Description
Eggplant Parmigiana is a lighter version of the classic Italian comfort dish, featuring tender roasted eggplant slices layered with rich tomato sauce, fresh mozzarella, and grated Parmesan, topped with basil for a flavorful and cozy meal perfect for dinner or meal prep.
Ingredients
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, pressed or grated
- 5 cups tomato passata or tomato purée
- ½ teaspoon salt
- Black pepper to taste
Eggplants
- 4 medium eggplants, about 4 pounds (1.8 Kg)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
Layering
- 1½ cups Parmigiano Reggiano or Grana Padano, grated
- 2½ cups mozzarella, chopped or grated (about 10 oz)
- 1½ cups fresh basil leaves
Instructions
- Make the Tomato Sauce: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook for about 3 minutes until softened. Stir in the grated garlic and cook for an additional minute. Pour in the tomato passata and add ¼ cup water by shaking it out from the empty bottle. Season with salt and black pepper. Let the sauce simmer over medium-low heat for 30 to 40 minutes, stirring occasionally, until it thickens.
- Roast the Eggplants: Preheat your oven to 430°F (220°C). Line three baking sheets with parchment paper. Trim the eggplants and slice them lengthwise into ¼-inch (0.6 cm) slices. Arrange the slices on the baking sheets in a single layer without overlapping. Brush them with 3 tablespoons of extra virgin olive oil and sprinkle with salt. Roast for about 25 minutes, until tender and golden, rotating trays halfway through if necessary. After roasting, reduce the oven temperature to 350°F (180°C).
- Start the First Layer: In a 9 × 13-inch baking dish, spread a thin layer of tomato sauce. Arrange a layer of roasted eggplant slices close together without overlapping. Top this with tomato sauce, grated Parmesan, mozzarella, and fresh basil leaves.
- Build the Remaining Layers: For the second layer, place eggplant slices in the opposite direction to the first layer. Add tomato sauce, Parmesan, mozzarella, and basil again. Repeat this layering until you have four layers. Save a bit of tomato sauce, Parmesan, and mozzarella for the final topping. Finish with a generous layer of sauce and cheese without basil on top.
- Bake and Rest: Place the assembled dish in the oven at 350°F (180°C) and bake for about 30 minutes until the sauce bubbles and the cheese melts and turns golden. Remove from the oven and let rest for 15 minutes before slicing. Garnish with fresh basil and serve.
Notes
- Globe or Italian eggplants are ideal for this recipe.
- For the tomato sauce, use imported Italian passata for optimal flavor or substitute with 5 cups marinara sauce to save time.
- If using store-bought marinara sauce, you may skip onion and garlic in the sauce preparation.
- No recommended substitute for extra virgin olive oil to maintain flavor quality.
- Freshly grated Grana Padano can replace Parmigiano Reggiano. For vegetarian or vegan options, use plant-based Parmesan alternatives.
- Fresh fior di latte or low-moisture mozzarella is preferred; vegan melty mozzarella works for a vegan version.
- Fresh basil is essential for authentic flavor and should not be substituted.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian
