Eggplant Parmigiano Recipe

  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 40m
  • Ready In : 1:40 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    10 oz. (300g)

Whether you call it Parmigiana, Parmesan or Parmigiano, this baked casserole of layered batter fried eggplant, tomato sauce and egg/cheese mixture melts in your mouth compared to the fried sliced eggplant served by many Italian-American restaurants.

This eggplant parmigiano recipe can also be used substituting zucchini or artichoke hearts for the eggplant.

Calories and sodium depends on amount of oil absorbed during frying and tomato sauce sodium content. Recipe assumes no salt added tomato sauce.



  • 2 lbs. (1000 g) eggplant (about 2 large)
  • 4 oz. (115 g) mozzarella , shredded (optional)
  • Tomato Sauce
  • 1 tablespoon (15 ml) olive oil
  • 1 (150 g) small to medium onion, diced
  • 1-2 cloves garlic, minced
  • 2-14.5 oz. (822 g) canned no salt added tomato sauce
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) dry red wine (optional) or increase water to one cup
  • 1 teaspoon (5 ml) kosher salt
  • 1 teaspoon (5 ml) dried oregano
  • 1 fresh or dried bay leaf
  • 2 tablespoons (30 ml) fresh Italian parsley, chopped
  • Batter
  • 1.5 cups (220 g) all purpose flour
  • 2 large eggs
  • 1 cup water
  • Egg Mixture
  • 2 large eggs
  • 3 tablespoons grated Parmesan or Romano cheese
  • 1/2 cup (120 ml) water
  • Vegetable oil for frying

Method of Preparation

Step 1

Click for Step-by-Step YouTube video.

Step 2

Cook's Tip: Zucchini or sliced artichoke hearts can be substituted for the eggplant.

Step 3

Prepare tomato sauce. Heat oil in a medium sauce pan over medium heat and sauté onion about 5 minutes or until softened. Add remaining ingredients, bring to a boil, reduce heat and simmer 30 to 60 minutes.

Step 4

Rinse eggplant or zucchini, trim off the ends and slice about 1/4 inch thick.

Step 5

In a deep frying pan or wok, heat 1 to 2 inches of oil to 350ºF (175ºC).

Step 6

Meanwhile, combine the flour, eggs and water to form a thin batter. Add water if necessary.

Step 7

Coat the eggplant slices with the batter allowing excess batter to run off and place in the hot oil. Fry about 2 to 3 minutes per side or until golden. Remove and drain on paper towels.

Step 8

Preheat oven to 375ºF (190ºC) and assemble the Parmigiano.

Step 9

Cover the bottom of a 9x13 or 4 to 5 quart/liter baking dish with a thin layer of sauce.

Step 10

Arrange a single layer of eggplant or zucchini and cover with sauce.

Step 11

Spoon 1/3 of the egg/cheese mixture over the sauce. Sprinkle with 1/3 of the mozzarella cheese.

Step 12

Repeat Step 11 with remaining eggplant, sauce, egg mixture and cheese.

Step 13

Bake, covered, 30 to 40 minutes or until sauce comes to a boil. Temperature in the center of the casserole should be 165°F (74°C).

Step 14

Cool on a wire rack 15 to 20 minutes prior to serving.