Baked Eggplant Parmigiana with Tomato, Mozzarella, and Basil

Why You’ll Love This Recipe

• Classic Italian comfort: silky eggplant, bright tomato, and two cheeses baked to bubbling perfection.
• Choose your method: shallow-fry for classic richness or roast for a lighter take.
• Clean, fresh flavors: quick homemade sauce with garlic and basil—no heaviness.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: 2 lb eggplant, 1 bunch fresh basil, 3 garlic cloves, 1 small onion (optional)
• Dairy: 12 oz low-moisture mozzarella, Parmigiano Reggiano
• Pantry: Crushed tomatoes (28 oz), extra-virgin olive oil, neutral frying oil (if frying), all-purpose flour (if frying), kosher salt, black pepper, red pepper flakes and sugar (optional)

Full Ingredients

Eggplant

• 2 lb (900 g) eggplant (Italian or globe), sliced lengthwise into 1/4 inch (6 mm) slabs
• 1 tbsp kosher salt (for draining; most will be blotted off)
• Freshly ground black pepper, to taste

Tomato Sauce

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 small yellow onion (about 60 g), finely minced (optional)
• 1/4 tsp red pepper flakes (optional)
• 1 (28 oz/800 g) can crushed tomatoes (preferably San Marzano)
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp sugar (optional, to balance acidity)
• 10 fresh basil leaves, torn

Cheese and Assembly

• 12 oz (340 g) low-moisture mozzarella, thinly sliced or shredded, thoroughly patted dry
• 1 1/2 cups (135 g) freshly grated Parmigiano Reggiano
• 1/2 cup (12 g) fresh basil leaves, plus more for garnish
• 1 tbsp extra-virgin olive oil, for drizzling

Option A: For Frying the Eggplant

• 1/2 cup (65 g) all-purpose flour, for light dredging
• Neutral oil (canola, sunflower) for shallow frying—enough for a 1/4 inch (6 mm) depth
• Oil temperature target: 350°F (175°C)

Option B: For Roasting the Eggplant

• 3 tbsp extra-virgin olive oil, plus more for brushing sheet pans
• Oven temperature: 425°F (220°C) for roasting

Step-by-Step Instructions

Step 1: Salt and prep the eggplant

Slice the eggplant lengthwise into even 1/4 inch (6 mm) slabs. Toss with 1 tablespoon kosher salt and place in a colander over a bowl or the sink for 30 minutes to draw out moisture and mild bitterness. After 30 minutes, blot slices very dry on both sides with paper towels to remove surface moisture and excess salt.

Step 2: Make the bright tomato sauce

In a medium saucepan, warm 2 tablespoons olive oil over medium heat. Add garlic (and minced onion, if using); cook 1–2 minutes until fragrant and just turning pale gold. Add red pepper flakes (optional), then the crushed tomatoes, 1/2 teaspoon salt, a few grinds of pepper, and sugar (optional). Simmer uncovered over medium-low heat for 15–20 minutes, stirring occasionally, until slightly thickened and bright. Off the heat, stir in the torn basil. Taste and adjust seasoning.

Step 3: Prep cheeses and heat the oven

Pat the mozzarella very dry and thinly slice or shred it. Grate the Parmigiano. If you plan to fry the eggplant, preheat the oven now to 375°F (190°C) for baking later. If you plan to roast the eggplant, preheat the oven to 425°F (220°C) and line two sheet pans with parchment. Lightly oil a 9×13 inch (23×33 cm) baking dish.

Step 4: Cook the eggplant (choose frying or roasting)

To fry: Lightly dredge each eggplant slice in flour, shaking off excess. Heat neutral oil in a wide skillet to a 1/4 inch (6 mm) depth; target 350°F (175°C). Fry eggplant in batches, 2–3 minutes per side, until golden and flexible. Drain on a rack or paper towels. Keep oil at temperature between batches.

To roast: Brush both sides of the eggplant with 3 tablespoons olive oil; arrange on prepared sheet pans in a single layer. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until lightly golden and pliable. Season with a little pepper after roasting.

Step 5: Layer the parmigiana

Reduce oven to 375°F (190°C) if roasting. Spoon 1/2 cup sauce into the bottom of the baking dish. Add a snug layer of eggplant, then scatter one-third of the mozzarella and one-third of the Parmigiano. Add a few basil leaves. Repeat to make 3 layers total: sauce, eggplant, mozzarella, Parmigiano, basil. Finish with a thin veil of sauce and the remaining Parmigiano. Drizzle 1 tablespoon olive oil over the top.

Step 6: Bake until bubbly and golden

Bake at 375°F (190°C) for 30–35 minutes, until the edges are bubbling and the top is lightly browned. For deeper color, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the parmigiana rest for 15 minutes to set the layers for clean slices. Garnish with fresh basil leaves and a few grinds of black pepper. Serve warm with a simple green salad or crusty bread.

Pro Tips

• Thick, jammy sauce prevents soggy layers—simmer until it lightly coats a spoon.
• Dry mozzarella thoroughly; excess moisture dilutes flavor and prevents browning.
• If frying, keep oil at 350°F (175°C) for golden, non-greasy slices.
• Rest the baked dish 15 minutes before slicing so layers hold together.
• Use low-moisture mozzarella for better melt and less liquid.

Variations

• Smoky twist: Swap half the mozzarella for smoked scamorza.
• Lighter, gluten-free: Roast the eggplant and skip the flour, or dredge in rice flour.
• Spicy Calabrian vibe: Add 1–2 tsp Calabrian chili paste to the sauce.

Storage & Make-Ahead

Cool completely, cover, and refrigerate up to 4 days. Reheat, covered, at 350°F (175°C) for 20–25 minutes, then uncover for 5 minutes to re-crisp the top. Freeze well-wrapped for up to 3 months; thaw overnight in the refrigerator before reheating. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate. Bake from cold at 375°F (190°C) for 40–45 minutes (a bit longer than usual), uncovering for the final 10 minutes.

Nutrition (per serving)

Approximate for 1/6 of recipe (fried method): 540 calories; 36 g fat (15 g saturated); 22 g carbohydrates; 6 g fiber; 10 g sugars; 28 g protein; 65 mg cholesterol; 1050 mg sodium. Values vary by brand and cooking method.