60 minutes
A comforting classic, this Eggplant Parmesan recipe features tender eggplant, homemade tomato sauce, and a golden cheese topping.
tablespoons
Firm Eggplant, sliced into rounds
0 lb
Large Onion, diced
each
Fresh Plum Tomatoes, chopped
0 oz
Parmesan Cheese, grated
0 oz
Flat Leaf Parsley, chopped
bunch
1. Cook Eggplant
Heat olive oil in a skillet over medium heat. Season sliced eggplants with salt and pepper, then fry until golden brown and tender. Work in batches if necessary. Once cooked, transfer to paper towels to drain.
2. Prepare Tomato Sauce
In the same skillet, cook the diced onion until soft and just starting to color. Add the chopped tomatoes (fresh or canned) with a pinch of salt and pepper. Stir occasionally, and cook until the sauce thickens, about 10 to 15 minutes.
3. Assemble and Bake
Layer the eggplant slices in a baking dish, top with spoonfuls of tomato sauce, and sprinkle generously with Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top. Bake in the oven for 15 minutes or until the cheese is melted and bubbly.
4. Rest and Serve
Remove the dish from the oven and let it rest for a few moments. Optionally, garnish with chopped parsley before serving.
Select firm, glossy eggplants with tight skin. They should feel heavy for their size. This ensures freshness and minimizes bitterness, crucial for achieving that perfect balance of flavor.
Ensure a good distribution of sauce and cheese for each layer. Use freshly grated mozzarella and Parmesan for optimal meltability and flavor.
Slice your eggplant and sprinkle kosher salt liberally. Let it sit for at least 30 minutes then pat dry. This step will help the slices hold up better during cooking and absorb less oil.
Maintain a consistent medium-high heat when frying eggplant slices. Fry until golden brown on both sides, adding oil as necessary. Drain on paper towels to remove excess oil.
Use a high-quality tomato sauce that balances acidity and sweetness. Consider making a simple marinara from scratch with San Marzano tomatoes, garlic, and basil.
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