Eggplant Parmigiana recipe
Eggplant parmigiana © Tozi
July 10, 2025
25 Januari 2026

Recipe: Eggplant Parmigiana à la Tozi

Have you ever been to the Italian restaurant TOZI Had dinner at the hotel? Then you know that's reason enough to book a staycation at Park Plaza Vondelpark, Amsterdam, right now. TOZI is back in full swing, and if you're staying at Park Plaza Vondelpark, I can definitely recommend one of the packages, which includes dinner. I've eaten there a few times now, and every time it's been so delicious. This recipe for their Eggplant Parmigiana is a favorite here at the office, so grab your shopping list and enjoy. Happy cooking!

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Come with me to get breakfast in Taipei 🥢 Straight from the airport to this little spot to taste soup dumplings and so much more! That's what I call a soft landing 😉
Just back from Catalonia and I thought: I'll share some tips right away. During our road trip, we stayed two nights in the Ebro Delta. An incredibly fun stop for families and foodies alike, where there is plenty to do. · A boat trip to the Musclarium is a must! Here you eat oysters and mussels straight from the farm, in the middle of the sea. · Admire the flamingos and black ibises that can be found here all year round. · Rice is grown in the Ebro Delta all year round. For paella, but Kensho also makes sake and miso from it! You can visit them during a tasting. · Cycling along the rice fields, canoeing on the Ebro River, and visiting various beaches. It was still a bit too cold now, but there is plenty to do. · The towns are very low-key and not that exciting, but you can find fantastic local food there. From the Michelin-awarded Les Moles* to local eateries like Vermuteria Bonmarisc and Lo Tinglado. We ate a lot of fish, but also anemone fritters (a first!). Now back to work, and I’m going to create an extensive travel guide of this road trip through Catalonia, but you’ll want to save these tips for a future adventure. ✖️✖️✖️ 🖊️ @anne_de_buck { In this post, I share tips for the Ebro Delta in Spain (Delta de l'Ebre). More tips for Catalonia can be found at www.yourlittleblackbook.me }
PUUR JONNIE, an ode to Jonnie Boer. Today I had the honor of being at @delibrijezwolle for the book launch of @jonnie_en_therese. I spent the entire evening reading and browsing. WHAT A BOOK. What stories. WHAT AN ODE. Love, Nature, Pioneer, Fatherhood, Music, Jonnie's Foundation, Friendship, Suppliers, Local products, Relaxation, Entrepreneurship, Humor & The pure human being. Everything is covered, beautifully written by @joel.broekaert. With contributions from, among others, @nelsontanate, @rekkebus, @ronblaauwtje, @jorisbijdendijk, @sidney_schutte & @hvw043. Thanks for the wonderful afternoon @jonnie_en_therese 💚 PUUR JONNIE, Available from April 14 at your local bookstore (and online) 🖊️ @anne_de_buck
This is your ticket to Japan without taking a plane 🥢 @tewatashi.ams in De Pijp serves an authentic Edo-Mae Sushi Experience and is super consistent in their quality. It's the place we keep going back to when we have something to celebrate <3. In this video I'm sharing the 2 hour experience in 60 seconds. Still dreaming about the buttery ika nigiri. 🤤 ✖️✖️✖️ 🖊️ @anne_de_buck { one of the best authentic Japanese restaurants in Amsterdam serving premium sushi omakase in De Pijp }

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Eggplant Parmigiana Recipe

Suitable for: 4 persons
You need:
4 eggplants
Bloem
300g Parmesan cheese
1 l vegetable oil

For the tomato sauce:
2kg canned plum tomatoes
Garlic
1 chopped onion
100ml olive oil
1 bunch of basil
Salt

Eggplant Parmigiana Recipe: How to Make It

  1. Slice the eggplant lengthwise (about 1 cm thick). Arrange the layers in a colander, season with salt, and let them sit for an hour to drain the water.
  2. Meanwhile, make the tomato sauce. Heat the olive oil in a large pan, add the chopped onion and garlic, and cook gently until softened. Add the plum tomatoes and simmer for 45 minutes. Season with salt and set aside.
  3. Pat the eggplant dry with a towel. Heat the oil in a skillet and lightly flour each eggplant slice. When the oil is hot, fry the slices for 30 seconds on each side, or until golden brown.
  4. Spread a small amount of tomato sauce on the bottom of a baking dish, then top with the eggplant. Continue layering—a little tomato sauce, a few basil leaves, more eggplant, and then a sprinkling of Parmesan cheese. Repeat this four times to create a nice, thick Parmigiana. Press down lightly with a spatula to compact it.
  5. Preheat the oven to 160˚Celsius and bake for 25 minutes.

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