An ideal salad for all tastes
Eggplant Parmesan (or melanzane alla parmigiana) is a classic Italian comfort dish, made with layers of roasted eggplant, a rich tomato sauce, and melted cheese. It's a delicious yet simple vegetarian staple and a fantastic make-ahead meal. Serve it on its own, with crusty bread, or paired with a fresh salad for a comforting dinner. This is one of those dishes that takes a little extra effort and is well worth the wait!
Serve it with a fresh green salad tossed in balsamic dressing, some warm focaccia or garlic bread to soak up the extra sauce, and add a glass of red wine for a delicious and cozy dinner.
Ingredients
3 eggplants
3 tablespoons olive oil
3 large garlic cloves
400g crushed tomatoes + 1/2 can water
200g passata
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste
20g fresh basil leaves
200g fresh mozzarella cheese
50g hard cheese
The exact ingredient quantities you need for this recipe are included in the recipe card at the end of this post. Here's a quick rundown and some tips:
Eggplant: Salting the eggplant helps remove excess moisture and bitterness, resulting in soft, creamy slices once roasted. I don't recommend skipping this step! Traditionally, eggplant parmesan requires breading and frying the slices, but in this recipe, we roast them for an easier and healthier option.
Tomato Sauce: This recipe uses a combination of passata and crushed tomatoes, along with other simple ingredients like garlic and a pinch of sugar, to achieve the perfect balance between a smooth sauce and an even texture. We're looking for a thick sauce so it holds the layers together and doesn't become soggy when baked.
Cheese: Fresh mozzarella cheese gives that classic, springy texture to all the layers of the dish; Pair it with grated hard cheese (like Pecorino or Parmesan if you're not vegetarian) for extra flavor.
Fresh Basil: Adds a touch of freshness between the rich layers.
Variations and Substitutions
For a cheesier dish, add ricotta or a little béchamel sauce between the layers.
For a lighter version, roast the eggplant instead of grilling it and use less cheese.
If you prefer a crispy coating, use gluten-free breadcrumbs on top for extra crunch. You can also coat the eggplant in beaten egg and breadcrumbs and then roast or fry it.
Elaboration
1. Prepare the eggplant
Slice the eggplant and season it with salt to extract its moisture. Rinse and pat it dry. Place it on a baking sheet, brush with oil and pepper, and roast until tender.
2. Prepare the tomato sauce and cheese.
Sauté the garlic, then add the crushed tomatoes, passata, oregano, sugar, and seasoning. Simmer until thickened and flavorful.
Grate the mozzarella and mix it with the grated hard cheese.
Cut the eggplants from the top and bottom and slice them vertically. Lay them flat, sprinkle with salt, and let them rest for 15 to 30 minutes to drain.
Rinse the eggplants well, pat them dry, and then place them on a baking sheet (without overlapping!).
Brush the eggplants with oil and a little black pepper, then roast them for 40 minutes.
Meanwhile, make the tomato sauce. Heat 1 tablespoon of olive oil in a pan and add the chopped garlic, sautéing for 1 to 2 minutes.
Add the crushed tomatoes, the passata, about half the can of water, the dried oregano, sugar, salt, and pepper. Stir and let simmer for 30 minutes until the sauce is thick and thickened.
Grate the fresh mozzarella into a bowl and mix it with the hard cheese.
Take your baking dish and have the four components (eggplant, tomato sauce, cheese mix, and basil leaves) arranged nearby.
Preheat the oven to 200°C (400°F).
Spread a thin layer of tomato sauce on the bottom of the dish and then add a layer of roasted eggplant. Add a layer of cheeses and basil leaves. Repeat two more times, until you have another layer of tomato sauce, eggplant slices, cheese mix, basil leaves, and the same.
Finish with the last layer of mozzarella and hard cheese, then bake for 30 minutes until cooked through and golden brown on top.
Let the eggplant Parmesan rest for 10 minutes before slicing and serving.
3. Layer it
In a baking dish, layer the tomato sauce, roasted eggplant, cheese blend, and fresh basil. Repeat the layers two more times, finishing with cheese on top.
Bake until golden and bubbling, then let it rest for 10 minutes before slicing to ensure it holds together.
Tips
Don't skip salting the eggplant: Salting it is key to making it soft and not mushy. Don't skip this step! It takes a maximum of 30 minutes longer, but you can do other things while the eggplant rests. Rinse it well and dry it with a clean cloth or paper towel before brushing it with oil and grilling it.
Resting the dish: Let the dish rest for at least 10 minutes before cutting. This helps the layers set.
Use fresh mozzarella: Freshly grated cheese melts better than pre-grated, so use a block of mozzarella and grate it yourself if possible.
Make sure the tomato sauce is thick: Letting the tomato sauce simmer until it thickens is essential for this dish; otherwise, you could end up with a watery eggplant parmigiana.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat the eggplant parmesan in the oven or microwave until piping hot. You can also freeze portions for up to 2 months: simply wrap tightly and reheat from frozen or thaw overnight.
Serving Instructions
Eggplant parmesan is delicious warm with crusty bread or a fresh salad. It's so filling that it can be enjoyed as a main dish, but it also makes a great side dish for a larger Italian feast! I love it served with garlic bread on the side to soak up the sauce and a rich arugula salad.
Frequently Asked Questions
Can I prepare it in advance?
Yes! Prepare the dish up to a day in advance, cover it, and store it in the refrigerator. Bake it when ready to serve.
Can I freeze eggplant parmesan?
Of course. Let it cool completely, wrap it well, and freeze it for up to 2 months. Reheat it from frozen or thaw it overnight.
Does it need to be fried?
No: roasting it is healthier, less messy, and still has a delicious texture.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat them in the oven or microwave until piping hot. You can also freeze them for up to 2 months: simply wrap them tightly and reheat them from frozen, or thaw them overnight.
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