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PHOTO RECIPE The best Eggplant Parmigiana recipe

Name: The best Eggplant Parmigiana recipe
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 18 kg large eggplants (aubergines) Note; 0.25 Cup olive oil (for brushing); 1.67 cups parmesan(finely grated); 2 cups basil leaves (loosely packed); 1.5 cups mozzarella; 2 tablespoon Extra Virgin Olive Oil; 1 onion(finely diced); 5 cloves garlic(finely minced); 3 oz ml tomato passata Note oz g/ canned tomatoes; 0.5 teaspoon crushed or finely chopped Note white sugar; 1.5 tablespoon fresh oregano; 0.5 teaspoon finely chopped or dried oregano; 1 Cup water; 0.75 teaspoon salt; 0.25 teaspoon ground black pepper

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There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!

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The recipe can be found in this article

20+ Unique eggplant recipes everyone will enjoy

Ingredients

number of servings

BAKED EGGPLANT SLICES

18 kg large eggplants (aubergines) Note Added to
¹⁄₄ Cup olive oil (for brushing) Added to

LAYERS

1²⁄₃ cups parmesan(finely grated) Added to
2 cups basil leaves (loosely packed) Added to
1¹⁄₂ cups mozzarella Added to

2 shredded (for topping) (Note2,SUGO (TOMATO SAUCE)

2 tablespoon Extra Virgin Olive Oil Added to
1 onion(finely diced) Added to
5 cloves garlic(finely minced) Added to
3 oz ml tomato passata Note oz g/ canned tomatoes Added to
¹⁄₂ teaspoon crushed or finely chopped Note white sugar Added to
1¹⁄₂ tablespoon fresh oregano Added to
¹⁄₂ teaspoon finely chopped or dried oregano Added to
1 Cup water Added to
³⁄₄ teaspoon salt Added to
¹⁄₄ teaspoon ground black pepper Added to

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Directions

100 min.

1. Step

BAKING EGGPLANT:

2. Step

Preheat oven to 220°C / 430°F (200°C fan).Line three trays: Line three large trays with baking / parchment paper.Brush eggplant with oil: Brush eggplant slices on each side with oil.

The best Eggplant Parmigiana recipe - preparation step 1

3. Step

Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up. Remove from oven, leave on trays to cool

4. Step

TOMATO SAUCE (SUGO):

5. Step

Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.

6. Step

Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.

7. Step

Simmer 30 minutes: Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).

8. Step

The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.

9. Step

Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)

10. Step

ASSEMBLING AND BAKING:

11. Step

Reduce oven to 180°C / 350°F (160°C fan).Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).

12. Step

Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.

13. Step

Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.

14. Step

Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.

15. Step

Bake for 25 mins until bubbling and golden.Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

31 March 2022

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