Baked Eggplant Parmesan Recipe
This three cheese goodness is simply divine. It's actually one of our all-time favorite vegetarian summer meals. You need zero fancy ingredients to make it, and the preparation is pretty straightforward. These are the top reason why we like it so much:
- it holds its shape, and you can easily cut each portion
- the Melanzane Alla Parmigiana is delicious, and it melts in your mouth
- the best part about it is that perfectly baked cheese on the edges, so good!
- the eggplants are perfectly crispy and delicious; not mushy and watery at all
- the tomato sauce is not overpowering; it's naturally sweet, delicious, and makes the dish juicy
- there are three types of cheese in this recipe, and the melting cheese always leaves a WAU impression
- a beautiful vegetarian meal that even meat-lovers approve and like
The origin of Eggplant Parmesan (Melanzane alla Parmigiana)
Eggplant Parmesan or Parmigiana or Parmigiana Di Melanzane is a beautiful dish originating from Italy. It's known in Sicily, Naples, Puglia, and elsewhere too. It's a summery meal that celebrates both tomato and eggplant season. The three main components of the dish are fried eggplants, tomatoes, and cheese. It's a vegetarian meal, but sometimes meat is added too.
How to make Eggplant Parmesan
Eggplant Parmesan celebrates summer ingredients wonderfully. You will find the whole list of ingredients and the method below. Here we will walk you through the steps to get a better idea of how the prep process is.
- Make the homemade tomato sauce. This will take about 30 minutes.
- Cut the eggplants into slices, roll them in flour and egg, then fry.
- Make the Eggplant Parmesan. This is how we layer it: tomato sauce, eggplants, cheese, eggplants, tomato sauce, cheese, and so on until we get four layers.
- Spread the sliced Mozzarella cheese on top.
- Bake and serve.
How to store and make ahead
This is a fantastic meal to prepare ahead. Follow the recipe and prepare the Eggplant Parmesan. Then, instead of baking it, place the Parmigiana in a fridge overnight. The next day, bake the Eggplant Parmesan in the preheated oven. Bake for 5 minutes longer.
Store any leftovers in a sealed airtight container in a fridge for up to 3 days. Before serving, reheat in a microwave oven or preheated oven.
Try these delicious vegetarian meals too
- Eggplant with Buckwheat and Tomato Sauce
- Grilled Eggplant Steaks with Mozzarella Cheese and Tomato Sauce
- Herb Dumplings Gratin with Tomato Sauce
- Puff Pastry Tomato Tart with Mozzarella
- Vegetarian Shepherd's Pie
- Easy Falafel Wrap with Hummus Yogurt Sauce
- Stuffed Butternut Squash with Lentil Daal
METHOD
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tomato sauce
Add olive oil to a skillet. Place over medium-high heat and add the diced onion. Cook for 5 minutes, then add the diced garlic, basil, and oregano. Cook for 5 minutes, stirring occasionally. Pour in the tomato passata and diced tomatoes. Stir, bring to a boil, then reduce the heat to medium-low and cook for 15 - 20 minutes.
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prepare the eggplants
Cut the eggplants into 1 cm (1/2-inch) thick slices. Season with salt and pepper on both sides. Spread flour over a baking sheet and roll the eggplants in the flour, shaking off any excess. Transfer the eggplants to a plate. Discard the flour, clean the baking sheet. Whisk the eggs in a bowl, then pour the eggs onto a baking sheet. Dip the eggplants into the eggs on both sides. Place a large skillet with the canola oil over medium-high heat. When the oil is hot, and reaches 175°C/340°F, add the first batch of eggplants. Make sure they aren't overcrowded. Fry for 2 - 3 minutes per side. Line a wire rack with paper towels and transfer the eggplants on the towels to drain any excess fat. Preheat your oven to 180 °C / 350 °F.
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bake
Add three tablespoons of the homemade tomato sauce to a 30 cm X 20 cm or 12-inch x 8-inch baking dish. Arrange the eggplants on top of the sauce. Spread the tomato sauce over the eggplants and sprinkle with the mixture of shredded Scarmoza cheese and shredded Parmesan cheese. Following with a layer of eggplants, tomato sauce, and cheese mixture until you get four layers. The last layer should be the tomato sauce. Then, arrange sliced Mozzarella cheese on top and sprinkle with a reserved tablespoon of shredded Parmesan cheese. Cover the baking dish with aluminum foil (making sure that the foil doesn't touch the food) and place it in the preheated oven. First, bake covered for 20 minutes at 180 °C / 350 °F, then discard the foil, and continue to bake for 15 - 20 minutes.
TipTo prevent any spilling, feel free to place the baking dish on a baking sheet when baking. -
serve
Remove the baked Eggplant Parmesan from the oven and set aside for 5 minutes. Cut into 6 portions, sprinkle with fresh basil and serve.
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