Classic Italian Eggplant Parmesan
- Simona Seres
- Oct 24
- 3 min read
Crispy eggplant, rich tomato sauce, and layers of gooey cheese — a timeless comfort dish straight from Italy’s heart.
If you’re craving a cozy, wholesome meal that’s packed with Mediterranean flavor, this Eggplant Parmesan (Parmigiana di Melanzane) will quickly become your go-to. It’s the perfect balance of savory, sweet, and cheesy — indulgent yet surprisingly light when made with fresh ingredients.
This recipe stays true to the Italian tradition: simple, honest ingredients layered with love and baked to perfection.
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A Taste of Tradition
Originating in southern Italy, particularly Sicily and Campania, Eggplant Parmesan is one of those dishes that perfectly captures Italian home cooking — modest ingredients elevated through care and time. Each region adds its own twist: in Sicily, it’s often lighter and made with fresh tomatoes and basil; in Naples, richer with extra cheese and sauce.
No matter the version, it’s always about the same thing — slow-cooked love, vibrant flavor, and gathering around the table with people you enjoy.
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Why You’ll Love It
🍆 Eggplant — a nutrient-dense vegetable high in fiber, potassium, and antioxidants. When baked or lightly fried, it develops a tender, almost meaty texture.
🍅 Tomatoes — rich in lycopene and vitamin C, they form the flavorful heart of this dish.
🧄 Garlic & Onion — the aromatic foundation that gives the sauce depth and warmth.
🧀 Cheese Trio — combining parmesan, grated mozzarella, and fresh mozzarella gives that irresistible melt and flavor balance.
This isn’t just comfort food — it’s nourishment, tradition, and a celebration of good ingredients.
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Ingredients (4–6 servings)
For the Sauce
1–2 onions
2–3 cloves garlic
1–2 tbsp olive oil
1 kg tomatoes (fresh or canned)
1–2 tsp honey (to balance acidity)
3–5 basil leaves
Salt & pepper to taste
For the Eggplants
1.5 kg eggplants
100 g flour
Salt
½ tsp olive oil
For Assembly
50–100 g parmesan, grated
250 g dry or grated mozzarella
125 g (1 piece) fresh mozzarella
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How to Make It
1. Prepare the Sauce
Chop the onions and garlic. In a saucepan, heat olive oil over medium heat. Add onions and sauté until soft and golden. Stir in garlic, then add tomatoes. Let it simmer for 20–25 minutes until thickened. Add honey, basil, salt, and pepper. Blend if you prefer a smoother sauce.
2. Prepare the Eggplants
Slice the eggplants into ½ cm rounds. Sprinkle with salt and let sit for 20–30 minutes to draw out excess moisture (and bitterness). Pat dry with paper towels.
Coat each slice lightly with flour. Heat a non-stick pan with a touch of olive oil and cook eggplant slices until lightly golden on both sides.
3. Assemble
Preheat your oven to 180°C (350°F).
In a baking dish, start layering:
A thin layer of tomato sauce
A layer of eggplants
Sprinkle of parmesan and grated mozzarella
Repeat until all ingredients are used. Top with the fresh mozzarella slices and a final sprinkle of parmesan.
4. Bake
Bake uncovered for 35–40 minutes, or until the top is bubbling and golden. Let it rest for 10 minutes before serving — this helps the layers settle beautifully.
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Serving Tip
Serve it warm with a simple green salad, a slice of crusty bread, or even some spaghetti on the side. It’s comfort food at its finest — hearty enough for dinner, elegant enough for guests.
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Final Thoughts
This Eggplant Parmesan proves that you don’t need meat to make a satisfying, flavor-packed meal. It’s earthy, cheesy, and perfectly balanced — a true Italian classic that never goes out of style.
Make it once, and it’ll be on repeat in your kitchen.
Healthy. Hearty. Homemade.
Enjoy every bite!
Follow me for more recipes at @sam.creative.corner and @simona.seres
Happy cooking! 🇮🇹🍆
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