Parmigiana di Melanzane (Eggplant Parmesan)
User Reviews
4.2
Parmigiana di Melanzane (Eggplant Parmesan)
Description
This recipe grills sliced eggplant rounds until tender with a bit of color, which helps remove excess moisture and reduce bitterness. The sauce combines sautéed onions, garlic, mushrooms, and a blend of fresh thyme, rosemary, and basil simmered with chopped tomatoes and tomato paste, producing a flavorful, herbaceous base. The eggplant slices are layered in an ovenproof dish with layers of sauce and generous amounts of mozzarella and Parmesan cheese. Reserved mozzarella tops the bake before a final 15-20 minute oven session at 400°F. The result is a hearty, rich casserole where tender eggplant melds with a thick, flavorful sauce and melted cheese.
This eggplant Parmesan works well served warm alongside fresh salad or crusty bread to make a satisfying vegetarian main or side dish. The mushrooms add depth to the sauce, giving extra earthiness beyond the tomato and herbs.
Ingredients
- 3 eggplant sliced into 1cm slices, aka aubergine
- 150 g (2/3 cup) mozzarella cheese
- 100 g (1 cup) Parmesan Cheese grated (use a vegetarian alternative if preferred)
for the sauce
- 1 red onion finely chopped
- 4 garlic finely chopped, cloves
- 250 g (¼lb) mushrooms sliced (I used portobellini/cremini mushrooms)
- 800 g (28oz) tomato chopped
- 1 tablespoon tomato paste
- 1 teaspoon thyme fresh leaves
- 1 teaspoon rosemary finely chopped, fresh
- 1 tablespoon basil finely chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
- Pre-heat the oven to 200°C/400°F.
- To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
- Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.
- Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
- To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.
- Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.
- Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 487mg | 20% |
| Potassium | 985mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 267mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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