Eggplant Parmigiana
Updated: 2 days ago
By Chef Jon Ashton | Published September 9, 2025
Why you'll love it: no frying · a savory secret · a golden crunch · serious cheese.
Eggplant Parmigiana with Prosciutto is not just something you eat. It is silk and salt, crunch and comfort, a dish that smells like memory and tastes like joy.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Before you start: The Parmigiano does a lot of the work in this dish, and my Kitchen School has a short lesson on choosing and using it. It takes about five minutes to read. Parmigiano-Reggiano
Eggplant Parmigiana with Prosciutto
Serves 6 to 8
Oven: 400°F (200°C)
Total: about 1¼ hours
Level: Medium
Equipment: Nonstick Fry Pan, Rimmed Baking Sheet, and Chef's Knife.
Ingredients
For the Dish
2½ pounds eggplant, unpeeled, halved lengthwise, and sliced ¼ to ⅓ inch thick
¾ cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar of the best marinara you can find
½ cup fresh basil leaves, cut into ribbons
1 pound fresh buffalo mozzarella, thinly sliced
6 ounces prosciutto, thinly sliced
2 cups freshly grated 24-month aged Parmigiano Reggiano
For the Topping
2 cups panko bread crumbs
4 garlic cloves, lightly bashed
4 sprigs fresh thyme
4 tablespoons butter
A little salt and freshly ground black pepper
Method
The Eggplant: Heat the oven to 400°F (200°C). Arrange three racks so you can bake the slices all at once. Lay the eggplant in single layers on three baking sheets. Brush generously with olive oil on both sides. Crush the oregano lightly between your fingers and scatter over the slices, then season with salt and black pepper. Bake for 15 minutes, turn them over, and bake for another 10 minutes until soft and golden at the edges. Leave the oven on. You'll know it's right when the slices are soft all the way through and golden at the edges, not leathery or raw. If some slices are still pale and firm when the time is up, give them a few more minutes before you start layering. Under-roasted eggplant stays chewy in the finished dish.
The Layering: Take a large ceramic dish, about 10 by 14 inches. Spoon in a third of the marinara sauce. Lay a third of the eggplant across the sauce, neat but not regimented. Tuck in a third of the basil, mozzarella, prosciutto, and Parmigiano. Continue until you have three layers, finishing with Parmigiano on top. Blot the mozzarella slices with paper towels before they go in. Buffalo mozzarella is wet, and this keeps the dish from turning watery.
The Topping: Melt the butter in a frying pan. Add the garlic and thyme, letting them perfume the butter for a minute or two. Stir in the panko, turning it until golden and crisp. Discard the garlic and thyme, leaving behind their fragrance. Season with a little salt and black pepper. You'll know it's right when the crumbs are evenly golden and smell nutty and buttery.
To Finish: Bake the parmigiana, uncovered, for 25 to 30 minutes, until bubbling and burnished at the edges. Leave it to settle for 10 minutes; the flavours deepen in the quiet. Just before serving, scatter the thyme-scented crumbs across the top for crunch. Eat warm, with nothing more than a green salad and the company of those who will stay to help with the washing up. You'll know it's right when the sauce is bubbling at the edges and the cheese on top is burnished in places.
How to Store
Fridge: Covered, up to 4 days. Keep the crumbs separately in an airtight container.
Reheating: Warm in a 350°F (175°C) oven, covered with foil, for about 20 minutes.
Freezer: Freeze, without the crumbs, for up to 3 months. Thaw overnight in the fridge before reheating.
Key Ingredients
Eggplant: Sliced evenly and roasted rather than fried, it turns silky and tender and keeps the whole dish lighter.
Olive Oil: A generous brushing on both sides helps the slices roast to soft and golden instead of drying out.
Marinara Sauce: Use the best jar you can find, as it forms the base of every layer and carries the garlic and basil.
Buffalo Mozzarella: Thinly sliced and blotted dry, it gives that lovely stretch without making the dish watery.
Prosciutto: Thin ribbons tucked between the layers add a whisper of salt and savoury depth.
Parmigiano Reggiano: Freshly grated 24-month cheese brings a nutty richness and burnishes beautifully on top.
Fresh Basil: Cut into ribbons and tucked into each layer, it adds a fresh, sweet herbal lift.
Panko with Garlic and Thyme: Toasted in butter perfumed with garlic and thyme, the crumbs add a golden crunch scattered on just before serving.
The Crunch You Didn’t Know You Needed
The real magic trick? The breadcrumbs. Not baked until pale and dutiful, but toasted on the stove with butter, garlic, and thyme. When scattered over the bubbling Parmigiana just before serving, they bring a golden crunch, a sharp herbal perfume, and that little lift of contrast. You take a bite. Soft eggplant, stretchy cheese, salty prosciutto. And then the crunch lands like a cymbal in an orchestra. Suddenly you are not just eating, you are applauding.
Watch: How to Make Eggplant Parmigiana
Common Mistakes to Avoid
Under-roasting the eggplant: it should be soft and golden at the edges, not leathery or raw
Skimping on oil: eggplant needs a generous brushing to roast rather than dry out
Cutting in straight away: the 10-minute rest lets the layers settle so it slices cleanly
Baking the crumbs on top: they'd go soggy in the sauce; scatter them just before serving
What to Serve with Eggplant Parmigiana
A simple green salad
Crusty bread
A glass of Italian red
Frequently Asked Questions
Can I make it vegetarian?
Yes. Simply leave out the prosciutto.
Can I make it ahead?
Assemble up to a day ahead and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes, and toast the crumbs just before serving.
Do I need to salt the eggplant first?
No. Modern eggplants are rarely bitter, and roasting drives off the excess moisture.
What can I use instead of buffalo mozzarella?
Fresh cow's-milk mozzarella works well. Blot it dry before layering.
You Might Also Like
Make the sauce yourself with my Classic San Marzano Tomato Sauce, and get the most from your cheese with my Parmigiano-Reggiano tips.
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Tips for Success
Slice Evenly
Keep the eggplant between ¼ and ⅓ inch so every slice roasts to the same silky tenderness.
Don't Crowd the Pans
Single layers roast; crowded slices steam. Use all three baking sheets.
Pat the Mozzarella Dry
Fresh buffalo mozzarella is wet. Blot the slices with paper towels so the dish doesn't turn watery.
Crumbs Last
Add the toasted crumbs only at the table so they stay crisp.
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