Eggplant Parmigiana
Eggplant parmigiana (parmigiana di melanzane) or eggplant parmesan is a classic Italian dish that is moreish, wholesome and an absolute delight to eat! Similar to lasagna but instead of pasta, bolognese and bechamel sauce, it's filled with layers of melt-in-your-mouth silky eggplant, flavourful tomato sauce (sugo) and cheese.
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Servings: 8 people
Calories: 391kcal
Ingredients
- 1½ cup grated parmesan cheese ~130g / 4.5oz (note 1)
- 1½ cup shredded mozzarella cheese ~330g / 11.6oz (note 1)
Baked eggplant
- 5 eggplants (aubergine) large, about 1.8kg / 4lbs
- ¼ cup olive oil to brush with
Tomato sauce (sugo)
- 700 ml / 3 cups passata
- 1 can diced tomatoes
- 1 onion finely diced
- 4 cloves garlic minced
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 handful fresh basil leaves
- 3 tablespoon olive oil
Instructions
Bake the eggplants
- Preheat the oven to 210°C/410°F (fan-forced). (note 2)
- Thinly slice eggplant lengthways to about just under 1cm or ⅓ inch.
- Neatly spread eggplant slices onto lined baking trays (you'll need about 3 large trays) in a single layer. Brush eggplants with olive oil on both sides.
- Bake for 30 minutes then turn the eggplant and bake for a further 15 minutes or until both sides are lightly golden.
Make the tomato sauce (sugo)
- Whilst the eggplants are in the oven, make the tomato sauce. In a heavy-based pot, soften onions with olive oil on medium-low heat for about 7 minutes or until soft but not caramelised. Add garlic and soften for a further 2 minutes.
- Add remaining tomato sauce ingredients except for the basil leaves. Add ½ cup of water, stir well and bring up to a boil on high heat. Reduce heat to low and simmer for 30 minutes without a lid. Stir every 5 or so minutes to stop the bottom from sticking.
- After 30 minutes, turn the heat off and stir in torn basil leaves. The sauce should be fairly thick, with a bolognese-like consistency. (note 3)
Assemble and bake
- Change the oven temperature to 180°C/250°F conventional. A standard sized baking dish is ideal to assemble this eggplant parmigiana, at approx. 23x33cm (9x11inch).
- Before layering, first, coat the base of the baking dish with a thin layer of tomato sauce. To make the first layer, spread a single layer of eggplant slices and spread a thin layer of tomato sauce followed by a sprinkle of grated parmesan cheese.
- Repeat layering until all of the eggplants have been used up, approx. 4 layers.
- After the final layer, spread with remaining tomato sauce and top with remaining parmesan cheese and all of the mozzarella cheese.
- Bake for 25 minutes on the middle shelf of the oven or until cheese blisters and turns golden.
- Rest for around 20 minutes before cutting and serving for the perfect layers!
Video
Notes
3. Reduce the sugo (tomato sauce) enough to a thick consistency - this will prevent the eggplant parmigiana from becoming too watery/saucy.
Use a sharp knife to slice the eggplants (and be careful!) - a blunt knife increases the risk of the eggplants rolling as you attempt to cut through. Sharpen your knife, it's not worth getting cut!
Do not skip the parmesan cheese in between layers - the cheese (dairy) cuts through (and neutralises) the acidity of the tomato sauce. Plus, cheese is always a good idea!
Storage/freezing - keeps well in the fridge stored in air-tight containers for up to 7 days or 6 months in the freezer.
Make ahead - can prepare up to step 11 in the instructions above a day or two in advance. Just make sure to cover well with cling wrap (plastic) when stored in the fridge. Simply take it out of the fridge 1 hour before baking and bake for ~35 minutes instead of 25 minutes.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 391kcal | Carbohydrates: 24.9g | Protein: 19g | Fat: 24.3g | Saturated Fat: 8.9g | Cholesterol: 42mg | Sodium: 679mg | Potassium: 545mg | Fiber: 9.7g | Sugar: 9.9g | Calcium: 523mg | Iron: 1mg