Eggplant Parmesan

Eggplant Parmesan

116 ratings

Ciaran, photographer and freelance event coordinator


„An impressive entrée for a dinner with friends!“

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
3
eggplants
1
onion (white)
1 clove
garlic
1 tbsp
rosemary
6 tbsp
basil
2 tsp
oregano (dried)
2 tsp
thyme (dried)
1 tbsp
tomato paste
750 g
canned tomatoes (diced)
500 g
mozzarella
100 g
Parmesan (grated)
olive oil
salt
pepper
Metric
Imperial
  • 3  eggplants
  • 1  onion (white)
  • 1 clove garlic
  • 1 tbsp rosemary
  • 6 tbsp basil
  • 2 tsp oregano (dried)
  • 2 tsp thyme (dried)
  • 1 tbsp tomato paste
  • 750 g canned tomatoes (diced)
  • 500 g mozzarella
  • 100 g Parmesan (grated)
  • olive oil
  • salt
  • pepper

Utensils

  • frying pan
  • large saucepan
  • baking dish
  • oven
  • cutting board
  • knife

Enjoy with

Primitivo
A dry southern Italian red is an excellent pairing for Eggplant Parmesan. Primitivo’s full body and moderate acidity complete the dish.

Nutrition per serving

Cal
265
Protein
17g
Fat
16g
Carb
11g

Step 1/8

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
  • 1 onion
  • 1 clove garlic
  • 1 tbsp rosemary (fresh)
  • 6 tbsp basil (fresh)
  • 2 tsp oregano
  • 2 tsp thyme
  • 3 eggplants
  • cutting board
  • knife

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.

Step 2/8

In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.
  • 1 tbsp tomato paste
  • olive oil
  • large saucepan

In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.

Step 3/8

Add tomatoes to saucepan and bring to a simmer.
  • 750 canned tomatoes

Add tomatoes to saucepan and bring to a simmer.

Step 4/8

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
  • salt
  • pepper

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.

Step 5/8

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
  • frying pan

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.

Step 6/8

Cut mozzarella into slices approximately as thin as eggplant.
  • 500 mozzarella
  • cutting board
  • knife

Cut mozzarella into slices approximately as thin as eggplant.

Step 7/8

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
  • baking dish

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.

Step 8/8

Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
  • 100 Parmesan
  • oven

Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!