Eggplant Parmigiana
Eggplant Parmigiana is one of those timeless dishes that bridges comfort food and wholesome cooking. It’s hearty, full of flavour, and deeply satisfying, yet it’s built on humble ingredients: eggplant, tomatoes, cheese, and herbs. With layers of tender roasted eggplant, rich tomato sugo, and a bubbling golden cheese topping, it’s a vegetarian classic that even meat lovers will happily devour.
What makes this recipe especially approachable is the method. Instead of frying, the eggplant slices are roasted in the oven until golden and soft, which makes them lighter and less oily but still delicious. The tomato sugo is slowly simmered until rich and flavourful, then layered with the eggplant and plenty of cheese. A final touch of spinach adds freshness, while mozzarella and parmesan create that irresistible gooey, golden topping.
This dish is versatile too. It works beautifully as a main with a side salad and crusty bread, or as part of a spread alongside pasta or roast meats. It’s great for feeding a crowd, as the recipe makes enough for 8 generous servings, and it reheats well for next-day leftovers. You can even prepare it ahead of time, pop it in the fridge, and bake it just before serving, making it perfect for dinner parties or family gatherings.
Eggplant Parmigiana also ticks the box for comfort food with a healthy twist. Roasting the eggplant means you use less oil, and adding baby spinach sneaks in extra greens without fuss. Despite being vegetarian, it’s hearty enough to stand alone as a main dish, the layers of vegetables, sauce, and cheese feel indulgent while still being nourishing.
Whether you’re making it for a midweek dinner, a special occasion, or a make-ahead meal, this Eggplant Parmigiana will become a go-to in your kitchen. It’s rustic, delicious, and full of the kind of honest flavours that keep people coming back for seconds.
Eggplant Parmigiana
Rate this RecipeIngredients
- 3 eggplants large, about 1 kg in total
- extra virgin olive oil
- sea salt & cracked black pepper
- 1 brown onion large, diced
- 2 cloves garlic finely chopped
- 1/4 cup tomato paste
- 700 ml passata sauce
- 400 g canned crushed tomatoes
- 1/2 cup water
- 1 tablespoon caster sugar
- 1 tablespoon balsamic vinegar
- 1–2 cups parmesan cheese grated
- 2 cups baby spinach
- 1 cup mozzarella cheese or tasty cheese, grated
- basil leaves to serve
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Cut the ends off the eggplants, then stand them up on the wider flat ends so that they’re steady. Use your knife and cut vertically down each eggplant to create long, even slices.3 eggplants
- Generously brush olive oil over two baking trays and lay the eggplant slices in one layer on the trays. Brush the eggplant slices with olive oil and season well. Roast for about 20–25 Minuten, until golden and soft. You can rotate the trays after 15 Minuten to make sure that the edges don’t burn. Remove and set aside.extra virgin olive oil, 3 eggplants
- Meanwhile, make the tomato sugo. Place a large frying pan over medium heat. Add some olive oil and let it heat. Sauté the onion and garlic for 3 Minuten until softened and just starting to colour on the edges. Stir through the tomato paste, then add the passata, canned tomatoes, water, caster sugar and balsamic vinegar. Turn the heat down and simmer gently for 30 Minuten.extra virgin olive oil, 1 brown onion, 2 cloves garlic, 1/4 cup tomato paste, 700 ml passata sauce, 400 g canned crushed tomatoes, 1/2 cup water, 1 tablespoon caster sugar, 1 tablespoon balsamic vinegar
- Using a 20 cm square roasting dish, spread some of the tomato sugo over the bottom of the dish. Arrange some of the eggplant slices in one layer over the sugo, then spread more sugo over the eggplant and sprinkle over some grated parmesan. Repeat these layers until everything is used up (there should be three layers of eggplant). I also like to put a layer of baby spinach near the top, covered with parmesan and grated mozzarella.3 eggplants, 1–2 cups parmesan cheese, 2 cups baby spinach
- Cover with foil and bake for 20 Minuten. Remove the foil and bake for another 5–10 Minuten until bubbly and golden. Scatter over some basil and serve.basil leaves
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