Description
Learn how to make a delicious Eggplant Parmigiana with our easy-to-follow recipe. Perfect for a hearty and flavorful Italian-inspired meal.
Ingredients
- 8 kg / 4 lbs large eggplants (aubergines) – about 5, sliced lengthways 8mm (1/3″)-thick (skin on)
- 1/4 cup (60 ml) olive oil (for brushing)
- 1 2/3 cups (400 ml) vegetarian-friendly hard cheese, finely grated
- 2 cups (480 ml) basil leaves (loosely packed), stalks reserved
- 1 1/2 cups (360 ml) vegetarian-friendly mozzarella, shredded (for topping)
- 2 tbsp (30 ml) vegetable oil
- 1 onion, finely diced
- 5 garlic cloves, finely minced
- 600 ml / 20 oz tomato passata
- 400 g / 14 oz canned tomatoes, crushed or finely chopped
- 1 1/2 tsp (8 ml) white sugar
- 1 1/2 tbsp (23 ml) fresh oregano, finely chopped (or 1/2 tsp (3 ml) dried oregano, or 1 sprig fresh basil)
- 1 cup (240 ml) water
- 3/4 tsp (4 ml) salt
- 1/4 tsp (1 ml) black pepper
Instructions
- Heat your oven to 220°C / 430°F (200°C with fan).
- Prepare three large baking sheets by covering them with parchment paper.
- Coat the eggplant slices on both sides with olive oil.
- Lay the eggplant slices in a single layer on the trays, then bake them for 35 to 45 minutes until they are browned and tender, flipping them halfway through. Rotate the trays, moving the top one to the middle and the middle to the bottom as needed. Remove each tray as it finishes cooking.
- Allow the eggplant to cool on the trays after taking them out of the oven.
- In a large pan over medium-high heat, warm the vegetable oil, then sauté the chopped onions and minced garlic for about three minutes until they become soft and begin to color at the edges.
- Add the passata, crushed tomatoes, water, oregano, and sugar to the pan. Stir to combine and bring the mixture to a simmer.
- Let the sauce simmer uncovered for 30 to 40 minutes, stirring occasionally, until it thickens. Add the basil stalks midway through cooking. Remove and discard the basil stalks once done.
- Mix in salt and black pepper to taste, noting that the cheese will add some saltiness.
- Lower the oven temperature to 180°C / 350°F (160°C with fan).
- Spread a small amount of the tomato sauce on the bottom of a 23 x 33 cm / 9 x 13″ baking dish.
- For the first layer, place one-third of the eggplant slices to cover the base, allowing for some overlap. Spread one-third of the remaining sauce over the eggplant, drizzle with a bit of olive oil, and sprinkle with one-third of the grated cheese and basil leaves.
- For the second layer, repeat with another third of the eggplant, sauce, olive oil, basil, and cheese.
- For the final layer, lay down the last of the eggplant, cover with the remaining sauce, and drizzle with olive oil. Leave the basil off this top layer. Sprinkle with the last of the grated cheese and all the mozzarella.
- Bake the assembled dish for 25 minutes until it is bubbly and golden brown on top.
- Allow the dish to rest for 5 to 10 minutes to make cutting easier. Before serving, scatter the remaining fresh basil leaves on top. Slice like a lasagna and enjoy! Optionally, add more cheese for serving.
Notes
- Consider using a variety of vegetarian-friendly hard cheeses for a more robust flavor.
- Season the tomato sauce generously to elevate the dish’s overall taste.
- Allow the baked eggplant slices to cool on trays to prevent sogginess.
