Why Make This Recipe
Classic Eggplant Parmigiana is a beloved Italian dish that combines tender eggplant with rich tomato sauce and gooey cheese. It’s a hearty meal that’s full of flavor and perfect for family gatherings or a cozy dinner. This dish is easy to make and can be a great option for both vegetarians and meat lovers alike. Plus, it showcases the wonderful taste of eggplants, making it a delightful choice for those looking to include more vegetables in their meals.
How to Make Classic Eggplant Parmigiana
Ingredients:
- 2-3 medium eggplants, sliced into 1/2 inch thick rounds
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Fresh basil leaves, about 1/4 cup, plus extra for garnish
- 2 cups crushed tomatoes (homemade or good-quality marinara)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 1/2 cups shredded fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Olive oil for frying or roasting eggplant slices (about 1/4 cup)
- Salt for salting eggplant
- Black pepper to taste
Directions:
- Slice the eggplants into even rounds about 1/2 inch thick. Sprinkle them lightly with salt and let them sit for 20-30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before cooking.
- In a pan, heat olive oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent. Add crushed tomatoes, a pinch of salt, pepper, and fresh basil leaves. Let the sauce simmer gently for 15-20 minutes to develop a rich, flavorful base.
- Lightly coat each eggplant slice with olive oil. Pan-fry in batches until golden brown on both sides or alternatively, roast in a preheated oven at 400°F (200°C) for about 15-20 minutes to keep them tender without using extra oil.
- In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices over the sauce. Sprinkle mozzarella and Parmesan cheese evenly over the eggplant. Repeat the layering process until all ingredients are used, finishing with cheese on top.
- Preheat the oven to 375°F (190°C). Bake the assembled dish for 30-40 minutes until the cheese is bubbling and golden brown on top.
How to Serve Classic Eggplant Parmigiana
Serve Classic Eggplant Parmigiana hot from the oven, garnished with fresh basil leaves. It pairs wonderfully with a simple green salad and crusty bread, allowing diners to scoop up the delicious cheese and sauce. Enjoy it as a main dish or as a side with grilled meats or pasta.
How to Store Classic Eggplant Parmigiana
To store leftover Eggplant Parmigiana, let it cool completely. Then, cover it tightly with plastic wrap or put it in an airtight container. Refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge, then reheat in the oven until warmed through.
Tips to Make Classic Eggplant Parmigiana
- Choose firm, glossy eggplants, which indicate freshness.
- Salting the eggplants helps to remove bitterness and excess moisture, making them taste better.
- If you prefer a lower-calorie option, roasting the eggplant instead of frying is a great way to reduce oil usage.
- For added flavor, consider using different herbs like oregano or thyme in the tomato sauce.
Variation
You can add cooked ground meat like beef or sausage to the tomato sauce if you want a heartier version. Additionally, try adding layers of spinach or other vegetables for an extra nutritional boost.
FAQs
Can I make Classic Eggplant Parmigiana ahead of time?
Yes, you can prepare it a day in advance. Assemble the dish, cover it, and store it in the fridge until you’re ready to bake.
Is this dish suitable for freezing?
Absolutely! Classic Eggplant Parmigiana freezes well. Just make sure to cool it completely before freezing.
Can I use other types of cheese?
Yes, you can use cheeses like provolone or gouda for different flavors. Just keep in mind that the texture and taste will change slightly.
Classic Eggplant Parmigiana
A hearty Italian dish combining tender eggplant, rich tomato sauce, and gooey cheese. Perfect for family gatherings or cozy dinners.
- Total Time: 90 minutes
- Yield: 4 servings 1x
Ingredients
- 2–3 medium eggplants, sliced into 1/2 inch thick rounds
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh basil leaves, plus extra for garnish
- 2 cups crushed tomatoes (homemade or good-quality marinara)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 1/2 cups shredded fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil for frying or roasting eggplant slices
- Salt for salting eggplant
- Black pepper to taste
Instructions
- Slice the eggplants into even rounds about 1/2 inch thick. Sprinkle them lightly with salt and let them sit for 20-30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before cooking.
- In a pan, heat olive oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent. Add crushed tomatoes, a pinch of salt, pepper, and fresh basil leaves. Let the sauce simmer gently for 15-20 minutes.
- Lightly coat each eggplant slice with olive oil. Pan-fry in batches until golden brown on both sides or alternatively, roast in a preheated oven at 400°F (200°C) for about 15-20 minutes.
- In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of eggplant slices over the sauce. Sprinkle mozzarella and Parmesan cheese evenly. Repeat layering until all ingredients are used, finishing with cheese on top.
- Preheat the oven to 375°F (190°C) and bake for 30-40 minutes until the cheese is bubbling and golden brown on top.
Notes
Serve hot, garnished with fresh basil. Pairs well with salad and crusty bread. Can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg