Eggplant Parmesan Recipe 

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Eggplant Parmesan Recipe

This delicious Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. It’s a delicious vegetarian meal!

Eggplant Parmesan:

Eggplant Parmesan, or Melanzane alla Parmigiana, is a classic Italian dish that showcases the rich flavors of eggplant, layered with marinara sauce, creamy cheese, and aromatic herbs.

 

 

 

 

 

 

This comforting and hearty dish is a beloved staple in Italian cuisine, celebrated for its delicious combination of textures and flavors. Whether served as a main course or a side dish, Eggplant Parmesan is sure to delight anyone who enjoys the savory goodness of baked vegetables and cheese.

 

 

When it’s time to serve, the Eggplant Parmesan is allowed to cool for a few minutes before being sliced into squares or wedges. Each serving reveals the beautiful layers of eggplant,

 

 

 

 

 

 

 

sauce, and cheese, creating a visually appealing dish that is as delightful to look at as it is to eat. The first bite offers a satisfying combination of textures—the crispy eggplant, the rich sauce, and the gooey melted cheese come together in perfect harmony.

 

 

 

 

Eggplant Parmesan is incredibly versatile and can be enjoyed on its own or served alongside a variety of sides. It pairs beautifully with a simple green salad, garlic bread,

 

 

 

 

 

 

 

 

 

 

or pasta, making it a complete and satisfying meal. Additionally, it can be made ahead of time and reheated, allowing the flavors to deepen and develop even further.

 

 

In summary, Eggplant Parmesan is a classic Italian dish that combines layers of tender eggplant, rich marinara sauce, and creamy cheeses to create a comforting and flavorful meal.

 

 

 

 

 

 

 

 

 

With its delicious combination of textures and flavors, this dish is perfect for any occasion, whether it’s a family dinner, a gathering with friends, or a special celebration. The combination of crispy eggplant, savory sauce, and melted cheese makes Eggplant Parmesan a beloved favorite that is sure to please anyone who takes a bite, making it a cherished addition to any recipe collection.

 

Ingredients
  • Sauce Ingredients
  • 4 tablespoons Olive Oil
  • 4 cloves Garlic crushed
  • ½ small Onion diced
  • 2 tablespoons Tomato Paste
  • 2 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper ground
  • 12 ounces Tomatoes fresh, diced
Eggplant Ingredients
  • 2 tablespoons Olive Oil
  • 3 Eggplants sliced thickly (you will need 18 slices)
  • ½ teaspoon Salt
  • 3 ounces Fresh Mozzarella Cheese sliced
  • 2 ounces Parmesan Cheese shredded
  • 2 ounces Mozzarella Cheese shredded
  • 1 tablespoon Fresh Parsley finely chopped
Instructions
Preheat the oven 180C/390F.
Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent.
Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
Reduce the heat to medium and simmer, partially covered, for 15-20 minutes, until the tomatoes have softened into a chunky sauce. Remove from the heat and set aside.
Brush the slices of eggplant with oil and sprinkle with salt.
Place a cast iron grill pan over medium high heat and cook the eggplant slices for 2-3 minutes on each side.
Place 6 slices of eggplant in the bottom of a casserole dish. Top each with a tablespoon of the chunky tomato sauce and a slice of fresh mozzarella cheese. Repeat with the next layer.
Add the 3rd layer of eggplant slices, top with a tablespoon of chunky tomato sauce, and sprinkle over the shredded parmesan and mozzarella cheese.
Bake for 25 minutes, until the cheese is golden brown.
Sprinkle over the fresh parsley and serve.

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