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Baked Eggplant Tomato Cheese

Category: The Heart of the Meal

Begin by salting and draining eggplant slices to reduce bitterness, then pan-fry until golden and soft. Prepare a tomato sauce by simmering onion, garlic, herbs, and basil with diced tomatoes until rich and thick. Rub a baking dish with garlic and olive oil, then layer softened eggplant, savory sauce, Parmesan, and mozzarella in repeating tiers. Finish with breadcrumbs and extra herbs before baking. Serve warm after resting to allow flavors to settle, resulting in a comforting, flavorsome centerpiece ideal for family gatherings or casual dinners.

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Updated on Mon, 28 Jul 2025 22:42:04 GMT
A bowl of food with a variety of vegetables. Save
A bowl of food with a variety of vegetables. | sweetbyemma.com

Eggplant Parmesan has been the star of my family’s Sunday table for decades serving up rich layers of tender eggplant savory tomato sauce and golden cheese. This recipe brings together simple ingredients for a classic Italian comfort bake and lets the eggplant shine as the centerpiece. Perfect for gatherings or just to have delicious leftovers ready in your fridge.

I first made this version after a trip to my grandmother’s kitchen, and it became the most requested dish at our family parties. Once you try it, it will be a tradition in your home too.

Ingredients

  • Eggplant: Sliced fresh eggplant is key for creamy texture Choose firm and heavy ones with shiny skin for best results
  • Salt: Essential for drawing out bitterness in eggplant layers
  • Extra virgin olive oil: Brings deep flavor and richness Use a good quality oil for sautéing and layering
  • Garlic cloves: Adds a subtle spicy note Chopped for sauce and used to perfume the baking dish
  • Onion: Provides mellow sweetness to the sauce
  • Canned diced tomatoes: Use whole tomatoes if you prefer but diced cut down prep time Choose San Marzano for best flavor
  • Fresh basil: Leaves provide brightness and a classic Italian freshness
  • Herbs de Provence: Blends aromatic herbs for complexity
  • Freshly ground black pepper: Balances out the sweetness in the tomatoes
  • Parmesan cheese: Grated for savory depth Always grate fresh for best melting and flavor
  • Mozzarella cheese: Gives those gooey cheesy layers Pre-grated works for convenience but fresh tastes best
  • Bread crumbs: Finishes the top layer with crunch Use fresh or panko for lighter texture

Step-by-Step Instructions

Prepare the Eggplant:
Spread out your eggplant slices on a clean towel Salt generously on both sides Allow to sit for at least 45 minutes to an hour so moisture is drawn to the surface This step makes sure your bake is never soggy Pat each slice very dry with a towel
Pan Fry the Eggplant:
In a large frying pan heat a tablespoon of olive oil over medium heat Gently fry eggplant slices in batches about 2 minutes per side until softened Golden edges are a good sign Keep adding oil as the pan demands because eggplant loves to drink it up
Cook the Tomato Sauce:
Heat a tablespoon of olive oil in a saucepan over medium heat Add your finely chopped onion and garlic and cook for five minutes Stir often until golden but not burned Add basil diced tomatoes herbs de Provence black pepper and salt Simmer gently for about twenty minutes until the sauce thickens and some liquid has evaporated
Assemble the Dish:
Rub your baking dish or skillet with a peeled garlic clove Drizzle a bit of olive oil and swirl so the surface is scented and oiled Layer eggplant slices overlapping in the bottom Top with a third of the tomato sauce a third of the Parmesan and a third of the mozzarella Repeat until you have three layers Finish with breadcrumbs extra herbs de Provence and a dash of salt and pepper
Bake to Perfection:
Bake at three hundred fifty degrees Fahrenheit or one hundred eighty degrees Celsius for about forty minutes Broil on high for the last two minutes to ensure a crispy top Let it rest for fifteen minutes so the flavors set and serving is tidy
A white bowl filled with food. Save
A white bowl filled with food. | sweetbyemma.com

I always look forward to the golden cheese layer on top and love sneaking pieces of crispy eggplant straight from the pan My aunt insists it tastes even better the second day and I agree especially when enjoyed cold from the fridge as a midnight snack

Storage tips

Eggplant Parmesan tastes even better after a day in the fridge Let it cool then cover and refrigerate for up to five days For longer storage cut portions and freeze wrapped tightly in foil It reheats best in the oven to revive its crisp top

Ingredient substitutions

No fresh basil Use a pinch of dried basil or a bit more of the herb mix Gluten free option Use gluten free breadcrumbs on top or simply skip them Dairy free option Try shredded vegan cheeses and nutritional yeast for flavor

Serving suggestions

Serve it warm with crusty bread and a fresh green salad For a heartier meal pair with spaghetti or creamy polenta I also like to cut small squares to use as a filling for toasted sandwiches

Cultural context

Traditional Eggplant Parmesan has roots in Southern Italy though every family has its own flair Italians call it Melanzane alla Parmigiana and it often appears in festive meals Like all home recipes it adapts beautifully to your tastes and pantry

Recipe FAQs

→ Why should eggplant slices be salted before cooking?

Salting eggplant helps draw out excess moisture and reduces bitterness, resulting in a creamier texture and improved flavor after cooking.

→ Can this dish be prepared in advance?

Yes, you can assemble it a day ahead and bake when ready to serve. Flavors often deepen after resting, making it even tastier.

→ What substitutions work for mozzarella or parmesan?

Try provolone, fontina, or pecorino for mozzarella, and Asiago or Grana Padano for parmesan to add different flavor notes.

→ How do you prevent a soggy texture?

Thoroughly pat eggplant slices dry after sweating, fry until golden, and allow tomato sauce to reduce until thick before assembling.

→ Which herbs enhance the tomato sauce?

Herbs de Provence and fresh basil add depth, while extra oregano or thyme can be included for a more aromatic profile.

→ Is it necessary to broil at the end?

Broiling briefly gives a golden, crisp topping and melts the cheese fully, enhancing both texture and appearance.

Baked Eggplant Tomato Cheese

Eggplant, tomato sauce, herbs, and cheeses layered then baked for a warm, crowd-pleasing dish.

Prep Time
60 min
Cook Time
40 min
Total Time
100 min
By: Emma

Category: Main Courses

Skill Level: Moderate

Cuisine: Italian

Yield: 8 Servings

Dietary Preferences: Low-Carb, Vegetarian

What You'll Need

01 900g eggplants (approximately 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
02 3 teaspoons salt
03 125ml extra-virgin olive oil
04 2 garlic cloves, peeled and finely chopped
05 1 onion, peeled and finely chopped
06 796ml can diced tomatoes
07 2 to 3 fresh basil leaves, chopped
08 1 tablespoon Herbs de Provence
09 1/2 teaspoon freshly ground black pepper
10 1/2 teaspoon salt
11 1 garlic clove, peeled (for the dish)
12 25g grated Parmesan cheese
13 60g to 90g grated mozzarella cheese
14 1 tablespoon bread crumbs

How to Make It

Step 01

Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt on both sides and set aside for 45 minutes to 1 hour to allow the eggplants to sweat excess moisture. Pat eggplants dry on both sides with paper towel or a cloth.

Step 02

Heat 15ml of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side until softened. Add more oil to the pan as needed and repeat with all eggplant slices. Preheat the oven to 180°C (350°F) with a rack positioned in the middle.

Step 03

In a medium saucepan over medium heat, heat 15ml of extra virgin olive oil. Cook the onion and garlic for 5 minutes until lightly caramelized. Add fresh basil, diced tomatoes, Herbs de Provence, black pepper, and salt. Cook for about 20 minutes at a low simmer until the sauce has reduced by a quarter and thickened.

Step 04

Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 15ml of extra virgin olive oil and rub to coat evenly. Arrange a layer of eggplant slices in overlapping rows at the bottom of the dish. Cover with one-third of the tomato sauce, one-third of the Parmesan, and one-third of the mozzarella. Repeat the process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, a sprinkle of Herbs de Provence, and salt and pepper to taste.

Step 05

Bake the dish for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Additional Notes

  1. Allowing the eggplant slices to sweat with salt helps remove excess moisture and reduces bitterness.
  2. Eggplants absorb olive oil easily, so be generous while frying but avoid oversaturating.
  3. The dish can be prepared in advance and reheated before serving.

Tools Required

  • Large frying pan
  • Medium-sized saucepan
  • Gratin dish or skillet
  • Paper towels or cloth
  • Oven

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains dairy (Parmesan cheese, mozzarella cheese)

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~