eggplant parmigiana recipe
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5 from 3 votes

Eggplant Parmigiana

Eggplant parmesan is a delicious italian baked dish of eggplant with tomato-herb sauce and cheese.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: main course, side dish
Cuisine: italian, world
Servings: 2
Author: Dassana Amit


  • 1 Medium sized eggplant (aubergine or brinjal or bhartha baingan)
  • 1 teaspoon Chopped fresh basil Or ½ teaspoon dried basil
  • ½ teaspoon Dry oregano
  • 1 Small to medium onion, Finely chopped
  • 2 Large tomatoes, Finely chopped - about 2 cups of finely chopped tomatoes
  • 2-3 Garlic cloves - finely chopped
  • 4 tablespoon Vegetable oil For frying the eggplants
  • 1 tablespoon Olive oil for the sauce
  • 1 teaspoon White or red wine (optional)
  • 40 to 50 grams Cheese, Mozarella or cheddar
  • Salt as required
  • Black pepper as required


pan frying the eggplant

  • Rinse and slice the eggplant (baingan) lengthwise in 3 to 4 mm width slices.
  • Spread some salt all over them. Mix the salt and keep them for 15-20 minutes.
  • Then rinse them in water and dry them completely.
  • Heat 4 tbsp oil in a pan. Fry the eggplant slices in batches till golden.
  • Drain on paper towels so that the excess of oil is absorbed.

making sauce for eggplant parmesan

  • The oil in the pan would almost be over. In the same pan, add 1 tbsp olive oil
  • Add the finely chopped onion and garlic. Saute till the onions are translucent.
  • Then add the tomatoes and saute till the tomatoes soften and become pulpy.
  • Add the wine, salt, pepper and saute for a minute.
  • Then add the oregano and basil and saute for a minute.

baking eggplant parmesan

  • Brush the pan with olive oil. first make a layer of half of the tomato-herb sauce.
  • Then arrange 3 to 4 slices of the fried aubergines. grate some cheese on top.
  • Layer with the remaining of the tomato sauce.
  • Place the last slices of the aubergines.
  • Grate cheese on the top to almost cover the whole pan.
  • In a preheated oven bake the eggplant parmesan for 8-10 minutes at 200 degrees C till the cheese melts.
  • Serve eggplant parmesan hot or warm.