Description
Eggplant Parmigiana is a classic Italian dish featuring layers of roasted eggplant, rich tomato sauce, and melted cheese for a comforting and delicious meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic pressed
- 5 cups tomato passata or tomato puree
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 4 pounds eggplants
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- 1½ cups parmesan
- 2½ cups mozzarella
- 1½ cups basil leaves
Instructions
- In a pot, heat 2 tablespoons of olive oil over medium heat and sauté the chopped onion until translucent.
- Add the pressed garlic and cook for another minute until fragrant.
- Pour in the tomato passata, then add salt and pepper; simmer for 20 minutes.
- While the sauce is simmering, preheat the oven to 425°F (220°C).
- Slice the eggplants and sprinkle with ¾ teaspoon of salt, allowing them to sit for 20 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry; brush with 3 tablespoons of olive oil and place them on a baking sheet.
- Roast the eggplant in the oven for 25-30 minutes until golden and tender.
- In a baking dish, layer a portion of tomato sauce, followed by eggplant, basil, parmesan, and mozzarella; repeat layers, finishing with cheese on top.
- Bake the layered dish in the oven for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
For a vegan version, substitute the cheeses with non-dairy alternatives. Ensure the eggplants are well-roasted for a better texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 17 g
- Cholesterol: 35 mg
Keywords: Eggplant Parmigiana, Italian cuisine, vegetarian recipe, baked eggplant, comfort food