Pixicook
LoginGet Started
    HomeRecipesVegetarianEggplant Parmesan Casserole with Basil and Tomato
    recipe image

    Eggplant Parmesan Casserole with Basil and Tomato

    clock-icon60 minutes
    author-image
    Author
    Pixicook editorial team

    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.

    Ingredients for Eggplant Parmesan Casserole with Basil and Tomato

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Garlic, crushed

    cloves

    Substitute chevron-down

    Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Chopped Tomatoes, canned

    0 oz

    Substitute chevron-down

    Tomato Puree

    tablespoons

    Aubergines, long slices 5mm thick

    each

    Substitute chevron-down

    Parmesan Cheese, freshly grated

    0 oz

    Substitute chevron-down

    Basil, leaves torn

    0 oz

    Egg, beaten

    each

    Substitute chevron-down

    How to Make Eggplant Parmesan Casserole with Basil and Tomato

    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.

    Variations

    Herb and Flavor Profile Changes

    Mediterranean Eggplant Bake

    Cheese Variations

    Mozzarella and Goat Cheese Bake

    Protein Additions or Swaps

    Chicken Parmesan Bake

    Base Vegetable Swaps

    Zucchini Parmesan Casserole

    Sauce Alterations

    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.

    Pitfalls and tips

    Choose the Right Eggplants

    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.

    Salt and Drain the Eggplants

    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.

    Rest Before Serving

    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.

    Fresh Basil is Key

    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.

    Use Quality Tomatoes

    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.


    Comments (0)

    Add your comment...

    Explore More Vegetarian recipes

    Explore More Collections

    Hearty Red Lentil Soup

    Easy Winter

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch