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Individual Eggplant Parmigiana: here's the recipe.

Olio Farchioni
A great classic of the Italian tradition, ideal as an appetizer and as a main course, but also for a one-dish meal. Eggplant parmigiana is so popular!
5 from 1 vote
Prep Time 1 min
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 450 kcal


  • 2 eggplants
  • Coarse salt
  • Flour
  • 8 slices mozzarella
  • Basil leaves
  • Tomato sauce
  • Olive oil for frying
  • Extra virgin olive oil for dressing


  • Wash and dry the eggplant.
  • Cut off the two ends and slice the eggplant thick.
  • Arrange the slices in a colander and sprinkle them with coarse salt.
  • Place a plate with a weight on top and leave them to drain for about 1 hour.
  • RInse them under running water and pat them dry.
  • Dip the slices in flour and fry them in hot olive oil
  • When the slices are golden on both sides, let them drain on kitchen paper and then arrange them on the cutting board to prepare individual portions.
  • You will arrange a slice of eggplant, a layer of mozzarella, a spoonful of tomato sauce, another slice of eggplant, another layer of mozzarella and another spoonful of tomato for each portion on the baking tray.
  • Bake at 200°C for about 8-9 minutes.
  • Arrange on individual plates, adding a basil leaf and a drizzle of extra virgin olive oil.


Calories: 450kcal