main dishes italian

Baked Eggplant Parmigiana Recipe

A no-fry eggplant parmigiana layered with tomato sauce, boiled eggs, basil, and parmesan, then baked until golden.

Vegetarian Nut-Free
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Prep 50 min
Cook 1h 15m
Total 2h 5m
Servings 6
Difficulty Medium

Ingredients

Eggplant

Sauce

Layers

Cooking

Seasoning

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Instructions

  1. Slice the eggplants about 1 cm thick. Score the surface lightly, salt them, and let them stand for 30 minutes.

  2. Pat the eggplant dry. Brush with olive oil and bake at 200 C fan for about 40 minutes, until tender and lightly browned.

  3. Boil the eggs for 8 minutes, cool, peel, and chop.

  4. Cook the tomatoes with olive oil and salt over low heat until thick. Pass or crush the sauce, then add garlic and basil and let it sit covered for 30 minutes.

  5. Spread a little sauce in a baking dish. Add a layer of eggplant, more sauce, chopped boiled egg, and parmesan.

  6. Repeat the layers, finishing with eggplant, tomato sauce, and parmesan.

  7. Bake at 180 C for about 30 minutes, until the top is golden. Rest 15 minutes before serving.

Storage & Meal Prep

Keeps for 3 days in the refrigerator. Reheat covered, then uncover for the last few minutes to dry the top.

Variations

  • With Pecorino: Replace part of the parmesan with pecorino for a sharper Sardinian pantry note.
  • With Canned Tomatoes: Use good canned peeled tomatoes when fresh tomatoes are out of season.
  • Without Boiled Eggs: Leave out the eggs for a lighter vegetable-and-cheese version.

FAQ

Why salt the eggplant first?

Salting draws out some moisture and helps the slices roast with better texture.

Do I need to fry the eggplant?

No. This version roasts the slices with olive oil before layering.

Why rest it after baking?

A short rest lets the sauce settle so the slices hold together better.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Cheese
Parmesan Cheese
200 g
Eggs
Egg (Large, Whole, Raw)
200 g
Vegetables
Eggplant (Raw)
1000 g
Canned Tomatoes (Crushed/Diced)
1000 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
81 g
Herbs & Spices
Fresh Basil
240 g

Per Serving

403kcalCalories
22gProtein
25gCarbs
26gFat
9gFiber
Sodium
806mg35% DV
Potassium
1253mg27% DV
Calcium
557mg43% DV
Iron
4.8mg27% DV
Magnesium
98mg23% DV
Vitamin C
41.4mg46% DV
Vitamin A
255µg28% DV
Vitamin K
190.7µg159% DV
Folate
100µg25% DV
Eggplant (Raw)
Canned Tomatoes (Crushed/Diced)
Parmesan Cheese
Egg (Large, Whole, Raw)
Garlic
Fresh Basil
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

At my table, I make this when I want the softness of parmigiana without a pan of frying oil. I roast the eggplant first, then layer it with tomato sauce, basil, boiled egg, and parmesan.

Roasting keeps the slices tender and the sauce clean. The dish still bakes into proper layers, but the tomato stays in front and the oil does not take over.

Related: Pasta with Eggplant and Pecorino | Caponata

Next step: If you are choosing between fresh and canned tomatoes for the sauce, read Tomatoes: Canned vs Fresh.