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eggplant parmesan recipe

Eggplant Parmesan Recipe (Parmigiana)

This eggplant parmesan recipe (aka parmigiana) is a Calabrian classic! You'll need olive oil, eggplants, tomato sauce, provola, & basil.

Course Main Course, Side Dish
Cuisine Italian
Keyword eggplant, tomato sauce
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 4 people
Author EXAU Olive Oil


  • salt
  • freshly grated black pepper
  • 2 tbsp extra virgin olive oil
  • preferred frying oil
  • 1 clove garlic
  • 8 to 10 leaves basil finely chopped
  • 2 medium globe eggplants approx. 8" long
  • 1 28oz. can San Marzano tomatoes
  • 12 oz finely sliced mozzarella or provola
  • 11 tbsp finely grated parmigiano reggiano
  • 1/4 cup breadcrumbs


  1. Cut the eggplants into 1/2" thick rounds.

  2. Lightly salt eggplant and place into a strainer/colander. Let the eggplant drain for 40 minutes. Tip: If you place a weight on the eggplant slices they will drain faster.

  3. Pat the eggplant dry with paper towels.

  4. Prep a plate or tray with paper towels.

  5. Heat a large frying pan on medium heat and fill with 3/4" extra virgin olive oil or preferred frying oil. Test oil to make sure it's hot with a pinch of flour. Fry eggplant until fully cooked and golden brown. Set aside.

  6. Smash garlic cloves with the side of a knife or chop into 2-3 large pieces (do not chop fine, it will burn).

  7. Place a medium saucepan on medium heat. Add olive oil and garlic. Cook for 2-3 minutes, until garlic has 'scented' olive oil and develops a warm buttery yellow color. Tip: Tilt the pan down to 'boil' the garlic and oil over direct heat.

  8. Add the tomato sauce to the saucepan and cook for 15 minutes. Add 4-5 basil leaves and continue to cook for 5 minutes. Add salt and pepper to taste.

Assembling the Parmigiana (Eggplant Parmesan)

  1. Add one small ladle of tomato sauce to the bottom of a medium baking tray followed by a layer of the fried eggplants. Add 2 tbsp parmigiano reggiano. Add 3 oz. provola. Add 2 leaves of basil.

  2. Repeat layering sauce, eggplant, cheese, basil until you’ve completed four layers.

  3. Top with 3 tbsp parmigiano reggiano and breadcrumbs.

  4. Bake at 375 for 45 minutes.

  5. For best results assemble and bake the parmigiana a day before. Reheat and serve warm.