Description
Eggplant Parmigiana, or Parmigiana di Melanzane, is a classic Italian layered casserole featuring tender baked eggplant slices, a rich homemade tomato sauce, and a blend of Parmesan and mozzarella cheeses. This comforting dish is baked to golden perfection and finished with fresh basil, making it an irresistible vegetarian meal perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant
- 1.8kg / 4 lbs large eggplants (aubergines), about 5, sliced lengthways 8mm (1/3″)-thick (skin on)
- 1/4 cup olive oil (for brushing)
Cheese and Herbs
- 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 (Sugo)
- 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 your oven to 220°C / 430°F (200°C fan). Line three large baking trays with parchment paper to prevent sticking. Brush each side of the eggplant slices with olive oil thoroughly to ensure golden browning.
- Bake Eggplant: Arrange the oiled eggplant slices in a single layer on the prepared trays. Place trays strategically in the oven — use the top shelf, middle, and bottom floor for even cooking. Bake for 35 to 45 minutes until the eggplant is tender and browning, turning slices halfway through. Remove trays as they finish and reposition others to maintain heat consistency. Allow eggplant to cool on trays once done.
- Prepare Tomato Sauce (Sugo): Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add finely diced onions and minced garlic and sauté for about 3 minutes until softened and edges start to colour. Pour in tomato passata, crushed canned tomatoes, water, fresh oregano, and white sugar. Stir and bring the sauce to a simmer.
- Simmer Sauce: Allow the sauce to simmer uncovered for 30 to 40 minutes, stirring occasionally. Add the reserved basil stalks halfway through the cooking to infuse flavor, but remove them before assembly. The sauce should thicken to a spreadable consistency that’s slightly thicker than pasta sauce. If it becomes too thick, add a small amount of water gradually. Season with salt and black pepper, keeping in mind the parmesan will add saltiness.
- Assemble the Parmigiana: Lower the oven temperature to 180°C / 350°F (160°C fan). Spread a thin layer of tomato sauce at the bottom of a 23 x 33cm (9 x 13″) baking dish. Layer one third of the eggplant slices to cover the base with slight overlap if necessary. Spread one third of the tomato sauce evenly over the eggplant, drizzle a little olive oil, then sprinkle one third of the parmesan and scatter one third of the fresh basil leaves.
- Repeat Layers: Add a second layer with another third each of eggplant, sauce, a drizzle of olive oil, basil leaves, and parmesan cheese.
- Top Layer: For the final layer, place the remaining eggplant, top with the remaining tomato sauce and drizzle with olive oil. Do not add basil on the top layer. Evenly scatter the remaining parmesan cheese followed by all the shredded mozzarella.
- Bake the Parmigiana: Bake the assembled dish for 25 minutes until it is bubbling and beautifully golden on top.
- Rest and Serve: Let the dish rest for 5 to 10 minutes after baking to make slicing easier. Garnish liberally with the remaining fresh basil leaves before serving. Optionally, sprinkle extra parmesan on top for added flavor. Cut into squares like lasagna and serve warm.
Notes
- Keep the eggplant skin on for structure and additional flavor.
- Using fresh basil leaves inside the layers and as garnish adds a fragrant touch.
- Make sure the tomato sauce is thick enough so the dish does not become watery.
- Turning the eggplant slices halfway through baking ensures even browning and tenderness.
- Allow resting time after baking for cleaner slices and improved texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Parmigiana, Parmigiana di Melanzane, baked eggplant, Italian casserole, vegetarian Italian recipe, eggplant bake, tomato sauce eggplant dish
