Easy Sicilian Aubergine Parmigiana

A slice of baked eggplant parmesan is being served onto a white plate, with a casserole dish and utensils in the background.

Easy Sicilian Aubergine Parmigiana

This Sicilian aubergine parmigiana layers tender eggplant with rich marinara, mozzarella, and parmesan for a true Italian classic. Baked until bubbling and golden, it delivers hearty flavor in every slice.

Course Main Dishes, Side Dish

Cuisine International, Italian

Keyword aubergine, aubergine parmigiana, bake, basil, brown, cheese, fry, layer, layer of aubergine, mozzarella, olive oil, parmesan, parmigiana, tomato sauce, vegetarian

Prep Time 1 5

Cook Time 1

Resting Time 10

Servings Servings

Calories 460kcal

Author Zuzana Paar

Equipment

1 Baking Rack
1 Skillet
1 Baking Dish
1 Oven

Ingredients

½ Pound Mozzarella shredded
1½ Tablespoons Salt divided
1 Piece Eggplant large, sliced into ½-inch rounds
¼ Cup Parmigiano Reggiano grated
½ Cup Olive Oil divided
2 Tablespoons Basil fresh, torn
1½ Cups Marinara Sauce
¼ teaspoon Black Pepper
½ Tablespoon Italian Seasoning

US Customary - Metric

Instructions

Set out eggplants, marinara, mozzarella, Parmesan, basil, and spices, and preheat the oven to 325°Fahrenheit (162°Celsius).
Place eggplant slices on a rack, sprinkle with 1 tablespoon kosher salt, weigh them down, and let sit for 1 hour to draw out liquid, then wipe and pat dry.
Heat olive oil over medium and fry the slices 3–5 minutes per side until golden, then drain on paper towels.
Layer marinara, fried eggplant, cheeses, basil, pepper, and remaining salt in a baking dish, finishing with mozzarella; bake uncovered 50–60 minutes and rest 10 minutes before slicing.

Notes

Salt the aubergines before cooking: Sprinkling slices with salt and letting them rest helps draw out excess moisture. This step keeps the dish from turning watery and ensures the layers bake evenly.
Use a light coating of oil: Aubergines absorb oil quickly, so brush lightly instead of pouring it in. This keeps the dish flavorful without feeling heavy or greasy.
Layer carefully for balance: Alternate aubergine, sauce, and cheese in even layers to get the perfect bite every time. A sprinkle of Parmesan between layers adds depth and richness.
Bake until golden and bubbling: Don’t rush the oven time; the cheese should be melted with a slightly crispy top. That final bake brings the whole dish together for a comforting finish.

Nutrition