Parmigiana di Melanzane (Eggplant Parmesan)

5 from 2 votes

Bursting with fresh herbs and garden vegetables, this healthy Baked Eggplant Parmesan is the perfect summer weeknight dinner.

Yield: 1 (8x8) baking dish

Prep Time2

Cook Time30

Total Time2 30

Course: Dinner

Cuisine: Italian

Servings: people

Calories: 271kcal

Author: Sarah | Curious Cuisiniere

Slice the eggplants ¼ - ½ inch thick. Sprinkle the slices with the salt and let stand in a colander for 1 hour to drain some liquid.
When you are ready to cook the eggplant, heat about ½ inch of olive oil in a skillet over medium high heat.
Pat the eggplant slices dry to remove any excess moisture. Add the slices, a few at a time, to the hot oil. Fry on both sides until lightly golden
Remove the slices from the oil and drain on paper towels. Continue until all the slices have been fried, reducing the heat (and adding oil) as necessary.
Preheat your oven to 400F.
In an 8x8 baking dish, start with a layer of sauce, then layer some eggplant slices, followed by a sprinkling of mozzarella cheese. Continue the layers until all the ingredients have been used or the dish is full, ending with sauce.
Sprinkle the Parmesan cheese over top.
Bake the dish at 400F for 25-30 minutes, until nice and bubbly
Remove the eggplant Parmesan from the oven and let the dish rest for 10 - 15 minutes for the juices to absorb before serving.

We updated this recipe from 2013 in September 2017 to make the Eggplant Parmesan more authentic. Enjoy!