Recipes · Main dishes
Eggplant Parmigiana
AI-written · not yet kitchen-tested
Baking the eggplant instead of frying it saves oil and stovetop work, but the slices must bake until soft and golden, or the dish turns rubbery. Drain the mozzarella well so the baking dish does not end up sitting in water.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 kg (2.2 lb) eggplant sliced lengthwise 1/2 inch (1 cm) thick
- 5 tbsp olive oil 4 tablespoons for brushing, 1 tablespoon for the sauce
- 1 yellow onion finely diced
- 2 clove garlic finely minced
- 800 g (1.8 lb) strained tomatoes passata
- 1 pinch sugar
- 1 bunch fresh basil leaves picked
- 250 g (8.8 oz) fresh mozzarella well drained, thinly sliced
- 60 g (2.1 oz) Parmesan finely grated
- salt to taste
- black pepper freshly ground, to taste
Method
- Preheat the oven to 400 °F (200 °C) on the convection setting. Wash the eggplant, trim off the stem ends and slice lengthwise 1/2 inch (1 cm) thick. Arrange on two parchment-lined baking sheets, brush both sides with 4 tablespoons of olive oil and salt lightly.
- Bake the eggplant for 20 to 25 minutes, flipping the slices and swapping the sheets after 10 to 12 minutes, until golden brown and a fork slides in without resistance.
- For the sauce, heat 1 tablespoon of olive oil, cook the onion for 4 minutes until soft and add the garlic for 30 seconds. Add the strained tomatoes, sugar and a pinch of salt and simmer uncovered over medium heat for 15 to 20 minutes until thick. Tear in half of the basil.
- Cut the mozzarella into thin slices and pat dry with paper towels. Lower the oven temperature to 350 °F (180 °C) on the convection setting.
- Spread a thin layer of sauce in an 8 x 12-inch (20 x 30 cm) baking dish. Add half of the eggplant, then cover with sauce, half of the mozzarella and some Parmesan. Repeat with the remaining eggplant and finish with sauce, mozzarella and Parmesan.
- Bake the parmigiana for 30 minutes, until the cheese is golden and the sauce bubbles at the edges. Let it rest for 10 minutes before cutting and sprinkle with the remaining basil.
Tip: Mozzarella that has not been drained turns the parmigiana watery. Lay the slices on paper towels for another 10 minutes before they go into the dish.
Tip: Genuine Parmigiano Reggiano is made with animal rennet, and mozzarella often is too. For strict vegetarians, choose cheeses labeled “microbial rennet” and check the package.