By The foodoodle kitchen · Published September 20, 2026
Eggplant Parmigiana
A classic Italian dish made with crispy eggplant, rich tomato sauce, and melted cheese. Perfect for a cozy weekend dinner.
Serves 4 · Prep 20 min · Cook 40 min · 1 h total · Medium
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Ingredients
- 2 eggplant, sliced into 1/4-inch rounds
- 1 tbsp salt
- 3 tbsp olive oil, for frying
- 4 cloves garlic cloves, minced
- 800 g canned crushed tomatoes
- 15 leafs basil leaves, fresh, chopped
- 250 g mozzarella cheese, sliced
- 100 g Parmesan cheese, grated
- 1 pinch black pepper, to taste (optional) (optional)
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Method
- Sprinkle eggplant slices with salt and let sit for 10 min to draw out moisture. 10 min
- Rinse eggplant slices and pat them dry with paper towels. 5 min
- Heat olive oil in a large skillet over medium heat. 5 min
- Fry eggplant slices in batches until golden, about 4 min per side. 8 min
- Remove and drain fried eggplant on paper towels to absorb excess oil. 3 min
- In the same skillet, add minced garlic and sauté for 1 min until fragrant. 1 min
- Stir in crushed tomatoes and basil, simmer for 10 min, and season with pepper. 10 min
- Preheat oven to 190°C (375°F). 5 min
- In a baking dish, layer half the fried eggplant, half the tomato sauce, half the mozzarella, and half the Parmesan cheese. 5 min
- Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan. 5 min
- Bake in the preheated oven for 25 min until bubbly and golden on top. 25 min
