Eggplant Parmigiana

The basics of these parmigiana recipes are similar to the traditional but the eggplant is a critical twist to this classic Italian vegetarian dish.

9 Recipes




Total Time

Global Cuisine

2 reviews

A twist on eggplant parmigiana!


No reviews

This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Eggplant slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and parmesan.

Recipe by: DOERY

No reviews

Eggplant baked with three cheeses and penne pasta makes for a hearty and substantial vegetarian dinner. Serve with crusty bread and a green salad.

Recipe by: MOMMULL1214

No reviews

Eggplants baked with garlic, onion, tomatoes, spinach and three types of cheese. A perfect winter baked vegetable main.

Recipe by: Julie3333

No reviews

Ricotta cheese adds an extra touch to a delicious eggplant parmigiana. Sometimes I don't use this much pasta sauce- see how you go. Serve with a simple green salad and plenty of garlic bread to mop up the sauce!

Recipe by: Karen

No reviews

This is a rich eggplant sauce which combines the flavours of Italian caponata and parmigiana. Serve over linguine.

Recipe by: JenFen

No reviews

Eggplant parmigiana is a traditional Italian dish, among the most popular and iconic you can find in Italy, and this is the real deal. Use ripe eggplants without seeds and salt them for 1 hour to remove the bitterness.

Recipe by: Beatrice

No reviews

This classic Italian dish from Sicily is often simply referred to as 'parmigiana' by the Sicilian locals. The richness and depth of flavour that you get from this authentic version is well worth the extra effort. Serve eggplant parmigiana with nothing more than crusty bread and a green salad.

Recipe by: AndreaCiotti

No reviews

In this simple grilled variation on an Italian classic, slices of eggplant are layered with a thick tomato sauce and creamy mozzarella cheese, and finished with a topping of grated Parmesan.

Recipe by: Pat Alburey

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