An Italian-American classic dish, similar to lasagna, with layers of eggplants replacing sheets of pasta. Slices of eggplants are usually breaded and fried, then layered with tomato sauce, cheese and baked. For a healthier version, the eggplant slices are baked and not fried. Prepared with firm, fresh eggplants from our garden (picture below), this dish is healthy, nutritious and incredibly delicious.
The eggplants are cut into 1/4" slices, seasoned with salt and kept in a colander over a bowl for 30 minutes to draw out any moisture and bitterness. Then, breaded to insulate and enhance the flavour, which are baked in a hot baking sheet drizzled with extra-virgin olive oil for 10 minutes on each side until golden brown. In a baking dish, the crispy eggplants slices are layered with tomato sauce and cheese. Heated in the oven for 30 minutes till the cheese has melted and sauce bubbly. An amazing hearty, comforting dish with the eggplants tasting creamy and meaty.
Eggplant parmesan can be prepared in advance and reheated just before serving. Extra tomato sauce can be drizzled on top or served at the side. Italians usually refer the title parmesan (not the cheese) as parmigiano or parmigiana from Parma, a region of Northern Italy.
The eggplants are cut into 1/4" slices, seasoned with salt and kept in a colander over a bowl for 30 minutes to draw out any moisture and bitterness. Then, breaded to insulate and enhance the flavour, which are baked in a hot baking sheet drizzled with extra-virgin olive oil for 10 minutes on each side until golden brown. In a baking dish, the crispy eggplants slices are layered with tomato sauce and cheese. Heated in the oven for 30 minutes till the cheese has melted and sauce bubbly. An amazing hearty, comforting dish with the eggplants tasting creamy and meaty.
Eggplant parmesan can be prepared in advance and reheated just before serving. Extra tomato sauce can be drizzled on top or served at the side. Italians usually refer the title parmesan (not the cheese) as parmigiano or parmigiana from Parma, a region of Northern Italy.
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Baked Eggplant Parmesan
(Serves 6)
Ingredients:
1 kg medium eggplants (about 3)
1 1/2 cups Italian breadcrumbs
4 large eggs (lightly beaten)
3/4 cup all-purpose flour
1/4 cup + 2 tablespoons grated parmesan cheese
3/4 cup mozzarella cheese (grated)
few basil leaves (for garnishing)
1/2 cup extra-virgin olive oil
salt
Method:
Wash eggplants, cut into 1/4" rounds. Season with salt and place in a colander set over a bowl to drain for 30 minutes.
Preheat oven to 400 F or 200 C.
Place two empty rimmed baking sheets (17" x 12" x 1") in the oven to heat. (Note: In all, you will require four baking sheets. Two in the oven to preheat and two to work with to spread the breaded eggplant slices.)
Mix breadcrumbs with 1/4 cup parmesan cheese in a flat dish. (Note: If the Italian breadcrumbs have parmesan cheese in it, then omit the 1/4 cup cheese.)
Lightly beat eggs in a wide shallow bowl. Set aside.
Transfer flour into a separate flat dish.
Dredge each eggplant slice first into the flour ensuring to shake off excess, then dipping into the egg. Using a pair of tongs, transfer the slice from the egg into the breadcrumbs. Place breaded slices on the third and fourth baking sheets.
Remove the preheated baking sheets from the oven and pour 1/4 cup oil into each to coat the entire bottom. Place the breaded slices on both sheets. Bake for 10 minutes on one side, turn and brown the other side for another 10 minutes, total 20 minutes, until golden brown and crisp.
Tomato Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked ground pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion is soft, add the tomato paste and crushed tomatoes. Simmer on medium heat till sauce starts to thicken. Season sauce with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce.
Note:
Assembling:
In a 9.5" x 7.5" x 3" baking dish, spread some tomato sauce at the bottom.
Divide eggplants slices into three portions.
Layer the first portion overlapping one another. Top each eggplant slice with some tomato sauce and sprinkle 1/4 cup mozzarella cheese over the sauce.
Continue with the second layer as above.
(I placed 8 slices for each row with the balance small ones for the final top layer.)
Spread some tomato sauce on the third layer and sprinkle 2 tablespoons of parmesan cheese along with 1/4 cup mozzarella cheese.
Bake uncovered in the oven for 20 to 30 minutes until the cheese has melted and sauce bubbly.
Allow to set for 10 minutes before serving.
Garnish with basil leaves and serve.
Note:
(Serves 6)
Ingredients:
1 kg medium eggplants (about 3)
1 1/2 cups Italian breadcrumbs
4 large eggs (lightly beaten)
3/4 cup all-purpose flour
1/4 cup + 2 tablespoons grated parmesan cheese
3/4 cup mozzarella cheese (grated)
few basil leaves (for garnishing)
1/2 cup extra-virgin olive oil
salt
Method:
Wash eggplants, cut into 1/4" rounds. Season with salt and place in a colander set over a bowl to drain for 30 minutes.
Preheat oven to 400 F or 200 C.
Place two empty rimmed baking sheets (17" x 12" x 1") in the oven to heat. (Note: In all, you will require four baking sheets. Two in the oven to preheat and two to work with to spread the breaded eggplant slices.)
Mix breadcrumbs with 1/4 cup parmesan cheese in a flat dish. (Note: If the Italian breadcrumbs have parmesan cheese in it, then omit the 1/4 cup cheese.)
Lightly beat eggs in a wide shallow bowl. Set aside.
Transfer flour into a separate flat dish.
Dredge each eggplant slice first into the flour ensuring to shake off excess, then dipping into the egg. Using a pair of tongs, transfer the slice from the egg into the breadcrumbs. Place breaded slices on the third and fourth baking sheets.
Remove the preheated baking sheets from the oven and pour 1/4 cup oil into each to coat the entire bottom. Place the breaded slices on both sheets. Bake for 10 minutes on one side, turn and brown the other side for another 10 minutes, total 20 minutes, until golden brown and crisp.
Tomato Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked ground pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Method:
Heat a pan with olive oil, add onion, garlic and chilli flakes. When onion is soft, add the tomato paste and crushed tomatoes. Simmer on medium heat till sauce starts to thicken. Season sauce with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce.
Note:
- The sauce can be made one day in advance.
- To prepare sauce with fresh tomatoes. Blanch 1 kg (2 1/4 pounds) tomatoes in hot water, remove skin and puree in a blender. Follow method for tomato sauce, replacing canned tomatoes for fresh tomato puree. Ensure to use a sieve to catch the seeds while adding the tomato puree into the pan.
- When using fresh tomatoes, the sauce needs to be cooked a bit longer to reduce moisture and thicken.
Assembling:
In a 9.5" x 7.5" x 3" baking dish, spread some tomato sauce at the bottom.
Divide eggplants slices into three portions.
Layer the first portion overlapping one another. Top each eggplant slice with some tomato sauce and sprinkle 1/4 cup mozzarella cheese over the sauce.
Continue with the second layer as above.
(I placed 8 slices for each row with the balance small ones for the final top layer.)
Spread some tomato sauce on the third layer and sprinkle 2 tablespoons of parmesan cheese along with 1/4 cup mozzarella cheese.
Bake uncovered in the oven for 20 to 30 minutes until the cheese has melted and sauce bubbly.
Allow to set for 10 minutes before serving.
Garnish with basil leaves and serve.
Note:
- A mixture of shredded cheddar and mozzarella cheese were used.
- This dish was prepared with the 3 large eggplants in the last picture.
- To prevent the dish from getting soggy, tomato sauce was used sparingly. Extra sauce can be drizzled on top while serving.
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