60 minutes
This savory Eggplant Parmesan Casserole with Basil and Tomato, also known as 'Melanzane alla Parmigiana,' embodies the heart of Italian cuisine. Perfectly layered with rich flavors, it's even more delightful when prepared a day in advance.
Garlic, crushed
cloves
Olive Oil, divided
tablespoons
Chopped Tomatoes, canned
0 oz
tablespoons
Aubergines, long slices 5mm thick
each
Parmesan Cheese, freshly grated
0 oz
Basil, leaves torn
0 oz
Egg, beaten
each
1. Prep the Oven and Tomato Sauce
Preheat the oven to 200°C (180°C fan-assisted, Gas Mark 6). In a shallow pan, combine the garlic with 4 tablespoons of olive oil. Over high heat, cook for 3 minutes. Add the chopped tomatoes to the pan and simmer for 8 minutes, stirring occasionally. Stir in the tomato purée and remove from heat.
2. Grill the Eggplant
While the sauce simmers, heat a griddle pan until very hot. Brush the eggplant slices with the remaining olive oil. In batches, grill over high heat until browned and soft, about 5-7 minutes, turning once. Place cooked slices on kitchen paper.
3. Assemble the Casserole
In an ovenproof dish, arrange a layer of grilled eggplant. Spoon some tomato sauce over the eggplant. Sprinkle with a generous amount of Parmesan cheese and torn basil leaves. Season with salt and pepper. Repeat layering with the remaining eggplant, sauce, Parmesan, and basil. Pour the beaten egg evenly over the final layer and top with a sprinkle of Parmesan.
4. Bake and Serve
Bake for 20 minutes or until the topping turns a golden hue.
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Instead of a basic tomato sauce, experiment with adding roasted red peppers or sun-dried tomatoes to the blend for a richer, sweeter sauce. A dash of balsamic vinegar can also enhance the sweetness and add a bit of acidity.
Opt for firm, glossy eggplants that feel heavy for their size. Smaller eggplants tend to have fewer seeds and are less bitter, making them ideal for this casserole.
Before cooking, slice the eggplants and generously salt them, then let them drain in a colander for about an hour. This process draws out excess moisture and bitterness, leading to better texture and concentration of flavors.
Allow your casserole to rest for 10-15 minutes after removing it from the oven. This resting period lets the layers set and makes it easier to cut into neat portions, ensuring that each serving has the perfect balance of ingredients.
Don’t skimp on the basil. Use fresh basil leaves for their vibrant color and peppery, sweet flavor. Add some into the sauce and reserve some leaves to sprinkle on top of the finished dish.
The sauce is a cornerstone of this dish. Use ripe, in-season tomatoes if making the sauce from scratch, or opt for high-quality canned San Marzano tomatoes for their sweet flavor and low acidity.
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