Eggplant parmigiana
Discover the rich flavors of our Eggplant Parmigiana recipe, featuring tender eggplant, aromatic onions and garlic, and a savory blend of tomato puree and canned tomatoes. Topped with a generous layer of grated Parmesan cheese, this classic Italian dish is perfect for a hearty and delicious meal.
- 30 May 2025
- Cook time 20 min
- Prep time 30 min
- 2 Servings
- 6 Ingredients
Eggplant Parmigiana is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, and savory Parmesan cheese. This recipe takes you through the process of creating a homemade version of this delicious and comforting meal. It's a perfect choice for a family dinner or a special occasion.
Ingredients:
Instructions:
- Rinse the eggplants under cold water, pat them dry with a clean kitchen towel.
- Slice the eggplants into 1/4-inch thick rounds.
- Place the slices on a baking sheet lined with paper towels.
- Sprinkle both sides lightly with salt and let them sit for about 30 minutes to draw out any excess moisture and bitterness.
- After 30 minutes, pat the eggplants dry with paper towels.
- Finely chop the onion and garlic cloves.
- Heat some olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5-7 minutes.
- Add the garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the tomato puree and canned tomatoes (crush the whole tomatoes with your hands before adding, if using whole canned tomatoes).
- Season with salt and pepper to taste.
- Allow the sauce to simmer on low heat for about 20-30 minutes until it thickens.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Arrange the eggplant slices in a single layer.
- Brush both sides of the eggplant slices with olive oil.
- Bake in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant slices are tender and lightly browned.
- Lower the oven temperature to 375°F (190°C).
- In a large baking dish, spread a layer of tomato sauce on the bottom.
- Add a layer of baked eggplant slices on top of the sauce.
- Sprinkle a portion of the grated Parmesan cheese over the eggplants.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and a generous topping of Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Let the Eggplant Parmigiana rest for about 10 minutes before serving to let it set.
- Serve warm, optionally garnished with fresh basil leaves.
Tips:
- Choose firm and glossy eggplants for the best texture and flavor.
- Salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry. This helps to remove any bitterness and excess moisture.
- Use high-quality canned tomatoes for a richer and more flavorful sauce.
- For a crispier texture, lightly bread the eggplant slices before frying or baking.
- Allow the dish to rest for a few minutes after baking to help it set and make easier to serve.
Congratulations! You’ve successfully created a delightful Eggplant Parmigiana. This dish, with its harmonious blend of eggplant, tomato sauce, and Parmesan cheese, is sure to impress and satisfy. Serve it hot with a side salad or some crusty bread for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 1050 grams |
| Energy | |
| Calories 490kcal | 24% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 24g | 63% |
| Sugar 33g | 34% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 32% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 80mg | 15% |
| Vitamin B1 2.55mg | 212% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 1.08mg | 63% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.81ug | 34% |
| Vitamin C 70mg | 81% |
| Vitamin E 5mg | 34% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 730mg | 56% |
| Copper, Cu 0.80mg | 89% |
| Iron, Fe 4.88mg | 44% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 2310mg | 68% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 1540mg | 102% |
| Zinc, Zn 4.20mg | 38% |
| Water | |
| Water 930g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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