Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 27 milliliters fresh bread crumbs, lightly toasted under broiler; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 2 larges eggplant, about 2 pounds; 1 bunch fresh basil leaves, chiffonade; 1 bunch fresh basil leaves, chiffonade; 454 grams fresh mozzarella, sliced 1/8-inch thick; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 54 milliliters extra-virgin olive oil; 4 servings Extra-virgin olive oil; 1 Spanish onion, 1/4-inch dice; 50 grams freshly grated Parmigiano-Reggiano; 4 servings Salt; 4 servings Salt and pepper

Eggplant Parmigian From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Using some extra-virgin olive oil, oil a baking sheet.

Ingredients you will need

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Baking Sheet

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet.

Ingredients you will need

Salt And Pepper

Eggplant

Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Remove the eggplants from the oven.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Remove the slices from the baking sheet and place them on a plate to cool.

Equipment you will use

Baking Sheet

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.

Ingredients you will need

Tomato Sauce

Eggplant

Spread

Basil

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Oven

Frying Pan

Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.

Ingredients you will need

Mozzarella

Parmigiano Reggiano

Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Ingredients you will need

Tomato Sauce

Eggplant

Basil

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes.

Ingredients you will need

Breadcrumbs

Eggplant

Cheese

Equipment you will use

Oven

Serve immediately.

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Equipment

Ingredients

Servings:

27milliliters

fresh bread crumbs, lightly toasted under broiler 2kgs

peeled whole tomatoes, crushed by hand and juices reserved 1mediums

carrot, finely grated 2larges

eggplant, about 2 pounds 1bunch

fresh basil leaves, chiffonade 1bunch

fresh basil leaves, chiffonade 454grams

fresh mozzarella, sliced 1/8-inch thick 3Tbsps

chopped fresh thyme leaves, or 1 tablespoon dried 4

garlic cloves, peeled and thinly sliced 54milliliters

extra-virgin olive oil 4servings

Extra-virgin olive oil 1

Spanish onion, 1/4-inch dice 50grams

freshly grated Parmigiano-Reggiano 4servings

Salt 4servings

Salt and pepper

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Eggplant Parmigiana. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Il Molino di Grace Chianti Classico Riserva. It has 4.1 out of 5 stars and a bottle costs about 40 dollars.

Il Molino di Grace Chianti Classico Riserva

Very complex and spicy bouquet recalling red fruit, cherry jam, white pepper; abundant earthiness confirmed on the full, rich, silky and persistent palate.