Parmigiana Di Melanzane- Eggplant Parmesan
Eggplant Parmesan is all the rage right now... which is awesome! Why I hear you say? Because Eggplants are in season and so gorgeous and CHEAP right now! At Minifarms, we really 'lean in' for seasonal eating. If you've ever cooked with eggplant- you'll know there is usually a 'pre-prep' step where you salt it. We are loving this recipe- instead of salting the eggplant- you simply bake them - which makes them so creamy and rich.
A southern Italian classic, this is one of those incredible vegetarian dishes that’s so good, your meat lovers won't even notice. There are a few steps to this- but the effort is well worth it. As a side benefit, the Sugo recipe below is so delicious- try making a double batch and put some aside to freeze for pizza sauce, pasta sauce etc!
Italy's whole-food based, lower carb version of lasagne, Eggplant parmesan represents classic comfort food at it's best. Simple, tasty, bright and warm. Feel confident serving up this beautiful cuddle on a plate for your crew.
What You Need:
Baked Eggplant Slices:
1.8kg large eggplants – about 5 sliced lengthways 8mm thick with the skin on (they become the 'noodles')
1/4 cup olive oil for brushing
1 2/3 cups parmesan , finely grated
2 cups basil leaves (loosely packed), stalks reserved
1 1/2 cups mozzarella , shredded
2 tbsp extra virgin olive oil
1 onion , finely diced
5 garlic cloves , finely minced
600ml / 20oz passatta
400g/ 14oz canned tomatoes , crushed or finely chopped
1 1/2 tsp white sugar
1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
1 cup water
3/4 tsp salt
1/4 tsp black pepper
What To Do:
Preheat oven to 220°C.
Line three trays: Line three large trays with baking / parchment paper.
Brush eggplant with oil: Brush eggplant slices on each side with oil.
Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
Cool: Remove from oven, leave on trays to cool.
Tomato Sauce (Sugo):
Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).
The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
Assembling and Baking:
Reduce oven to 180°C.
Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
Bake for 25 mins until bubbling and golden.
Rest: Let it rest for 5 to 10 minutes to make it easier to slice. Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).
Recipe from Recipe Tin Eats