Description
Eggplant Parmigiana is a classic Italian casserole layered with tender baked eggplant slices, rich tomato sauce, fresh basil, and melted mozzarella and Parmesan cheeses. This comforting, flavorful dish is baked to a golden brown perfection, making it an ideal vegetarian main or side dish for any occasion.
Ingredients
Eggplant
- 3 large eggplants, cut into long slices about 1 cm (1/2 inch) thick
- 180 ml (3/4 cup) olive oil
- Salt and pepper, to taste
Tomato Sauce
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 can (796 ml / 28 oz) crushed tomatoes
- Salt and pepper, to taste
Cheese and Herbs
- 12 torn basil leaves
- 150 g (1 1/2 cups) grated mozzarella cheese
- 55 g (3/4 cup) freshly grated Parmesan cheese
Instructions
- Preheat and prepare eggplants: Preheat your oven to 220°C (425°F). Position one oven rack in the lower part and one in the center. Line two baking sheets with parchment paper. Arrange the eggplant slices on the sheets, brush both sides with olive oil, and season with salt and pepper. Bake for 15 minutes until tender.
- Make the tomato sauce: While the eggplant bakes, heat 2 tablespoons (30 ml) of olive oil in a saucepan on medium heat. Add the chopped onion and garlic, cooking gently until softened. Pour in the crushed tomatoes and simmer for 10 minutes. Season with salt and pepper to taste.
- Assemble the casserole: In a 33 x 23 cm (13 x 9 in) baking dish, spread 1/2 cup (125 ml) of tomato sauce evenly on the bottom. Layer one-third of the eggplant slices on top. Spread 1 cup (250 ml) more tomato sauce over the eggplant, sprinkle 4 torn basil leaves, then add 1/2 cup (50 g) mozzarella and 1/4 cup (20 g) Parmesan cheese. Repeat layers twice, using all ingredients.
- Bake until golden: Place the assembled dish in the oven and bake for 25 minutes or until the cheese on top is melted and golden brown.
- Serve: Serve the Eggplant Parmigiana warm, paired nicely with pan-fried veal cutlets or roasted chicken if desired.
Notes
- For a lighter option, you can reduce the amount of olive oil used for brushing the eggplant slices.
- Eggplants can be salted before baking to draw out bitterness, then rinsed and dried if preferred.
- Fresh basil can be substituted with dried basil if fresh isn’t available, but add it sparingly to avoid overpowering the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
