Eggplant Parmigiana is a classic Italian dish featuring layers of baked eggplant slices, rich tomato sauce, and melted mozzarella and Parmesan cheese. Baked until golden and bubbly, this comforting dish offers a perfect balance of savory flavors and creamy textures, with the eggplant acting as a tender, flavourful base.
INGREDIENTS
4 large Eggplant, thinly sliced
60ml Olive Oil
160g Parmesan, grated
2 cups Fresh Basil Leaves, roughly torn
150g Mozzarella, shredded
Tomato Sauce
2 tbsp Olive Oil
1 Onion, finely minced
5 Garlic Cloves, minced
600ml Tomato Paste
400g canned Tomatoes (crushed or diced)
1 tbsp Sugar
1tbsp Dried Oregano
250ml Water
1 tsp Salt
1 tsp Black Pepper
METHOD
1. Preheat the oven to 200°C with the fan setting (or 220°C for a conventional oven).
2. Line two large baking trays with baking paper. Arrange the eggplant slices in a single layer on the trays, brushing each side lightly with olive oil.
3. Bake for 35-45 minutes, turning halfway through, until eggplant slices are browned and tender. Remove from the oven and allow to cool slightly.
4. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until softened.
5. Stir in the tomato paste, canned tomatoes, water, sugar, and oregano. Bring the mixture to a gentle simmer and let it cook, uncovered, for 30-40 minutes, or until thick and rich.
6. About halfway through, add half of the basil and season with salt and pepper to taste.
7. Lower the oven temperature to 160°C with the fan on (or 180°C for a conventional oven).
8. In a large baking dish, spread a thin layer of tomato sauce at the bottom. Add a layer of baked eggplant slices, followed by more tomato sauce. Repeat the layers until you’ve created 3 layers, finishing with a generous layer of tomato sauce.
9. Sprinkle the top with grated parmesan and shredded mozzarella for a golden, bubbly finish.
10. Bake in the oven for 25 minutes or until the cheese is melted, bubbling, and golden.
11. Let the dish rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve with extra parmesan if desired.