Go Back
+ servings
A close up of a plate with eggplant parmigiana.
Print Recipe
5 from 2 votes

Eggplant Parmigiana

Eggplant parmigiana is eggplants, tomato sauce, mozzarella and ricotta cheese baked together for a cheesy delicious main dish.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 4 servings
Author: Ellen


  • 1 large round eggplant
  • 1 cup tomato sauce
  • 3 fresh tomatoes (diced)
  • 6 oz mozzarella cheese (grated)
  • 1 garlic clove (minced)
  • ½ small onion (diced)
  • 8 oz ricotta cheese
  • 3 to 4 sprigs fresh basil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 2 -3 TBS bread crumbs
  • 1 egg
  • 2 TBS milk
  • 5 TBS olive oil ( or as much as needed)


  • Cut the eggplant into 1 cm thick slices. Brush both sides with olive oil and fry them in about 2 to 3 TBS oil, add more as needed.
  • In a large frying pan warm 1 to 2 TBS olive oil. Saute the garlic and onions until translucent and soft.
  • Add the diced fresh tomatoes and spices. Cook until tomatoes are softened and start to break down.
  • Add the tomato sauce and simmer an additional 20 minutes until your sauce is thickened.
  • Preheat the oven to 350 degrees.
  • Assemble the eggplant parmigiana in a medium loaf tin, spreading 2 to 3 TBS of sauce on the bottom of the tin.
  • To assemble the parmigiana, alternate layers of eggplant, sauce, mozzarella cheese, ricotta cheese, and 2 to 3 fresh basil leaves.
  • Continue until all the eggplant, sauce, and cheese is used, for 3 to 4 layers.
  • In a small bowl, beat the egg with the milk and add the breadcrumbs.
  • Slowly pour the egg/milk/breadcrumb combo as the last layer over the eggplant parmigiana.
  • Bake at 350 degrees for 20 minutes.
  • Serve adorned with fresh basil leaves.