Description
Eggplant Parmigiana is a classic Italian dish featuring layers of roasted eggplant, rich tomato sauce, and gooey cheese, baked to perfection.
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
- Preheat your oven to 400°F (200°C).
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat and sauté the onion until translucent.
- Add the pressed garlic and cook for another minute.
- Stir in the tomato passata, salt, and pepper; let it simmer for 15-20 minutes.
- While the sauce simmers, slice the eggplants lengthwise, brush them with 3 tablespoons of olive oil, and sprinkle with ¾ teaspoon salt.
- Place the eggplant slices on a baking sheet and roast in the oven for about 25 minutes, or until golden brown.
- In a baking dish, layer the roasted eggplant, tomato sauce, parmesan, mozzarella, and fresh basil.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the oven for an additional 20-25 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
For a healthier option, you can bake rather than fry the eggplant slices.
- 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 dish, vegetarian, baked eggplant, comfort food