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Hey there, fellow food lovers!
Are you in the mood for a cozy, comforting dish? I’ve got something special for you today.
Get ready to dive into my delicious eggplant parmesan recipe!
It’s rich, cheesy, and packed with flavor. Plus, it’s a fantastic way to enjoy those beautiful eggplants.
Perfect for dinner and a crowd-pleaser too! Let’s get cooking!
Possible Ingredient Alternatives
For eggplant, zucchini or portobello mushrooms can be used as alternatives, providing similar texture and absorbing flavors well. Adjust cooking times as needed, as these vegetables may cook faster than eggplant. To accommodate a dairy-free diet, replace mozzarella with a plant-based cheese alternative or cashew cream. These options melt similarly and provide a creamy texture, though you may need to adjust quantities for desired consistency. For a gluten-free version, replace regular breadcrumbs (if used in the recipe) with gluten-free breadcrumbs, crushed gluten-free crackers, or almond meal. These alternatives will still provide a crispy coating when baked or fried. Adjust seasoning as needed, as some substitutes may be less flavorful than traditional breadcrumbs.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 50-60 g
- Fat: 130-150 g
- Carbohydrates: 130-140 g
Ingredients
- 3 pounds of eggplants (approximately 3 small or 2 medium)
- ¼ cup plus 2 tablespoons extra-virgin olive oil, used separately
- Fine sea salt and freshly ground black pepper to taste
- 1 medium yellow onion, chopped finely
- 2 cloves garlic, either pressed or minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes, ideally fire-roasted*
- ¼ cup fresh basil, chopped roughly, plus extra for topping
- 1 teaspoon balsamic vinegar
- A dash of red pepper flakes
- 6 ounces grated part-skim mozzarella cheese (about 1 ½ cups, packed)
- 2 ounces grated parmesan cheese (roughly 1 cup)
Step 1: Prepare and Roast the Eggplant
Begin by preheating your oven to 425 degrees Fahrenheit and positioning the racks in the lower and upper thirds.
Line two large rimmed baking sheets with parchment paper for easy cleanup.
Slice off both rounded ends of an eggplant and stand it up on its widest flat side.
Vertically slice the eggplant into long slabs, about ¼- to ½-inch-thick, and discard the sides with skin.
Repeat this process with the remaining eggplant(s).
Lightly brush both sides of the eggplant slabs with olive oil — approximately ¼ cup will do.
Arrange them in a single layer on the prepared baking sheets and sprinkle the top sides with a dash of salt and pepper.
Roast the eggplant slabs until they are golden and tender, about 22 to 27 minutes.
Remember to rotate the pans 180 degrees and swap their positions halfway through baking.
The pan on the lower rack may require a few additional minutes to turn golden.
Once done, set the roasted eggplant aside.
Step 2: Make the Tomato Sauce
While the eggplant is roasting, prepare the tomato sauce.
In a medium saucepan over medium heat, warm 2 tablespoons of olive oil until shimmering.
Add chopped onion and a pinch of salt, cooking while stirring occasionally until the onion is tender and translucent, about 4 to 7 minutes.
Then, add garlic and tomato paste and cook for another minute while stirring.
Stir in the crushed tomatoes and bring the mixture to a simmer.
Once simmering, reduce the heat to medium-low and let it simmer until the sauce has thickened nicely, about 15 minutes.
Remove the pot from the heat, then stir in the chopped basil, vinegar, salt, and red pepper flakes.
Taste and adjust with more salt if needed.
Step 3: Assemble the Dish
When ready to assemble, spread about ¾ cup of the tomato sauce in the bottom of a 9” square baking dish.
Lay about one-third of the roasted eggplant slices over the sauce, overlapping them slightly and trimming to fit if needed.
Spoon another ¾ cup of sauce over the eggplant layer, then sprinkle with ¼ cup mozzarella cheese.
Arrange half of the remaining eggplant slices on top, covering evenly.
Spread another ¾ cup of sauce and sprinkle with another ¼ cup mozzarella cheese.
For the final layer, lay the remaining eggplant slices, top with the remaining sauce (about ¾ cup, you might have a little left over) and mozzarella cheese.
Finish by evenly sprinkling Parmesan cheese over the top.
Step 4: Bake and Serve
Place the assembled dish on the lower rack in the preheated oven.
Bake uncovered at 425 degrees Fahrenheit until the sauce bubbles and the top turns golden, about 20 to 25 minutes.
After baking, let the dish cool for at least 15 minutes, allowing it to set properly.
Once cooled, chop and sprinkle additional fresh basil on top.
Slice with a sharp knife and serve warm.
For any leftovers, cover and refrigerate — they will keep well for about 4 days.
Reheat before serving to enjoy.
