Eggplant Parmigiana
Servings: 8 people
TOMATO SAUCE
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion finely chopped
- 3 cloves (3 cloves) garlic pressed
- 5 cups (1.2 kilograms) tomato passata or tomato puree (the one in a glass bottle)
- ½ teaspoon (½ teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
OVEN ROASTED EGGPLANT
- 4 pounds (1.8 kilograms) eggplants about 4 medium eggplants
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- ¾ teaspoon (¾ teaspoon) salt
OTHER INGREDIENTS
- 1½ cups (5 ounces) (140 grams) parmesan finely grated. We recommend Parmigiano Reggiano or Grana Padano. Substitute non-dairy parmesan.
- 2½ cups (10 ounces) (280 grams) mozzarella grated or chopped. Substitute non-dairy cheese.
- 1½ cups (35 grams) basil leaves fresh
MAKE TOMATO SAUCE
- Heat 2 tablespoons extra virgin olive oil in a large skillet.Add 1 large onion (chopped) and sauté for 3 minutes, then add 3 cloves garlic (pressed) and sauté for one more minute.Pour in 5 cups tomato passata, and a splash of water, about ¼ cup, to rinse the tomato jar. Season with ½ teaspoon salt and ⅛ teaspoon black pepper.Simmer on medium low heat for 30 - 40 minutes, stirring occasionally. The sauce should be dense, not watery.In the meantime, bake the eggplants.
BAKE EGGPLANTS
- Preheat oven to 430°F or 220°C. Line three large baking trays with parchment paper.Rinse and dry 4 pounds eggplants, then cut off their stems.Slice the eggplants into 1/4-inch (0.6-cm) slices.Arrange on baking trays without overlapping.Brush with about 3 tablespoons extra virgin olive oil and season with ¾ teaspoon salt.Bake (fan-assisted if your oven has that) at 430°F or 220°C for about 25 minutes until golden brown. Tip: You might have to switch the trays in the oven - move the bottom tray to the top and so on - to ensure all eggplant slices are cooked properly.
ASSEMBLE PARMIGIANA
- BEFORE YOU START: Parmigiana has four layers, and the last layer has more sauce, parmesan, and mozzarella than the other layers.Keep this in mind when you add the sauce and the cheese.
- Cover the bottom of your casserole with a thin layer of tomato sauce. Add the first layer of eggplant slices, tight but without overlapping. Trim the slices with scissors if they are too large.Cover with a ladleful of tomato sauce and spread it with the back of a spoon.Drizzle with a couple of handfuls of grated parmesan cheese, a sprinkle of chopped or shredded mozzarella cheese, and a handful of basil leaves.Optionally, you can add a drizzle of extra virgin olive oil.
- Cover with the second layer of eggplant slices, this time arranged in the opposite direction.Add a ladleful of tomato sauce, a handful of grated parmesan, one of mozzarella, and some fresh basil leaves.Repeat with two more layers of eggplant slices (4 eggplant layers total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Don’t add basil on top.
BAKE PARMIGIANA
- Bake in a preheated oven at 350°F or 180°C for about 30 minutes until the tomato sauce bubbles and the cheese melts.
- Let it cool down for at least 15 minutes. This is essential; don't skip it.Garnish with fresh basil leaves and cut into six (main dish) or eight portions (side dish) with a sharp knife. Serve with a lasagna spatula.
Nutrition information is an estimate for 1 portion of parmigiana out of 8.
SUBSTITUTIONS
Tomato puree/passata: Substitute crushed tomatoes, but since they contain more water than passata, cook them a little longer until you get a thick sauce. They might also be less sweet than Italian passata, so you might have to add a teaspoon of sugar.
Parmesan: We recommend Italian Parmigiano Reggiano or Grana Padano. Substitute generic parmesan cheese. For vegans, substitute non-dairy grated cheese or our vegan ricotta.
Mozzarella: We recommend fresh fior di latte mozzarella, the one that comes in water. Substitute vacuum-packed mozzarella or shredded mozzarella. For vegans, substitute a melty vegan cheese.
Fresh Basil: Essential in authentic parmigiana; however, if you can't find it, substitute dried basil or dried oregano.
STORAGE
Refrigerator: Let it cool down completely at room temperature, then store it in the fridge in an airtight container or the same baking dish covered in plastic wrap for up to 3 days.
Reheat in the microwave for 2 minutes or in the oven at 350°F or 180°C for 15 minutes.
Freezer: Let it cool completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
Thaw & Reheat: Defrost it in the refrigerator overnight or microwave with the thawing function. Warm it in a preheated oven at 350°F or 180°C for 15 to 20 minutes.
