Eggplant Parmigiana

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Vegetable Antipasti

Rated: 5 stars out of 5Rate itRead users' reviews (48)

RECIPE
COMMENTS & REVIEWS(48)

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
Barbara Brooklyn, NY 11-06-2009
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Eggplant Parmgiana
Rated: 5 stars out of 5

I'm so fussy with Eggplant Parm and this was just wonderful...and not messy with eggs and breadcrumbs. Sliced the eggplant a... little thinner and diced the mozzarella. My husband loved it as well. A very light version with no frying.Read more
recipe Eggplant Parmigiana
Linda Cordova, MD 09-15-2009
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Wow, Just Can't Wait To Try: One Question Before:
Rated: 5 stars out of 5

Is it always best to peel the eggplant first? (I have actually had some great dishes with the peel on and it was VERY... good...) Would SO love an answer thanks!! Linda :) Read more
recipe Eggplant Parmigiana
James Maplewood, MN 08-28-2009
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Better Than Any I Have Ever Had Before
Rated: 5 stars out of 5

Fantastico !! Use the fresh basil... it makes a world of difference. Also to help absorb the juices and add structure I... added layers of whole wheat lasagna noodles, dry and spent the extra money to buy the Italian tomatoes all these cooks rave about. Apparently it made a world of difference because my wife hates tomatoes and absolutely loved this recipe. Also I used grated Romano, it has soooo much more flavor than plain parmesan, plus seasoned Italian bread crumbs on top, perfecto !!Read more
recipe Eggplant Parmigiana
S North Brunswick, NJ 08-19-2009
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Not approved by the husband
Rated: 3 stars out of 5

Both of us Italians have been spoiled to have great eggplant parm growing up, and this didn't cut it. By far.
recipe Eggplant Parmigiana
Kathy Cleveland, TN 08-11-2009
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Made me Love Eggplant!
Rated: 5 stars out of 5

This recipe was very, very easy to make and tasted divine! I did not have fresh basil or thyme on hand, and so used dried... of each and it was fine. I did not cook the sauce long enough-so it was a little thin (should have read directions more carefully!) but that was fine--it thickened up some, and soaked into the eggplant beautifully. On the top, I DID use Italian bread crumbs, which gave it a little more salty flavor and I added mushrooms, because we love 'em. So wonderful! it will be one of my new staples!Read more
recipe Eggplant Parmigiana
Shannon Oak Park, IL 08-03-2009
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Give it another shot. I kiss the clogs.
Rated: 4 stars out of 5

This was a great recipe for anyone who, like my family, had been done so wrong by so many eggplant parmigiana recipes. This... had flavor from each ingredient and was not a fried cheese ball on top of eggplant. We had a Sicilian eggplant on hand and it worked well.Read more