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Eggplant Parmigiana

Eggplant Parmigiana

A delightful Eggplant Parmigiana, a classic vegetarian comfort food baked to perfection for a hearty meal.
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Prep Time 40 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Mains, Vegetarian
Cuisine American-Italian, Italian
Servings 9 servings
Calories 352 kcal

Equipment

  • large skillet
  • oven
  • Baking trays

Ingredients
  

Baked Eggplant Slices

  • 1.8 kg large eggplants about 5, sliced lengthways 8mm (⅓)-thick (skin on)
  • ¼ cup olive oil for brushing

Layers

  • 1 ⅔ cups parmesan finely grated
  • 2 cups basil leaves loosely packed, stalks reserved
  • 1 ½ cups mozzarella shredded for topping

Sugo (tomato sauce)

  • 2 tablespoon extra virgin olive oil
  • 1 unit onion finely diced
  • 5 unit garlic cloves finely minced
  • 600 ml tomato passata
  • 400 g canned tomatoes crushed or finely chopped
  • 1 ½ teaspoon white sugar
  • 1 ½ tablespoon fresh oregano finely chopped
  • 1 cup water
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Baking eggplant

  • Preheat oven to 220°C / 430°F (200°C fan).
  • Line three large trays with baking / parchment paper.
  • Brush eggplant slices on each side with oil.
  • Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender.
  • Remove from oven, leave on trays to cool.

Tomato sauce (sugo)

  • Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened.
  • Pour in the passata, canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
  • Simmer uncovered for about 30 - 40 minutes, until thickened.
  • Stir in salt and pepper.

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".
  • Lay one third of the eggplant so it covers the base and spread ⅓ of the remaining sugo over eggplant.
  • Repeat layers until all ingredients are used.
  • Bake for 25 mins until bubbling and golden.
  • Let it rest for 5 to 10 minutes before serving.

Notes

Eggplant does not need to be salted before cooking, as modern eggplant is less bitter. Other good melting cheeses can be used in place of mozzarella.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 27gProtein: 17gFat: 22gSaturated Fat: 8gCholesterol: 35mgSodium: 841mgPotassium: 970mgFiber: 10gSugar: 15gVitamin A: 960IUVitamin C: 19mgCalcium: 418mgIron: 3mg
Keyword Eggplant parmesan, Eggplant parmigiana
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