Introduction
Few dishes capture the warmth of Italian home cooking quite like Eggplant Parmigiana. Layers of golden fried aubergine, rich Pomoro Marinara Sauce, melted mozzarella, and nutty parmesan all baked together into bubbling perfection. It’s rustic, comforting, and deeply satisfying.
What is Eggplant Parmigiana?
Parmigiana di Melanzane (Eggplant Parmigiana) is a classic southern Italian baked casserole made with aubergine, tomato sauce, and cheese. Unlike lasagne, it uses slices of aubergine instead of pasta sheets. The result? A lighter but just as indulgent dish that’s vegetarian-friendly and full of flavour.
Why Use Pomoro?
The heart of a Parmigiana is the sauce — and with Pomoro Marinara, you don’t need to spend hours simmering tomatoes. Our sauce gives you that slow-cooked richness, garlic, and onions instantly, keeping your Parmigiana authentic while saving you precious time.
Ingredients (serves 4)
For the aubergine:
· 3 large aubergines (about 900 g)
· 2 tbsp salt (for drawing out water)
· 100 g (¾ cup) plain flour, for dusting
· 30 ml olive oil, for frying
For the layers:
· 400 g (1 Jar) Pomoro Marinara Sauce
· 250 g (2 cups) fresh mozzarella or provolone cheese, torn into small pieces
· 80 g (1 cup) grated parmesan cheese
· 1 handful fresh basil leaves (about 12–15)
Method
1. Prepare the aubergines
Slice aubergines into ½ cm (¼ inch) thick rounds. Sprinkle both sides with salt and place in a colander for 30 minutes to draw out excess water and bitterness. Pat dry with kitchen paper.
2. Fry the aubergines
Lightly dust slices with flour. Heat olive oil in a frying pan and shallow fry aubergine slices in batches until golden on both sides. Drain on paper towels to remove excess oil.
3. Assemble the Parmigiana
In a baking dish, spread a spoonful of Pomoro Marinara Sauce. Add a layer of aubergine, followed by more sauce, mozzarella, parmesan, and basil. Repeat until all ingredients are used, finishing with sauce, cheese, and basil on top.
4. Bake
Preheat oven to 190°C (375°F). Bake uncovered for 35–40 minutes, until the top is bubbling and golden brown.
5. Rest & Serve
Let it rest for 10–15 minutes before slicing. This helps the layers set and makes it easier to serve.
Pro Tips
· Salt-drawing the aubergine is key to removing bitterness and excess water.
· Frying adds flavour, but for a lighter version, you can roast the aubergine slices instead.
· Resting after baking is non-negotiable — it tastes even better slightly cooled.
· Use a mix of parmesan and pecorino for a sharper, saltier finish.
Nutritional Information (per serving, approx.)
Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 24 g
• Fat: 33 g
• Saturated Fat: 15 g
• Fibre: 9 g
• Sugar: 11 g
• Sodium: 800 mg
FAQs
Can I bake the aubergines instead of frying?
Yes - roasting at 200°C (400°F) for 20 minutes is a lighter alternative.
Can I prepare this ahead?
Absolutely. Assemble the Parmigiana a day in advance, cover, refrigerate, and bake when ready.
Does it reheat well?
Yes. Reheat gently in the oven until warmed through — it’s even tastier the next day.
Serving Ideas
Serve Eggplant Parmigiana with crusty bread, a crisp green salad, or as a side to grilled meats. It’s hearty enough to be the star of the meal.
Conclusion
Eggplant Parmigiana is Italian comfort food at its best: rich, cheesy, saucy, and satisfying. With Pomoro Marinara, you capture authentic southern Italian flavour without the extra work.
Ready to try it yourself? Shop Pomoro Marinara here and bring Italy to your table.
Try this recipe and tag @pomoro.in with your Eggplant Parmigiana creations.