Eggplant Parmesan... one of the most famous dishes of Italian cuisine, this rich and satisfying dish combines tender eggplant slices with aromatic tomato sauce and melted cheese. Although it takes some time to prepare, the end result is well worth the effort; it's a warm and comforting dish, similar to lasagna in its presentation, and can be prepared in advance and baked as needed.
Cooking Time
60 minutes
Serves
6 people
Ingredients for Eggplant Parmesan
- For the tomato sauce:
Olive oil: 2 tablespoons (extra virgin)
Onion: 1 (finely chopped)
Garlic: 5 cloves (finely chopped)
Tomato sauce: 600 ml
Tomatoes: 400 g (canned, crushed or finely chopped)
Sugar: 1 1/2 teaspoons
Thyme: 1 1/2 tablespoons (fresh, finely chopped)
Water: 1 cup
Salt: 3/4 teaspoon
Black pepper: 1/4 teaspoon (ground)
- Eggplant: 5 (large, cut lengthwise into 8 mm thick slices, peel on)
- Olive oil: 1/4 cup (for brushing the slices)
- Parmesan cheese: 1 2/3 cups (finely grated)
- Basil leaves: 2 cups (fresh) Mozzarella cheese: 1 1/2 cups (shredded, for topping)
Eggplant Parmesan Recipe
Preheat oven to 220°C (425°F).
Line three large baking sheets on the bottom.
Brush the eggplant slices with olive oil on both sides, then arrange them in a single layer on the baking sheets.
Bake the eggplant for approximately 35–45 minutes, or until tender and golden brown, turning halfway through.
Remove the eggplant from the oven and set aside to cool.
To make the tomato sauce: Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent and beginning to brown.
Stir in the tomato sauce, canned tomatoes, water, thyme, and sugar. Bring to a boil.
Reduce the heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the sauce has thickened. Add the basil stems while cooking for a deeper flavor, then remove them before using the sauce.
Season the sauce with salt and pepper, keeping in mind that the Parmesan cheese will add extra saltiness.
To assemble and bake: Reduce the oven temperature to 180°C (350°F).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Arrange one-third of the eggplant slices to cover the bottom, then add one-third of the sauce, a drizzle of olive oil, one-third of the Parmesan cheese, and the basil leaves.
Repeat the layering with another third of the ingredients.
Add the final layer of eggplant and sauce, then sprinkle with the remaining Parmesan cheese and top with mozzarella cheese.
Do not add the basil at this stage.
Bake for approximately 25 minutes, or until the cheese is melted, golden brown, and bubbly.
Let the dish rest for 5–10 minutes before cutting, then garnish with fresh basil leaves and serve.
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