Eggplant Parmigiana

Ingredients

• 1 mediumblack bell or Italian aubergine, sliced crosswise into 1.3 cm-thick rounds
• 60 g (½ cup)plain flour
• 180 g (1½ cups)breadcrumbs
• 720 ml (3 cups)marinara sauce
• 3eggs, beaten
• 1 tablespoondried oregano
• 50 g (½ cup)Parmesan cheese, grated
• 170 g (1½ cups)mozzarella cheese, shredded
• 110 g (1 cup)sharp Cheddar cheese, shredded
• ¾ teaspoonsalt
• ⅛ teaspoonground black pepper
• 710 ml (3 cups)vegetable or rapeseed oil, for frying
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Mix the coating

   Combine the salt, pepper, grated Parmesan, oregano and breadcrumbs in a bowl, mix well and set aside.

2. 2

   Salt the aubergine

   Season the aubergine slices lightly with salt and leave them for 15 minutes to release their juices. Pat them dry with paper towels.

3. 3

   Heat the oil

   Heat the cooking oil in a deep pot.

4. 4

   Coat the slices

   Dip each aubergine slice in flour, then in the beaten egg. Immediately coat it in the breadcrumb and Parmesan mixture, covering both sides and the edges.

5. 5

   Fry until golden

   Deep-fry the aubergine for about 2–3 minutes, until golden brown. Lift it out and place it on a paper-towel-lined plate to absorb excess oil.

6. 6

   Preheat the oven

   Heat the oven to 190°C (375°F).

7. 7

   Start the layers

   Grease a baking dish with the olive oil and spread 1 cup of marinara sauce over the bottom. Arrange a layer of fried aubergine in the dish, then scatter over some Cheddar and mozzarella.

8. 8

   Finish layering

   Add marinara sauce, then another layer of aubergine and cheese. Repeat until all the aubergine is used, finishing with marinara sauce and cheese on top. Bake for 30 minutes.

9. 9

   Serve hot

   Remove the dish from the oven and serve with breadsticks or garlic bread.

What is Eggplant Parmigiana?

Eggplant Parmigiana, also known as melanzane alla parmigiana, is an Italian-style baked dish built from aubergine, tomato sauce and cheese. The name points to Parmesan, though versions vary in how they bread or cook the aubergine.

Here, the slices are breaded and fried before being layered with marinara, mozzarella and Cheddar. Frying gives the aubergine a crisp coating, while the oven brings the sauce and cheese together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 34g protein, 75g carbs, 39g fat.

The breadcrumbs, flour and marinara provide most of the carbohydrates, while the cheeses and frying oil contribute much of the fat. Eggs and cheese supply most of the protein. Serve a portion with a generous side of vegetables or salad to balance the rich layers.

The breadcrumb coating

Even coating: Dip each slice in flour first, then egg, then the breadcrumb mixture. Shake off loose flour and let excess egg drip away so the crumbs form a more even layer.

Keep it dry: Patting the aubergine after salting helps the coating adhere instead of sliding over a wet surface.

Frying the aubergine

Oil temperature: The recipe gives no specific temperature, so watch the oil closely and fry a slice as a test. The coating should sizzle and turn golden in about 2–3 minutes.

Work in batches: Leave room around the slices so they fry rather than crowd together. Drain them on paper towels before assembling the dish.

Building the layers

Sauce first: Spreading 1 cup of marinara across the base gives the first layer a bed of sauce. Keep the remaining sauce and cheese for distributing between and over the aubergine layers.

Cheese on top: Finish with sauce and cheese so the surface melts and browns in the oven. The mozzarella brings a stretchy melt, while the sharper Cheddar adds a more pronounced flavour.

How to tell when it is ready

Bake for 30 minutes at 190°C (375°F), as directed. The cheese should be melted and bubbling, and the sauce should be hot throughout.

Let the dish settle briefly after baking if you want neater portions; the layered sauce is very hot straight from the oven.

What to serve alongside

Breadsticks or garlic bread are the suggested partners and are handy for scooping up extra marinara. A simple green salad or steamed vegetables can add freshness alongside the rich, cheesy layers.

Recipe notes & tips

• Cut the aubergine rounds to a similar thickness so they cook at roughly the same rate.
• Dry the slices thoroughly after salting to help the flour and egg coating stick.
• Set up the flour, beaten eggs and crumb mixture in separate dishes before breading.
• Fry a few slices at a time and allow the oil to recover between batches.
• Use a baking dish large enough to arrange the aubergine in layers without crushing the slices.

Variations

• Fresh herbs: Add chopped basil between the layers for a fresh, aromatic note.
• More Parmesan: Replace some of the Cheddar with extra Parmesan for a sharper, saltier finish.
• Spicy sauce: Stir chilli flakes into the marinara before layering.
• Gluten-free: Use gluten-free flour and breadcrumbs for the coating.
• Grilled aubergine: Grill the slices instead of deep-frying for a different texture and a less oily finish.

Common mistakes to avoid

• Skipping the drying step: Wet slices can shed their coating; pat them thoroughly with paper towels.
• Coating too far ahead: The crumbs can turn soggy; coat the slices just before frying.
• Crowding the pot: The slices may cook unevenly; fry them in batches.
• Frying too long: The crumb coating can darken before the layers bake; remove slices once golden.
• Using too little sauce on the base: The first layer can stick or dry out; spread the specified 1 cup across the dish bottom.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the coating will be softer after storage.

Frequently asked questions