Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish featuring layers of tender eggplant, rich tomato sauce, and gooey cheese, providing a hearty and satisfying meal.
Ingredients
Eggplant Preparation
- 2 large aubergines/eggplant Around 700g/1.5 lbs
- 1/2 tbsp olive oil
- 1/2 cup sunflower oil For frying, around 125ml
- Flour For dusting
- Salt and pepper To season
Sauce Ingredients
- 1.5 lbs pureed tomatoes (passata) Chunky or smooth texture, around 700g
- 1 bunch basil Small bunch, torn
Cheese Ingredients
- 8.8 oz mozzarella cheese Cut into cubes, around 250g
- 3/4 cup Parmigiano Reggiano cheese Freshly grated, around 70g
Instructions
Preparation
- Thinly slice the eggplant and place them in a colander. Sprinkle lightly with salt and let them sit for 1 hour to drain excess water.
- Finely chop the onion and sauté it in a pan with olive oil until translucent but not browned.
- Add the tomato passata and torn basil to the onion. Season with 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. 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.
Assembly and Baking
- Preheat your oven to 180°C/350°F/gas mark 4.
- Spoon a small amount of tomato sauce into the bottom of the baking dish and spread it around.
- Add a layer of eggplant, followed by a sprinkle of Parmesan cheese, cubes of mozzarella, some pepper, and a few spoonfuls of tomato sauce. Repeat until you have one top layer left.
- For the top layer, spoon over the remaining tomato sauce and top with more Parmesan and mozzarella.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until golden and bubbling. Let it rest for 5 minutes before serving.
Notes
Make sure to salt the eggplant effectively to remove any bitterness. Use fresh cheese for the best flavor and texture. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.