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Eggplant Parmigiana

Eggplant Parmigiana

Delicious Eggplant Parmigiana made with layers of baked eggplant, rich tomato sauce, and melted cheese.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine Italian
Servings 8 slices
Calories 352 kcal

Equipment

  • Oven
  • Skillet
  • baking dish
  • baking trays

Ingredients
  

Baked Eggplant Slices

  • 1.8 kg large eggplants (aubergines) about 5, sliced lengthways 8mm (⅓)-thick, skin on
  • ¼ cup olive oil for brushing

Layers

  • 1 ⅔ cups parmesan finely grated
  • 2 cups basil leaves loosely packed, stalks reserved
  • 1 ½ cups mozzarella shredded, for topping

Sugo (tomato sauce)

  • 2 tablespoon extra virgin olive oil
  • 1 pc onion finely diced
  • 5 pcs garlic cloves finely minced
  • 600 ml tomato passata
  • 400 g canned tomatoes crushed or finely chopped
  • 1 ½ teaspoon white sugar
  • 1 ½ tablespoon fresh oregano finely chopped
  • 1 cup water
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Baking eggplant

  • Preheat oven to 220°C / 430°F (200°C fan).
  • Line three large trays with baking / parchment paper.
  • Brush eggplant slices on each side with oil.
  • Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway.
  • Remove from oven, leave on trays to cool.

Tomato sauce (sugo)

  • Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to color on the edges.
  • Pour in the passata, canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
  • Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking.
  • Stir in salt and pepper.

Assembling and baking

  • Reduce oven to 180°C / 350°F (160°C fan).
  • Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13".
  • Layer one third of the eggplant so it covers the base. Spread ⅓ of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with ⅓ of the parmesan and ⅓ of basil leaves.
  • Repeat another ⅓ each of eggplant, tomato sauce, olive oil, basil, and parmesan.
  • Repeat again with remaining eggplant, tomato sauce and some olive oil. Scatter with remaining parmesan, then all the mozzarella.
  • Bake for 25 mins until bubbling and golden.
  • Let it rest for 5 to 10 minutes. Scatter over remaining fresh basil leaves. Cut like lasagna and serve!

Notes

No need to salt the eggplant. Eggplant will become tender with the pre-baking on trays, then baking with sauce. Mozzarella can be replaced with other good melting cheeses.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 27gProtein: 17gFat: 22gSaturated Fat: 8gCholesterol: 35mgSodium: 841mgPotassium: 970mgFiber: 10gSugar: 15gVitamin A: 960IUVitamin C: 19mgCalcium: 418mgIron: 3mg
Keyword baked, cheesy, comfort food, Eggplant Parmigiana, Italian dish, Vegetarian
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