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Eggplant Parmigiana Recipe

Ingredients

How to make it

  • Trim the stalk ends from each of the eggplants and cut them width wise into 1/2in slices. Lay them in a shallow dish and sprinkle with salt. Let stand for 30 minutes to draw out the moisture and any bitter juices.
  • Cut the cores from the tomatoes and score an “X” on the base of each. Immerse in boiling water for 8–15 seconds, until the skins start to split, then plunge into cold water to stop the cooking. Peel off the skins, halve, squeeze out the seeds, then coarsely chop.
  • . Heat 3 tbsp of the oil in a saute pan, add the onions and cook over medium heat, stirring occasionally, for 3–4 minutes, until soft but notbrown. Add the tomatoes, garlic, oregano, tomato paste, salt, pepper, sugar, and bouquet garni, then stir to combine.
  • Cover the pan and simmer over very low heat for 15 minutes. Uncover and continue cooking, stirring occasionally, until thick, about 15 minutes longer. Discard the bouquet garni and taste for seasoning.
  • Rinse the eggplant slices well in a colander under cold running water, to remove the salt. Dry the slices thoroughly on paper towels. Preheat the oven to 350°F (180°C).
  • Oil 2 baking sheets. Lay the eggplant slices on the sheets and brush with oil. Bake just until tender, turning once and brushing again with oil. It should take 20–25 minutes in total.
  • Spread about one-quarter of the tomato sauce over the bottom of a baking dish. Arrange one-third of the eggplant slices on top of the sauce in rows, overlapping them slightly. Cover with about a third of the basil, a quarter of the Parmesan, and a quarter of the mozzarella.
  • Repeat layering the sauce, eggplant, basil, Parmesan, and mozzarella to form 3 layers. Top with the remaining tomato sauce, mozzarella, and Parmesan. Bake in the oven for 20–25 minutes, until bubbling and lightly browned on top. Allow to cool for 15 minutes, then serve.

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    " It was excellent "
    lagoulue ate it and said...
    Hi Doreenfish, I have been looking for an Eggplant P recipe like my Neapolitan grandma's, and yours turned out just right! (Only difference is, grandma swore by a pinch of cinnamon to round out her tomato sauce. I added it right after removing the bouquet garni.) Thanks so much for this wonderful Eggplant P that takes me back to my childhood.
    Was this review helpful? Yes Flag

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doreenfish Thessalon, Canada

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