Eggplant Parmigiana | Recipe
We're taking a culinary journey to the charming streets of Italy with a dish that embodies comfort and flavor like no other – Eggplant Parmigiana. This classic Italian-American favorite has been enchanting taste buds for generations, and for a good reason. Layers of tender eggplant slices, bathed in rich tomato sauce, and smothered in melted mozzarella and Parmesan cheese, create a harmony of flavors that's impossible to resist. This Eggplant Parmigiana recipe is your passport to a delightful Italian dining experience without leaving your home. Buon appetito!
Ingredients
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1 TbspItalian Allrounder"Infuse your meals with comforting flavors of classic Italian herbs" $6.99 $116,500.00/kg Incl. 0% Tax, excl. shipping
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2large eggplants
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2 tspsalt
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¼ cupolive oil
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2 ½ cupschopped tomatoes, undrained
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1small onion, finely chopped
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2garlic cloves, minced
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1 cupgrated Parmesan cheese, divided use
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½ cupshredded mozzarella cheese, divided use
Directions
Cut eggplants into thin lengthwise slices. Rub both sides of the eggplant slices evenly with the 2 tsp. salt, then place the eggplant slices in a colander. Let stand for 45 minutes to remove as much moisture from the eggplant slices as possible.
Rinse the eggplant under cold water; pat dry with paper towels.
Preheat the oven to 420°F. Cover 2 large baking sheets with parchment paper.
Place the eggplant slices in a single layer on the prepared baking sheets. Rub both sides of the eggplant slices evenly with the olive oil.
Bake for 20 minutes, turning the eggplant slices over after 10 minutes.
Reduce the oven to 360°F.
Combine the tomatoes, onions and garlic. Season to taste with the Italian Allrounder.
Spread a thin layer of the tomato mixture onto the bottom of a greased 12x8-inch baking dish. Top with layers of about ¼ each of the eggplant, remaining tomato mixture, Parmesan cheese and mozzarella cheese. Repeat all layers 3 times.
Bake for 30 minutes or until the eggplant parmigiana is heated through.
Remove the eggplant parmigiana from the oven. Let stand for about 10 minutes before cutting into pieces to serve.
Note
Eggplant Parmigiana Recipe - Cooking Tips
Creating the perfect Eggplant Parmigiana requires attention to detail and a few key techniques to ensure a delicious result. Here are some tips to help you make the perfect Eggplant Parmigiana:
1. Salt and drain the eggplant: To remove excess moisture and bitterness, sprinkle salt over the eggplant slices and let them sit for up to 45 minutes. This process is called "degorging." After degorging, rinse the eggplant slices thoroughly and pat them dry with paper towels.
2. Sauce Choice: Use a flavorful, homemade tomato sauce or a high-quality store-bought marinara sauce for the best results. Our secret ingredient - the Italian Allrounder.
3. Bake to Perfection: Bake the assembled dish in a preheated oven until the cheese is bubbly and golden brown.
4. Rest Before Serving: Allow the Eggplant Parmigiana to rest for a few minutes after removing it from the oven. This helps the flavors meld and makes it easier to slice and serve.
What to serve with Eggplant Parmigiana?
Eggplant Parmigiana is a hearty and satisfying dish that pairs well with a variety of sides. Serve your Eggplant Parmigiana for example with a side of spaghetti or fettuccine tossed in a simple tomato sauce or garlic and olive oil. It complements the flavors of the dish and provides a classic Italian combination. Garlic bread or a crusty Italian baguette is perfect for sopping up the tomato sauce and cheese. Also a bed of fluffy white rice or risotto can soak up the sauce and mozzarella beautifully. Consider a simple garlic butter rice or a creamy Parmesan risotto. Creamy polenta is a fantastic accompaniment, adding a comforting and slightly sweet contrast to the savory Eggplant Parmigiana. What’s your favorite?
Nutrition
239