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Eggplant Parmigiana

Indulge in the rich, comforting flavours of eggplant parmigiana, crafted with a twist!

This recipe is assembled like a plated appetizer, offering a refined and elegant presentation. Perfect for hosting guests or treating yourself at home. Enjoy the crisp layers of tender eggplant, fresh tomato sauce, and creamy mozzarella di bufala—it takes me back to the streets of Sicily!

Serves 4

Mis en Place

2 Eggplants, roughly 12 slices 1/4" thick

All Purpose Flour

Seasoned Breadcrumbs or Panko

2-3 Whole Eggs, beaten

Coarse Salt

Avocado Oil, for frying


1 L Tomato Puree, passata (I like to buy Mutti)

1/2 White Onion, finely diced

3 Cloves of Garlic, smashed

Handful of Basil Leaves

Olive Oil



2 Mozzarella di Bufala, sliced

Parmigiano Cheese

Extra Basil, for garnish



Prepare Eggplant Slices

On a kitchen towel lay sliced eggplant rounds down and season with coarse salt.

Wrap up towel and allow the salt to draw out water from the eggplant slices.

Alternatively, place seasoned eggplant slices in a colander and weight the surface with something heavy.

Let sit for 30 minutes- 1 hr.

Make Sauce

Drizzle olive oil in a large saucepan and add finely chopped white onion, add smashed garlic cloves.

Add basil and tomato puree/ passata.

Season with salt and pepper.

Bring to a boil and then lower to a simmer for roughly 30-40 minutes.

Fry Eggplant Slices

Beat 2-3 eggs gently with a fork in a bowl.

Pat eggplant slices really dry with kitchen towel and coat in all purpose flour, coating evenly.

Shake off any excess.

Dip into beaten egg and then coat in breadcrumb or panko.

Again coating evenly, shaking off any excess.

Repeat with all eggplant slices.

Heat oil to 350 degrees farenheit in a saucepan.

Fry eggplant slices until golden brown, roughly 2-3 minutes on each side.

Move to a plate lined in paper towel and season with coarse salt.


Preheat oven to 350 degrees.

On a sheet pan or baking tray lay down 4 slices of fried eggplant.

Top each with sauce, spreading thinly across surface, add sliced mozzarella di bufala and a basil leaf.

Repeat creating 3 layers of eggplant per parmigiana.

Top each with more sauce and additional mozzarella.

Grate parmigiano cheese over top and place in oven for 5-10 minutes, until cheese is melted and slightly browned.

Plate each over top a dollop of tomato sauce, drizzle with olive oil,

a touch more parmigiano cheese and garnish with a basil leaf.

Serve right away.


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