Eggplant Parmigiana (Parmigiana di Melanzane)
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr
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Servings
8 - 10 people
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Calories
352 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion, Vegan
Eggplant Parmigiana (Parmigiana di Melanzane)
Description
Eggplant Parmigiana begins with slices of eggplant brushed with olive oil and baked until tender and lightly browned. The tomato sauce, or sugo, is made by sautéing onions and garlic before simmering with tomato passata, crushed tomatoes, oregano, sugar, salt, and pepper until thickened. Fresh basil leaves and parmesan cheese are incorporated between layers along with shredded mozzarella for a melty topping. This assembly creates a rich, savory dish that balances the slight sweetness of the tomato sauce with the creamy cheeses and mild, tender eggplant.
Baking the eggplant instead of frying reduces excess oil and yields a lighter texture while maintaining depth of flavor. The dish is suited as a vegetarian main or side and pairs well with simple green salads or crusty bread.
Notes recommend not salting the eggplant to avoid extra saltiness, using quality canned tomatoes for sauce depth, and suggest this dish can be prepared ahead and frozen unbaked. Mozzarella can be substituted with other melting cheeses, though salt adjustments may be needed.
Ingredients
Baked Eggplant Slices:
- 1.8kg / 4 lbs eggplant sliced lengthways 8mm (1/3")-thick (skin on, Note 1, large, about 5; aka aubergine
- 1/4 cup olive oil (for brushing)
Layers:
- 1 2/3 cups parmesan , finely grated
- 2 cups basil loosely packed), stalks reserved, leaves
- 1 1/2 cups mozzarella cheese shredded (for topping) (Note 2
Sugo (tomato sauce):
- 2 tbsp extra virgin olive oil
- 1 onion , finely diced
- 5 garlic finely minced, cloves
- 600ml / 20oz tomato passata (Note 3)
- 400g/ 14oz tomato crushed or finely chopped (Note 4, canned
- 1 1/2 tsp white sugar
- 1 1/2 tbsp oregano finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil, fresh
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
Baking eggplant:
- Preheat oven to 220°C / 430°F (200°C fan).
- Line three trays: Line three large trays with baking / parchment paper.
- Brush eggplant with oil: Brush eggplant slices on each side with oil.
- 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.
- Cool: Remove from oven, leave on trays to cool.
Tomato sauce (sugo):
- 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.
- Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
- 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).
- 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.
- Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
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" (or thereabouts).
- 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.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- 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.
- Bake for 25 mins until bubbling and golden.
- 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).
Notes
- Do not salt the eggplant as it may result in an overly salty dish; baking yields tender eggplant without bitterness.
- Use quality canned tomatoes like passata and finely crushed tomatoes for a smooth, flavorful sauce.
- The dish can be assembled ahead and frozen unbaked; bake from frozen or thaw before cooking.
- Mozzarella may be replaced with other melting cheeses but adjust parmesan accordingly to maintain salt balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352cal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 841mg | 35% |
| Potassium | 970mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 418mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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