Recipe: Aubergine Parmigiana (River Cottage Veg)

I first published this aubergine parmigiana recipe way back in 2011, and while a lot has changed since then (hello, better cameras!), this comfort food classic is still one of my favourite dishes of all time. It’s a proper cosy, cheesy, rich main meal that’s perfect served with a crisp green salad or some crusty bread on the side. And because it weirdly still gets a lot of love on the blog, I thought it was time to give this old post a fresh new look for 2025.

Originally inspired by Hugh Fearnley-Whittingstall’s River Cottage Everyday Veg, this classic recipe for melanzane alla parmigiana is perfect if you’re looking for easy ways to use up eggplant slices. Mine has a few Greek-ish twists (cinnamon and oregano) and it’s more of a ‘feel your way through it’ method than a strictly scientific approach, so feel free to taste and tweak as you go. That’s part of the fun!

It’s one of those dishes that tastes even better the next day – just pop any leftovers into an airtight container and reheat to piping hot when you’re ready. Some of the best results I’ve had are when I let it sit for a bit before serving, so the layers settle and the mozzarella cheese gets lovely and melty.

There are much more complicated ways to make an aubergine parmigiana recipe, including one which our half Italian friend Frankie has made us a couple of times – although I’d call this more of a parmigiana di melanzane where your aubergine slices are first coated in an eggy batter before being cooked in hot oil, and your tomato sauce is made with fresh tomatoes and lots of red wine, then cooked down and simmered for .hours. This makes for a gorgeously rich finished dish that tastes amazing every single time

Today’s recipe is a little more simple and is an easy recipe to knock together for the whole family to enjoy any night of the week. We also love to make this advance – batching cooking, anyone? – so we’ve got it ready to whack in the oven at a moment’s notice. Here’s the aubergine parmigiana recipe card:

Easy Aubergine Parmigiana Recipe (Eggplant Parmesan)

This classic northern Italian recipe is rich, cheesy, and packed with flavour. Layers of fried aubergine slices, fresh tomato sauce, and bubbling cheese make this one of my go-to main course comfort meals.

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Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 medium/large aubergines
• 1 onion
• 4 garlic cloves
• Pinch of sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons dried oregano
• 2 400g tinned tomatoes
• 125 g mozzarella cheese (mozzarella balls or torn pieces of fresh mozzarella work well)
• Handful of parmesan cheese
• Olive oil, vegetable oil, or extra virgin depending on preference
• Optional: fresh basil, tomato purée, red wine, or basil leaves to taste

Method

 

1. Slice the aubergines into 3–5mm thick slices. (You can also cut them into discs of aubergine if you prefer.)Crucial step: To reduce moisture, place them in a colander with a pinch of salt. Leave for about an hour — this helps draw out the eggplant flesh’s bitterness and avoids sogginess.
2. Meanwhile, dice the onion and fry in a frying pan over medium heat until soft and golden. Add chopped garlic clove (or garlic powder) and fry for a couple of minutes. Stir in the cinnamon and oregano.
3. Add in the chopped tomatoes, season with black pepper, salt, and a pinch of sugar. Simmer on low heat for about 30 minutes to create a simple tomato sauce with rich depth. You could use tomato purée or tomato puree to thicken if needed.
4. Preheat your oven to 180°C (or gas mark 4 / c fan equivalent).
5. While the sauce simmers, heat enough oil in a non-stick frying pan or hot griddle pan over medium-high heat. Cook the slices of aubergine in batches until golden brown on both sides. They soak up oil like sponges, so drain them on paper towel (or kitchen paper) to remove excess oil.
6. Now to assemble! In a large baking dish or ovenproof dish, start layering:

   A thin layer of sauce

   A layer of aubergine

   Some torn mozzarella cheeseRepeat until all the ingredients are used up. Make sure the top layer is finished with mozzarella and a generous sprinkle of parmesan cheese. A few basil leaves or fresh basil torn over the top take it to the next level.
7. Bake in a preheated oven for 30–40 minutes until golden and bubbling. Let it sit at room temperature for a few minutes before serving for the best results. Serve with side salads, crusty bread, or as a side dish to something else.

Notes

Notes & Tips

• Store leftovers in an airtight container for up to 3 days.
• Want to add extra richness? Stir a splash of red wine into your tomato base while it simmers.
• This is one of those dishes a lot of people assume is fussy, but it's really not. It's just about layering with love. 
• Next time, I might try adding tomato passata for an even smoother sauce or topping with crunchy breadcrumbs for texture.

Let me know if you try this eggplant parmigiana, especially if it’s your first time trying it! I’d love to hear your thoughts, tweaks, or photos. You can tag me on social or comment below 👇

Post updated June 2025.