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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 220°C (430°F) and line baking trays with parchment paper.
- Brush eggplant slices with olive oil and bake for 35–45 minutes until golden.
- In a skillet, sauté onions and garlic in olive oil. Add tomato passata, crushed tomatoes, sugar, oregano, and water; simmer for 30–40 minutes.
- Layer the baked eggplants in a greased baking dish with sauce, parmesan cheese, and basil.
- 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.