Eggplant parmigiana is a dish that requires a little more effort but is definitely worth it! A great way to eat lots of vegetables while enjoying a comforting meal. This version is the perfect blend of healthy comfort food, it has just the right amount of cheese and doesn’t bread or fry the eggplant slices.
This recipe is easily made gluten-free and can be made vegan with a few easy swaps. Make a batch and store it in the fridge for quick and easy lunches. It’s delicious cold – trust me! It will serve 6 small lunch portions or 4 large dinner portions. Serve it with fresh green vegetables.
Recipe Changes
- Gluten Free: Just use gluten free breadcrumbs.
- Vegan and dairy-free: Replace the mozzarella with vegan cheese. It may not be as gooey, but it will still be delicious.
Equipment
You don’t need any special equipment for this recipe other than a Dutch oven and a few normal pans, but there are a few things that make it MUCH easier. Slicing eggplants with a knife is time-consuming and even very difficult to do. I highly recommend using a mandolin or food processor to slice for you, it will be done in seconds and you will get nice, even slices.
Recipe Tips
- Make a double batch of sauce and freeze half so it’s easier the next time you make this dish!
- Use eggplants as fresh as possible, the texture may start to get soggy if they are old.
- Use high quality tomatoes for the sauce, it really makes the dish. I use Mutti Polpa and San Marzano.
- Be sure to let the dish rest before cutting and serving, this really improves the consistency.
Eggplant Parmigiana
Eggplant parmigiana is a dish that requires a little more effort but is definitely worth it! A great way to eat lots of vegetables while still enjoying a comforting meal. Delicious hot or cold.
Ingredients
TOMATO SAUCE
- 2 tablespoon olive oil
- 2 cans of finely chopped tomatoes
- 1 canned peeled tomatoes, try San Marzano for the best flavor
- 3 cloves finely diced or crushed garlic
- 1 finely chopped onion
- 1 bunch of chopped basil
- 1 teaspoon red pepper flakes
ASSEMBLY
- 3 medium eggplant
- 1 ball of sliced fresh mozzarella
- 150 G grated mozzarella
- 4 tablespoon breadcrumbs
Instructions
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Trim the ends of the eggplants and cut them into 1/2 cm slices. This can be done with a knife, but it’s easier with a mandolin or food processor.
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Arrange the eggplant slices on a large baking sheet, placing paper towels between the layers of slices. Finish with paper towels and another baking sheet, then place something heavy on top to compress it. Try cookbooks or food jars!
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Leave for an hour to compress. This step can be skipped, but it really improves the texture of the eggplant!
TOMATO SAUCE
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Meanwhile, heat the olive oil in a saucepan over medium heat and add the onion. Cook for 3 minutes until soft, then add the garlic. Continue cooking for 5 minutes.
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Add the tomatoes, red pepper flakes, basil and season with salt and pepper.
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Reduce the heat and simmer for 45 minutes while the eggplants juice. Turn off and reserve afterwards.
ASSEMBLY
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Preheat the oven to 180c/350F.
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Heat a large nonstick skillet or frying pan over medium heat.
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Working in batches, fry each eggplant slice for 1 to 2 minutes on each side, until beginning to soften. Set aside and continue.
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Prepare all your ingredients and a medium casserole dish.
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Spread a ladle of tomato sauce at the bottom of the casserole dish.
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Add a layer of eggplant slices, then a layer of sauce, a pinch of grated cheese and 1 tablespoon of breadcrumbs.
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Repeat this layering until you have used up the eggplant. Finish with a layer of sauce on top, followed by slices of fresh mozzarella and the remaining breadcrumbs.
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At this point, the entire dish can be refrigerated until you are ready to cook, up to 12 hours.
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Bake for 40 to 45 minutes, until golden and bubbling.
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Remove from the oven and leave to rest for 10 minutes before cutting and serving with a little salad.
Remarks
Storage: the raw and assembled dish can be stored in the refrigerator for up to 12 hours or can be frozen. Once cooked, it will keep for up to 4 days in the refrigerator and is delicious hot or cold.
I hope you enjoyed this recipe! Tag me on Instagram if you make it and share it. You might also like my Pasta e Fagioli