Eggplant parmigiana
A classic Italian dish made with golden eggplant slices layered with basil-scented tomato sauce, mozzarella and Parmigiano Reggiano, then baked until bubbling and gratinated. Resting after baking allows the layers to set and the flavours to meld.
About 430 kcal per serving
Ingredients
- eggplants (about 3 large eggplants)1 200 g
- fine salt (for draining and seasoning)20 g
- olive oil (adjust according to cooking)100 ml
- yellow onion (finely chopped)1 piece
- garlic cloves (finely chopped)2 pieces
- chopped peeled tomatoes800 g
- fresh basil leaves (roughly torn)20 g
- mozzarella (well drained and cut into small pieces)500 g
- Parmigiano Reggiano (finely grated)120 g
- ground black pepper2 g
Preparation
Slice the eggplants
Wash and dry the eggplants. Trim the ends, then cut them lengthwise into even slices about six to eight millimetres thick. Slices that are too thin may tear, while overly thick slices may remain firm after cooking.
Salt and drain the eggplants
Arrange the slices in layers in a large colander, lightly sprinkling each layer with salt. Place a plate and a weight on top, then leave to drain for thirty to forty-five minutes. Briefly rinse the slices to remove excess salt, then dry them very thoroughly with a clean towel or paper towels.
Prepare the tomato sauce
Heat two tablespoons of olive oil in a saucepan over medium heat. Add the onion and cook for six to eight minutes until soft. Add the garlic and cook for thirty seconds. Stir in the chopped tomatoes, season with pepper and simmer uncovered for twenty-five to thirty minutes, until the sauce is thick.
Flavour the sauce
Remove the sauce from the heat and stir in about half of the torn basil. Taste and adjust the seasoning with a small amount of salt if necessary. Set aside while cooking the eggplants.
Brown the eggplants
Heat a thin layer of olive oil in a large frying pan over medium-high heat. Cook the eggplant slices in batches for two to three minutes on each side, until tender and well browned. Add a little more oil between batches if needed. Transfer the cooked slices to paper towels.
Prepare the cheeses
Gently press the mozzarella in paper towels to remove as much moisture as possible, then cut it into small pieces. Finely grate the Parmigiano Reggiano. Keep them separate so both cheeses can be distributed evenly between the layers.
Begin assembling
Preheat the oven to 190°C. Spread a thin layer of tomato sauce over the bottom of a baking dish measuring about twenty by thirty centimetres. Arrange a first layer of eggplant slices, overlapping them slightly.
Build the layers
Cover the eggplant with a thin layer of sauce, then distribute some mozzarella, Parmigiano Reggiano and a few basil leaves. Repeat until all the ingredients are used, finishing with sauce, mozzarella and a generous amount of Parmigiano Reggiano.
Bake
Bake on the middle rack for thirty-five to forty minutes. The sauce should bubble around the edges and the top should be deeply golden. If the surface browns too quickly, loosely cover the dish with foil for the remainder of the baking time.
Rest and serve
Remove the parmigiana from the oven and let it rest for twenty to thirty minutes before slicing. This resting time allows the layers to firm up and prevents the sauce from running. Add a few fresh basil leaves and serve warm or at room temperature.
Tips & tricks
- Choose eggplants that are firm, glossy and heavy for their size.
- Salting the slices before cooking helps draw out some moisture and improves their texture.
- Dry the eggplants thoroughly after draining to prevent splattering and encourage browning.
- Cook the eggplants in batches without overcrowding the pan.
- Drain the mozzarella well so it does not make the dish watery.
- Reduce the tomato sauce until thick, as an overly liquid sauce will prevent the layers from holding together.
- Do not use too much sauce between the layers: it should coat rather than drown the eggplant.
- Let the parmigiana rest for at least twenty minutes before slicing.
- It is often even better the next day, gently reheated.
Variations
- Roast the eggplant in the oven instead of frying for a lighter version.
- Add a few slices of provolone for a stronger flavour.
- Replace part of the mozzarella with smoked scamorza.
- Add a thin layer of breadcrumbs between some layers for extra texture.
- Prepare individual portions in small baking dishes.
- Add a few fresh oregano leaves to the tomato sauce.
Storage
Eggplant parmigiana keeps for up to three days in the refrigerator in an airtight container. Allow it to cool before covering. Reheat in a 170°C oven for about twenty minutes, covered at first and uncovered near the end. It can be frozen for up to two months, preferably fully cooked and divided into portions.
Nutrition facts(per serving)
| Calories | 430 kcal |
|---|---|
| Protein | 20 g |
| Carbs | 24 g |
| Fat | 29 g |
| Fiber | 7 g |
| Sugars | 11 g |
What to serve with this recipe?
- Rocket salad
- Rosemary focaccia
- Light Italian red wine
- Grilled vegetables
Frequently asked questions
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