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Eggplant Parmesan, a baked dish with eggplant, mozzarella, and Parmesan cheese.

Eggplant parmigiana with mozzarella

Main dishes

Salted, floured, and fried eggplant slices, layered with mozzarella in a tomato and herb sauce, sprinkled with Parmesan, and baked in the oven.

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Recipe from MediaWiki default, CTHOE, NikiWiki and 3 other contributors, adapted by Recette de cuisine · · updated on

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In Italy, eggplant parmesan is almost a national dish. The author of this German recipe loved it so much during eggplant season that they would make it “in bulk.”

Ingredients and directions

  • Prep time30 min
  • Cook time50 min
  • Resting10 min
  • Total1 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Calories560 kcal/serving
  • Cooking methodfrying pan, oven
  • Estimated cost$12.72 $3.18 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $4.37
  • $0.12
  • $0.41
  • $1.68
  • $0.07
  • $0.50
  • $0.47
  • $0.20
  • $0.15
  • $0.00
  • $0.27
  • $3.74
  • $0.54
  • $0.20

Prices from US supermarkets for 10 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Slice the eggplants into approximately 1 cm thick pieces. Sprinkle both sides of each slice with some of the salt, then place them on a flat plate. ≈ 8 min
  2. Peel the onions and chop them into small pieces. Blend the canned tomatoes using an immersion blender. ≈ 8 min
  3. Pat dry the eggplant slices and then dredge them in flour. ≈ 3 min
  4. Heat a little oil in a frying pan and cook the slices on both sides, adding more oil as needed. Keep them warm.
  5. In the same frying pan, melt the onions with the dried herbs and sugar.
  6. Add the tomato paste, the remaining salt, pepper, and the chopped tomatoes. ≈ 3 min
  7. Preheat the oven to 200 °C.
  8. Grease a gratin dish. Pour in half of the sauce, then alternate layers of eggplant and mozzarella slices. Cover with the remaining sauce and sprinkle with Parmesan cheese. ≈ 3 min
  9. Bake for 20 minutes, covered, then remove the lid or aluminum foil and continue baking for another 10 minutes.
  10. Garnish with fresh basil and let it sit for a few minutes before serving.

The bill

Eggplant parmigiana with mozzarella

  • 750 g of eggplant$4.37
  • 3 tablespoons of salt$0.12
  • 2 onions$0.41
  • One large box of tomatoes$1.68
  • 3 tablespoons of flour$0.07
  • 8 tablespoons of oil$0.50
  • 3 tablespoons of tomato paste$0.47
  • 1 teaspoon of dried basil$0.20
  • 1 teaspoon of dried oregano$0.15
  • 1 teaspoon of sugar$0.00
  • black peppercorns from the mill$0.27
  • 250 g of mozzarella$3.74
  • 3 tablespoons of freshly grated Parmesan cheese$0.54
  • A few fresh basil leaves$0.20

Total$12.72

that's $3.18 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories560 kcal
Fat43 g
Saturated fat13.1 g
Carbohydrates21.1 g
Sugars11.8 g
Fiber7.7 g
Protein18 g
Salt0.64 g

Before you start

Ingredients

  • 750 g of eggplant
  • 3 tablespoons of salt
  • 2 onions
  • One large box of tomatoes
  • 3 tablespoons of flour
  • 8 tablespoons of oil
  • 3 tablespoons of tomato paste
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of sugar
  • black peppercorns from the mill
  • 250 g of mozzarella
  • 3 tablespoons of freshly grated Parmesan cheese
  • A few fresh basil leaves

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