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.

  • 27 Apr 2025
  • Cook time 20 min
  • Prep time 30 min
  • 2 Servings
  • 6 Ingredients

Eggplant parmigiana

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:

2 eggplant
900g
1 onion
160g
2 garlic cloves
6g
1/2 cup tomato puree
120g
2 cans canned tomatoes
800g
1.50 cups grated parmesan cheese
120g

Instructions:

1. Prepare the Eggplants:
- 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.
2. Prepare the Sauce:
- 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.
3. Cook the Eggplants:
- 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.
4. Assemble the Eggplant Parmigiana:
- 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.
5. Bake:
- 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.
6. Serve:
- 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 Size1050 grams
Energy
Calories 490kcal24%
Protein
Protein 27g18%
Carbohydrates
Carbohydrates 60g17%
Fiber 24g63%
Sugar 33g34%
Fat
Fat 18g22%
Saturated 10g32%
Cholesterol 50mg-
Vitamins
Vitamin A 240ug26%
Choline 80mg15%
Vitamin B1 2.55mg212%
Vitamin B2 0.66mg51%
Vitamin B3 7mg42%
Vitamin B6 1.08mg63%
Vitamin B9 160ug39%
Vitamin B12 0.81ug34%
Vitamin C 70mg81%
Vitamin E 5mg34%
Vitamin K 30ug25%
Minerals
Calcium, Ca 730mg56%
Copper, Cu 0.80mg89%
Iron, Fe 4.88mg44%
Magnesium, Mg 150mg35%
Phosphorus, P 610mg49%
Potassium, K 2310mg68%
Selenium, Se 27ug47%
Sodium, Na 1540mg102%
Zinc, Zn 4.20mg38%
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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