Italian Eggplant Parmesan Recipe

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Sylvia Berry Modified: March 23, 2022
Italian Eggplant Parmesan Recipe

How To Make Italian Eggplant Parmesan

Easily whip up this Italian eggplant parmesan for dinner tonight! It’s made with roasted eggplants and tomatoes, dashed with tangy balsamic vinegar.

Preparation: 15 minutes
Cooking: 45 minutes
Cool Time: 15 minutes
Total: 1 hour 15 minutes



  • 3lbseggplants,about 3 small or 2 medium
  • ¼cupextra-virgin olive oil,plus 2 tbsp, divided
  • fine sea salt
  • freshly ground black pepper
  • 1medium yellow onion,finely chopped
  • 2garlic cloves,pressed or minced
  • ¼cuptomato paste
  • 28oztomatoes,crushed, fire-roasted variety preferred
  • ¼cupfresh basil,roughly chopped, plus more for garnish
  • 1tspbalsamic vinegar
  • pinchred pepper flakes
  • 6ozpart-skim mozzarella cheese,(about 1 ½ cups), freshly grated, packed
  • 2ozParmesan cheese,(about 1 cup), freshly grated


Roasted Eggplant:

  1. Preheat the oven to 425 degrees F with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper.

  2. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs of ¼ to ½-inch-thick.

  3. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplants.

  4. Brush both sides of the eggplant slabs lightly with olive oil.

  5. Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper.

  6. Roast for 22 to 27 minutes until golden and tender. Halfway through baking, rotate the pans 180 degrees, then move the pan on the lower rack to the upper rack, and vice versa. Set aside.

Tomato Sauce:

  1. In a medium saucepan over medium heat, warm 2 tablespoons of olive oil until shimmering.

  2. Add the onion and a pinch of salt. Cook for 4 to 7 minutes, stirring occasionally until the onion is very tender and translucent.

  3. Add the garlic and tomato paste, then cook while stirring for 1 minute.

  4. Add the crushed tomatoes, stir to combine, then bring the mixture to a simmer.

  5. Once simmering, reduce the heat to medium-low and simmer for 15 minutes until the sauce has thickened nicely.

  6. Remove the pot from the heat, then stir in the chopped basil, vinegar, salt, and red pepper flakes. Taste, and add more salt, if necessary.

To Assemble:

  1. Spread about ¾ cup of the sauce in the bottom of a 9-inch square baker. Arrange about ⅓ of the eggplant slices over the sauce, overlapping slightly.

  2. Spoon another ¾ cup of the sauce over the eggplant, then sprinkle with ¼ cup of mozzarella cheese.

  3. Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup of sauce on top and sprinkle with ¼ cup mozzarella cheese. 

  4. Layer the remaining eggplant slices on top, then top with ¾ cup of sauce and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.

  5. Bake on the lower rack at 425 degrees F, uncovered, for about 20 to 25 minutes until the sauce bubbles and the top is golden.

  6. Let it cool for at least 15 minutes to set, then chop and sprinkle additional basil on top.

  7. Slice with a sharp knife, serve, and enjoy!

Recipe Notes

Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.


  • Calories: 309.42kcal
  • Fat: 19.22g
  • Saturated Fat: 7.36g
  • Monounsaturated Fat: 9.37g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 24.63g
  • Fiber: 9.52g
  • Sugar: 14.12g
  • Protein: 13.80g
  • Cholesterol: 31.66mg
  • Sodium: 1021.87mg
  • Calcium: 326.81mg
  • Potassium: 1026.80mg
  • Iron: 1.62mg
  • Vitamin A: 144.60µg
  • Vitamin C: 27.37mg
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