Eggplant Parmigiana is a cherished Italian comfort food that features layers of succulent roasted eggplant slices interspersed with a hearty tomato sauce, fragrant fresh basil, and a melty blend of Parmesan and mozzarella cheeses. In this recipe, we forgo the traditional frying method in favor of roasting the eggplant, resulting in a lighter yet equally delightful dish. With a rich homemade tomato sauce and the vibrant touch of fresh basil, every bite is a flavor explosion. Whether served as a main course or a delectable side, this Eggplant Parmigiana is sure to win over the hearts of your family and friends.
Ingredients:
Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, pressed
- 5 cups tomato passata or tomato puree (preferably from a glass bottle)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Oven-Roasted Eggplant:
- 4 pounds eggplants (about 4 medium eggplants)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
Other Ingredients:
- 1½ cups (5 ounces) finely grated Parmesan (Parmigiano Reggiano or Grana Padano; non-dairy Parmesan optional)
- 2½ cups (10 ounces) mozzarella, grated or chopped (non-dairy cheese optional)
- 1½ cups fresh basil leaves
Tomato Sauce:
- 30 ml extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, pressed
- 1.2 liters tomato passata or tomato puree (preferably from a glass bottle)
- 3 g salt
- 0.5 g black pepper
Oven-Roasted Eggplant:
- 1.8 kg eggplants (about 4 medium eggplants)
- 45 ml extra virgin olive oil
- 3.5 g salt
Other Ingredients:
- 50 g finely grated Parmesan (Parmigiano Reggiano or Grana Padano; non-dairy Parmesan optional)
- 280 g mozzarella, grated or chopped (non-dairy cheese optional)
- 30 g fresh basil leaves
Instructions:
- Sauté the Onion and Garlic: In a large saucepan, heat the olive oil over medium heat. Incorporate the chopped onion and sauté for 5 to 7 minutes, or until it becomes tender. Then, add the garlic and continue cooking for an additional 1 to 2 minutes, until it releases its fragrant aroma.
- Simmer the Sauce: Add the tomato passata, salt, and pepper. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Adjust salt and pepper to taste.
- Preheat the Oven: Preheat the oven to 400°F (200°C). Cover a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Eggplant: Cut the eggplants into ¼-inch slices. Arrange the slices on the prepared baking sheet, then brush both sides with olive oil and sprinkle with salt.
- Roast the Eggplant: Roast the eggplant in the preheated oven for 20–25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
- Layer the Ingredients: In a baking dish (about 9×13 inches), spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top. Evenly distribute a layer of Parmesan, mozzarella, and fresh basil leaves over the top.
- Repeat Layers: Continue layering tomato sauce, eggplant, cheeses, and basil until all ingredients are used, finishing with a top layer of sauce and a final sprinkle of cheese.
- Bake: Reduce the oven temperature to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
- Serve: Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with extra basil leaves, if desired, and enjoy!
Conclusion:
This Eggplant Parmigiana is a wonderful combination of tender eggplant, flavorful tomato sauce, and gooey cheese, all brought together in a single dish. The oven-roasted method keeps it light while retaining the classic taste. Serve this dish on its own, with a side of crusty bread, or as part of an Italian-inspired feast. It’s a true comfort meal that’s sure to impress!
Classic Eggplant Parmigiana with Homemade Tomato Sauce
A lighter, oven-roasted Eggplant Parmigiana withlayers of tender eggplant, homemade tomato sauce, and melty cheese. An Italianclassic that’s easy to make and packed with flavor.
Ingredients
Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic pressed
- 5 cups tomato passata or tomato puree preferably from a glass bottle
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Oven-Roasted Eggplant:
- 4 pounds eggplants about 4 medium eggplants
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- Other Ingredients:
- 1½ cups 5 ounces finely grated Parmesan (Parmigiano Reggiano or Grana Padano; non-dairy Parmesan optional)
- 2½ cups 10 ounces mozzarella, grated or chopped (non-dairy cheese optional)
- 1½ cups fresh basil leaves
Tomato Sauce:
- 30 ml extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic pressed
- 1.2 liters tomato passata or tomato puree preferably from a glass bottle
- 3 g salt
- 0.5 g black pepper
Oven-Roasted Eggplant:
- 1.8 kg eggplants about 4 medium eggplants
- 45 ml extra virgin olive oil
- 3.5 g salt
Other Ingredients:
- 50 g finely grated Parmesan Parmigiano Reggiano or Grana Padano; non-dairy Parmesan optional
- 280 g mozzarella grated or chopped (non-dairy cheese optional)
- 30 g fresh basil leaves
Instructions
- Sauté the Onion and Garlic: In a large saucepan, heat the olive oil over medium heat. Incorporate the chopped onion and sauté for 5 to 7 minutes, or until it becomes tender. Then, add the garlic and continue cooking for an additional 1 to 2 minutes, until it releases its fragrant aroma.
- Simmer the Sauce: Add the tomato passata, salt, and pepper. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Adjust salt and pepper to taste.
- Preheat the Oven: Preheat the oven to 400°F (200°C). Cover a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Eggplant: Cut the eggplants into ¼-inch slices. Arrange the slices on the prepared baking sheet, then brush both sides with olive oil and sprinkle with salt.
- Roast the Eggplant: Roast the eggplant in the preheated oven for 20–25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
- Layer the Ingredients: In a baking dish (about 9×13 inches), spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top. Evenly distribute a layer of Parmesan, mozzarella, and fresh basil leaves over the top.
- Repeat Layers: Continue layering tomato sauce, eggplant, cheeses, and basil until all ingredients are used, finishing with a top layer of sauce and a final sprinkle of cheese.
- Bake: Reduce the oven temperature to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
- Serve: Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with extra basil leaves, if desired, and enjoy!