Eggplant Parmigiana

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Vegetable Antipasti

Rated: 5 stars out of 5Rate itRead users' reviews (55)

RECIPE
COMMENTS & REVIEWS(55)

Cook Time:
35 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

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Ingredients

1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
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

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.

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

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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Comments & Reviews

recipe Eggplant Parmigiana
PETER Duvall, WA 02-02-2010
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Very nice, light dish
Rated: 4 stars out of 5

I made this just as described. I liked it, but thought it could be tweaked a little. Next time I will use a bit less... mozzeralla, and I'd add something to cut the sweetness a bit, maybe some red pepper flake in the sauceRead more
recipe Eggplant Parmigiana
Glenda Cedar Rapids, IA 01-30-2010
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Very good and not fried!
Rated: 5 stars out of 5

Because of high cholesterol and other health concerns, I'm really trying to avoid fried foods, but I love eggplant... parmigiana. This was definitely one of the best I've ever eaten, and my husband had to have seconds. I followed the suggestion of brushing with bread crumbs when the eggplant is first baked in the over, but I think instead of brushing the eggplant slices with the bread crumbs, it only needs to be spread lightly on the baking sheet to keep the eggplant from sticking. This would allow the eggplant to brown up better. This was delicious and well worth having fairly often, as it is easier to make without the frying.Read more
recipe Eggplant Parmigiana
erin Kitchener, ON 01-17-2010
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Tasty!
Rated: 5 stars out of 5

Fresher, lighter without the frying and really flavourful. My husband and I both thoroughly enjoyed this. One tip might be... to lightly dust the slices with bread crumbs when you do the initial 10 minute baking. I found that even with oiling the sheet, the eggplant still stuck just little.Read more
recipe Eggplant Parmigiana
paul st.louis, MO 01-13-2010
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homemade tomato sauce
Rated: 5 stars out of 5

the tomatoe sauce was great and i did not have to dump a half of gallon of extra virgin olive oil on it like mario does... everything he cooksRead more
recipe Eggplant Parmigiana
Lindsay Snohomish, WA 01-08-2010
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My Husband really liked it!
Rated: 5 stars out of 5

I did make some adjustments for the 1st time making it but this recipe would be a 5 star even without adjustments!! I used a... jar of sauce instead of making my own because I got home late. And my husband is a meat lover and it was his 1st time EVER to eat eggplant so for his sake i threw in some spicy Italian sausage. Also my husband is allergic to wheat so instead of bread crumbs I put Rice Chex in the food processor and used that instead. It has the same taste and consistency as Panko but perfect for gluten intolerance. He loved it and said he'd like to have it again! Next time I'm going to stay true to the recipe an make the sauce and drop the sausage and see what he thinks. Oh and using fresh basil was so delicious!!Read more
recipe Eggplant Parmigiana
Mary Beth Hilliard, OH 12-31-2009
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Great Rendition of a Classic
Rated: 5 stars out of 5

I'm done with frying eggplant. This one has great Parmigiana flavor without the heavy oil character. The Basic tomato sauce... is great and freezes well. I also like the depth of flavor that the skin brings. Panko breadcrumbs are a great idea, so will incorporate that for the next batch. Read more