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Original Eggplant Parmigiana Recipe

Prep Time30 mins
Cook Time1 hr
Resting Time1 hr
Course: Appetizer, Main Course
Keyword: antipasti, eggplant rolls, italian sauce, Naples, sicilian dish
Servings: 4


Tomato Sauce

  • 2-3 tbsp EVO oil
  • 1 1/2 cup tomatoes puree
  • 1 small onion chopped
  • salt and pepper
  • fresh basil leaves


  • 2 medium-large size eggplants
  • 3.5 oz grated Parmigiano Reggiano cheese or Pecorino cheese
  • salt coarse
  • sunflower oil


  • Wash and dry the eggplants, cut them with a mandolin by length.
  • Place the slices inside a colander and sprinkle with a little bit of coarse salt.
  • Leave it like this for at least 1 hour.
  • Meanwhile, take care of the sauce.
  • In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion, let it brown lightly.
  • Pour the tomato puree and cook for at least 30 minutes, adding salt and pepper.
  • Heat plenty of sunflower oil.
  • Rinse the aubergine slices and squeeze them with your hands, being careful not to break them.
  • Fry them in hot oil and then dry on absorbent paper:
  • On a serving plate sprinkle a little sauce on the first layer, arranging the eggplants slices horizontally.
  • Cover them with sauce and sprinkle with parmigiano cheese.
  • Repeat the same procedure, this time arranging the aubergines vertically, repeating the step with the sauce and then the parmigiano.
  • Continue in this way to form the layers, inverting the sense of the eggplants each time. On the last layer, pour the remaining tomato puree and sprinkle with parmigiano.
  • You can garnish with basil leaves.


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