Jul 13 2026
Restaurants›Buca di Beppo Italian Restaurant›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by Buca di Beppo Italian Restaurant
Time1h 30m
Serves6

Topped with our homemade marinara sauce, Roma tomatoes, basil & mozzarella

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Ingredients

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Eggplant Preparation

Marinara Sauce

Assembly

Method

Eggplant Preparation

  1. 1

    Slice and Salt the Eggplant

    Slice the eggplants into 1/4 inch thick rounds. Place them on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture.

  2. 2

    Rinse and Dry

    Rinse the salted eggplant under cold water to remove excess salt and moisture. Pat them dry with paper towels.

  3. 3

    Fry the Eggplants

    In a large skillet, heat 1 cup of olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Marinara Sauce

  1. 4

    Sauté Garlic

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 5

    Add Tomatoes and Seasoning

    Add the canned whole tomatoes (with juice), dried oregano, and salt. Bring to a simmer, breaking up the tomatoes with a spoon. Let simmer for 15-20 minutes.

  3. 6

    Finish with Basil

    Stir in chopped fresh basil and cook for an additional 5 minutes. Remove from heat.

Assembly

  1. 7

    Layering the Dish

    Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce at the bottom. Add a layer of fried eggplant, followed by slices of Roma tomatoes, a layer of mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan.

  2. 8

    Bake

    Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

  3. 9

    Garnish and Serve

    Remove from the oven and let cool for 10 minutes. Garnish with fresh basil leaves before serving.

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