Eggplant Parmigiana with Roasted Eggplant and Bubbling Mozzarella
By Emma Collins
Prep
20 min
Cook
60 min
Total
95 min
Servings
8
Level
Easy
For a family dinner, this eggplant parmigiana layers roasted, unbreaded eggplant with thick tomato sauce, mozzarella, Parmigiano Reggiano, and basil. Baking replaces frying, and the finished casserole turns golden, creamy, and bubbling around the edges without the mess of deep frying.
A simple sauce starts with onion and garlic softened in extra virgin olive oil, then tomato passata, water, salt, and black pepper simmer until thick. The eggplant is cut into thin lengthwise slices, brushed with oil, and roasted until tender and golden. Freshly grated Parmigiano Reggiano or Grana Padano gives the layers a nutty, salty finish, while mozzarella melts between the vegetables and sauce.
Watch for deeply golden eggplant slices before assembling; they carry more flavor and release less water into the baking dish. The tomato sauce should look rich rather than watery before it meets the eggplant. The most common problem is excess moisture, caused by under-roasted slices, a thin sauce, or fresh mozzarella that has not been patted dry.
Serve warm after the required rest with arugula salad, no-knead focaccia, or tomato bruschetta. Cut the dish into six larger portions or eight smaller ones. Leftovers are especially good the next day, once the tomato, basil, cheese, and eggplant layers have had more time to settle together.
Why you'll love this recipe
- Feeds a family comfortably with six large or eight smaller portions, so the baking dish works for a relaxed dinner without separate individual servings.
- Roasted eggplant replaces deep frying, which keeps the preparation less messy while still producing tender slices with deeply browned edges.
- Four even layers make each serving feel substantial because tomato sauce, mozzarella, Parmesan, and basil are distributed throughout the casserole.
- Freshly grated Parmigiano Reggiano or Grana Padano melts smoothly, giving home cooks a nutty, salty cheese layer rather than a dry topping.
- Leftovers suit meal planning because the assembled flavors continue developing overnight, making the next day's portions especially well blended.
- The recipe welcomes a simple Italian-style table, since arugula salad, focaccia, and tomato bruschetta can round out the meal without competing.
Ingredients
- •2 tbsp extra virgin olive oil (for the tomato sauce)
- •1 large yellow onion (finely chopped)
- •3 cloves garlic (pressed or grated)
- •5 cups tomato passata or tomato purée
- •0.25 cup water
- •0.5 tsp salt (for the tomato sauce)
- •black pepper (to taste)
- •4 medium eggplants (about 4 pounds)
- •3 tbsp extra virgin olive oil (for the eggplants)
- •0.75 tsp salt (for the eggplants)
- •1.5 cups Parmigiano Reggiano or Grana Padano (grated)
- •2.5 cups mozzarella (chopped or grated, about 10 oz)
- •1.5 cups fresh basil leaves
Instructions
- 1
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
- 2
Add the chopped yellow onion and cook for about 3 minutes, until softened.
- 3
Stir in the pressed or grated garlic and cook for 1 minute.
- 4
Pour in the tomato passata, add ¼ cup water to the empty bottle, shake it, and pour the water into the skillet.
- 5
Season the sauce with ½ teaspoon salt and black pepper to taste.
- 6
Simmer over medium-low heat for 30 to 40 minutes, stirring occasionally, until thick.
- 7
Preheat the oven to 430°F (220°C) and line 3 baking sheets with parchment paper.
- 8
Trim the eggplants and cut them lengthwise into ¼-inch (0.6-cm) slices.
- 9
Arrange the eggplant slices in a single layer without overlapping, brush with 3 tablespoons olive oil, and season with salt.
- 10
Roast for about 25 minutes, until tender and golden brown, switching the tray positions halfway through if roasting several trays at once.
- 11
Lower the oven temperature to 350°F (180°C).
- 12
Spread a thin layer of tomato sauce over the bottom of a 9 by 13-inch baking dish.
- 13
Arrange a layer of roasted eggplant slices over the sauce, keeping them close together without overlapping.
- 14
Spoon over more tomato sauce, then add grated Parmesan, mozzarella, and fresh basil.
- 15
Add a second layer of eggplant in the opposite direction and top with tomato sauce, Parmesan, mozzarella, and basil.
- 16
Repeat the layering until you have four layers of eggplant, saving extra tomato sauce, Parmesan, and mozzarella for the final layer.
- 17
Finish with plenty of tomato sauce, Parmesan, and mozzarella, without adding basil on top.
- 18
Bake for about 30 minutes, until the sauce bubbles around the edges and the cheese is melted, golden, creamy, and slightly crisp in places.
- 19
Remove from the oven and rest for at least 15 minutes before slicing.
- 20
Garnish with fresh basil and cut into 6 larger portions or 8 smaller portions.
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