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    HOME » Recipes » Sauce & Condiments

    Published: Sep 1, 2014 · Modified: Apr 9, 2021· This website generates income via ads ·

    Eggplant Parmigiana

    Jump to Recipe Print Recipe Pin Recipe

    As August gives way to September, we start to think about pumpkins, cinnamon, and apples. But to get there, we have to get through the last of the vegetables in the garden. Ripe tomatoes are weighing the vines down and beautiful purple eggplants reach for the ground. Together they form the foundation for authentic Italian Eggplant Parmigiana. Italy's authentic dish does not involve any breading before frying and the tomato sauce is lighter and fresher.

    EggplantParmigiana2

    I have been making marinara sauce all summer from fresh tomatoes, but I turned to Mario Batali's recipe for inspiration. I have always made eggplant parm with breaded, fried eggplant and the whole thing becomes a bit greasy and mushy. Mario's recipe calls for roasting the sliced eggplant in the oven, with just a light brushing of olive oil. Then the dish is assembled and baked for 15 additional minutes to finish cooking and melt the cheese. It was perfect.

    My marinara sauce was the best batch I have made all summer. It was so sweet and flavorful. I think this is due to my having a lot more big beef tomatoes ripening now and fewer of the Early Girls. The big beef tomatoes cook up sweeter. Next year I will plant Roma's too. I am digging this homemade marinara! Here is my recipe for roasted tomato sauce .

    Eggplant Parmigiana800
    EggplantBitejpg

    Eggplant Parmigiana

    Stacked eggplant Parmigiana with cheese.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Italian
    Servings 2
    Calories 611 kcal

    Equipment

    • Baking sheet
    • 9x12 baking pan

    Ingredients
      

    • Extra-virgin olive oil
    • 2 large eggplant about 2 pounds
    • Salt and pepper
    • 2 cups basic tomato sauce homemade or jarred
    • ½ pound fresh mozzarella sliced ⅛-inch thick
    • ½ cup freshly grated Parmigiano-Reggiano

    Instructions
     

    • Preheat the oven to 450 degrees F.
    • Lightly brush olive oil on a large baking sheet.
    • Slice each eggplant into 6 pieces about 1 to 1 ½ inches thick. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 35-40 minutes.
    • Remove the eggplant from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
    • Lower oven temperature to 350 degrees F. In a 9 by 12-inch pan, place the 4 largest eggplant slice evenly spaced apart.
    • Over each slice, spread ¼ cup of tomato sauce. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiana.
    • Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
    • Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
    • Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 15 minutes. Put the dish under the broiler for about 5 minutes until the cheese is golden brown and bubbly.
    • Serve immediately.

    Nutrition

    Nutrition Facts
    Eggplant Parmigiana
    Amount per Serving
    Calories
    611
    % Daily Value*
    Fat
     
    33
    g
    51
    %
    Saturated Fat
     
    19
    g
    95
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    107
    mg
    36
    %
    Sodium
     
    2404
    mg
    100
    %
    Potassium
     
    1969
    mg
    56
    %
    Carbohydrates
     
    43
    g
    14
    %
    Fiber
     
    17
    g
    68
    %
    Sugar
     
    28
    g
    31
    %
    Protein
     
    42
    g
    84
    %
    Vitamin A
     
    2128
    IU
    43
    %
    Vitamin C
     
    27
    mg
    33
    %
    Calcium
     
    942
    mg
    94
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword eggplant, parmesan, parmigiana
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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