Juicy eggplant rounds in a fragrant crust, baked until crisp and layered with tomato sauce, stretchy mozzarella, and a generous snowfall of Parmesan — this is comforting Parmigiana-style cooking at its best, and it comes together beautifully in a single evening.
Ingredients
- Eggplants — 2 medium (about 700g (1 lb 8 oz))
- Salt — 1 tsp
- All-purpose flour — 80g (2/3 cup)
- Eggs — 2
- Bread crumbs — 120g (1 1/2 cups)
- Parmesan, finely grated — 50g (1/2 cup)
- Dried oregano — 1 tsp
- Garlic powder — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Olive oil — 60ml (1/4 cup)
- Tomato sauce (passata/marinara) — 400ml (1 2/3 cups)
- Mozzarella — 200g (7 oz)
- Fresh basil — 10g
How to Make It
- Preheat the oven to 200°C (400°F), top and bottom heat. Line a baking sheet with parchment paper or a silicone mat.
- Slice the eggplants into rounds about 1 cm thick. Sprinkle both sides with salt and leave for 15 minutes, then pat dry with paper towels.
- Set out 3 bowls: in the first, the flour with pepper; in the second, the beaten eggs; in the third, the bread crumbs, grated Parmesan, oregano, and garlic powder.
- Dredge each eggplant slice in flour, dip it in egg, then coat it in the breadcrumb-Parmesan mixture, pressing lightly so the crust adheres well.
- Arrange on the baking sheet and drizzle or brush with olive oil. Bake for 18–20 minutes until golden, flipping halfway through.
- Spread a little tomato sauce in a baking dish, add a layer of crisp eggplant, spoon over more sauce, and top with slices of mozzarella. Repeat the layers, finishing with cheese.
- Bake for 12–15 minutes, until the sauce is bubbling and the cheese has fully melted. For a more appetizing crust, broil for 1–2 minutes at the end if desired.
- Remove from the oven, scatter over fresh basil, and let the dish rest for 10 minutes. Serve hot.
What to Serve With It
- Al dente pasta or a silky risotto.
- Crisp ciabatta or garlic bread to catch the sauce.
- A fresh arugula salad with tomatoes and balsamic.
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Tips and Variations
- Lighter option: use an air fryer — 190°C (375°F) for 10–12 minutes, flipping halfway through.
- Pan-fried version: fry the breaded slices in 3–4 tbsp oil for 2–3 minutes per side, then assemble and bake for 8–10 minutes.
- Gluten-free: swap the flour and breadcrumbs for gluten-free alternatives or GF cornmeal/panko.
- Sauce: season the tomato sauce with a pinch of sugar, pepper, and fresh garlic to balance the acidity.
- Cheese: provolone or scamorza work well in place of mozzarella; swap part of the Parmesan for pecorino if you want a sharper, saltier finish.
- Make ahead: bake the eggplant slices in advance and assemble just before serving — the crust stays more defined.
Nutrition per Serving
| Nutrient | Amount |
|---|---|
| Calories | ≈ 580 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 31 g |
| Carbohydrates | ≈ 51 g |
| Fiber | ≈ 7 g |
| Sugars | ≈ 9 g |
| Sodium | ≈ 950 mg |
Storage and Reheating
- Refrigerate: up to 3 days, tightly covered.
- Reheat: 180°C (350°F) in the oven for 10–12 minutes or in the air fryer for 6–8 minutes until crisp; the microwave is less ideal, as it softens the crust.
- Freezing: bake without the basil, let cool, then freeze in portions for up to 2 months. Reheat in the oven at 180°C (350°F) for 20–25 minutes.
Frequently Asked Questions
- Do I need to peel the eggplants?
No — the skin helps the slices hold their shape and adds texture. If the eggplants are large and the skin feels tough, you can peel them in strips. - How do I avoid bitterness?
Salt the slices, leave them for 15–20 minutes, then pat dry. That’s enough for most modern eggplant varieties. - Can I make it without eggs?
Yes. Use aquafaba or a mixture of milk/plant milk with 1 tsp mustard to help the coating stick. - What can I use instead of breadcrumbs?
Crumbs from toasted bread, gluten-free crumbs, or crushed cornflakes/crackers all work well.