Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe is a delightful dish that showcases layers of roasted eggplant, rich tomato sauce, and gooey cheese. This classic Italian-American dish is perfect for gatherings, family dinners, or simply enjoying a cozy night in. Its comforting flavors and heartiness make it a favorite among vegetarians and meat-eaters alike. Plus, you can prepare it ahead of time, making it an ideal choice for busy days.

Why You’ll Love This Recipe

• Delicious Layers: The combination of roasted eggplant, savory sauce, and melted cheese creates an irresistible flavor profile.
• Make Ahead: You can prepare Eggplant Parmigiana in advance and reheat it when ready to serve, perfect for meal prep.
• Vegetarian Delight: This dish is a wholesome vegetarian option that satisfies even the most devoted meat lovers.
• Versatile Serving Options: Serve it as a main course or alongside salads and crusty bread for a complete meal.
• Crowd-Pleaser: With its rich flavors and cheesy goodness, this recipe will impress your guests at any gathering.

Tools and Preparation

Before diving into the cooking process, gather your kitchen tools to streamline the preparation of this delicious Eggplant Parmigiana Recipe.

Essential Tools and Equipment

• Baking trays
• Parchment paper
• Skillet
• 9×13-inch baking dish
• Mixing bowls

Importance of Each Tool

• Baking trays: Essential for roasting the eggplants evenly without overcrowding.
• Skillet: Used for sautéing onions and garlic to build flavor in the sauce.
• 9×13-inch baking dish: Ideal for layering the ingredients without spilling over.

Ingredients

Eggplant Parmigiana is a bubbling, cheesy Italian-American classic layered with roasted eggplant, rich tomato sugo, and fresh basil — a timeless comfort food you can make ahead.

Ingredients:
– 1.8kg / 4 lbs large eggplants, sliced 8mm thick
– 1/4 cup olive oil (plus 2 tbsp for sauce)
– 1 2/3 cups finely grated parmesan
– 2 cups loosely packed fresh basil leaves (stalks reserved)
– 1 1/2 cups shredded mozzarella
– 600ml tomato passata
– 400g crushed canned tomatoes
– 1 onion, finely diced
– 5 garlic cloves, minced
– 1 1/2 tsp white sugar
– 1 1/2 tbsp fresh oregano (or 1 sprig basil)
– 1 cup water
– 3/4 tsp salt
– 1/4 tsp black pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Eggplant Parmigiana Recipe

Step 1: Preheat the Oven

Preheat your oven to 220°C (430°F). Line three baking trays with parchment paper to prevent sticking.

Step 2: Prepare the Eggplants

Brush the eggplant slices on both sides with olive oil. Arrange them in a single layer on the prepared trays.

Step 3: Bake the Eggplants

Bake for 35–45 minutes until golden and tender. Remember to turn them halfway through for even cooking. Once done, let them cool.

Step 4: Make the Sauce

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the finely diced onions and minced garlic until soft and fragrant.

Step 5: Combine Ingredients for Sauce

Add the tomato passata, crushed tomatoes, white sugar, oregano, and water to the skillet. Simmer this mixture for about 30–40 minutes. Add basil stalks halfway through cooking. Once thickened, remove the stalks from the sauce.

Step 6: Season the Sauce

Season your sauce with salt and black pepper once it has thickened to enhance its flavor.

Step 7: Prepare to Layer

Reduce your oven temperature to 180°C (350°F). Spread some sauce on the bottom of a greased 9×13-inch baking dish.

Step 8: First Layer of Ingredients

Layer one-third of the baked eggplants on top of the sauce. Follow this with one-third of your prepared sugo, a drizzle of olive oil, one-third of grated parmesan cheese, and one-third of fresh basil leaves.

Step 9: Second Layer of Ingredients

Repeat layering with another third of eggplants followed by another third of sugo, olive oil drizzle, parmesan cheese, and basil leaves.

Step 10: Final Layer

For your top layer, add any remaining eggplant slices. Pour over all remaining sauce followed by another drizzle of olive oil. Finish by sprinkling all mozzarella cheese on top (do not add more basil here).

Step 11: Bake Until Golden

Bake uncovered in your preheated oven for about 25 minutes or until bubbly and golden brown on top.

Step 12: Garnish and Serve

Let your Eggplant Parmigiana rest for about 5–10 minutes before slicing. Garnish with fresh parsley or basil if desired. Serve hot and enjoy!

How to Serve Eggplant Parmigiana Recipe

Eggplant Parmigiana is a delightful dish that can be served in various ways to enhance your dining experience. Whether you want to keep it classic or add a twist, here are some serving suggestions.

With Fresh Salad

• Mixed Greens: A simple salad of arugula, spinach, and cherry tomatoes provides a refreshing contrast to the rich eggplant.
• Caesar Salad: The crispness of romaine lettuce and creamy dressing pairs well with the warm layers of Eggplant Parmigiana.

Over Pasta

• Spaghetti: Serve a portion of Eggplant Parmigiana on top of spaghetti for a hearty meal.
• Penne: Toss cooked penne with olive oil and garlic, then layer the Eggplant Parmigiana on top for added flavor.

As a Sandwich

• Hero Sandwich: Place a slice of Eggplant Parmigiana between two slices of crusty bread for an Italian-inspired sandwich.
• Panini: Grill the sandwich for a crispy exterior and melty cheese inside.

With Garlic Bread

• Toasted Slices: Serve alongside crispy garlic bread to soak up the delicious sauce.
• Herbed Butter Spread: Add herbs to butter before spreading it on the bread for extra flavor.

How to Perfect Eggplant Parmigiana Recipe

Perfecting your Eggplant Parmigiana requires attention to detail. Here are some helpful tips for achieving that golden, bubbling masterpiece.

• Bold Seasoning: Don’t skimp on salt and pepper when seasoning your sauce; it enhances the overall flavor.
• Bold Roasting: Roast eggplants until they are golden brown to bring out their natural sweetness.
• Bold Layering: Layer ingredients carefully; each layer should have enough sauce and cheese for maximum flavor.
• Bold Resting Time: Allow your dish to rest before serving; this helps the layers set and makes slicing easier.
• Bold Cheese Selection: Use fresh mozzarella for the best meltability and flavor in your Eggplant Parmigiana.

Best Side Dishes for Eggplant Parmigiana Recipe

Eggplant Parmigiana pairs beautifully with various side dishes. Here are some top picks that complement its flavors perfectly.

1. Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic provide comfort alongside this dish.
2. Roasted Vegetables: A medley of seasonal veggies roasted to perfection adds color and nutrition.
3. Bruschetta: Toasted bread topped with fresh tomatoes, basil, and garlic offers a bright contrast.
4. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze bring freshness to the table.
5. Grilled Asparagus: Lightly seasoned asparagus spears add crunch and earthiness to your meal.
6. Risotto: Creamy risotto brings a rich texture that pairs well with the layers of eggplant.
7. Sautéed Spinach: Quick sautéed spinach with garlic is an easy side that adds vibrant color.
8. Couscous Salad: A light couscous salad with lemon vinaigrette complements the richness of the main dish.

Common Mistakes to Avoid

Making Eggplant Parmigiana can be a delightful experience, but there are common pitfalls to watch out for.

• Using raw eggplant: Always roast your eggplant slices before layering. This helps reduce bitterness and adds a lovely texture.
• Skipping the salt: Not seasoning the sauce properly can lead to bland flavors. Make sure to taste and adjust the seasoning as you cook.
• Overcrowding the pan: If you layer too many ingredients at once, it can lead to uneven cooking. Stick to the recommended layers for optimal results.
• Not letting it rest: Cutting into your Eggplant Parmigiana right after baking can cause it to fall apart. Let it rest for 5-10 minutes for better slicing.
• Neglecting fresh herbs: Fresh basil adds brightness. Don’t skip this step; sprinkle some on top just before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3-5 days for best quality.

Freezing Eggplant Parmigiana Recipe

• Wrap tightly in plastic wrap and then in aluminum foil.
• Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating Eggplant Parmigiana Recipe

• Oven: Preheat to 180°C (350°F). Cover with foil and heat for about 20-25 minutes until warmed through.
• Microwave: Place a portion in a microwave-safe dish. Heat in short intervals, stirring occasionally, until hot.
• Stovetop: Heat gently over low heat in a skillet, adding a splash of water or sauce if needed to prevent sticking.

Frequently Asked Questions

What is Eggplant Parmigiana Recipe?

Eggplant Parmigiana is a classic Italian-American dish made from layers of roasted eggplant, cheese, tomato sauce, and fresh herbs.

Can I make Eggplant Parmigiana ahead of time?

Yes! You can prepare it up to a day in advance and refrigerate it before baking. Just add extra baking time if baking from cold.

How do I store leftover Eggplant Parmigiana Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for longer preservation.

What can I serve with Eggplant Parmigiana?

Pair it with a green salad or garlic bread for a complete meal that balances flavors well.

Can I customize the recipe?

Absolutely! Feel free to add other vegetables like zucchini or mushrooms, or swap cheeses based on your preference.

Final Thoughts

Eggplant Parmigiana is not just a comforting dish; it’s also versatile and easy to customize based on your taste. Whether you enjoy it as a main course or alongside your favorite sides, this recipe is sure to impress. Try experimenting with different cheeses or herbs to make it uniquely yours!

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Eggplant Parmigiana

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• Author: Sofia
• Total Time: 1 hour 30 minutes
• Yield: Serves 8

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Description

Eggplant Parmigiana is a mouthwatering Italian-American classic that perfectly combines layers of roasted eggplant, savory tomato sauce, and melted cheese. This comforting dish is not only a feast for the senses but also a fantastic option for vegetarians and meat lovers alike. Ideal for family gatherings or cozy nights in, Eggplant Parmigiana can be made ahead of time, making it perfect for busy schedules. The rich flavors and gooey texture make it a guaranteed crowd-pleaser that will impress your guests.

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Ingredients

Scale 1x2x3x

• 1.8 kg large eggplants, sliced
• 1/4 cup olive oil (plus additional for sauce)
• 1 2/3 cups parmesan cheese
• 2 cups fresh basil leaves
• 1 1/2 cups shredded mozzarella
• 600 ml tomato passata
• 400 g crushed tomatoes
• 1 onion, finely diced
• 5 garlic cloves, minced
• Seasonings: white sugar, oregano, salt, black pepper

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Instructions

1. Preheat oven to 220°C (430°F) and line baking trays with parchment paper.
2. Brush eggplant slices with olive oil and bake for 35–45 minutes until golden.
3. In a skillet, sauté onions and garlic in olive oil. Add tomato passata, crushed tomatoes, sugar, oregano, and water; simmer for 30–40 minutes.
4. Layer the baked eggplants in a greased baking dish with sauce, parmesan cheese, and basil.
5. Top with mozzarella cheese and bake at 180°C (350°F) for about 25 minutes until golden.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 12g
• Sodium: 670mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 16g
• Cholesterol: 30mg

Keywords: For added flavor, consider incorporating sautéed mushrooms or zucchini into the layers. Allow Eggplant Parmigiana to rest before slicing for better presentation.