EGGPLANT PARMIGIANA – Easy Recipes

There’s a little labour involved in this. But you’ll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!

Assemble ahead, then pop in the oven to bake when you’re ready!

PREPARATION TIME

Prep: 40

Cook: 1

Ingredients

BAKED EGGPLANT SLICES:

▢1.8kg / 4 lbs large eggplants (aubergines) – about 5 , sliced lengthways 8mm (1/3″)-thick (skin on, Note 1)

▢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) (Note 2)

SUGO (TOMATO SAUCE):

▢2 tbsp extra virgin olive oil

▢1 onion , finely diced

▢5 garlic cloves , finely minced

▢600ml / 20oz tomato passata (Note 3)

▢400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)

▢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 oven to 220°C / 430°F (200°C fan).

Line three trays: Line three large trays with baking / parchment paper.

Brush eggplant with oil: Brush eggplant slices on each side with oil.

Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.

Cool: Remove from oven, leave on trays to cool.

TOMATO SAUCE (SUGO):

Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.

Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.

Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).

The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.

Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)

ASSEMBLING AND BAKING:

Reduce oven to 180°C / 350°F (160°C fan).

Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13″ (or thereabouts).

Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.

Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.

Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.

Bake for 25 mins until bubbling and golden.

Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Recipe Notes:

1. Eggplant (aubergine) – No need to salt the eggplant, it makes the overall dish too salty if you do. Eggplant will become tender with the pre-baking on trays, then baking with sauce. Contrary to popular wisdom, salting is not required to draw out bitterness. It’s been bred out of modern eggplants.

2. Mozzarella cheese – Feel free to use other good melting cheese (like cheddar, gruyere etc). These cheeses are saltier than mozzarella however, so cut back a bit on the parmesan on the top layer so the dish isn’t too salty.

3. Passata – This is pureed, strained tomatoes, sometimes labelled Tomato Puree in the US. It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. It is smooth and thick rather than chunky like canned tomato, which means you don’t need simmer it for a long time to break down the tomato. More crushed canned tomato can be used instead, but simmer sauce for extra 15 minutes or so. See here for more information on passata.

4. Canned tomato – Mutti polpa / pulped tomatoes is my preferred. It’s best to use finely chopped or crushed tomato, as it will break down nicely in the required cook time. If using normal diced or chopped, then sauce will be a bit chunkier. Remember, with canned tomato, you get what you pay for. Cheap canned tomatoes tend to be quite sour and firm!

5. Making ahead and freezing – This dish is suitable for making ahead and freezing. Assemble parmigiana but do not bake. Cover with cling wrap and freeze. You can bake from frozen (~60 mins, check frequently) or thaw and bake per recipe timings.

6. Adapted from this recipe by Gourmet Traveller. Changes we made: We don’t fry the eggplant (really, you won’t miss it); we don’t salt the eggplant (it was too salty); we don’t blend the sauce (it’s really not necessary, and some texture is nice); we use less parmesan; GT don’t top with mozzarella (frankly, criminal! )

7. Nutrition per serving, assuming 8 servings.

NUTRITION INFORMATION:

Calories:352cal (18%)Carbohydrates:27g (9%)Protein:17g (34%)Fat:22g (34%)Saturated Fat:8g (50%)Cholesterol:35mg (12%)Sodium:841mg (37%)Potassium:970mg (28%)Fiber:10g (42%)Sugar:15g (17%)Vitamin A:960IU (19%)Vitamin C:19mg (23%)Calcium:418mg (42%)Iron:3mg (17%)