Eggplant Parmigiana-A Vegetarian Delight

جدول المحتويات

• The Three Parts of Eggplant Parmigiana
• Ingredients
  • Eggplant Slices:
  • Tomato Sauce (Sugo)
  • Layers
• Instructions
• Tips
• Watch how to make it
• Conclusion

Eggplant Parmigiana, also known as Parmigiana di Melanzane, is a classic Italian dish that's a vegetarian's dream come true. This recipe, inspired by the popular Moussaka, offers a low-carb alternative to pasta-based lasagna, using thin slices of eggplant instead of pasta layers.

The Three Parts of Eggplant Parmigiana

Thin Slices of Eggplant: This recipe calls for baking the eggplant slices instead of the traditional deep-frying method. This reduces the oil content while still achieving a tender and flavorful texture.

Tomato Sauce (Sugo): A semi-quick sauce simmered for 30 minutes to develop its flavor and thicken it. This ensures the sauce doesn't become watery and allows for neat slices when serving.

Fresh Basil and Cheese: Layers of parmesan and fresh basil are added between the eggplant slices, with a final topping of mozzarella for a melt-in-your-mouth cheesy goodness.

Ingredients

Eggplant Slices:

• 4-5 large eggplants (1.8kg/3.6lb)
• Olive oil for brushing

Tomato Sauce (Sugo)

• 600ml/20oz tomato passata
• 400g/14oz canned tomatoes, crushed or finely chopped
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano (or 1/2 tsp dried oregano or 1 sprig fresh basil)
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper

Layers

• 1 2/3 cups parmesan, finely grated
• 2 cups basil leaves (loosely packed)
• 1 1/2 cups mozzarella, shredded (for topping)

Instructions

1. Baking Eggplant Slices: Preheat oven to 220°C/430°F. Line baking trays with parchment paper. Brush eggplant slices on both sides with oil. Bake for 35-45 minutes, turning halfway, until browned and tender.
2. Tomato Sauce (Sugo): Sauté onions and garlic in olive oil until softened. Add remaining ingredients and simmer for 30-40 minutes, stirring occasionally, until thickened. Remove basil stalks before serving.
3. Assembling and Baking: Reduce oven temperature to 180°C/350°F. Spread a thin layer of sauce in a baking dish. Layer with 1/3 each of eggplant, sauce, olive oil, parmesan, and basil. Repeat twice. Top with remaining sauce, olive oil, and mozzarella. Bake for 25 minutes until bubbly and golden.
4. Rest and Serve: Let the dish rest for 5-10 minutes before cutting and serving. Garnish with fresh basil leaves.

Tips

• No need to salt the eggplant. Modern eggplants are bred to be less bitter, and pre-baking will tenderize them.
• Feel free to use other good melting cheese like cheddar or gruyere. Adjust the parmesan quantity accordingly to avoid over-salting.
• Passata is pureed, strained tomatoes, readily available in supermarkets. If using canned tomatoes, choose finely chopped or crushed varieties.
• This dish is freezer-friendly. Assemble but don't bake. Freeze and bake from frozen (~60 minutes) or thaw and bake as per instructions.

Watch how to make it

Conclusion

Eggplant Parmigiana is a delicious and satisfying vegetarian dish that's perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So, gather your ingredients and get ready to enjoy the incredible flavors of this Italian classic!