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Eggplant Parmigiana (Vegetarian or Vegan)

Hearty Eggplant Parmigiana recipe (vegetarian or vegan). Crispy eggplant, marinara, and melty cheese baked to perfection. A comforting Italian classic!
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Prep Time 1 hour 15 minutes
Course Main, Main Course
Cuisine Italian

Ingredients
  

  • 1 large eggplant about 1lb 450g
  • 1 ½ tsp salt for sweating the eggplant
  • ½ cup all-purpose flour
  • oil for pan-frying** (olive oil or sunflower oil see notes)
  • 2 cups marinara
  • 1 cup mozzarella*
  • ¼ cup fresh grated parm*
  • Fresh basil or oregano, for garnish

Instructions
 

Prep the Eggplant

  • Slice the eggplant lengthwise into ½-inch slices.
  • Sprinkle both sides with salt and lay them on kitchen towels.
  • Let sit for 20–30 minutes to sweat out excess moisture.
  • Pat dry thoroughly with clean towels to remove the salt and liquid.

Dredge & Fry

  • Lightly coat each slice of eggplant in all-purpose flour. Shake off the excess.
  • Heat 1–2 tablespoons of oil in a large skillet over medium heat.
  • Fry the eggplant slices in batches for 2–3 minutes per side until golden brown, adding more oil as needed.
  • Set aside on paper towels to drain.
  • Alternative baking method: Lightly brush both sides of the floured eggplant slices with oil and bake on a parchment-lined tray at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and tender.

Layer the Dish

  • Preheat your oven to 375°F (190°C).
  • In a baking dish (approx. 8x10"), spread a thin layer of marinara sauce on the bottom.Add a layer of fried eggplant, followed by torn mozzarella and a sprinkle of grated Parmigiano-Reggiano.
  • Repeat layers until all ingredients are used, ending with sauce and cheese on top.

Bake

  • Bake for 25-30 mins or until bubbly and slightly golden on top.

Garnish & Serve

  • Let cool for 5–10 minutes before serving. Garnish with fresh basil or oregano. Buon Appetito!

Video

Notes

Optional/Notes:
  • *Amount of oil used may vary depending on your pan and preference. Shallow frying makes it taste SO good but for a lighter choice, use just a little oil. 
  • **To make it vegan, substitute plant-based mozzarella and vegan parmesan.

Tips & Tricks

  • Sweating the eggplant is key to avoiding a soggy dish—don’t skip it!
  • You can make it ahead of time and reheat in the oven.
  • If using store-bought marinara, choose one with clean, simple ingredients—or make your own for maximum flavor.
  • For crispier texture: Layer lightly and don’t overload with sauce.
  • For gluten-free: Use a GF flour blend or chickpea flour for dredging.
 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 250g | Calories: 295kcal | Carbohydrates: 28g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 620mg | Potassium: 520mg | Fiber: 6g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 2mg
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