Introduction
Eggplant Parmigiana is a beloved Italian comfort dish made with layers of tender eggplant, rich tomato sauce, and melted cheese. Baked until golden and bubbling, this classic recipe is simple, hearty, and perfect for family dinners or special occasions.
Ingredients
For the Eggplant
- 3 large eggplants, sliced into ½-inch rounds
- Salt, for sweating eggplant
- Olive oil, for frying or brushing
For the Tomato Sauce
- 3 cups tomato passata or crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh basil leaves
For Assembly
- 2 cups shredded mozzarella
- ¾ cup grated Parmigiano Reggiano
- Fresh basil or parsley, for garnish
Instructions
1. Prepare the Eggplant
Lay eggplant slices on a tray, sprinkle with salt, and let rest for 30 minutes to remove bitterness. Rinse and pat dry.
2. Cook the Eggplant
Lightly fry slices in olive oil until golden on both sides, or brush with oil and bake at 200°C (400°F) for 20 minutes.
3. Make the Sauce
Heat olive oil in a pan, sauté garlic for 30 seconds, add tomatoes, salt, pepper, and basil. Simmer for 15 minutes.
4. Assemble
Preheat oven to 180°C (350°F).
Spread sauce in a baking dish, layer eggplant, mozzarella, Parmesan, and sauce. Repeat layers, finishing with cheese.
5. Bake
Bake uncovered for 40–45 minutes, until golden and bubbling. Let rest 10 minutes before serving.
Tips for Best Results
- Use firm eggplants with smooth skin
- Resting improves slicing and flavor
- Don’t overload sauce between layers
Storage
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Freeze baked portions up to 2 months
FAQs
Is Eggplant Parmigiana vegetarian?
Yes, traditionally it is meat-free.
Can I make it ahead?
Yes, assemble and refrigerate, then bake when ready.
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