How to Turn Eggplant Into Comfort Food: Eggplant Parmigiana

MV+ News DeskMarch 9, 2025

Eggplant can be a bit of a love-it-or-hate-it veggie, some find it too mushy, others think it’s bitter. But when cooked the right way, it’s a total game-changer. That’s why we’re bringing you this Eggplant Parmigiana, just how the Italians make it, to show you that it can be crispy, flavourful, and downright delicious.

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For Ramadan 2025, we have partnered with JEN Maldives Malé by Shangri-La to share a simple and delicious recipe of this Italian favourite for your iftar spread.

What You Need

  • 200g eggplant
  • 20g minced garlic
  • 40g basil
  • 15g tomatoes, sliced
  • 50g marinara sauce
  • 10g mozzarella cheese, shredded
  • 15g parmesan cheese, grated
  • 10g panko breadcrumbs
  • 6g salt
  • 6g black pepper
  • 5g thyme
  • 20g all-purpose flour

Preparation

  • Prepare the Eggplant:
    • Slice the eggplant into rounds and sprinkle with salt.
    • Let it sit for 30 minutes to draw out excess moisture. Pat dry with a paper towel.
  • Coat and Fry the Eggplant:
    • Prepare an assembly line of three separate bowls: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs (panko breadcrumbs are courser than your regular grocery store breadcrumbs, and it’s the best for this recipe. They do sell them at LOTUS in Male’, or you can make homemade breadcrumbs instead, that works, too.)
    • Coat each eggplant slice in flour, dip it into the egg, then coat it with breadcrumbs, repeat for all eggplants in this order.
    • Shallow fry the slices in a pan with some neutral oil over medium heat until golden brown. Place on paper towels to drain excess oil.
  • Make the Tomato Sauce:
    • In a pan, sauté minced garlic in olive oil until fragrant.
    • Add marinara sauce, salt, black pepper, and thyme. Simmer for 20 minutes.
    • Blend for a smooth texture, or leave it chunky if preferred.
  • Assemble the Dish:
    • Preheat the oven to 180°C (350°F).
    • Spread a thin layer of marinara sauce in a baking dish.
    • Layer fried eggplant slices, followed by tomato slices, mozzarella cheese, and parmesan cheese. Repeat the layering process twice. Just like a lasagna!
  • BAKE!
    • Top with the remaining parmesan cheese and bake for 15–20 minutes or until the cheese is melted and bubbly.

This Eggplant Parmigiana delivers a perfect balance of textures and flavours—crispy on the outside, tender on the inside, and smothered in a savoury tomato sauce with melted cheese. Whether you're making it for your iftar table or just a casual dinner, this dish is sure to be a crowd-pleaser.