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–+ servings
Cheesy baked eggplant parmesan with basil garnish.
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Parmigiana di Melanzane al Forno

Parmigiana di Melanzane al Forno is a classic Italian comfort dish layered with tender eggplant, tomato sauce, and melted cheese. Baked until golden, it’s hearty and full of flavor. This simple, cozy recipe brings a touch of Italy to any table.
Course Main Course, Main Dishes
Cuisine American, French, International
Keyword baked eggplant parmigiana, eggplant parmigiana, mozzarella, of basil, of salt, of tomato, oven, parmigiana, recipe, the eggplant parmigiana, the eggplants, the recipe
Prep Time 1 hour 3 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Servings 4 Servings
Calories 864kcal
Author Zuzana Paar

Equipment

Ingredients

  • ¼ Cup Basil Leaves torn
  • 1 Cup Olive Oil divided
  • ½ teaspoon Black Pepper freshly ground
  • 2 Pieces Eggplants large, cut into ½-inch disks
  • 1 Pound M,ozzarella shredded
  • 3 Tablespoons Kosher Salt divided
  • 3 Cups Marinara Sauce
  • 1 Tablespoon Italian Seasoning
  • ½ Cup Parmigiano Reggiano grated
US Customary - Metric

Instructions

  • Gather eggplants, marinara, cheeses, basil, and seasonings, then preheat oven to 325°Fahrenheit (162°Celsius) and organize your workspace.
  • Lay eggplant slices on a rack, sprinkle generously with kosher salt, and press with a tray for 1 hour; rinse or wipe, then pat dry.
  • Heat olive oil over medium heat and fry eggplant for 3–5 minutes per side until golden, then drain on paper towels.
  • Spread marinara in a baking dish, layer with eggplant, cheeses, basil, and seasoning, repeat until done, top with mozzarella, and bake uncovered for 50–60 minutes; cool slightly before serving.

Notes

  • Salt the eggplant first: Sprinkle slices with salt and let them sit for about 20 minutes. This helps draw out moisture and removes any bitterness.
  • Go light on the oil: Eggplant soaks up oil quickly, so brush lightly instead of pouring. This keeps the dish from turning heavy or greasy.
  • Layer with balance: Don’t overload with sauce or cheese in each layer. Keeping it even makes the parmigiana cook through perfectly.
  • Let it rest before serving: Allow the baked dish to cool for at least 10 minutes. This helps the layers set and makes it easier to slice.

Nutrition

Serving: 1Cup | Calories: 864kcal | Carbohydrates: 16g | Protein: 29g | Fat: 78g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Cholesterol: 74mg | Sodium: 6897mg | Potassium: 704mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1584IU | Vitamin C: 13mg | Calcium: 839mg | Iron: 3mg