Easy Eggplant Parmesan Bake: The Ultimate Comfort Feast

Ingredients

• 2 mediumaubergines, firm and sliced
• 5 ml (1 teaspoon)salt, to draw out moisture
• 794 g (28 ounces)canned crushed tomatoes
• 4 clovesgarlic, minced
• 30 ml (2 tablespoons)olive oil
• 15 g (½ cup)fresh basil, torn
• 225 g (2 cups)mozzarella, shredded
• 100 g (1 cup)Parmesan, freshly grated
• 250 g (1 cup)ricotta
• 1 largeegg, beaten
• 110 g (1 cup)breadcrumbs

Instructions

1. 1

   Salt the aubergine

   Arrange the ¼-inch (about 6 mm) aubergine slices on a rack, sprinkle them with salt and leave them for 20 minutes to draw out moisture and bitterness.

2. 2

   Dry the slices

   Gently rinse away excess salt and pat the slices completely dry with paper towels. Lightly brush both sides with olive oil.

3. 3

   Simmer the sauce

   Warm olive oil in a saucepan over medium heat. Cook the onion and garlic until translucent, about 5 minutes, then stir in the crushed tomatoes and bring the sauce to a simmer. Add salt, pepper and torn basil, reduce the heat to low and cook for another 10 minutes, until slightly thickened.

4. 4

   Layer the bake

   Spread a thin layer of sauce in a baking dish. Alternate aubergine slices, the ricotta-and-egg mixture, sauce and cheeses, finishing with mozzarella, Parmesan and breadcrumbs.

5. 5

   Bake and rest

   Heat the oven to 190°C (375°F). Bake uncovered for 30–35 minutes, until the cheese is bubbly and golden brown, then leave to rest for 10 minutes before serving.

What is aubergine Parmesan?

Aubergine Parmesan is a baked dish of aubergine, tomato sauce and cheese, associated with southern Italian cooking and also popular in Italian-American kitchens. This version layers ricotta with mozzarella and Parmesan, then adds breadcrumbs for a browned top.

Salting the aubergine before baking helps draw out moisture, while the sauce and cheese keep the layered centre tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 12g protein, 25g carbs, 18g fat.

The aubergine, tomatoes and breadcrumbs contribute most of the carbohydrates, while olive oil and the cheeses provide much of the fat. Ricotta, mozzarella, Parmesan and egg supply protein. Balance a serving with salad or other vegetables, and use bread as an optional side rather than an automatic extra.

Getting the aubergine ready

Salting: Leave the slices on a rack for the full 20 minutes so moisture can drain away. Rinse gently afterwards to avoid leaving too much salt on the surface.

Drying: Pat the slices thoroughly before brushing them with oil. Excess moisture can make the finished layers watery.

Building the tomato sauce

Garlic: The method cooks garlic with onion for about 5 minutes, until translucent. Onion appears in the method but not in the supplied ingredient list, so check what you have before starting.

Tomatoes: Simmer the crushed tomatoes with the seasonings and basil for another 10 minutes on low heat. The sauce should thicken slightly, but it does not need to become very dense.

Layering for an even bake

Base: Start with a thin coating of sauce across the baking dish to help keep the first layer moist. Follow with alternating aubergine, ricotta mixed with egg, sauce and cheese.

Topping: Finish with mozzarella, Parmesan and breadcrumbs as directed. Spread the layers evenly so the top browns while the centre heats through.

How to tell when it is done

Colour: Bake uncovered at 190°C (375°F) for 30–35 minutes, until the cheese is bubbling and golden brown. If the top colours before the centre is hot, allow it to finish baking without rushing the final check.

Resting: Leave the dish for 10 minutes before serving. This gives the layers a chance to settle, making portions easier to lift.

Serving ideas

Fresh side: Pair a serving with a crisp green salad or simply dressed leaves to bring freshness alongside the rich cheese and tomato.

Bread: Crusty bread works well for scooping up sauce. Serve the bake as a main course while it is warm from its resting period.

Recipe notes & tips

• Use a rack for salting so moisture can drain away from the aubergine.
• Rinse the slices gently, then pat them fully dry before adding oil.
• Keep the sauce simmer gentle so it thickens without splattering.
• Mix the beaten egg through the ricotta before assembling the layers.
• Let the bake rest for the full 10 minutes to help the portions hold together.

Variations

• Add fresh herbs: Scatter extra torn basil over the finished bake.
• Use a crisp topping: Mix the breadcrumbs with a little of the listed olive oil before adding them.
• Make it meatier: Layer cooked mince into the sauce for a heartier variation.
• Add chilli: Stir chilli flakes into the tomato sauce for a gentle heat.
• Try courgette: Replace some aubergine slices with thinly sliced courgette.

Common mistakes to avoid

• Skipping the salting: Give the slices 20 minutes on a rack to release moisture.
• Leaving slices damp: Pat them completely dry after rinsing to help avoid a watery bake.
• Making the sauce too thin: Simmer it for the instructed 10 minutes until it thickens slightly.
• Uneven layering: Spread the components across the dish so each portion gets aubergine, sauce and cheese.
• Serving straight away: Rest the bake for 10 minutes so the layers can settle.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in an oven until hot throughout; cover loosely if the topping is browning too quickly.

Frequently asked questions