Eggplant Parmigiana
Serves
4
Total time
25-30
Eggplant Parmigiana is one of Italy’s most comforting dishes. Layers of tender eggplant, rich tomato sauce, and melted cheese come together in a warm and hearty bake that’s perfect for family meals or special gatherings.
Ingredients
- 2–3 large eggplants
- 500 g (about 2 cups) crushed tomatoes or tomato passata
- 1 garlic clove
- 250 g (about 9 oz) mozzarella (fresh or shredded)
- 80–100 g (about . cup) grated Parmesan cheese
- Extra virgin olive oil
- Fresh basil (optional)
- Salt and black pepper to taste
- Flour (optional, for coating)
Directions
- Prepare the eggplants: Wash and slice the eggplants into thin rounds (about 0.5 cm / 1⁄4 inch). Sprinklewith salt and let them sit for 20–30 minutes to remove bitterness. Rinse and pat dry.
- Cook the eggplants: Traditional way: Coat lightly with flour and fry in olive oil until golden. Drain onpaper towels. Lighter way: Bake at 200 °C / 400 °F with a drizzle of olive oil for 15–20 minutes untiltender.
- Make the tomato sauce: Sauté the garlic in olive oil, add crushed tomatoes, salt, pepper, and basil.Cook 15–20 minutes until slightly thick.
- Assemble the parmigiana: In a baking dish, spread a thin layer of tomato sauce. Add a layer ofeggplants, then more sauce, mozzarella, and Parmesan. Repeat layers until finishing with tomatosauce and plenty of Parmesan on top.
- Bake: Bake at 180 °C / 350 °F for 25–30 minutes until bubbly and golden on top. Let it rest 10 minutesbefore serving.
More recipes for you.
Follow us for fresh updates!
