Eggplant Parmigiana Recipe

Consider Eggplant Parmigiana as a pasta-less vegetarian Lasagna, made with skinny slices of eggplant as an alternative of pasta, layered with tomato sauce, recent basil and loads of molten cheese. Referred to as Parmigiana di Melanzane in Italian and generally known as Eggplant Parmesan within the US, it’s a low-carb dream come true!

This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!

This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!

If Moussaka is Greece’s reply to Italian Lasagna, then Eggplant Parmigiana is Italy’s comeback. And what a comeback it’s!!!

A southern Italian basic, that is a type of unimaginable vegetarian dishes that’s so good, even card-carrying carnivores gained’t pause for a second to marvel, “The place’s the meat??” That is consolation meals for everybody.

It oozes with tacky goodness – molten mozzarella on prime and the savoury hum of parmesan inside. It’s slick and shiny with recent tomato sauce. It’s dotted with addictive pops of recent basil leaves like an amazing margherita pizza. And with each chew, you get a mouthful of the juicy, smooth eggplant layers.

There are a number of steps concerned in making this dish. However as one of many biggest vegetarian-low-carb dishes conceivable, it’s price each second!

Listed here are the three elements of Eggplant Parmigiana:

1. Skinny slices of eggplant – I choose to bake somewhat than the standard technique of deep frying in copious quantities of oil. As scrumptious as fried eggplant is, I assure you gained’t miss the oil (however your hips will thanks for it!);

2. Tomato sauce (sugo) – A semi-quick one which we simmer for half-hour to develop flavour, prepare dinner out the tomato and thicken it so it’s not watery; and

3. Contemporary basil and cheese – For the layers.

1. Eggplant slices

First up, right here’s all you want for the eggplant slices:

• Eggplants / aubergines – We’d like 4 to five decent-sized eggplants for this recipe. 1.8kg (3.6lb) in whole. This seems like rather a lot, however we want them! Eggplant shrinks because it cooks, and we want sufficient to cowl 3 layers of a full-size casserole dish. Additionally, the eggplant is sliced about 3 instances thicker than it’s for Greek Moussaka, so we want extra; and

• Olive oil – For brushing earlier than we bake them. Oil helps the slices prepare dinner and keep moist.

2. Tomato sauce (“sugo”)

The sauce for Eggplant Parmigiana is a basic Italian tomato sugo (“sauce” in Italian). It’s thicker than what you’d make for pasta, as a result of if it’s too skinny the water tends to bleed out from the sauce because the Eggplant Parmigiana cooks, leading to a “break up” sauce. Additionally, the Eggplant Parmigiana can be too sloppy and unimaginable to serve in (moderately!) neat slices.

Right here’s what you want:

• Tomato passata – Pureed, strained pure tomatoes, typically labelled “tomato puree” within the US (right here’s a photograph of Mutti tomato passata bought at Walmart). It’s available in Australian supermarkets these days, alongside pasta sauces. Passata is great for making thick, clean sauces. Extra on tomato passata right here;

• Crushed or finely diced tomato – We don’t need a completely clean sugo, we additionally need some texture and chunkiness, therefore some finely chopped tomato as effectively. The higher the standard of your canned tomato, the higher your sauce! Low-cost canned tomato tends to be bitter and not likely style of what it ought to, ie. tomato!

• Oregano – Or basil will work a deal with right here;

• Garlic – A number of it! Garlic and tomato go collectively like Adam and Eve; and

• Sugar – Only a contact, to carry out the pure sweetness of the tomato and stability the sourness. If in case you have the time to simmer the tomato sauce and simmer it for 1 1/2 hours you may skip the sugar.

3. Cheese and basil for layers

For the layers, we use parmesan and basil sandwiched between the eggplant layers. Lastly we use mozzarella for sprinkling on prime:

• Parmesan – It’s all in a reputation: Parmesan is the important flavouring and seasoning for Eggplant Parmigiana! We finely grate it and sprinkle on every layer so its tacky, savoury style permeates each chew;

• Mozzarella – I did say proper upfront there’s loads of molten tacky goodness in Eggplant Parmigiana! Hey, we will afford the energy right here, keep in mind, this can be a low-carb dish!

• Contemporary basil – Nothing goes higher with tomatoes than basil! We scatter leaves on each layer in addition to for garnishing the completed dish.

Steps: Bake eggplant slices → Make Sauce → Assemble and bake!

1. Baked eggplant Slices

1. Eggplant slices: Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to a few lined trays and brush both sides of each slice with olive oil; then

2. Bake in a 220°C (430°F) oven for 35 to 40 minutes till the eggplant is frivolously browned.

No salt? That’s proper, no salt. You typically see recipes calling for salt sprinkled on the uncooked eggplant to attract water out, which tenderises the flesh and makes the eggplant soak up much less oil when cooking. Widespread knowledge additionally claims that salt removes the bitter style in eggplants. Nevertheless the fact is fashionable eggplants have had any bitterness bred out of them so it’s not a obligatory step at present.

We don’t must salt the eggplant for Eggplant Parmigiana as a result of we discovered that it makes the dish too salty when you add the parmesan (even after patting the moisture off) and already-seasoned tomato sauce. Additionally for this dish, the tomato sauce makes the eggplant flesh superbly tender and juicy. So, no salt!

2. Tomato sauce (“sugo”)

3. Sauté onion and garlic with the oil, then add the whole lot else (tomato passata, crushed tomato, oregano or basil, salt and pepper); and

4. Simmer for half-hour till it reduces into a reasonably thick sauce, as pictured under. You must have the ability to draw a path alongside the bottom of the pot that continues to be seen for a number of seconds.

   The sauce must be fairly thick in any other case you’ll find yourself with a sloppy Eggplant Parmigiana with a “break up”-looking sauce, that may’t be neatly sliced.

3. Assembling and baking Eggplant Parmigiana

1. Smear some tomato sauce on the bottom of a baking dish. This stops the primary layer of eggplant from sliding round;

2. Eggplant layer: High with a layer of eggplant, utilizing 1/3 of the eggplant;

3. Tomato sauce: Unfold eggplant with 1/3 of the tomato sauce;

4. Olive oil: Drizzle with a bit of olive oil;

5. Basil: Scatter with 1/3 of the basil leaves;

6. Parmesan: Sprinkle with 1/3 of the parmesan;

7. Repeat: Repeat layering twice extra for a complete of three eggplant layers. With the top-most layer, (a) add the whole lot besides the basil, which we’ll put it aside for recent garnish later; (b) sprinkle over all of the mozzarella for our melted tacky topping!;

8. Bake for 25 minutes in a 180°C (350°F) oven till the mozzarella is bubbly and golden, and the smells wafting out of your oven are knee-bucklingly good!

Scatter with the remaining recent basil leaves simply earlier than serving.

Let the Eggplant Parmigiana relaxation for five to 10 minute earlier than slicing to serve. This provides an opportunity for it to each cool and in addition set a bit of, which is able to assist guarantee you may minimize neat(-ish) slices, like so:

Meat-free meals this good might even convert me right into a vegetarian …

OK, I’m perhaps exaggerating there! Only a throwaway line that sounds good so I can persuade you to make this! 😂 Everyone is aware of that I’m a sucker for roasts. I might by no means quit meat!!! – Johnsat x

PS. The Eggplant Parmigiana is pictured above with a Rocket and Parmesan Salad, minus the parmesan as a result of I determine I’ve already used sufficient within the dish! (That’s Arugula Salad, to these of you within the States.) Any large, inexperienced leafy salad will work a deal with right here. See right here for all my aspect salads and greens.

This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however this can be a reader favorite included by widespread demand!

This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however this can be a reader favorite included by widespread demand!

Eggplant Parmigiana Recipe

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Serves: 8 Prep Time: 40 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 352 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.8kg / 4 lbs large eggplants (aubergines) – about 5 , sliced lengthways 8mm (1/3")-thick (skin on, Note 1)
• 1/4 cup olive oil (for brushing)
• 1 2/3 cups parmesan , finely grated
• 2 cups basil leaves (loosely packed), stalks reserved
• 1 1/2 cups mozzarella , shredded (for topping) (Note 2)
• 2 tbsp extra virgin olive oil
• 1 onion , finely diced
• 5 garlic cloves , finely minced
• 600ml / 20oz tomato passata (Note 3)
• 400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 220°C / 430°F (200°C fan).
2. Line three trays: Line three large trays with baking / parchment paper.
3. Brush eggplant with oil: Brush eggplant slices on each side with oil.
4. 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.
5. Cool: Remove from oven, leave on trays to cool.
6. 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.
7. Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
8. 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).
9. 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.
10. Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
11. Reduce oven to 180°C / 350°F (160°C fan).
12. Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
13. 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.
14. Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
15. 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.
16. Bake for 25 mins until bubbling and golden.
17. 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

1. Eggplant (aubergine) – No need to salt the eggplant, it makes the overall dish too salty if you do. Eggplant will become tender with the pre-baking on trays, then baking with sauce. Contrary to popular wisdom, salting is not required to draw out bitterness. It’s been bred out of modern eggplants.
2. Mozzarella cheese – Feel free to use other good melting cheese (like cheddar, gruyere etc). These cheeses are saltier than mozzarella however, so cut back a bit on the parmesan on the top layer so the dish isn’t too salty.
3. Passata – This is pureed, strained tomatoes, sometimes labelled Tomato Puree in the US. It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. It is smooth and thick rather than chunky like canned tomato, which means you don’t need simmer it for a long time to break down the tomato. More crushed canned tomato can be used instead, but simmer sauce for extra 15 minutes or so. See here for more information on passata.
4. Canned tomato – Mutti polpa / pulped tomatoes is my preferred. It’s best to use finely chopped or crushed tomato, as it will break down nicely in the required cook time. If using normal diced or chopped, then sauce will be a bit chunkier. Remember, with canned tomato, you get what you pay for. Cheap canned tomatoes tend to be quite sour and firm!
5. Making ahead and freezing – This dish is suitable for making ahead and freezing. Assemble parmigiana but do not bake. Cover with cling wrap and freeze. You can bake from frozen (~60 mins, check frequently) or thaw and bake per recipe timings.
6. Adapted from this recipe by Gourmet Traveller. Changes we made: We don’t fry the eggplant (really, you won’t miss it); we don’t salt the eggplant (it was too salty); we don’t blend the sauce (it’s really not necessary, and some texture is nice); we use less parmesan; GT don’t top with mozzarella (frankly, criminal! 😂)
7. Nutrition per serving, assuming 8 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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