Authentic Italian Eggplant Parmesan Delight
Experience the rich flavors of Italy with this Authentic Italian Eggplant Parmesan Delight! This hearty and comforting dish layers tender, oven-baked eggplant with a robust homemade tomato sauce, fresh herbs, and an irresistible blend of mozzarella and parmesan cheeses. Perfect for gatherings, this recipe serves 9 and is sure to impress family and friends with its vibrant taste and beautiful presentation.
9
Servings
500
Calories
34
Ingredients
Ingredients
Olive oil
1 tablespoon (for sautéing)
Onion
1 medium (chopped)
Fresh mushrooms
8 ounces (thinly sliced)
Fresh basil leaves
2/3 cup (minced (reserve 1 tablespoon))
Fresh garlic
2-3 tablespoons (minced)
Fresh Italian parsley
3 tablespoons (minced)
Fresh oregano leaves
2 tablespoons (minced)
Fresh rosemary leaves
1 teaspoon (minced)
Roma tomatoes
3 1/4 cups (blanched, diced and pureed)
Tomato sauce
3 1/4 cups (blanched pureed tomatoes)
Olive oil
1/4 cup (for sauce)
Ground fennel
2-3 teaspoons (to taste)
Chianti wine
1/4 cup (or any dry red wine)
Fine sea salt
2 teaspoons (to fresh tomato sauce only)
Lemon zest
1/4 teaspoon (freshly grated)
Nutmeg
1/4 teaspoon (freshly grated)
Black pepper
1/4 teaspoon (freshly ground)
Red pepper flakes
1/4 teaspoon
Parmesan cheese
1/4 cup (freshly grated)
Sugar or light corn syrup
to taste (to balance acidity)
Fresh eggplants
2 medium (cut into 1/8-1/4 inch rounds)
Olive oil
1/2 cup (for basting)
Fresh garlic
1-3 cloves (mashed)
Panko breadcrumbs
2 cups
Fresh parmesan cheese
1 cup (freshly grated)
Italian seasoning
1 teaspoon
Garlic salt
1 1/4 teaspoons
Black pepper
1/4 teaspoon (freshly ground)
Nutmeg
1/8 teaspoon (freshly grated)
Shredded mozzarella cheese
16 ounces (or Sargento shredded Italian cheese blend)
Parmesan cheese
1/4 cup (freshly grated)
Parmesan cheese
1 tablespoon (freshly grated)
Seasoned Italian breadcrumbs
2 teaspoons
Fresh Italian parsley
1 teaspoon (finely minced)
Instructions
1
Prepare the vegetables and herbs needed for the sauté. Chop 1 medium onion and thinly slice 8 ounces of fresh mushrooms. Mince 2/3 cup of fresh basil leaves (reserve 1 tablespoon for later), 2-3 tablespoons of garlic, 3 tablespoons of Italian parsley, 2 tablespoons of oregano, and 1 teaspoon of rosemary.
2
In a large saucepan or pot, heat 1 tablespoon of olive oil over medium-low to medium heat. Add the prepared vegetables and sauté for about 7 minutes, until softened.
3
Bring 4 quarts of unsalted water to a boil. Carefully lower the roma tomatoes into the boiling water with a large spoon. Blanch until the skins start to crack, about 1-2 minutes. Remove tomatoes and place them in a colander. Rinse under cold water and remove the skins.
4
Puree enough tomatoes to yield 3 1/4 cups and dice the remaining tomatoes to yield another 3 1/4 cups. Add both the pureed and diced tomatoes to the sauté mixture.
5
Stir in 1/4 cup of olive oil, 2-3 teaspoons of ground fennel, 1/4 cup of Chianti or dry red wine, 2 teaspoons of fine sea salt (if using fresh tomatoes), 1/4 teaspoon of lemon zest, 1/4 teaspoon of nutmeg, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Balance the acidity with sugar or light corn syrup.
6
Increase heat to high, stirring constantly until the mixture begins to boil. Then reduce heat to medium-low and let it simmer uncovered for about 1 hour, stirring occasionally. Remove from heat and stir in 1/4 cup of grated parmesan and the reserved tablespoon of basil. Season to taste with more salt if necessary.
7
Prepare the breadcrumbs by mixing 2 cups of panko, 1 cup of grated parmesan, 1 teaspoon of Italian seasoning, 1 1/4 teaspoons of garlic salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of nutmeg in a large sealed container. Shake well to combine and set aside. Preheat the oven to 375°F.
8
Cut the eggplants into 1/8 - 1/4 inch rounds. Brush both sides of the eggplant rounds with a mixture of 1/2 cup olive oil and 1-3 freshly mashed garlic cloves. Coat the eggplant in the breadcrumb mixture by shaking batches in the sealed container.
9
Arrange the coated eggplant in two greased 13 x 9 inch baking dishes. Reserve some breadcrumbs for garnish later. Bake the eggplant for about 10 minutes, until lightly browned. Carefully flip the eggplant using tongs and continue to bake for another 10 minutes at 350°F until golden.
10
In a 13 x 9 baking dish, ladle 1/3 of the prepared sauce at the bottom. Sprinkle with a tablespoon of parmesan cheese. Layer half of the baked eggplant over the sauce, followed by half of the remaining sauce and 8 ounces of shredded mozzarella cheese.
11
Repeat the layers with the rest of the eggplant, sauce, and mozzarella. Cover the dish with aluminum foil.
12
Bake in the preheated oven for 30 minutes. After that time, carefully remove the foil and sprinkle the reserved breadcrumb garnish on top. Continue baking for an additional 15 minutes, then remove from the oven and let cool for 5-10 minutes before slicing.
13
Serve warm with your favorite side dishes or crusty bread, and enjoy the delightful taste of Italy—'Mamma Mia!'
Nutrition Information
31g
Fat
44g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Eggplant Parmesan Delight?
It is a hearty Italian dish featuring layers of oven-baked eggplant, homemade tomato sauce, fresh herbs, and a blend of mozzarella and parmesan cheeses.
How many servings does this recipe make?
This recipe is designed to yield 9 servings.
How many calories are in one serving?
Each serving contains approximately 500 calories.
What is the fat content per serving?
There are 31 grams of fat per serving of this eggplant parmesan.
How many carbohydrates are in each serving?
Each serving provides 44 grams of carbohydrates.
How much protein is in this dish?
This recipe provides 13 grams of protein per serving.
What type of tomatoes are used for the sauce?
The recipe uses 3 1/4 cups of Roma tomatoes that have been blanched, diced, and pureed.
How do I prepare the fresh Roma tomatoes?
Blanch them in boiling water for 1-2 minutes until skins crack, then rinse in cold water and remove the skins before pureeing.
What type of wine is recommended for the tomato sauce?
Chianti or any dry red wine is recommended for the sauce.
How long should the homemade sauce simmer?
The sauce should simmer uncovered for about 1 hour, stirring occasionally.
What spices are used to season the sauce?
The sauce is seasoned with ground fennel, sea salt, nutmeg, black pepper, and red pepper flakes.
How do I balance the acidity of the sauce?
You can use sugar or light corn syrup to balance the acidity of the fresh tomato mixture.
Which fresh herbs are used in the recipe?
The recipe calls for fresh basil, garlic, Italian parsley, oregano, and rosemary.
How thick should the eggplant rounds be cut?
The eggplant should be sliced into rounds between 1/8 and 1/4 inch thick.
How is the eggplant coated before baking?
Brush the rounds with garlic-infused olive oil and then shake them in a container with the panko and parmesan mixture.
What ingredients are in the breadcrumb mixture?
It consists of panko, grated parmesan, Italian seasoning, garlic salt, black pepper, and nutmeg.
At what temperature should the oven be set?
Initially preheat the oven to 375 degrees Fahrenheit for baking the eggplant slices.
How long do I bake the eggplant rounds?
Bake for 10 minutes at 375F, flip them, and then bake for another 10 minutes at 350F until golden.
What kind of cheeses are used for layering?
The recipe uses 16 ounces of shredded mozzarella and freshly grated parmesan cheese.
How do I layer the final dish for assembly?
Start with sauce and parmesan, then layer half the eggplant, more sauce, and mozzarella; repeat the process for a second layer.
How much sauce goes on the bottom of the pan?
Ladle about 1/3 of the prepared sauce into the bottom of a 13 x 9 inch baking dish.
How long is the assembled dish baked?
The dish bakes for a total of 45 minutes: 30 minutes covered with foil and 15 minutes uncovered.
When do I add the breadcrumb garnish?
Remove the foil after 30 minutes of baking and sprinkle the reserved breadcrumbs on top for the final 15 minutes.
How long should the dish cool before slicing?
Let the Eggplant Parmesan cool for 5-10 minutes to allow the layers to set before serving.
What vegetables are sautéed for the sauce base?
The sauce base starts with a sauté of one medium chopped onion and 8 ounces of thinly sliced fresh mushrooms.
Is this Eggplant Parmesan recipe vegetarian?
Yes, this is a vegetarian dish as it contains no meat products.
What size baking dish is required for assembly?
You will need a 13 x 9 inch baking dish for the final assembly and baking.
How do I prepare the garlic for basting the eggplant?
Mix 1/2 cup of olive oil with 1 to 3 freshly mashed garlic cloves to use as a basting mixture.
What is the purpose of the lemon zest in the sauce?
A small amount of lemon zest is added to provide a subtle brightness and depth to the tomato sauce.
What can I serve as a side for this meal?
This dish is excellent served warm with a side of crusty Italian bread or your favorite side salad.