Eggplant Parmigiana is a southern Italian classic that brings together thinly sliced fried eggplant, a bright tomato sauce, and generous layers of melty mozzarella and Parmigiano-Reggiano. It's rich, rustic, and deeply satisfying — whether served hot out of the oven or at room temp the next day (arguably even better).
Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
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Step 1
For the Lemon Pie Filling:
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For
4
M
I
2
Large eggplants (aubergines)
Salt (for purging the eggplant)
Olive oil (for frying or baking)
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Per Serving
Calories
500kcal
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Cook along with all of our recipes
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Eggplant Parmigiana is a southern Italian classic that brings together thinly sliced fried eggplant, a bright tomato sauce, and generous layers of melty mozzarella and Parmigiano-Reggiano. It's rich, rustic, and deeply satisfying — whether served hot out of the oven or at room temp the next day (arguably even better).
Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
For the Lemon Pie Filling:
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
4
M
I
2
Large eggplants (aubergines)
Salt (for purging the eggplant)
Olive oil (for frying or baking)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
500kcal
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
