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Eggplant Parmigiana (Parmigiana di Melanzane)
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Baking eggplant:
2
Preheat oven to 220°C / 430°F (200°C fan).
3
Line three trays: Line three large trays with baking / parchment paper.
4
Brush eggplant with oil: Brush eggplant slices on each side with oil.
5
Bake ⏱️ 35 minutes: 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. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
6
Cool: Remove from oven, leave on trays to cool.
7
Tomato sauce (sugo):
8
Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for ⏱️ 3 minutes until softened and just about to colour on the edges.
onion (, finely diced)1
9
Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
water1 cup
10
Simmer ⏱️ 30 minutes: Simmer uncovered for about ⏱️ 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).
11
The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
water1 cup
12
Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
13
Assembling and baking:
14
Reduce oven to 180°C / 350°F (160°C fan).
15
Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
16
Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
basil leaves ((loosely packed), stalks reserved)2 cups
17
Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
18
Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
19
Bake for ⏱️ 25 mins until bubbling and golden.
20
Rest: Let it rest for 5 to ⏱️ 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).
basil leaves ((loosely packed), stalks reserved)2 cups
Nutrition Facts
calories
352 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
10 g
sugar Content
15 g
sodium Content
841 mg
protein Content
17 g
cholesterol Content
35 mg
carbohydrate Content
27 g
saturated Fat Content
8 g
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