Eggplant is a delight. It’s a pretty underrated vegetable as far as I’m concerned. I feel like I should be eating way more of it, because every time I do, all I talk about is how good it is. And this baked eggplant parmigiana is a testament to that. Ry and I wouldn’t shut up about how good it was. I still haven’t.
Think layers upon layers of lightly fried, paper thin eggplant with melted fresh mozzarella, red sauce, plenty of grated Parmigiano Reggiano, and one of my new faves—fried sage. (I fully support fried sage on everything right now. I’m loving it.) The whole thing is creamy, melty, salty, and a little crunchy on the top. It’s perfect with a salad dressed in a basic vinaigrette or a little pasta on the side, depending on how hungry you are. (I’m usually very hungry.)
I used pre-made jarred sauce here (a little low on time and energy lately) but if you’ve got the time, make your own. Here’s my classic Italian Tomato Sauce recipe. The process is super easy, but yes, a little tedious—lots of small batches of eggplant to fry. Totally, 100%, completely worth it. You will be greatly rewarded for your efforts.
Ry and I wouldn’t shut up about how good it was. I still haven’t.
What is Eggplant Parmigiana?
Eggplant Parmigiana, also called eggplant parmesan, or melanzane alla parmigiana in Italian, is a Southern Italian casserole-style dish made with thin slices of eggplant, fried or roasted, layered with tomato sauce, fresh mozzarella, and Parmigiano Reggiano, then everything gets baked until bubbly and golden.
This version is a little extra, with crispy fried sage leaves layered in for a lots of added flavor. It’s a cross between a vegetarian eggplant casserole and a crispy, cheesy eggplant bake. And honestly? It’s SO good.
Where Does Eggplant Parmigiana Come From?
Eggplant Parmigiana originated in Southern Italy, specifically the regions of Campania and Sicily. Despite its name, which includes “Parmigiana” referring to Parmigiano Reggiano cheese used in the recipe, Eggplant Parmigiana is not from the Parma or Reggio Emilia regions where the cheese is produced. Instead, the name likely refers to the style of cooking associated with these regions. Eggplant Parmigiana has become a popular dish in many parts of the world and is a favorite in Italian-American cuisine.
Ingredients You’ll Need
Here’s everything you need for the best eggplant parmesan recipe—classic, cozy, and a little extra:
- 2 large Eggplants – For this recipe I used globe eggplants, also known as American or standard eggplants. They are pretty common, they’re those large, round or oval-shaped eggplants with smooth, glossy, dark purple skin. They are the most common type of eggplant found in grocery stores in the U.S. and are known for their mild, slightly bitter flavor and meaty texture. This dish can also be made using Sicilian eggplants, or any other variety you have really. You will need to adjust how many eggplants you need based on their size. Use your best judgement.
- 1 jar Tomato Sauce – Tomato sauce is a pretty major ingredient for this recipe. I have a recipe for classic tomato sauce that I typically use to make this eggplant parmesan, but you can certainly use a jar of your favorite sauce as well. Just make sure it’s a good quality sauce.
- 8 oz. Fresh Mozzarella – Ok, the ooey, gooey cheesy part! You are going to need lots of fresh mozzarella. It’s a soft cow’s milk cheese that has a delicate texture and delicious milky flavor. You are most likely going to find it in balls or a log. It can be very wet, so be sure to strain and blot off any excess liquid.
Also, note that this recipe isn’t using an aged mozzarella, which is firmer and chewier than the fresh variety. But, if it is all you have available you can certainly use it as a substitute. You will need less than the fresh version, so use your best judgement here. - 4 oz. Parmigiano Reggiano – Parmigiano Reggiano, or Parmesan, is a hard, granular cheese that is widely regarded as one of the finest cheeses in the world. Get the real thing here if you can, it makes all the difference in the recipe.
- 1 bunch Fresh Sage – Fresh sage is a pretty underrated herb as far as I’m concerned. I think it’s such as great companion to any vegetable dish and gives an unexpected, and totally delicious flavor. I think it’s great crispy and fried which is how I’m using it in the eggplant parmigiana recipe and I also made some with the fried squash blossom recipe I made. So good!
- Flour – all-purpose flour works perfectly for this. You’ll need flour to coat the eggplant right before frying.
- Olive Oil – You want a good quality olive oil, but we are using this to fry the eggplant and sage, so I wouldn’t recommend an extra virgin olive oil here.
- Salt and Pepper
How to Make Eggplant Parmigiana from Scratch
- Salt and Drain Eggplant
The first thing you need to do for this recipe is slice and slat your eggplant. This will help get rid of any extra liquid in the eggplant as well as help remove any bitterness. You’ll slice your eggplant very thinly, about 1/4” (1/2cm) thick, generously salt it and let it drain in a colander for 1-3 hours. Then pat dry before frying the eggplant. - Fry Eggplant and Sage Leaves
Next you’ll fry up that eggplant over medium heat. Coat each slice of eggplant in a light dusting of flour, immediately add to your pan and fry till golden and browned. Should take about 2-3 mins per side.
Once all the eggplant is fried, quickly toss in your sage leaves to the pan and let them sizzle for about 20 – 30 seconds. It won’t take long to get them crisped and fragrant. This is my favorite part! - Layer your Eggplant Parmigiana
Now you’re ready to layer up! Add in some sauce, a layer of eggplant, mozzarella, Parmigano Reggiano, some of those fried sage leaves and then more sauce. Keep repeating till you’ve used up all that eggplant. For the top layer I suggest adding a little extra parmesan. - Bake The Eggplant Parmigiana
The whole dish bakes for about 45 minutes at 350°F (175°C). And then everything gets a few minutes under the broiler to ensure the top is golden brown and bubbly. Once you remove the eggplant parmigiana from the oven you need to let it sit for at least 10 minutes before digging in. That baked eggplant is lava hot right now. Your patience will be rewarded. Once the 10 minutes is up, dish it out, and eat up!
Can Eggplant Parmigiana be frozen?
Yes, and you should. This dish is freezer-friendly and great for prepping ahead.
If you have the time and space I would recommend making a double batch of this and freezing one casserole dish for later. Like I said before, it takes some time to fry up those eggplant slices. Once that’s done, it’s just a matter of layering it all up and baking what you want to eat now and then freezing what you’ll eat later.
- To freeze unbaked: Assemble it fully, wrap tightly in plastic wrap and foil, and freeze. When ready to cook, bake directly from frozen at 375°F (190°C) for 50–60 minutes.
- To freeze baked: Let it cool completely, wrap well, and freeze. Reheat in the oven until warmed through.
This make-ahead eggplant parm is perfect for weeknights, meal trains, or whenever you want homemade comfort food ready to go.
Tips for the Best Eggplant Parm
- Go thin: Slice your eggplant nice and thin for more layers and better texture.
- Don’t skip salting: It’s essential to avoid soggy, bitter eggplant. You will be shocked at how much water the eggplant release.
- Use fresh mozz: But blot it dry first to avoid excess moisture.
- Not into Fried sage? You can totally leave it out, or use fresh basil instead.
More Classic Italian and Delicious Italian-American Recipes to Try:
Cacio e Pepe Mac and Cheese – This Cacio e Pepe baked mac and cheese has lots of black pepper, parmesan, and pecorino Romano with a rich, creamy sauce and crispy panko topping. A perfect mash-up of Roman pasta and classic comfort food!
Baked Rigatoni – The perfect baked rigatoni with ricotta cheese and a quick meat sauce. It’s an easy weeknight meal that tastes like it took you all weekend.
Fried Squash Blossoms & Sage Leaves – Crispy fried squash blossoms stuffed with fresh ricotta alongside fried sage leaves. The perfect summer appetizer.
Easy Italian Sausage and Beans (Salsicce e Fagioli) – This Italian sausage and beans recipe is an easy one-pan meal, perfect for a cozy weeknight dinner. Simmered in a rich tomato sauce, it’s ready in 35 minutes!
Pomodori Ripieni (Stuffed Tomatoes) – These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side, you can make all year long.
Ragu Bianco (White Bolognese Sauce) – A delicious tomato-free version of classic bolognese, this ragu bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.
Pasta alla Genovese – Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with pasta.
The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu bolognese. Slowly cooked and served over fresh homemade pasta.
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Eggplant Parmigiana (with Fried Sage and Fresh Mozzarella)
Ingredients
- 2 large eggplants globe eggplants or Sicilian eggplants work great
- 2 tsp diamond kosher salt (~1 tsp/eggplant adjust as needed based on the salt you’re using)
- 1 jar tomato sauce your favorite jar or homemade sauce
- 8 oz fresh mozzarella
- 4 oz parmigiano reggiano grated
- 1 bunch fresh sage
- olive oil
- flour
- salt
- pepper
Instructions
- Slice your eggplant about 1/4” (1/2cm) thick. Salt generously and let drain in a colander for a few hours. Anywhere from 1-3 hours is good. Rinse, squeeze out excess liquid and let dry off a bit more on a towel lined plate.
- To fry, get a pan on medium heat and add in a few tablespoons of oil. You’re ready to add your eggplant when you see a slight shimmer to the oil. Coat each slice of eggplant in a light dusting of flour, immediately add to your pan and fry till golden and browned, about 2-3 mins per side. Keep an eye on em, you don’t want them to burn. Repeat for the rest of the eggplant slices, adding in more oil as needed and wipe out any burnt bits that accumulate between batches.
- Once all the eggplant is fried, quickly add in your sage leaves to the pan and let them sizzle for about 20 – 30 seconds. It won’t take long to get them crisped and fragrant.
- Now you’re ready to layer up. Get your over preheated to 350°F (175°C). Add in some sauce, a layer of eggplant, mozzarella, parmigano reggiano, some sage leaves and more sauce. Keep repeating till you’ve used up all that eggplant. For the top layer I suggest adding a little extra parmigiano.
- Bake for 45 minutes at 350°F (175°C). Then, broil for a few mins at the end to get the top browned and bubbly. Remove from the oven and let sit for at least 10 minutes before digging in, this eggplant is lava hot right now. Your patience will be rewarded. Once the 10 minutes is up, dish it out, and eat up!
Did You Make This Recipe?
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Is eggplant parmigiana the same as eggplant parmesan?
Yes! Different names, same cozy dish. “Parmigiana” is the Italian term, “parmesan” is the Anglicized version.
Can I make eggplant parm without breadcrumbs?
Absolutely. This version uses flour only for a light coating, making it a great no breadcrumbs eggplant parm option.
What’s the best eggplant for parmesan?
Globe or Sicilian eggplants are great. Choose firm ones with glossy skin.
Can I make this vegetarian?
It already is! Just make sure your cheeses are vegetarian-friendly (some parm isn’t).
One thought on Eggplant Parmigiana
Looks delicious!! I’m gonna try this during the week – just need to pick up some eggplant. 🍆🍆