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Italian Eggplant Parmesan

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Ingredients

Adjust Servings:
3 Eggplant
1/4 cup Olive Oil
2 tbsp Olive Oil
1 Yellow Onion finely chopped
2 Cloves Garlic minced
1/4 cup Tomato Paste
28 oz Tomato crushed
1/4 cup Fresh Basil
1 tsp Balsamic Vinegar
1 pinch Red Pepper Flakes
6 oz Mozzarella Cheese grated
2 oz Parmesan Cheese grated

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Italian Eggplant Parmesan

A fantastic Italian-style eggplant Parmesan recipe. Full of flavors. Simply delicious!

Features:
  • Gluten Free
  • Vegetarian
Cuisine:

Ingredients

Directions

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A fantastic Italian Eggplant Parmesan recipe. Full of flavors. Simply delicious! Have you already tried one of these? It’s a classic Italian recipe that is just amazing. Let’s not forget that they are gluten free and it’s also a good meal for all the vegetarian out there. I hope you will enjoy this Italian Eggplant Parmesan recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

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Steps

1
Done

Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.

2
Done

Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).

3
Done

Brush both sides of the eggplant slabs lightly with olive oil. Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions. The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.

4
Done

Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.

5
Done

Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary.

6
Done

When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly. Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.

7
Done

Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.

8
Done

Bake on the lower rack, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.

S

I just want to share my love of food.

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