Introduction
Eggplant Parmesan with Tomato Basil Sauce is a classic Italian comfort food that celebrates the rich flavors of fresh ingredients. Tender slices of eggplant are lightly breaded and either baked or fried to golden perfection, then layered with a fragrant tomato basil sauce and a generous amount of gooey mozzarella and Parmesan cheese. When baked, the flavors meld together beautifully, creating a dish that is both hearty and satisfying.
I love this recipe
I love this recipe because it turns simple ingredients into a dish that feels luxurious and comforting. The eggplant, when properly prepared, becomes tender and slightly crispy on the edges, providing the perfect texture contrast to the creamy, melted mozzarella and sharp, nutty Parmesan. The homemade tomato basil sauce is vibrant and aromatic, infusing each layer with fresh, tangy flavor that balances the richness of the cheese.
What makes it truly special is how the flavors and textures work together harmoniously: the sweetness and acidity of the tomatoes, the earthiness of the eggplant, and the gooey, golden cheese create a taste that is incredibly satisfying. It’s a dish that warms you up, evokes memories of rustic Italian kitchens, and brings people together over a shared love of good food.
Why It’s a Must-Try Dish
- Flavor Explosion: The combination of roasted eggplant, fresh tomato sauce, and melted cheese creates a layered, savory experience.
- Vegetarian-Friendly: A satisfying, meatless dish that appeals to everyone.
- Comfort Food Classic: Perfect for family dinners, holidays, or casual gatherings.
- Customizable: Can be made gluten-free or vegan with simple substitutions.
Recipe Information
- Preparation Time: 35 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Servings: 6
- Calories per Serving: ~320 kcal
- Cuisine: Italian
- Course: Main Course / Vegetarian Entrée
Ingredients
For Tomato Basil Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 28 oz (800 g) crushed tomatoes
- 1 tsp sugar (optional, to balance acidity)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup fresh basil leaves, chopped
For Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- 1 tsp salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Olive oil, for frying
For Assembly:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Simple Cooking Directions
- Prepare the tomato basil sauce.
- Slice and salt the eggplants, then bread them.
- Fry the eggplant slices until golden.
- Layer eggplant, sauce, and cheese in a baking dish.
- Bake until bubbly and golden.
Step-by-Step Preparation Method
Step 1: Prepare the Tomato Basil Sauce
- Heat olive oil in a saucepan over medium heat.
- Add chopped onions and sauté until translucent (3–4 minutes).
- Stir in garlic and cook for 1 minute.
- Add crushed tomatoes, sugar (if using), red pepper flakes, salt, and pepper.
- Simmer on low heat for 20–25 minutes, stirring occasionally.
- Add fresh basil at the end and mix well.
Step 2: Prepare the Eggplant
- Slice eggplants into ½-inch thick rounds.
- Lay slices on a tray, sprinkle with salt, and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Step 3: Bread the Eggplant
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ cup Parmesan.
- Dredge each eggplant slice in flour, then dip in egg, and coat with breadcrumb mixture.
Step 4: Fry the Eggplant
- Heat a thin layer of olive oil in a skillet over medium heat.
- Fry eggplant slices in batches until golden brown (2–3 minutes per side).
- Place fried slices on paper towels to drain excess oil.
Step 5: Assemble the Dish
- Preheat oven to 375°F (190°C).
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Arrange a layer of fried eggplant over the sauce.
- Spoon more tomato sauce over eggplant and sprinkle with mozzarella and Parmesan.
- Repeat layers until all eggplant and sauce are used, finishing with cheese on top.
Step 6: Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
How to Serve
- Garnish with fresh basil leaves.
- Serve hot as a main course with a side of garlic bread or a light green salad.
Additional Recipe Tips
- Salt the eggplant slices to remove bitterness and excess moisture.
- Frying can be replaced with baking for a healthier option.
- Use fresh mozzarella for a creamier texture.
- Let the dish rest 10 minutes before slicing to help layers set.
Variations
- Vegan: Use vegan mozzarella and skip eggs for breading (dip in plant-based milk instead).
- Gluten-Free: Use gluten-free breadcrumbs and flour.
- Baked Only: Skip frying; brush eggplant with olive oil and bake before layering.
- Add Protein: Include cooked Italian sausage or ground turkey between layers.
Freezing and Storage
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Can be frozen unbaked or baked for up to 3 months. Thaw overnight before reheating.
Special Equipment Needed
- Large skillet or frying pan
- 9×13 inch baking dish
- Three shallow bowls for breading
- Saucepan for tomato sauce
- Paper towels for draining
Conclusion
Eggplant Parmesan with Tomato Basil Sauce is a timeless Italian classic that combines crispy eggplant, savory tomato sauce, and melting cheese into a comforting, irresistible dish. Whether for a family dinner, a special occasion, or a cozy weekend meal, this recipe delivers flavor, texture, and satisfaction in every bite. Its versatility and ease of preparation make it a must-try for anyone who loves Italian cuisine.
Eggplant Parmesan with Tomato Basil Sauce
Description
Eggplant Parmesan with Tomato Basil Sauce is a classic Italian comfort food that celebrates the rich flavors of fresh ingredients. Tender slices of eggplant are lightly breaded and either baked or fried to golden perfection, then layered with a fragrant tomato basil sauce and a generous amount of gooey mozzarella and Parmesan cheese.
Ingredients
For Tomato Basil Sauce:
For Eggplant:
For Assembly:
Instructions
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Step 1: Prepare the Tomato Basil Sauce : Heat olive oil in a saucepan over medium heat.Add chopped onions and sauté until translucent (3–4 minutes).Stir in garlic and cook for 1 minute.Add crushed tomatoes, sugar (if using), red pepper flakes, salt, and pepper.Simmer on low heat for 20–25 minutes, stirring occasionally.Add fresh basil at the end and mix well.
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Step 2: Prepare the Eggplant : Slice eggplants into ½-inch thick rounds.Lay slices on a tray, sprinkle with salt, and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
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Step 3: Bread the Eggplant : Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ½ cup Parmesan.Dredge each eggplant slice in flour, then dip in egg, and coat with breadcrumb mixture.
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Step 4: Fry the Eggplant : Heat a thin layer of olive oil in a skillet over medium heat.Fry eggplant slices in batches until golden brown (2–3 minutes per side).Place fried slices on paper towels to drain excess oil.
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Step 5: Assemble the Dish : Preheat oven to 375°F (190°C).Spread a thin layer of tomato sauce on the bottom of a baking dish.Arrange a layer of fried eggplant over the sauce.Spoon more tomato sauce over eggplant and sprinkle with mozzarella and Parmesan.Repeat layers until all eggplant and sauce are used, finishing with cheese on top.
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Step 6: Bake : Cover with foil and bake for 25 minutes.Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
