Description
This classic Italian Eggplant Parmigiana (Parmigiana di Melanzane) features thinly sliced baked eggplants layered with a rich homemade tomato sauce, fragrant fresh basil, and a blend of parmesan and mozzarella cheeses. Slowly baked to bubbly perfection, this hearty vegetarian dish offers a deliciously comforting meal inspired by southern Italy.
Ingredients
Scale
Eggplant and Cheese
- 1.8kg / 4 lbs large eggplants (aubergines) – about 5, sliced lengthways 8mm (1/3″)-thick with skin on
- 1/4 cup olive oil (for brushing)
- 1 2/3 cups parmesan, finely grated
- 2 cups basil leaves (loosely packed), stalks reserved
- 1 1/2 cups mozzarella, shredded (for topping)
Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 5 garlic cloves, finely minced
- 600ml / 20oz tomato passata
- 400g / 14oz canned crushed or finely chopped tomatoes
- 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 trays with baking or parchment paper. Brush the eggplant slices on both sides with olive oil. Arrange the slices in a single layer on the trays and bake for 35 to 45 minutes, turning halfway, until browned and tender. Use multiple racks to bake all trays simultaneously and remove trays as they finish. Let the eggplants cool on the trays once baked.
- Making tomato sauce (sugo): Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Sauté the finely diced onion and minced garlic for about 3 minutes, until softened and just starting to color on the edges.
- Simmering sauce: Add the tomato passata, canned tomatoes, 1 cup water, chopped oregano, and sugar to the skillet. Stir 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 but not pasty. Add extra water if needed during cooking. Remove and discard basil stalks. Season with salt and pepper, keeping in mind parmesan’s saltiness.
- Assembling the dish: Reduce oven temperature to 180°C / 350°F (160°C fan). Spread a little tomato sauce on the bottom of a 23 x 33cm (9 x 13″) baking dish. Lay one third of the baked eggplant slices evenly to cover the base (some overlap is okay). Spread one third of the remaining tomato sauce over the eggplant, drizzle lightly with olive oil, sprinkle one third of the parmesan and one third of the basil leaves on top.
- Layering: Repeat layering with another one third each of eggplant, sauce, olive oil, parmesan, and basil leaves. For the top layer, use the remaining eggplant slices, sauce, and olive oil but do not add basil here. Scatter the remaining parmesan and then the shredded mozzarella evenly over the top layer.
- Baking: Bake the assembled dish in the oven for 25 minutes until the cheese is bubbling and golden brown.
- Resting and serving: Let the Eggplant Parmigiana rest for 5 to 10 minutes after baking to allow it to set for easier slicing. Garnish with the remaining fresh basil leaves and optionally sprinkle extra parmesan before serving. Cut into portions like lasagna and enjoy!
Notes
- Use eggplants with skin on and slice evenly about 8mm thick for even baking.
- Shredded mozzarella adds a melty texture on top; substitute with other melting cheese if desired.
- Tomato passata is smooth strained tomato used as a base for the sauce; canned tomatoes add texture.
- Adjust salt carefully as parmesan contributes natural saltiness.
- Resting the dish after baking helps it slice neatly without falling apart.
- Overlapping eggplant slices slightly when layering is acceptable and helps coverage.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Parmigiana, Parmigiana di Melanzane, Italian Eggplant Bake, Vegetarian Italian Recipe, Baked Eggplant, Tomato Sauce, Parmesan, Mozzarella, Basil
