Eggplant Parmesan
Introduction
Eggplant Parmesan is a classic Italian dish that brings a burst of flavor and comfort to your table. With layers of tender eggplant, rich tomato sauce, and gooey cheese, it’s a dish that pleases everyone. It is not only delicious but also satisfying to make!
Why Make This Recipe
This recipe is perfect for those looking to enjoy a hearty meal with simple ingredients. Eggplant Parmesan is a great way to incorporate vegetables into your diet, and it can be a wonderful vegetarian option for family dinners or gatherings. Plus, it’s a dish that can easily be made in advance and heated up when you’re ready to serve.
How to Make Eggplant Parmesan
Ingredients:
- 2 large aubergines/eggplant (around 700g/1.5 lbs)
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture, 700g)
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes, 250g)
- 3/4 cup Parmigiano Reggiano cheese (freshly grated, 70g)
- 1/2 tbsp olive oil
- Flour (for dusting)
- Sunflower oil (for frying, around 1/2 cup/125ml)
- Salt and pepper (to season)
Directions:
Thinly slice the eggplant and place them in a colander. Sprinkle lightly with salt and let them sit for 1 hour. This helps to drain excess water for better frying.
While waiting, prepare the tomato sauce. Finely chop the onion and sauté it in a pan with olive oil until translucent but not browned. Add the tomato passata and the torn basil. Add a pinch of salt and pepper, stir, and let it simmer gently for 10-15 minutes. Set aside.
Rinse the eggplant slices under cold water and pat them dry using a towel or paper. Lightly dust them with flour, shaking off any excess. Fry the slices in sunflower oil for a few seconds on each side and drain on kitchen paper.
Preheat your oven to 180°C/350°F/gas mark 4. Use an 11×8 inch oval dish, or a rectangular or square dish of similar size.
Spoon a small amount of tomato sauce into the bottom of the baking dish and spread it around to prevent sticking.
Add a layer of eggplant to the dish, followed by a sprinkle of Parmesan cheese, cubes of mozzarella, a sprinkle of pepper, and a few spoonfuls of tomato sauce (save 1/3 of the sauce for the top layer). Repeat this process until you have one top layer left.
For the top layer, spoon over the remaining tomato sauce and top it with more Parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until golden and bubbling on top. Let it rest for 5 minutes before serving.
How to Serve Eggplant Parmesan
Serve Eggplant Parmesan hot, either on its own or with a side salad. It can also be paired with crusty bread to soak up the delicious sauce.
How to Store Eggplant Parmesan
Eggplant Parmesan can be stored in the fridge for up to 3 days. Make sure to cover it well to keep it fresh. You can also freeze it for up to 2 months. When ready to eat, reheat it in the oven until hot throughout.
Tips to Make Eggplant Parmesan
- Make sure to salt the eggplant effectively to remove any bitterness.
- Use fresh cheese for the best flavor and texture.
- Feel free to add other vegetables or spices to customize the dish to your liking.
Variation
For a twist, try adding layers of spinach or looks for different cheeses like feta for a unique flavor profile.
FAQs
1. Can I make Eggplant Parmesan ahead of time?
Yes! You can prepare it and assemble it in advance, then bake it when you are ready to serve.
2. Is Eggplant Parmesan gluten-free?
If you use a gluten-free flour for dusting the eggplant, then this dish can be gluten-free.
3. Can I substitute the eggplant with another vegetable?
Yes, zucchini or mushrooms can be used in place of eggplant if desired, but the cooking times may vary.
Enjoy your delicious Eggplant Parmesan! It’s a perfect dish for any occasion, bringing warmth and joy to your dinner table.
