Eggplant Parmigianalayered with tomato and parmesan
Golden slices of eggplant layered with tomato sauce, basil, and parmesan, baked until firm and moist layers form.
Eggplant Parmigiana is an Italian layered dish where the eggplant is cooked separately before being alternated with tomato, aged cheese, and basil. Resting after baking stabilizes the juices and allows for clean portions without drying the interior.
Ingredients
Eggplant
Sauce
Assembly
Topping
Seasoning
Preparation
Prepare the eggplant
Salt the slices for 20 minutes, rinse, dry, and brown in batches with part of the olive oil.
25 minutesMake the sauce
Cook garlic and tomato with the remaining olive oil until thick sauce forms; season.
20 minutesAssemble the layers
Alternate sauce, eggplant, parmesan, and basil; finish with beaten egg and parmesan.
15 minutesBake and rest
Bake at 200 °C until golden and bubbling; wait 20 minutes before cutting.
30 minutes
Substitutions
Roasted eggplant reduces oil but is less rich than fried; using a different cheese changes the traditional version.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
