Description
Eggplant Parmigiana is a classic Italian baked casserole featuring layers of tender baked eggplant slices, rich homemade tomato sugo, fresh basil, and generous amounts of parmesan and mozzarella cheese. This comforting dish is baked until bubbly and golden, perfect for a hearty vegetarian main course or side.
Ingredients
Scale
Baked Eggplant Slices
- 1.8kg (4 lbs) large eggplants (aubergines), about 5, sliced lengthways 8mm (1/3″)-thick, skin on
- 1/4 cup olive oil (for brushing)
Layers
- 1 2/3 cups parmesan, finely grated
- 2 cups basil leaves (loosely packed), stalks reserved
- 1 1/2 cups mozzarella, shredded (for topping)
Sugo (Tomato Sauce)
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 5 garlic cloves, finely minced
- 600ml (20oz) tomato passata
- 400g (14oz) canned tomatoes, crushed or finely chopped
- 1 1/2 tsp white sugar
- 1 1/2 tbsp fresh oregano, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Baking Eggplant: Preheat your oven to 220°C (430°F) or 200°C fan. Line three large trays with baking or parchment paper. Brush eggplant slices on each side with olive oil and arrange them in a single layer on the trays. Bake for 35-45 minutes until they are browning and tender, turning the slices halfway through. Use different oven shelf positions for even cooking and remove trays as they finish. Let the baked eggplant cool on the trays.
- Making Tomato Sauce (Sugo): Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Sauté finely diced onions and minced garlic for about 3 minutes until softened and lightly golden. Add the tomato passata, crushed canned tomatoes, 1 cup water, fresh oregano, and sugar. Stir and bring to a simmer; cook uncovered for 30-40 minutes, stirring occasionally. Add reserved basil stalks halfway through cooking to infuse flavor, then remove and discard them. The sauce should thicken to a spreadable consistency. Season with salt and black pepper, remembering that parmesan adds saltiness.
- Assembling the Parmigiana: Reduce oven temperature to 180°C (350°F) or 160°C fan. Spread a thin layer of tomato sauce on the bottom of a 23 x 33cm (9 x 13 inch) baking dish. Layer one-third of the baked eggplant slices to cover the base, allowing some overlap. Spread one-third of the remaining tomato sauce over the eggplant, drizzle with olive oil, then sprinkle one-third of parmesan and one-third of basil leaves. Repeat this layering sequence twice more for three total layers, omitting basil on the top layer. On the final layer, scatter remaining parmesan and top with shredded mozzarella.
- Baking and Resting: Bake the assembled dish for 25 minutes until bubbling and golden on top. Let the dish rest for 5 to 10 minutes to make slicing easier. Garnish with remaining fresh basil leaves and optionally sprinkle extra parmesan before serving. Slice like lasagna and enjoy.
Notes
- Eggplant slices should be sliced evenly about 8mm thick for uniform baking.
- Brushing eggplant with olive oil before baking helps achieve tenderness and golden color.
- Using fresh herbs like oregano and basil enhances the sauce’s flavor.
- Simmer the tomato sauce uncovered to allow it to thicken to the right consistency.
- Letting the dish rest after baking helps it hold together when cut.
- You can prepare the tomato sauce a day ahead and store it refrigerated.
- Adjust seasoning carefully as parmesan adds saltiness to the dish.
Nutrition
- Serving Size: 1 slice (about 1/8 of the dish)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg
