(Lighter) Classic Eggplant Parmigiana
Eggplant parmigiana the way it was meant to be made - no breading, not too much cheese in a tasty simple tomato sauce. Made even lighter by roasting the eggplant instead of frying! Tasty!
This recipe contains , eggplant, salt, , olive oil, garlic, crushed red pepper, tomatoes (diced), black pepper, basil, , cheese (mozzarella, fresh), cheese (parmesan)
Serves 4-6 servings
Prep time: 10 min
Cook time: 1 hr 10 min
- For the eggplant:
- 2 medium-large eggplants
- For the sauce:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Pinch hot pepper flakes (optional)
- 1 (28 ounce) can diced or whole tomatoes (preferably San Marzano)
- Salt and freshly ground black pepper
- Fresh basil leaves
- To assemble:
- 1 large or 2 medium sized balls of fresh mozzarella (about 6-8 ounces total), torn into little shreds
- Freshly grated Parmigiano
- 1. Prepare the eggplant: Peel the eggplant and cut lengthwise into long slices, about 1/4 of an inch thick.
- 2. Layer the slices in a colander. Sprinkle each layer generously with salt.
- 3. Continue to layer the slices until finished.
- 4. Allow the eggplant to drain in the sink for a minimum of 30 minutes but you can allow to sit longer while you prepare the sauce.
- 5. Make the sauce:
- 6. Heat the olive oil in a saucepan or skillet over medium heat.
- 7. Add in the garlic and pinch of hot pepper flakes (if using).
- 8. Cook until garlic is fragrant being careful to not let brown – about 30 seconds to 1 minute.
- 9. Add in the diced tomatoes. Allow the sauce to come to a simmer. Cook until the tomatoes break down and the sauce thickens - about 20 minutes. (Allow the sauce to become thick and chunky so the finished dish is not too watery.)
- 10. Once thickened, season with salt and freshly ground black pepper.
- 11. Chiffonade a few basil leaves (roll lengthwise and cut into little slices.) Stir to combine. Taste and adjust any seasonings.
- 12. Roast the eggplant:
- 13. While the sauce is cooking, preheat the oven to 425 degrees Fahrenheit.
- 14. Lightly coat 2 sheet pans with olive oil.
- 15. Rinse and dry the eggplant slices.
- 16. Lay the slices on the pan and brush he tops with additional olive oil. Sprinkle with salt and freshly ground pepper.
- 17. Bake until soft and golden, about 20 minutes. Check half way through and turn slices.
- 18. Remove from oven. Allow to cool until possible to handle. Maintain oven temperature.
- 19. Assemble and bake:
- 20. In a baking dish, spread a thin layer of the tomato sauce on the bottom.
- 21. Layer about 1/3 of the eggplant slices over the tomato sauce.
- 22. Spread with another thin layer of tomato sauce.
- 23. Sprinkle with about 1/3 of the mozzarella and a dusting of Parmigiano.
- 24. Repeat with the remaining eggplant, tomato sauce and cheeses. I give the top an extra dusting of Parmigiano.
- 25. Bake until the cheese has melted and the sauce is nice and bubbly, about 25 minutes.
- 26. Allow the dish to rest for about 15 minutes before serving. Buon appetito!