This exceptionally delicious Eggplant Parmesan has all the rich-tasting, melty-warm flavours of a classic Parmigiana di Melanzane, minus the frying and the breadcrumbs. A vegetarian dish that is pure heaven as a main served with crusty bread and a mixed green salad.
Prep Time20 minutesmins
Cook Time35 minutesmins
Resting time15 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 6
Ingredients
3medium eggplants
Kosher salt
1/4cupExtra-virgin olive oil, plus 2 tablespoonsdivided
2large garlic clovesthinly sliced
1 large jar of passata (about 700 ml) or 1 28-ounce can no-salt plum tomatoes or crushed tomatoes(you should have about 4 cups sauce)
½cuppacked fresh basil leaves, roughly choppedd plus more for garnish
Freshly ground black pepper
3/4cupfreshly grated Parmigiano-Reggianoor slightly more, if needed
12ouncesfresh mozzarella, torn into bite-size pieces
Instructions
Preheat oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper.
Update: I no longer salt the eggplant! However, the recipe will still include instructions for salting in case you prefer this method: Trim the stem ends of each eggplant. Stand the eggplant vertically, and slice to make 1/2-inch thick long slices. Sprinkle each eggplant slab with kosher salt on both sides and place in a colander to drain for half an hour (this step is optional, see notes). Using paper towels, wipe away as much of the excess moisture and salt as possible. If it seems like the eggplant slices are still covered in salt, you may need to rinse them, then dry really well.
Arrange the eggplant slices on a single layer on the sheetpans. Place 1/4 cup olive oil in a small bowl. Brush both sides of each eggplant lightly with the oilve oil. Season with freshly cracked black pepper. Roast until tender and slightly golden, about 25 to 30 minutes. You may need to rotate the pans halfway through baking for more even cooking. Remove pans from the oven and set aside. Leave oven on if assembling the casserole right away but reduce temperature to 400° F.
While the eggplant is roasting, make the tomato sauce. In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the passata (or canned tomatoes) and 1/2 cup water and bring to a gentle simmer. Cover, reduce heat to as low and cook for 15-30 minutes, stirring occasionally. Remove the sauce from heat and add the 1/2 cup choppedd basil and a few cracks of pepper to taste. Taste and add a pinch of salt, if needed.
To assemble, spoon a small amount of the sauce on the bottom of a 9x11, or 9x13, casserole dish. Arrange a single layer of eggplant slices over the sauce. Sprinkle with some of the reggiano cheese, fresh mozzarella, and drizzle with a thin layer of tomato sauce. Repeat to make one (or two) more layers, ending with the sauce and cheese on top.
Bake on the lower rack of the oven at 400° F, uncovered, until the sauce is bubbly and the top is lightly golden, about 30-35 minutes. Allow to rest and cool for at least 15 minutes to give it time to set. Serve garnished with additional basil leaves and extra parm, if desired.
Notes
Recipe adapted from Jamie's Italy *Many recipes now skip the salting, including Jamie Oliver's. However, I find even a half hour of salting adds flavour to the eggplant and draws out sufficient moisture to improve the dish tremendously. If this seems too fastidious for you, feel free to skip this step. Depending on the age of your eggplant, you may not notice any difference.Leftovers: Cover and refrigerate any leftovers for 3-4 days. Reheat before serving, covered in a 350 degrees heated-oven, until warmed through.