Eggplant Parmigiana

Vegetarian 1 h 40 min 8 servings Medium ~320 kcal

by Tavolino

A classic Italian vegetarian comfort dish featuring layers of tender roasted eggplant, rich tomato sauce, fresh basil, and melted cheese, baked until bubbly and golden.

Ingredients

Eggplant 1.8 kg
Olive oil 60 ml
Parmesan cheese 170 g
Fresh basil leaves 2 cups
Mozzarella cheese 150 g
Extra virgin olive oil 2 tbsp
Onion 1
Garlic cloves 5
Tomato passata 600 ml
Canned crushed tomatoes 400 g
White sugar 1.5 tsp
Fresh oregano 1.5 tbsp
Water 240 ml
Salt 0.75 tsp
Black pepper 0.25 tsp

Preparation

1
Preheat the oven to 220°C.
2
Line three large baking trays with parchment paper.
3
Slice the 1.8 kg eggplant lengthways into 8 mm thick slices.
4
Brush both sides of the eggplant slices with 60 ml olive oil.
5
Arrange eggplant in a single layer on trays and bake for 35-45 minutes until tender and browned, turning halfway through.
6
Remove the eggplant from the oven and let it cool on the trays.
7
Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat.
8
Sauté 1 diced onion and 5 minced garlic cloves for 3 minutes until softened.
9
Add 600 ml tomato passata, 400 g canned tomatoes, 240 ml water, 1.5 tbsp oregano, and 1.5 tsp sugar.
10
Bring the sauce to a simmer and cook uncovered for 30-40 minutes until thickened.
11
Add 2 cups basil leaves (stalks reserved) halfway through the simmering process.
12
Remove and discard the basil stalks from the sauce.
13
Stir 0.75 tsp salt and 0.25 tsp pepper into the sauce.
14
Reduce the oven temperature to 180°C.
15
Spread a thin layer of tomato sauce in a 23 x 33 cm baking dish.
16
Layer the eggplant, sauce, 170 g parmesan, and basil leaves in the dish.
17
Top with 150 g shredded mozzarella cheese.
18
Bake until the cheese is melted and bubbling.