Description
Eggplant Parmigiana is a hearty and flavorful Italian-inspired baked casserole featuring tender baked eggplant slices layered with a rich tomato sugo, fragrant basil, salty Parmesan, and melty mozzarella cheese. This dish is baked until bubbling and golden, delivering a comforting, vegetarian main course perfect for sharing with family and friends.
Ingredients
Scale
Baked Eggplant Slices:
- 1.8kg / 4 lbs large eggplants (aubergines) – about 5, sliced lengthways 8mm (1/3″)-thick (skin on)
- 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)
Sugo (Tomato Sauce):
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 5 garlic cloves, finely minced
- 600ml / 20oz tomato passata
- 400g / 14oz canned tomatoes, crushed or finely chopped
- 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 the oven to 220°C / 430°F (200°C fan). Line three large baking trays with parchment paper. Brush the eggplant slices on both sides with olive oil. Arrange the slices in a single layer across the trays and bake for 35 to 45 minutes, turning halfway, until they are browned and tender. Use the top and middle oven shelves and one tray at the bottom, removing trays as they finish to manage space. Remove from oven and allow to cool on the trays.
- Making Tomato Sauce (Sugo): In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Sauté the finely diced onion and minced garlic for about 3 minutes until softened and just starting to brown at the edges. Add tomato passata, canned tomatoes, water, fresh oregano, and white sugar. Stir everything together and bring to a simmer. Add the reserved basil stalks halfway through cooking. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the sauce thickens to a spreadable consistency. Remove the basil stalks and season with salt and black pepper. Adjust thickness with additional water if needed.
- Assembling and Baking: Lower the oven temperature to 180°C / 350°F (160°C fan). Lightly spread some tomato sauce across the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Layer one third of the baked eggplant slices over the base, followed by a third of the remaining sugo. Drizzle with olive oil, then sprinkle with a third of the Parmesan cheese and sprinkle over a third of the basil leaves. Repeat this layering two more times: eggplant, tomato sauce, olive oil, Parmesan, and basil for the second layer. For the third (top) layer, add the remaining eggplant and sauce, drizzle with olive oil, then scatter with the remaining Parmesan cheese and top with shredded mozzarella. Do not add basil on the top layer.
- Bake Until Golden: Bake the assembled dish for 25 minutes until it is bubbling and the top is golden and melted. Remove from oven and let rest for 5 to 10 minutes to allow for easier slicing and serving.
- Serving: Before serving, scatter over the remaining fresh basil leaves and optionally sprinkle extra Parmesan cheese. Cut the dish into portions like lasagna and serve warm.
Notes
- Be sure to slice the eggplants uniformly to ensure even baking.
- Turning the eggplant slices halfway through baking promotes even browning and tenderness.
- The tomato sauce should be thick enough to spread without releasing excessive liquid to keep the layers intact.
- You can add extra water to the sauce if it thickens too much during simmering.
- Resting the baked dish before serving helps the layers set and allows neater slicing.
- For a richer flavor, use freshly grated Parmesan and high-quality mozzarella.
- This dish is vegetarian but not vegan due to cheese content.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg
