eggplant Parmigiana (No Frying Required!)

Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 people
Author: Nico Pallotta

Tomato Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic pressed or grated
  • 5 cups (1.2 kg) tomato passata or tomato purée
  • ½ teaspoon salt plus black pepper to taste

For the Eggplants

  • 4 medium eggplants about 4 pounds (1.8 Kg)
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon salt

For Layering

  • 1½ cups (140 g) Parmigiano Reggiano or Grana Padano – grated
  • 2½ cups (280 g) mozzarella chopped or grated – about 10 oz
  • 1½ cups (2 handfuls) basil leaves fresh

  • Make the Tomato Sauce: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 large yellow onion (chopped) and cook for about 3 minutes until softened. Stir in 3 cloves garlic (grated) and cook for 1 minute.
    Pour in 5 cups tomato passata. Add ¼ cup water to the empty bottle, shake, and pour it into the skillet. Season with ½ teaspoon salt and black pepper to taste.
    Simmer over medium-low heat for 30 to 40 minutes, stirring occasionally, until thick. While the sauce cooks, prepare the eggplants.
    Step 1 Onion, garlic, and tomato passata simmering into a rich homemade sauce.
  • Roast the Eggplants: Preheat the oven to 430°F (220°C). Line 3 baking sheets with parchment paper.
    Trim 4 medium eggplants and cut them lengthwise into ¼-inch (0.6-cm) slices. Arrange them in a single layer without overlapping, brush with 3 tablespoons extra virgin olive oil, and season with salt.
    Roast for about 25 minutes, until tender and golden. If using multiple trays, switch their positions halfway through.
    Reduce the oven temperature to 350°F (180°C).
    Step 2 Eggplant slices roasting until golden on parchment-lined baking trays.
  • Start the First Layer: You'll build the parmigiana with 4 layers. Save a little extra tomato sauce, Parmesan, and mozzarella for the final layer.
    Spread a thin layer of tomato sauce in a 9 × 13-inch baking dish. Add a layer of eggplant, keeping the slices close together without overlapping. Top with a layer of tomato sauce, grated Parmesan, mozzarella, and basil.
    Step 3 Building eggplant parmigiana in a casserole.
  • Build the Remaining Layers: Add a second layer of eggplant, arranging the slices in the opposite direction. Top with another layer of tomato sauce, Parmesan, mozzarella, and basil.
    Repeat until you have 4 layers. Finish with a more generous layer of tomato sauce, Parmesan, and mozzarella. Leave the basil off the top so it doesn't burn.
    Step 4 Italian eggplant casserole layered with sauce, cheeses, basil, and roasted eggplant.
  • Bake and Rest: Bake at 350°F (180°C) for about 30 minutes, until the sauce is bubbling and the cheese is melted and golden.
    Let the parmigiana rest for 15 minutes before slicing. Garnish with fresh basil and serve.
    Step 5 Eggplant Parmigiana baked and resting before slicing.
Substitutions
  • Eggplants → Globe or Italian eggplants work best.
  • Tomato passata → Use imported Italian passata for the best flavor, or swap with 5 cups marinara sauce to skip making the sauce.
  • Onion & garlic → Skip both if you're using store-bought marinara sauce.
  • Extra virgin olive oil → No substitute recommended.
  • Parmigiano Reggiano → Freshly grated Grana Padano works just as well. For a vegetarian or vegan version, use a plant-based Parmesan.
  • Mozzarella → Use fresh fior di latte or low-moisture mozzarella. For a vegan version, use your favorite melty vegan mozzarella.
  • Fresh basil → No substitute recommended; it's key to the classic Italian flavor.
 
Tips
  • Use convection oven if you have it: It browns multiple trays more evenly.
  • Rotate the trays: Swap their positions halfway through.
  • Rest before slicing: Let it sit for 15 minutes so the layers set.
  • Roast until golden: Better flavor and less moisture.
  • Skip salting the eggplants: Modern eggplants don't need it.
  • Simmer a thick sauce: It keeps the parmigiana creamy, not watery.
  • Drain fresh mozzarella: Pat it dry before layering.
  • Grate Parmesan fresh: It melts better and tastes better.
  • Build 4 layers: Save extra sauce and cheese for the top.
  • Bake immediately: Don't refrigerate before baking.
  • Storage: Refrigerate for up to 4 days. It tastes even better the next day.
QR Code linking back to recipe