Eggplant Parmigiana

Ingredients

• 1aubergine, sliced lengthways
• 400 gpassata
• 24 g (1 cup)fresh basil
• 1 smallonion, chopped
• 2 tbsp (30 ml)olive oil
• 170 g (1½ cups)mozzarella, grated
• 50 g (½ cup)Parmesan, grated
• 6 slicesfresh mozzarella
• 1 tbspdried oregano
• to tastesalt and black pepper

Instructions

1. 1

   Season the aubergine

   Toss the aubergine slices with olive oil, salt and pepper.

2. 2

   Roast the slices

   Bake the aubergine at 200°C for 15 minutes.

3. 3

   Cook the onion

   Meanwhile, cook the onion with 1 tbsp olive oil. Add the passata and 1 cup (about 240 ml) water.

4. 4

   Simmer the sauce

   Season with salt, pepper, dried oregano and basil. Bring to the boil, then simmer for 10 minutes.

5. 5

   Layer the dish

   In a baking dish, make a layer of tomato sauce, followed by aubergine and cheese. Repeat the layers once, then finish with tomato sauce and the fresh mozzarella slices on top.

6. 6

   Bake until golden

   Cover the dish and bake at 200°C for 15 minutes. Uncover and continue baking until the cheese is golden and bubbling.

What is Eggplant Parmigiana?

Eggplant Parmigiana, also known as parmigiana di melanzane, is an Italian-style baked dish of aubergine, tomato sauce and cheese. Its familiar combination of tender aubergine, savoury tomato and melted cheese makes it a hearty meat-free centrepiece.

This version roasts the aubergine before layering it, then finishes the bake with fresh mozzarella slices. That gives the dish distinct layers and a soft, bubbling top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 25g protein, 27g carbs, 25g fat.

The aubergine and passata contribute most of the carbohydrates, while the mozzarella, Parmesan and olive oil supply much of the fat. The cheeses also provide most of the protein. Pair a serving with salad or green vegetables for a more balanced plate.

The aubergine

Even slices: Cut the aubergine lengthways into pieces of similar thickness so they roast at roughly the same rate.

Pre-roasting: The first 15 minutes in the oven softens the slices before they go into the baking dish. Season them with the listed oil, salt and pepper first.

Building the tomato sauce

Onion base: Cook the chopped onion in olive oil before adding the passata and water. This gives the sauce time to take on the onion’s flavour.

Herbs: Stir in the basil and dried oregano with the salt and pepper, then simmer the sauce for 10 minutes. Keep it at a gentle simmer rather than letting it boil hard.

Layering for a good bake

First layer: Begin with tomato sauce, then add aubergine and cheese, as directed. Repeat the sequence once more.

Finishing layer: Spread the final tomato sauce over the top and arrange the fresh mozzarella slices over it. Cover the dish for the first 15 minutes of baking, then uncover it to brown.

How to tell when it is ready

The recipe gives 15 minutes covered at 200°C, followed by an uncovered bake until the cheese is golden and bubbling. Use the appearance of the topping as the cue for that final stage.

Let the dish settle briefly before serving so the layers are easier to lift out.

What to serve with it

A crisp green salad or simply dressed leaves make a fresh contrast to the rich, soft layers. Crusty bread is useful for scooping up any tomato sauce left on the plate.

For a fuller meal, serve a moderate portion alongside a green vegetable rather than adding another rich side.

Recipe notes & tips

• Cut the aubergine into even slices so they soften at a similar pace.
• Use a baking dish large enough to hold the layers without packing them tightly.
• Taste the sauce after simmering and adjust the salt and pepper before layering.
• Keep the dish covered for the first 15 minutes, then uncover it to brown the cheese.
• Allow the bake to rest briefly before serving to help the layers hold together.

Variations

• Add garlic: Cook a chopped clove with the onion for extra savoury flavour.
• Use fresh tomatoes: Replace the passata with an equivalent amount of puréed fresh tomatoes.
• Add chilli: Stir a pinch of chilli flakes into the sauce for gentle heat.
• Change the herbs: Use fresh oregano in place of dried oregano, adjusting to taste.
• Make it gluten-free: Check the cheese and passata labels, and serve without bread or with a gluten-free option.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces soften at different rates; aim for slices of similar thickness.
• Skipping the first bake: Raw aubergine can stay firm in the layered dish; roast it for the stated 15 minutes first.
• Boiling the sauce hard: A vigorous boil can make it reduce unevenly; lower the heat once it reaches the boil.
• Overbaking the topping: The cheese can become too dark; uncover only for the final stage and watch for golden, bubbling cheese.
• Cutting immediately: The layers may slide apart; let the dish settle briefly before serving.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat in the oven until hot throughout, covering if the cheese is browning too quickly.

Frequently asked questions