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Delicious eggplant parm recipe for a comforting meal

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025

Meets Patient’s editorial guidelines

Eggplant Parm is a delightful vegetarian dish that celebrates the rich, savoury flavours of aubergine, perfectly complemented by a luscious tomato sauce and a cheesy topping. This comforting recipe features layers of tender aubergine, seasoned with herbs such as dried basil and oregano, all brought together with a sprinkle of Parmesan and a generous layer of mozzarella. With its warm, inviting aromas, this dish is perfect for sharing with family or friends around the dinner table.

Ideal for a hearty weeknight meal, Eggplant Parm is not only satisfying but also a great way to incorporate more vegetables into your diet. The use of ground almonds in the coating adds a nutty depth while keeping the dish gluten-free. Serve it alongside a fresh green salad or some crusty bread for a balanced and wholesome dining experience.

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Ingredients for Eggplant parm

  • 30 ml olive oil

  • 1 large aubergine

  • 5 ml sea salt

  • 2 large eggs

  • 90 g ground almonds

  • 25 g grated parmesan cheese

  • 5 ml dried basil

  • 5 ml paprika

  • 5 ml garlic powder

  • 5 ml dried oregano

  • 720 ml tomato sauce

  • 120 g shredded mozzarella cheese

How to make Eggplant parm

  1. Preheat the oven to 200°C (fan) or 220°C (conventional). Grease a baking tray with oil and set aside.

  2. Remove the stem end from the eggplant and slice it into 1.5 cm rounds. Salt the slices thoroughly and place them on a clean kitchen towel. Leave for 15–20 minutes to draw out the moisture.

  3. Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.

  4. In another bowl or pie dish, whisk together the ground almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set this mixture aside.

  5. After the resting time, brush off the salt from the eggplant and press the slices with a towel to remove any excess moisture.

  6. Dip each eggplant slice into the egg mixture, then coat it in the almond mixture, and transfer to the greased baking tray.

  7. Bake for 15–20 minutes, then carefully turn the slices over and continue baking until golden brown and crispy.

  8. Spoon the tomato sauce onto the baking tray, surrounding and topping the eggplant slices, then sprinkle each round with mozzarella cheese.

  9. Return the tray to the oven and bake for a further 5–10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 30 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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