Lucy M. Transform your kitchen into an Italian trattoria with Mary Berry’s stunning Eggplant Parmigiana. Picture this: silky eggplant slices layered with aromatic tomato sauce, creamy mozzarella, and sharp Parmesan, baked until gloriously golden and bubbling.
This recipe celebrates the beauty of simple, quality ingredients combined with Mary Berry’s signature precision. Each forkful offers tender eggplant, tangy tomato sweetness, and that irresistible cheese pull we all love.
Perfect for vegetarians and meat-eaters alike, this dish brings Italian sunshine to your table. Whether you’re new to eggplant or a seasoned cook, Mary Berry’s trusted technique guarantees success. Prepare to fall in love with this timeless classic.
Why You’ll Love this Mary Berry Eggplant Parmigiana
If you’ve ever worried that eggplant might taste boring or spongy, this recipe completely flips that concern on its head. I’m drawn to how Mary Berry transforms humble eggplant into something genuinely crave-worthy through smart technique.
The eggplant gets breaded and fried until it’s golden and crispy on the outside, tender within, which honestly changes everything. Then it’s layered with a rich tomato sauce that’s been simmered with garlic and fresh basil, creating depth you wouldn’t expect.
The mozzarella and Parmesan melt together into gooey, salty pockets throughout. What really gets me is how forgiving this dish proves to be, making it perfect for weeknight dinners or impressing guests. It’s comfort food that feels surprisingly elegant.
Love this vegetarian classic? Try our Thai Red Beef Curry for another comforting dinner option with bold, aromatic flavors.
What Ingredients are in Mary Berry Eggplant Parmigiana?
Mary Berry’s Eggplant Parmigiana requires a carefully selected mix of fresh produce, pantry staples, and quality cheeses to achieve its signature balance of crispy texture and rich flavor. The recipe relies on straightforward ingredients that work together to create layers of complexity—from the tender eggplant to the savory tomato sauce and melting cheese topping. Each component plays an essential role in building the dish’s depth and satisfying nature.
Ingredients:
- 3 lb (1.5 kg) eggplant
- 2 large eggs, lightly beaten
- ⅓ cup all-purpose flour
- 3 tbsp olive oil (or more as needed)
- 2 onions, chopped
- 3 × 14 oz (400 g) cans chopped tomatoes, drained
- 1 × 5 oz (140 g) can tomato paste
- 2 garlic cloves, crushed
- 2 tbsp fresh basil, chopped
- ¼ tsp granulated sugar
- Salt and black pepper to taste
- 11 oz (310 g) sliced mozzarella cheese
- 4 oz (125 g) grated Parmesan cheese
When assembling these ingredients, quality matters particularly with the cheeses and fresh basil—they contribute tremendously to the final flavor profile. You may need additional olive oil beyond the three tablespoons specified, depending on how many eggplant slices you’re frying and how much oil they absorb during cooking. Draining the canned tomatoes prevents excess liquid from making the dish watery, while the sugar helps balance the acidity of the tomatoes naturally.
How to Make this Mary Berry Eggplant Parmigiana
- Slice the eggplant into ½ inch (1cm) thick rounds. Dip each slice first into the beaten eggs, allowing any excess to drip off, then coat in the flour, shaking off any extra so you have just a light, even coating.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Working in batches, add the eggplant slices and cook for 3–4 minutes on each side until they turn golden brown and tender. Add more oil between batches as needed to prevent sticking. Use a slotted spoon to transfer the cooked eggplant to paper towels to drain excess oil. While the eggplant cools, preheat your oven to 375°F (190°C).
- Heat another tablespoon of olive oil in a saucepan over medium heat. Add the onions and cook gently, stirring occasionally, until they soften and become translucent. Stir in the tomatoes, tomato paste, garlic, and basil. Bring the sauce to a boil, then reduce the heat and let it simmer for 10–15 minutes until it thickens and the flavors concentrate. Add the sugar to balance the acidity and season with salt and pepper to taste.
- Begin assembling the dish by spreading some of the tomato sauce across the bottom of a shallow ovenproof dish. Layer the fried eggplant slices over the sauce, then add a layer of mozzarella cheese followed by a sprinkling of Parmesan. Repeat these layers—sauce, eggplant, mozzarella, Parmesan—until all ingredients are used, finishing with a final layer of tomato sauce topped generously with both cheeses.
- Place the dish in the preheated oven and bake for 15–20 minutes until the cheese on top is melted, bubbling, and lightly browned. Remove from the oven, let it rest for a few minutes, then serve hot.
Mary Berry Eggplant Parmigiana Recipe
Ingredients
Method
- Slice the eggplant into ½ inch (1cm) thick rounds. Dip each slice first into the beaten eggs, allowing any excess to drip off, then coat in the flour, shaking off any extra so you have just a light, even coating.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Working in batches, add the eggplant slices and cook for 3–4 minutes on each side until they turn golden brown and tender. Add more oil between batches as needed to prevent sticking. Use a slotted spoon to transfer the cooked eggplant to paper towels to drain excess oil. While the eggplant cools, preheat your oven to 375°F (190°C).
- Heat another tablespoon of olive oil in a saucepan over medium heat. Add the onions and cook gently, stirring occasionally, until they soften and become translucent. Stir in the tomatoes, tomato paste, garlic, and basil. Bring the sauce to a boil, then reduce the heat and let it simmer for 10–15 minutes until it thickens and the flavors concentrate. Add the sugar to balance the acidity and season with salt and pepper to taste.
- Begin assembling the dish by spreading some of the tomato sauce across the bottom of a shallow ovenproof dish. Layer the fried eggplant slices over the sauce, then add a layer of mozzarella cheese followed by a sprinkling of Parmesan. Repeat these layers—sauce, eggplant, mozzarella, Parmesan—until all ingredients are used, finishing with a final layer of tomato sauce topped generously with both cheeses.
- Place the dish in the preheated oven and bake for 15–20 minutes until the cheese on top is melted, bubbling, and lightly browned. Remove from the oven, let it rest for a few minutes, then serve hot.
Notes
What to Serve with Mary Berry Eggplant Parmigiana
Once you’ve got your eggplant parmigiana bubbling away in the oven, you’re probably wondering what’ll actually make this dish shine on the plate. I’d go with a crisp green salad dressed in lemon vinaigrette to cut through all that creamy, cheesy richness. It’s the perfect balance, trust me. Garlic bread? Absolutely. Those crusty slices soak up the tomato sauce like little flavor sponges. You could also serve it alongside pasta, though honestly, the eggplant’s substantial enough to stand alone as your main event. A chilled white wine pairs beautifully too. Maybe a Pinot Grigio or something light and invigorating. The acidity complements those tomatoes and basil wonderfully without competing for attention. Keep it simple, keep it fresh.Mary Berry Eggplant Parmigiana Substitutions and Variations
Flexibility in the kitchen is what makes cooking fun, and I’m here to tell you that this eggplant parmigiana recipe doesn’t need to stay locked in place. Want to swap mozzarella for fresh ricotta? Go for it. I’d use the same amount, layering it like you would the cheese slices.
Not a basil person? Oregano works beautifully, offering a earthier vibe. You can also mix in some spinach between layers if you’re feeling adventurous, which honestly elevates the whole dish.
For those avoiding dairy, cashew cream makes a surprisingly creamy substitute that’ll fool most people. Even your eggplant choice matters—smaller ones tend to be less watery than their giant cousins, which means less draining time. These tweaks let you make this recipe genuinely yours.
What to Serve with Mary Berry Eggplant Parmigiana
Once you’ve got your eggplant parmigiana bubbling away in the oven, you’re probably wondering what’ll actually make this dish shine on the plate. I’d go with a crisp green salad dressed in lemon vinaigrette to cut through all that creamy, cheesy richness.
It’s the perfect balance, trust me. Garlic bread? Absolutely. Those crusty slices soak up the tomato sauce like little flavor sponges. You could also serve it alongside pasta, though honestly, the eggplant’s substantial enough to stand alone as your main event.
A chilled white wine pairs beautifully too. Maybe a Pinot Grigio or something light and invigorating. The acidity complements those tomatoes and basil wonderfully without competing for attention. Keep it simple, keep it fresh.
Final Thoughts
There’s something deeply satisfying about pulling a bubbling dish of eggplant parmigiana from the oven, and honestly, Mary Berry’s version delivers that satisfaction without requiring a culinary degree. I’d argue this recipe bridges the gap between everyday cooking and restaurant-quality meals. The layered cheese, tender eggplant, and rich tomato sauce create something genuinely craveable, not pretentious. You’re looking at a dish that impresses without demanding fancy techniques or hard-to-find ingredients. Whether you’re cooking for yourself or feeding a crowd, this eggplant parmigiana checks every box: it’s delicious, approachable, and actually doable on a weeknight. That’s the real magic here—accessible comfort food that tastes like you spent hours in the kitchen.
