Eggplant Parmesan is a great Italian comfort food—a layered casserole similar to lasagna but with eggplant slices in place of pasta. Such delicious meatless food might even make me vegan. This easy eggplant parmesan recipe features layers of crispy, breaded eggplant slices that are baked rather than fried. The combination of crunchy breadcrumbs, tomato sauce, mozzarella and Parmesan is guaranteed to taste great.
Eggplant Parmesan is a great Italian comfort food – a layered casserole similar to lasagna but with eggplant slices on a ball instead of eggplant. Don’t stop and ask yourself, “Where’s the meat?” This is comfort food for everyone.
It oozes cheesy goodness – melted mozzarella on top and a hearty buzz of parmesan inside. Served with fresh tomato sauce, it is smooth and light. It’s sprinkled with addictive fresh basil leaves, just like a delicious margarita pizza. With every bite, you’ll taste a juicy, soft layer of eggplant.
The three parts of Eggplant Parmigiana
Here are the three parts of eggplant parmesan:
- Eggplant Thins – I prefer to bake with a lot of oil over the traditional frying method. Delicious as fried eggplants, I promise you won’t miss the oil (but your hips will thank you!);
- Tomato sauce (Sugo) – a semi-quick one that we simmer for 30 minutes to develop flavor, boil and thicken the tomatoes so they don’t contain water.
- Fresh Basil and Cheese – Layered.
What you need to make Eggplant Parmigiana
The classic combination of cheese, herb tomato sauce and crispy oven-roasted eggplant never goes out of style. This easy eggplant parmesan recipe gets high marks in our home cook community because it’s easy and delicious. Create Italian-inspired magic with this premium recipe using simple food ingredients.
1. Eggplant slices
Here’s everything you need for eggplant slices:
Eggplants – We’ll need 4 to 5 decent eggplants for this recipe. 1.8kg in total. That sounds like a lot, but we need them! Eggplant shrinks as it cooks and we need enough to cover a large casserole with 3 layers. Also, the sliced eggplant is about three times as thick as the Greek Moussaka, so we need more; and
Olive oil – for brushing before baking. The oil helps the slices cook and keep them moist.
2. Ketchup (“SUGO”)
Aubergine Parmigiana’s sauce is a classic Italian tomato sauce (“sauce” in Italian). It’s thicker than the pasta you make because if it’s too thin, the water tends to run out of the sauce as the eggplant parmesan cooks, causing it to “split” the sauce. Also, the eggplant parmesan was too sloppy to (beautifully!) slice neatly. Here is what you need:
Tomato Passata – Pure tomato puree, sometimes called “tomato puree” in the US (here’s a picture of the Mommy Tomato Passata sold at Walmart). It is now readily available in Australian supermarkets alongside pasta sauce. Passata is great for thick, smooth sauces. More info on ketchup here;
Tomato puree or chopped tomatoes – we don’t want a completely smooth sugo, we also want some texture and chunkiness, so some chopped tomatoes are needed as well. The better the quality of your canned tomatoes, the better your sauce will be! Cheap canned tomatoes tend to be acidic and don’t taste the way they should. tomato!
Oregano – or basil would be a boon here.
Garlic – a lot! Garlic and tomatoes are like Adam and Eve.
Sugar – Just a touch brings out the tomato’s natural sweetness and balances the acidity. If you have time to simmer the tomato paste, let it simmer for 1 1/2 hours, you can omit the sugar.
3. Cheese and Basil Layer
For the layers, we used parmesan and basil between the eggplant layers. Finally, we use mozzarella for the sprinkles:
Parmesan – all in one name: Parmesan is an essential seasoning and seasoning for eggplant parmesan! We grated it and sprinkled it on top of each layer so you could feel its cheesy, salty taste in every bite;
Mozzarella – I said earlier that eggplant parmesan has a lot of melted cheese in it! Hey we can afford the calories here and remember this is a low carb meal!
Fresh Basil – Nothing goes better with tomatoes than basil! We sprinkle leaves on each individual layer, as well as garnish the finished dish.
How to make eggplant parmigiana
Crunchy, juicy and delicious Eggplant Parmesan is just one easy recipe. Below is the full recipe with step-by-step instructions, but you can look forward to the following when you make this superb recipe;
Start by preheating the oven to 350 degrees Fahrenheit. Dip the sliced eggplants in the beaten egg wash and seasoned breadcrumbs and cook for five minutes on each side. Spread the pasta sauce on the bottom of a 9×13 pan, then layer the sauce with cheese, eggplant slices, and fresh basil.
Steps: Bake eggplant slices → Make Tomato sauce → Assemble and bake Eggplant parmigiana.
Step 1: Baked Eggplant slices
Eggplant slices: Cut the eggplant lengthwise into 8mm thick slices. Arrange on three baking sheets lined with parchment paper, brush each side of each sheet with olive oil; then
Bake in a 220°C (430°F) oven for 35 to 40 minutes, until the eggplants are light brown.
No salt? That’s right, no salt. You’ll often see recipes that call for salting raw eggplants to draw out moisture, thereby tenderizing the meat and allowing the eggplants to absorb less oil as they cook. Common sense also claims that salt removes the bitterness of eggplants. However, the reality is that modern eggplants have developed any bitterness, so this is not a necessary step today.
We didn’t need to add salt to the eggplant parmesan, as we found that adding parmesan (even after you’ve wiped off the moisture) and an already seasoned tomato sauce made the dish overly salty. In this dish, the tomato sauce also makes the eggplant meat tender and juicy. So no salt!
Step 2: Tomato sauce (“Sugo”)
Sauté onions and garlic in oil, then add everything else (tomato passata, tomato passata, oregano or basil, salt and pepper). Simmer for 30 minutes, until a fairly thick sauce as pictured below. You should be able to draw a path along the bottom of the pot, which will remain visible for a few seconds. The sauce has to be very thick or you’ll end up with a sloppy eggplant parmesan with a “split” sauce that doesn’t cut cleanly.
Step 3: Assembling and baking eggplant parmigiana
Spread some tomato sauce on the bottom of the casserole. This will prevent the first layer of eggplant from sliding.
Eggplant layer: Cover the eggplant layer and use 1/3 of the eggplant.
Tomato sauce: Spread 1/3 of the tomato sauce on the eggplant.
Olive oil: Drizzle with a little olive oil.
Basil: Sprinkle with 1/3 basil leaves.
Parmesan: Sprinkle with 1/3 of the Parmesan.
Repeat: Repeat layering twice for a total of three eggplant layers. On the top layer (a) add everything except basil, which we save for a fresh garnish later; (b) sprinkle with all the mozzarella for our melted cheese filling!
Bake in the oven at 180°C (350°F) for 25 minutes, until the mozzarella is bubbly and golden and the smell wafting from the oven is incredible!
Sprinkle with remaining fresh basil leaves before serving. Sprinkle with the remaining fresh basil leaves, then let the eggplant parmesan rest for 5 to 10 minutes before slicing and serving. This gives it a chance to cool and set, helping to ensure you get a clean(-ish) slice when you serve it.
Top tips for making the best eggplant parmigiana
- Be sure to add salt to the eggplant before preparing this dish
- Traditional Eggplant Parmesan has no breadcrumbs, you just need flour.
- Slice the eggplants ½ cm thick (don’t worry about accuracy, just slice them thinly).
- Once you’ve floured a batch of eggplants, fry them immediately or the eggplants will absorb the flour and become mushy.
- Use the highest quality tomato puree (passata) for best results (low quality tomatoes will ruin the whole dish).
- You can make this dish ahead of time and keep it in the refrigerator until you’re ready to bake.
- Leftovers keep for 3-4 days in the refrigerator and can be reheated in the oven (covered) until crispy. You can also eat leftovers with a salad.
- You can also freeze leftovers or eat them raw. Use foil trays so you can reheat frozen trays.
What to Serve With Eggplant Parmesan
Oven-Roasted Eggplant Parmesan is a hearty Italian classic that goes well with a variety of side dishes. Serve with a light broccoli salad to balance the richness of the dish, or a rich bruschetta for extra spiciness. Choose a creamy garlic soup as a side dish with eggplant parmesan, or serve it with classic crusty bread to soak up all the irresistible sauce.
Such a delicious meatless meal might even make me vegan. This delicious and very unique dish, when combined with white rice, will definitely be a waste of rice. An extremely unique Italian dish with just a few simple ingredients. What are you waiting for without going to the kitchen right away to make this dish. Remember to visit the website’s answerthequestion.net often, We will provide a lot of useful information for you to read.