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parmigiana in a casserole
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5 from 1 vote

Eggplant Parmigiana

Try this irresistible authentic Eggplant Parmigiana made with layers of fried eggplants, tomato sauce, and cheese it provides a mouthwatering experience you won't forget.
Prep Time50 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 6
Calories: 455kcal
Author: Svi

Ingredients

For fried eggplants:

For tomato sauce

  • 3 cups passata di pomodoro (sieved tomatoes), about 700 grams
  • ½ - 1 cup water for cooking tomato sauce
  • 2 garlic cloves
  • Fresh basil leaves
  • Extra virgin olive oil
  • Salt to taste

For assembling Parmigiana

  • 1 cup Parmesan cheese , grated about 120 grams
  • 8 oz Mozzarella cheese , grated about 220 grams
  • 8 oz Provolone cheese , grated about 220 grams
  • Salt , to taste
  • Fresh basil leaves for garnishing (optional)

Instructions

Prepare fried eggplants:

  • Wash, pat dry and cut eggplants lengthwise into ¼ inch (6-7 millimeters) thick slices.
    5 lb eggplants
  • Preheat vegetable oil in a large frying pan to about 175-180C.
    Vegetable oil for frying
  • Fry eggplant slices for about 2-3 minutes on each side.
    Be careful not to burn them.
  • Layer fried eggplants on a paper towel and with a paper towel in between the layers to absorb excess oil.

Prepare the tomato sauce:

  • In a pan add a generous drizzle of extra virgin olive oil and garlic cloves crushed with a flat knife.
    Extra virgin olive oil, 2 garlic cloves
  • Let the garlic become fragrant than turn the heat on very low and add tomato passata (sieved tomatoes).
    3 cups passata di pomodoro
  • Also add ½ cup water “washing” the can of tomato passata.
    Let simmer on low heat for 30 minutes.
    ½ - 1 cup water
  • Add salt to taste and fresh basil leaves. If the sauce is too dense add a little more water.
    Fresh basil leaves, Salt
  • Let simmer for another 5-10 minutes until the sauce becomes of a “creamy consistency” and rich in flavor.

Assemble Parmigiana

  • In a large baking dish 11x7 inch (28x20 cm) add a few spoons of tomato sauce spreading it all over the bottom of the pan.
  • Add a layer of fried eggplants slightly overlapping, very lightly season with salt.
    Salt to taste
  • Coat with ¼ of all grated Parmesan cheese, then ¼ of a mix of Mozzarella & Provolone cheese.
    1 cup Parmesan cheese, 8 oz Mozzarella cheese, 8 oz Provolone cheese
  • Repeat the process until you finish all the ingredients.
  • Alternate the position or eggplants with each layer.
    Example: layer one layer of eggplants vertically, next layer horizontal and so on. This will help Parmigiana hold its shape when cut.
  • Bake in the preheat oven at 356F (180C) for 30 minutes.
    If the crust starts to burn too fast, cover it with a piece of foil.
    If the crust needs more color, cook parmigiana under the grill for another 5-10 minutes.
  • Let cool until warm before serving.

Nutrition

Calories: 455kcal | Carbohydrates: 36g | Protein: 30g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 952mg | Potassium: 1515mg | Fiber: 14g | Sugar: 20g | Vitamin A: 1443IU | Vitamin C: 22mg | Calcium: 733mg | Iron: 4mg