Eggplant Parmesan

Eggplant Parmesan is a popular Italian dish that brings together layers of deliciousness. This comforting meal combines tender fried eggplant, rich tomato sauce, and gooey cheese. It’s perfect for any occasion, whether it’s a family dinner or a get-together with friends. Enjoy this classic recipe that is not only tasty but also satisfying.

why make this recipe

Eggplant Parmesan is an excellent choice for many reasons. First, it is a great way to enjoy vegetables, making it a healthier option for those who want to eat more plant-based meals. The eggplant is packed with nutrients, including fiber, vitamins, and antioxidants. Second, it’s a fantastic dish for sharing. The layers of eggplant, cheese, and sauce create a beautiful presentation that is sure to impress your guests.

Additionally, it’s a versatile recipe that can easily be customized. You can adjust the level of spice, add extra vegetables, or even substitute different cheeses according to your preferences. Lastly, Eggplant Parmesan is comforting and filling, making it a satisfying choice for everyone at the table. With its rich flavors and hearty texture, this classic Italian dish will quickly become a favorite.

how to make Eggplant Parmesan

To make Eggplant Parmesan, start by preparing the eggplant. Slice it thinly and sprinkle it with salt, allowing it to drain excess moisture. While the eggplant sits, prepare a simple tomato sauce by sautéing chopped onion in olive oil, then adding pureed tomatoes and fresh basil. Once the eggplant slices are patted dry and dusted with flour, fry them until golden brown.

In a baking dish, layer the eggplant, tomato sauce, mozzarella, and Parmesan cheese. Continue layering until all the ingredients are used, reserving sauce for the top. Finally, bake in a preheated oven until bubbly and golden. Let it rest before serving, and enjoy this delicious dish!

Ingredients

• 2 large aubergines/eggplant (around 700g/ 1.5 lbs)
• 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
• 1 white onion
• Small bunch of basil
• 8.8 oz mozzarella cheese (cut into cubes (250g))
• 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
• 1/2 tbsp olive oil
• flour (for dusting)
• sunflower oil (for frying (around 1/2 cup/125ml))
• salt and pepper (to season)

Directions

1. Thinly slice the eggplant/aubergines, place them in a colander, sprinkle lightly with salt, and set aside for 1 hour to drain excess water.
2. Meanwhile, prepare the tomato sauce by finely chopping the onion and sautéing it in a pan with olive oil until soft. Add the tomato passata and torn basil, season with salt and pepper, and simmer gently for 10-15 minutes. Set aside.
3. Rinse the eggplant slices under cold water and pat dry. Dust lightly with flour and fry in sunflower oil until golden on both sides. Drain on kitchen paper.
4. Preheat the oven to 180°C/350°F/gas mark 4. Using an 11×8 inch baking dish (or similar size), spoon some tomato sauce into the bottom to prevent sticking.
5. Layer the eggplant slices, followed by Parmesan cheese, mozzarella, pepper, and tomato sauce. Repeat until you have one layer left.
6. For the top layer, add the remaining tomato sauce and finish with Parmesan and mozzarella. Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes until golden and bubbling. Let it rest for 5 minutes before serving.

how to serve Eggplant Parmesan

Serve Eggplant Parmesan hot from the oven, allowing each layer to shine with its rich flavors. Pair it with a crisp salad for a refreshing contrast or serve it alongside garlic bread to soak up the delicious sauce. It’s perfect as a main course or side dish for any meal.

how to store Eggplant Parmesan

To store leftovers, let the Eggplant Parmesan cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage, but make sure to seal it well. When ready to eat, reheat in the oven or microwave until warmed through.

tips to make Eggplant Parmesan

1. Use fresh, ripe eggplants for the best flavor.
2. Don’t skip salting the eggplant; this helps remove excess moisture and bitterness.
3. Mix different types of cheeses for varied flavors.
4. Feel free to add cooked ground meat for a heartier dish.
5. For a lighter version, bake the eggplant instead of frying.

variation

You can customize Eggplant Parmesan by adding layers of sautéed spinach or mushrooms for extra flavor and nutrients. A layer of cooked lentils or ground turkey can also enhance the protein content of the dish.

FAQs

1. Can I make Eggplant Parmesan in advance?
   Yes, you can prepare it a day ahead. Just store it in the refrigerator and bake when ready to serve.
2. Is Eggplant Parmesan vegetarian?
   Yes, this recipe is vegetarian, making it a great option for meat-free meals.
3. How can I make it gluten-free?
   Substitute regular flour with a gluten-free flour blend for dusting the eggplant.
4. What type of cheese is best for Eggplant Parmesan?
   Mozzarella and Parmigiano Reggiano are traditional, but feel free to experiment with others you enjoy.
5. Can I use frozen eggplant?
   While fresh is best, you can use frozen eggplant if that’s what you have, just ensure it’s thawed and drained properly before preparing.
   

   Eggplant Parmesan

   A comforting Italian dish featuring layers of fried eggplant, rich tomato sauce, and gooey cheese, perfect for any occasion.

   Print Recipe Pin Recipe

   Prep Time 1 hour hr

   Cook Time 40 minutes mins

   Total Time 1 hour hr 40 minutes mins

   Servings: 6 servings

   Course: Appetizer, Dinner, Lunch, Main Course

   Cuisine: Italian

   Calories: 300

   Ingredients Method Notes

   Ingredients

     

   For the Eggplant

   • 2 large aubergines/eggplant Around 700g/1.5 lbs
   • 1/2 tablespoon olive oil For sautéing the onion
   • 1/2 cup sunflower oil For frying (around 125ml)
   • flour flour For dusting the eggplant

   For the Tomato Sauce

   • 1.5 lbs pureed tomatoes (passata) Chunky or smooth texture (700g)
   • 1 white onion white onion Finely chopped
   • 1 small bunch basil Fresh, torn
   • to taste salt and pepper For seasoning

   For the Cheese Layer

   • 8.8 oz mozzarella cheese Cut into cubes (250g)
   • 3/4 cup Parmigiano Reggiano cheese Freshly grated (70g)

   Method

    

   Preparation

   1. Thinly slice the eggplant/aubergines, place them in a colander, sprinkle lightly with salt, and set aside for 1 hour to drain excess water.
      
   2. Meanwhile, prepare the tomato sauce by finely chopping the onion and sautéing it in a pan with olive oil until soft.
      
   3. Add the tomato passata and torn basil, season with salt and pepper, and simmer gently for 10-15 minutes. Set aside.
   4. Rinse the eggplant slices under cold water and pat dry. Dust lightly with flour.

   Frying and Assembling

   1. Fry the eggplant slices in sunflower oil until golden on both sides. Drain on kitchen paper.
      
   2. Preheat the oven to 180°C/350°F/gas mark 4. Using an 11×8 inch baking dish, spoon some tomato sauce into the bottom to prevent sticking.
   3. Layer the eggplant slices, followed by Parmesan cheese, mozzarella, pepper, and tomato sauce. Repeat until you have one layer left.
      
   4. For the top layer, add the remaining tomato sauce and finish with Parmesan and mozzarella. Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes until golden and bubbling.
      
   5. Let it rest for 5 minutes before serving.

   Notes

   Serve hot from the oven, paired with a crisp salad or garlic bread. Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat before serving.