Don Signature Crab - Singapore Food Guide

Eggplant Parmigiana

Singapore-style Eggplant Parmigiana — layered, pan-fried eggplant with rich tomato sauce, melted mozzarella and grated Parmesan, baked until golden and bubbly.

Eggplant Parmigiana

About this dish

Eggplant Parmigiana is a comforting Italian bake that feels right at home in a Singapore kitchen — think family dinners in a Tiong Bahru flat or a weekend potluck with neighbours from the heartland. This version keeps the classic method: sliced aubergine (eggplant) is salted, lightly fried, layered with a garlicky tomato sauce, torn basil, mozzarella and Parmesan, then baked until bubbling and golden.

In Singapore we often adapt recipes to local tastes and pantry finds. Use canned tomatoes or passata from Cold Storage or NTUC, panko breadcrumbs from supermarket aisles, and finish with a drizzle of good olive oil and a scattering of fresh basil from a neighbourhood wet market. For a chilli kick common in our hawker stalls, serve sambal or sliced chilli padi on the side — the tomato and cheese mellow that bright heat beautifully.

Texture is everything: crisp-edged, creamy eggplant slices meeting stretchy mozzarella and a savoury umami hit from Parmesan. It’s perfect as a main for a family-style meal (serve with steamed rice or crusty bread), a show-stopping dish for a casual dinner party, or reheated for next-day tiffin — a popular choice for kopi-session catch-ups or a late-night supper after a stroll along East Coast Park.

Ingredients

  • 2 large eggplants (approx. 800–900 g total), trimmed and sliced into 1 cm rounds
  • 1½ tsp fine salt (for sweating eggplant)
  • 100 g plain flour for dredging
  • 2 large eggs, beaten
  • 150 g panko breadcrumbs
  • 100 ml vegetable oil (for shallow frying) or more as needed
  • 800 g canned crushed tomatoes or passata
  • 1 medium onion (about 120 g), finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil (for sauce)
  • 1 tsp dried oregano
  • 1 tsp sugar (to balance acidity)
  • 200 g shredded mozzarella (or 1 ball fresh mozzarella, torn)
  • 50 g grated Parmesan (plus extra for serving)
  • A handful (about 15 g) fresh basil leaves, torn
  • Black pepper to taste
  • Optional: 1–2 tsp sambal oelek or sliced chilli padi to serve
  • Optional: 1 tbsp balsamic vinegar (for the sauce, if desired)

Step-by-Step Method

  1. 1) Salt and sweat the eggplant: Lay slices on a tray, sprinkle both sides with 1½ tsp fine salt, stack or overlap slightly and let sit for 20–30 minutes to draw out moisture; this firms the flesh and reduces oil absorption.
  2. 2) Rinse and dry: Rinse the salt off under running water, pat each slice thoroughly dry with kitchen towels; drying well keeps the crumbs crisp when frying.
  3. 3) Prepare sauce: In a saucepan over medium heat, warm 2 tbsp olive oil, add chopped onion and cook until translucent (about 5–7 minutes), add minced garlic and cook 30 seconds; pour in crushed tomatoes, dried oregano, 1 tsp sugar and a pinch of salt and pepper. Simmer gently for 15–20 minutes until thickened; taste and adjust seasoning or add 1 tbsp balsamic for depth.
  4. 4) Dredge slices: Set up three shallow dishes — flour, beaten eggs, and panko. Lightly coat each eggplant slice in flour, shake off excess, dip in egg, then press into panko breadcrumbs until evenly coated.
  5. 5) Shallow-fry eggplant: Heat a large frying pan or wok over medium-high heat, add enough vegetable oil to cover the base (about 2–3 mm). Fry slices in batches, 2–3 minutes per side, until golden brown and crisp at the edges. Use medium-high heat but reduce slightly if oil smokes; transfer to a rack or paper towel-lined tray to drain.
  6. 6) Preheat oven: Set oven to 180°C (fan 170°C). Lightly oil a 22 x 30 cm baking dish or similar-sized ovenproof dish.
  7. 7) Layer the bake: Spoon a thin layer of tomato sauce on the dish, arrange a single layer of fried eggplant, scatter mozzarella and a little Parmesan, spoon more sauce and torn basil. Repeat to build 2–3 layers, finishing with sauce and a generous sprinkle of Parmesan.
  8. 8) Bake until bubbly: Bake in preheated oven for 20–25 minutes until cheese is melted and edges are bubbling and golden; for a charred top, switch to grill (broil) for 2–3 minutes watching closely.
  9. 9) Rest and garnish: Remove from oven and rest 10 minutes so layers set. Garnish with extra torn basil and a drizzle of olive oil. Serve hot.
  10. 10) Serving tips: Cut into squares for sharing. Leftovers reheat well in a 180°C oven for 10–12 minutes or in a toaster oven; microwave will soften the crumb. For a Singapore twist, serve sambal on the side or with a crisp cucumber achar.

Tips & Serving Ideas

  • Buy firm, glossy eggplants from NTUC, Sheng Siong or Chinatown wet market — smaller to medium-sized ones have fewer seeds and firmer texture.
  • Salt and sweat the eggplant well (20–30 minutes) and pat dry to reduce oil absorption — this keeps the final dish less greasy and the crumbs crisp.
  • If you prefer less frying, brush slices lightly with oil and roast at 220°C on a tray for 15–20 minutes until golden before layering.
  • Use panko for extra crunch; if you only have regular breadcrumbs, add a tablespoon of melted butter to the crumbs for better browning.
  • Make the tomato sauce ahead (stores well in the fridge for 3 days) — it develops flavour and speeds assembly on a busy night.
  • Adjust chilli: Singaporeans who like heat can mix a little sambal or chopped chilli into the sauce, while those who prefer mild can offer sambal on the side.

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