Eggplant slices grilled, then baked in a rich tomato basil sauce with a generous amount of Parmesan cheese and mozzarella.
Recipe by Julia Frey of Vikalinka on April 20, 2021
Prep time: PT10M
Cook time: PT80M
Total time: PT90M
Rating
5 stars (3 reviews)
Keywords
eggplant parmesan
Ingredients
4 (1kg/2.2lbs) eggplants, sliced
salt
3 tbsp olive oil (divided)
1 clove garlic
500g/2 cups tomato passata/crushed tomatoes (or use pre-made tomato pasta sauce)
2-3 basil leaves
125ml/1/2 cup water
salt to taste
250g/8 oz fresh mozzarella (cut into small pieces or grated mozzarella)
50g/1/2 cup Parmesan (grated)
Categories
Main Course
Cuisine
Italian
Steps
Turn your oven into a broil/grill mode. Cut the eggplants lengthwise into ¼ inch slices, brush with 2 tbsp of oil and season with salt. Arrange the eggplant slices on a baking sheet in a single layer and broil/grill in the oven for 7 minutes with the baking sheet set at the top of the oven, then flip over and grill for 3-5 minutes longer longer until the eggplant and cooked all the way through and lost the spongy texture. (Watch carefully as oven temperature vary in different ovens.) You might need to use 2 -3 baking sheets to cook all the eggplant slices.
Meanwhile heat the remaining olive oil in a medium-sized saucepan or a pan, add 1 whole garlic clove and let it cook for 30 seconds or so to flavour the oil, then take it out and discard. Pour in the passata or crushed tomatoes, torn basil leaves and a pinch of salt, add ½ cup water, let it simmer oven medium heat for 10 minutes. Taste and add more salt if needed. If the sauce is too acidic, add a teaspoon of sugar.
Start layering your eggplant parmigiana in a 13X9 inch casserole dish by adding a thin layer of the sauce, then half of the eggplant slices directly on top, 125ml(½ cup) of the sauce, followed by a half of the cut up mozzarella and half of the parmesan cheese, repeat the same layer with the remaining ingredients.
Bake covered with aluminium foil at 350F/180C for 40 minutes, uncover and cook for 10 minutes longer until the cheese is bubbly. Let the dish stand for 15 minutes to allow the juices to settle before cutting into squares and serving.
Nutitrion
Serving Size: 1 serving
Calories: 219 kcal
Carbohydrates: 13 g
Protein: 12 g
Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Sodium: 1250 mg
Sugar: 8 g
Reviews
Jennifer on 2021-04-20 (5 stars): This is seriously one of my favorite recipes! So so good!
Jen on 2021-04-20 (5 stars): Thank you for taking the time to include all of the tips and notes. It really helps beginner cooks like myself feel more confident in making this dish. Just some extra insight to nailing this dish.
Beth on 2021-04-20 (5 stars): Definitely making this for lunch today! Looks incredible and so delicious! My family is going to love this recipe! So excited to try this!
