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Eggplant Parmigiana Recipe

Revolve Recipe HQ - Eggplant Parmigiana Recipe

1 min reading time

Get ready to embark on a culinary journey to the heart of Italy with Eggplant Parmigiana, a lusciously layered dish that combines the meatiness of eggplant with rich cheeses and tangy tomato sauce. No matter the season, this classic recipe is a surefire hit at any dining table. It's time to master this beloved Italian favourite using your Revolve Oven. Mangiamo!

Eggplant Parmigiana Recipe

What you need

  • 2 Large Eggplants
  • 500ml/17oz San Marzano Tomatoes
  • 200g/7 oz Parmesan Cheese
  • 300g/10 oz Mozzarella Cheese
  • 5tbsp Olive Oil
  • Fresh Basil to taste
  • 2tbsp sea salt


  1. Preheat your griddle pan in the Revolve oven using the maximum flame.
  2. Slice your eggplants lengthwise into ½ inch thick pieces.
  3. Drizzle them with olive oil and season with salt.
  4. Grill each slice for 3-5 minutes, ensuring a rich caramelisation without burning.
  5. Turn off your Revolve to let it cool.
  6. Now, let's layer up! In your deep dish pan, start with a layer of San Marzano tomatoes, followed by fresh basil leaves. Place a layer of your grilled eggplant, then sprinkle mozzarella and parmesan.
  7. Repeat! Layer again with tomatoes, basil, mozzarella, eggplant, and parmesan.
  8. Drizzle a bit more olive oil for good measure.
  9. Cook slowly in the Revolve oven set on low flame, covered, for 15-20 minutes. If it bubbles too much, turn off the flame and let it cook in the residual heat for 5 minutes.
  10. For a crisp finish, uncover and grill on max flame for the last 5 minutes until it's beautifully golden.
  11. Serve with fresh basil leaves.

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