Italian · Lunch · Dinner
Eggplant Parmigiana
Parmigiana di melanzane
Tender oven-roasted eggplant layered with a garlicky basil tomato sauce, melting mozzarella and nutty Parmesan, then baked until bubbling and golden. All the comfort of the Southern Italian classic, without the deep-frying.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 48% · Protein 20%
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Ingredients
For 4 servings- 2 large1,000 gEggplants
- 2 tbsp27 gOlive oil
- 1/4 tspSalt
- 1 small70 gOnion, finely chopped
- 3 cloves9 gGarlic, minced
- 2 cans (400 g each)Canned crushed tomatoes, no salt added
- 1 tspDried oregano
- 1/2 tspBlack pepper, ground
- 1 cup loosely packed20 gFresh basil leaves
- 1 1/2 cups175 gPart-skim mozzarella, shredded
- 1/2 cup40 gParmesan, finely grated
Steps
- 1
Heat the oven to 220 °C (425 °F) and line two baking trays with baking paper.
- 2
Trim the eggplants and slice them lengthways about 1 cm thick.
- 3
Lay the slices on the trays, brush them with 1 1/2 tbsp of the olive oil and sprinkle with half the salt.
- 4
Roast for 20-25 minutes, turning once, until soft and golden at the edges.
- 5
Meanwhile, warm the remaining olive oil in a saucepan over medium heat.
- 6
Add the onion and cook for 5 minutes until soft.
- 7
Stir in the garlic and cook for 1 minute until fragrant.
- 8
Add the crushed tomatoes, oregano, pepper and the remaining salt, then simmer for 15-20 minutes until thickened.
- 9
Tear in half the basil leaves and take the sauce off the heat.
- 10
Lower the oven to 190 °C (375 °F).
- 11
Spread a thin layer of sauce over the base of a 20 x 30 cm baking dish.
- 12
Add a layer of eggplant, then sauce, a handful of mozzarella, a sprinkle of Parmesan and a few basil leaves.
- 13
Repeat the layers until everything is used, finishing with sauce, mozzarella and Parmesan.
- 14
Bake for 25-30 minutes until bubbling and golden on top.
- 15
Rest for 10 minutes before slicing so the layers hold together.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, replace the mozzarella and Parmesan with a dairy-free mozzarella-style shred and a nutritional yeast sprinkle, choosing products labelled dairy-free.
- To make it vegan, use a plant-based cheese labelled vegan in place of both cheeses, since every other ingredient is already plant-based.
- For a vegetarian dish, swap the Parmesan for a hard Italian-style cheese made with vegetarian rennet.
- If fresh basil is hard to find, use 1 tsp dried basil in the sauce and finish with chopped fresh parsley.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating portions in the oven or microwave until steaming hot all the way through. It can be frozen in airtight portions for up to 2 to 3 months, though the eggplant will turn softer after thawing.
Make ahead
Roast the eggplant and make the sauce up to 2 days ahead and keep them covered in the fridge, or assemble the whole dish a day ahead, then bake straight from the fridge, adding 10 to 15 minutes until it is bubbling and hot in the centre.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (536 g) | Per 100 g | |
|---|---|---|
| Calories | 339 kcal | 63 kcal |
| Protein | 18.5 g | 3.5 g |
| Carbohydrates | 28.3 g | 5.3 g |
| of which sugars | 15.7 g | 2.9 g |
| Fiber | 11.9 g | 2.2 g |
| Fat | 18.9 g | 3.5 g |
| of which saturated | 7.6 g | 1.4 g |
| Sodium | 588 mg | 110 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
