Eggplant parmigiana

Eggplant parmigiana

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June 6, 2022

The eggplant parmigiana is one of the best known dishes of Italian cuisine. Its origin is disputed, but today it is widespread with different variations in all regions of Italy.

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Category Main
Country Italy
Prep 25 mins
Cook 10 mins
Ready-in 35 mins
Yields 2 people
Skill Level Easy


1 eggplant 40 g protein-free breadsticks
200 g tomato sauce
250 ml seeds oil
40 g Parmigiano Reggiano cheese
5 basil leaves

Nutritional Table

Energy 334
Protein 2 g
Lipids 28 g
Carbohydrate 19 g
Sodium 37 mg
Phosphate 67 mg
Potassium 306 mg

Cooking Method


  1. Cut the eggplant into thin slices and blanch them in unsalted boiling water for 30 seconds. Repeat this procedure 2 more times. Then dry the eggplant slices with absorbent paper
  2. Fry the eggplant slices in a pan with already boiling oil
  3. Spread a part of the tomato sauce on the bottom of a pan and cover the entire surface with a layer of eggplant slices. Then add another layer of tomato sauce, adding the basil leaves and a sprinkling of crumbled protein-free breadsticks . Continue with the layers until you run out of ingredients.
  4. Finally bake in the oven at 180° for 10 minutes.