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Cheesy Eggplant Parmigiana

Updated on March 9, 2017

A Delicious Italian Favourite

I have to say, one of my favourite foods ever, would be eggplant parmigiana. I mean, what is there not to love? Eggplant slices between layers of cheese and tomato sauce and then baked to perfection. Even if you aren't an eggplant fan, like many people, its bitter taste and "veggie-ness" can't be found in this dish. It isn't hiding behind all that cheese, rather, its complementing it by giving some texture and variety to it. I mean, if it weren't for the eggplant, then basically this dish is just a crust-less pizza. So eggplant haters, try this dish out, I'm sure you will enjoy it greatly, including the eggplant.

5 stars from 1 rating of Eggplant Recipe


  • 3 eggplants, sliced
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 300ml tomato sauce (homemade or store bought)
  • 2 eggs, beaten
  • breadcrumbs, seasoned
  • salt, to taste
  1. Begin by taking your sliced eggplant and dipping them in the beaten eggs. Dredge the eggplant slices in the breadcrumbs and coat them evenly on both sides.
  2. Place the eggplant slices on to a baking sheet, and bake at 180C for 10 minutes, five minutes per side.
  3. Once they are relatively golden on each side, set them aside to cool. In a baking dish, cover the bottom with some of the tomato sauce, roughly 1/4 of the amount.
  4. Layer the sauce with some eggplant slices, so that it forms a single layer. After that, sprinkle some mozzarella and some parmesan. Repeat by pouring sauce over the cheese, until the top layer is just cheese, and all eggplant slices are used.
  5. Sprinkle extra parmesan cheese on top and drizzle a bit of olive oil. Bake for roughly 20-30 minutes at 180C , until the cheese is melted. Let it sit at most 15 minutes before serving. Enjoy!


Submit a Comment

  • RSamuel92 profile image

    RSamuel92 5 years ago from Greece

    Thanks! The key is to bake the eggplant slightly before you layer them. It gives them a bit of body and prevents them from becoming completely mush. However, you shouldn't bake them too long, that'll make them crispy and dry. I'm glad you like this!

  • Simone Smith profile image

    Simone Haruko Smith 5 years ago from San Francisco

    All the Eggplant Parmigiana I've had is an odd mix of dry and soggy- this creamy version looks so much better!

  • rebeccamealey profile image

    Rebecca Mealey 5 years ago from Northeastern Georgia, USA

    This eggplant dish looks easy, delicious and nutritious! thanks!

  • RSamuel92 profile image

    RSamuel92 5 years ago from Greece

    Thanks a bunch! :D

  • urmilashukla23 profile image

    Urmila 5 years ago from Rancho Cucamonga,CA, USA

    I love eggplant parmigiana. Looks so yummy. Thanks for posting it. Voted up.