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Eggplant Parmigiana

Eggplant Parmigiana

Deliciously layered Eggplant Parmigiana, a classic vegetarian comfort dish that showcases rich tomato sauce and melted cheese.
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Prep Time 40 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Mains, Vegetarian
Cuisine American-Italian, Italian
Servings 8 servings
Calories 352 kcal

Equipment

  • oven
  • Skillet
  • Baking trays
  • parchment paper

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 onion finely diced
  • 5 cloves garlic 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 colour 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
  • 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, it makes the overall dish too salty. This dish can be made ahead and frozen.

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 27gProtein: 17gFat: 22gSaturated Fat: 8gCholesterol: 35mgSodium: 841mgPotassium: 970mgFiber: 10gSugar: 15gVitamin A: 960IUVitamin C: 19mgCalcium: 418mgIron: 3mg
Keyword Eggplant parmesan, Eggplant parmigiana
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