105 minutes
A delightful Eggplant Parmesan recipe featuring baked eggplant slices layered with a rich tomato sauce, fresh basil, and Parmigiano-Reggiano cheese.
Eggplants, cut crosswise into 1/2-inch slices
each
to taste
Large Onion, finely chopped
each
Garlic, thinly sliced
cloves
teaspoons
Plum Tomatoes, crushed
0 oz
tablespoons
Fresh Basil Leaves, packed
cups
to taste
to taste
cups
Fine Dry Bread Crumbs
cups
Fresh Oregano Leaves, chopped
tablespoons
1. Bake Eggplant Slices
First, preheat your oven to 450 degrees. While the oven is heating, brush both sides of the eggplant slices with olive oil and arrange them in a single layer on baking sheets. Place the sheets in the oven and bake the eggplant for about 10-15 minutes until the undersides are golden brown. Then, flip the slices and bake for another 10-15 minutes until the other sides are lightly browned.
2. Prepare Tomato Sauce
Reduce the oven temperature to 375 degrees. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 10 minutes until it becomes soft and translucent. Add the thinly sliced garlic and dried oregano, and sauté for another 30 seconds to release their flavors. Pour in the can of tomatoes with their juices, reduce the heat to low, cover the pan, and let it simmer gently for 15-20 minutes.
3. Finish Tomato Sauce
Once the tomato mixture has simmered, stir in the red wine vinegar and fresh basil leaves, and season with salt and freshly ground black pepper to taste.
4. Assemble the Dish
Spoon a layer of the tomato sauce into the bottom of a 9x9-inch, 10x5-inch, or 10x6-inch baking pan. Sprinkle a bit of freshly grated Parmigiano-Reggiano over the sauce, then add a layer of the baked eggplant slices. Repeat these layers until you've used up all the ingredients, finishing with a layer of sauce and a final sprinkling of cheese.
5. Add Breadcrumb Topping
If you like, combine the bread crumbs with the chopped fresh oregano leaves and a drizzle of olive oil in a small bowl, and sprinkle this mixture over the top of the assembled dish.
6. Bake the Dish
Bake the Eggplant Parmesan in the oven for 30-45 minutes at 375 degrees until the mixture is bubbly and the center is hot.
7. Rest and Serve
Finally, let the dish rest for about 5 minutes before serving, allowing the flavors to settle and making it easier to slice. Enjoy your Eggplant Parmesan Delight!
Use breaded and fried chicken or veal cutlets instead of eggplant.
A lighter alternative using zucchini slices.
Use large Portobello mushroom caps in place of eggplant for a vegetarian option.
Roll up fried eggplant slices with a mixture of ricotta, mozzarella, and herbs, then top with tomato sauce and bake.
Layer roasted red peppers and herbed goat cheese between eggplant slices.
Before cooking, slice your eggplants and sprinkle them with salt to draw out excess moisture and bitterness. Let them sit for about 30 minutes to an hour, then pat them dry. This step is crucial for preventing a soggy Eggplant Parmesan.
Use high-quality marinara sauce, either homemade or a good store-bought brand. The same goes for the cheese—freshly grated Parmesan and high-quality mozzarella will make a big difference in flavor.
Choose eggplants that are firm, heavy for their size, and have smooth, shiny skin. Smaller eggplants tend to have fewer seeds and can be less bitter.
Don't skimp on layering. Start with a thin layer of sauce at the bottom of your baking dish to prevent sticking, then layer eggplant, sauce, and a mix of mozzarella and Parmesan. Repeat the layers, finishing with a generous layer of cheese on top.
Bake your Eggplant Parmesan at a moderately high temperature, around 400°F (200°C), to ensure the cheese becomes beautifully melted and bubbly without overcooking the eggplant.
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