Eggplant Parmigiana

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Extra-virgin olive oil
  • 2 large eggplant, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, recipe follows
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh bread crumbs, lightly toasted under broiler
  • Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Directions

Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups


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4.6 146
Not at all like the eggplant pram my Neapolitan grandmother used to make, and taught my mother.  Ours is skinless and sliced almost paper thin, and fried. it is many layers thick. It has ricotta and mozzarella cheese in each layer. pretty much a meatless lasagna made with eggplant instead of pasta.<br /> item not reviewed by moderator and published
Messy, sloppy, flavors didn't blend item not reviewed by moderator and published
I liked using eggplant that had not been fried/sautéed first. This recipe worked well and was enjoyed by all. item not reviewed by moderator and published
This recipe is fabulous! I had been dipping each piece of eggplant in bread crumbs and sautéing, which made the pieces oil heavy and added calories. Instead of cutting square pieces out of a dish of mushy eggplant, with this recipe you are able to make attractive single servings and the eggplant holds its body but is cooked! Loved it! item not reviewed by moderator and published
Mario’s video does not represent the written recipe 100%, so look at the recipe, watch the video, and choose which things you want to do. For me, I salted (kosher) the eggplant before roasting, put olive oil at the bottom of the baking dish before assembly, and very lightly toasted Italian bread crumbs (my personal choice) on the finished stacks and baked together. They did not burn at all. It was good.. and even though I added salt to the eggplant, I still felt it could have used a little more S&amp;P. Also, I partially peeled the eggplant which gave it just enough flavor without the toughness of the full peel. Next time I will really season the eggplant before roasting. Great bones in this recipe! item not reviewed by moderator and published
Simple and fresh recipe! Easy to cut serving size in half if needed. Very very good! item not reviewed by moderator and published
Excellent. I substituted ground rice chex for the bread crumbs since my husband has a wheat allergy. Excellent sauce and the toasted rice chex on top added just the right crunch and texture. Definitely making this recipe again! item not reviewed by moderator and published
Moose is Loose!!!! Reread the directions! The sliced eggplant goes into the oven unadorned for 15 minutes..then you take it out and start layering with tomato sauce parmesan cheese and mozzerella for the next 20 minutes in the oven! That gives you a total of 35 minutes bake time!!!! People..you need to read the directions carefully!!!!! item not reviewed by moderator and published
This recipe had very good flavors. The sauce with carrot and thyme is excellent, and truly complements the flavors in the eggplant. I used fresh roma tomatoes for the sauce. I will be using this sauce recipe again for other Italian vegetable dishes. I give the recipe overall four stars because it could have used a bit more texture. The toasted breadcrumbs were one of the best parts, but it needed a something more, such as a large crunchy garlic toast or crouton. item not reviewed by moderator and published
Love this recipe. Easy to make and tasted YUMMY! My go to with all the eggplant I have coming out of my garden. Made my own tomato sauce with tomatoes from my garden, onions, garlic salt and pepper. item not reviewed by moderator and published

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Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli