Classic Italian Eggplant Parmesan
Indulge in the rich flavors of this Classic Italian Eggplant Parmesan, a beloved dish featuring layers of crispy fried eggplant, tangy homemade tomato sauce, and creamy mozzarella cheese. Perfect for sharing, this recipe invites you to savor the heart of Italy with every bite. Ideal for family gatherings or cozy dinners, it exemplifies the tradition of comfort food made from fresh, high-quality ingredients. Prepare it as a main dish for vegetarians, or serve it alongside a crisp salad and crusty bread for a complete meal. Discover why this Eggplant Parmesan is a timeless favorite!
4
Servings
500
Calories
11
Ingredients
Ingredients
Eggplants
2 lbs (about 2 medium-sized, sliced horizontally)
Salt
to taste (for sprinkling on eggplant)
Extra Virgin Olive Oil
8 tablespoons (divided (4 tablespoons for sauce, 4 tablespoons for sautéing eggplant))
Fresh Breadcrumbs
1 cup (seasoned with 1/4 cup chopped fresh basil and 1/4 cup grated pecorino)
Fresh Mozzarella
1 lb (thinly sliced)
Parmigiano-Reggiano Cheese
1/2 cup (freshly grated)
Spanish Onion
1 (chopped into 1/4-inch dice)
Garlic Cloves
4 (peeled and thinly sliced)
Fresh Thyme Leaves
3 tablespoons (chopped)
Carrot
1/2 medium (finely shredded)
Peeled Whole Tomatoes
56 ounces (2 (28 ounce) cans)
Instructions
1
Start by preparing the homemade tomato sauce: In a 3-quart saucepan, heat 1/4 cup of extra virgin olive oil over medium heat. Add the chopped onion and sliced garlic, cooking until softened and lightly golden, about 8 to 10 minutes.
2
Add the chopped fresh thyme and finely shredded carrot to the saucepan, cooking for an additional 5 minutes until soft. Follow with the peeled whole tomatoes, juice included, and bring to a boil while stirring frequently. Once boiling, reduce the heat and let it simmer for about 30 minutes until the sauce thickens to a consistency similar to hot cereal. Season with salt to taste and remove from heat. This sauce can be stored in the refrigerator for up to a week or frozen for up to 6 months.
3
For the eggplant, preheat your oven to 350 degrees F (175 degrees C). Wash and towel dry the eggplants. Slice them horizontally into 1/4-inch thick pieces. Place the slices in a large colander and generously sprinkle with salt, allowing them to rest for about 30 minutes to draw out excess moisture. After resting, drain the eggplant, rinse under cold water to remove the salt, and pat dry with clean towels.
4
Heat the remaining 4 tablespoons of extra virgin olive oil in a sauté pan until it's shimmering but not smoking. Take each eggplant slice, pressing it into the seasoned breadcrumb mixture, and carefully sauté in the hot oil until both sides are a light golden brown. Repeat the process for all eggplant slices.
5
On a large baking dish or cookie sheet, arrange 4 of the largest pieces of eggplant as the base layer. Top each with 2 tablespoons of the tomato sauce and a slice of mozzarella cheese. Add a sprinkle of Parmigiano-Reggiano cheese over the mozzarella.
6
Layer the next smallest pieces of eggplant on top, repeating the sauce, mozzarella, and Parmigiano layers until all ingredients are used. Finish with a generous sprinkling of Parmigiano-Regiano on top.
7
Bake in the preheated oven until the top is golden brown and bubbling, approximately 15 minutes. Allow cooling slightly before serving to let the layers set. Enjoy your Classic Italian Eggplant Parmesan!
Nutrition Information
25
Fat
55
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Italian Eggplant Parmesan?
It is a traditional Italian dish consisting of layers of crispy fried eggplant, homemade tomato sauce, and creamy mozzarella cheese.
What are the main ingredients for this recipe?
The main ingredients include eggplants, homemade tomato sauce, fresh mozzarella, Parmigiano-Reggiano, and seasoned breadcrumbs.
How many servings does this eggplant parmesan recipe make?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as a vegetarian main dish.
How do I prepare the eggplant before cooking?
Slice the eggplant into 1/4-inch pieces, salt them for 30 minutes to draw out moisture, rinse, and pat dry.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
How do I make the homemade tomato sauce?
Sauté onion and garlic in olive oil, add thyme and carrots, then simmer with peeled whole tomatoes for 30 minutes.
How long can I store the homemade tomato sauce in the refrigerator?
The sauce can be safely stored in the refrigerator for up to one week.
Can the tomato sauce be frozen?
Yes, the sauce can be frozen for up to 6 months.
What is in the seasoned breadcrumb mixture?
It consists of 1 cup of fresh breadcrumbs mixed with 1/4 cup chopped fresh basil and 1/4 cup grated pecorino.
How do I cook the eggplant slices before layering?
Press each slice into the breadcrumb mixture and sauté in olive oil until light golden brown on both sides.
What is the fat content per serving?
There are 25 grams of fat per serving.
How many carbohydrates are in a serving?
There are 55 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 20 grams of protein.
What kind of tomatoes are used for the sauce?
The recipe calls for two 28-ounce cans of peeled whole tomatoes.
How long should the eggplant parmesan bake?
Bake for approximately 15 minutes until the top is golden brown and bubbling.
What is the purpose of adding shredded carrot to the sauce?
The finely shredded carrot is cooked with the aromatics to add subtle sweetness and texture to the sauce.
How many eggplants are needed?
You will need 2 lbs of eggplant, which is about 2 medium-sized ones.
What cheese is used for the layers?
The recipe uses 1 lb of thinly sliced fresh mozzarella and 1/2 cup of freshly grated Parmigiano-Reggiano.
What type of onion is recommended for the sauce?
One Spanish onion, chopped into 1/4-inch dice, is recommended.
How much garlic is included in the recipe?
The recipe uses 4 cloves of garlic, peeled and thinly sliced.
How much olive oil is required in total?
A total of 8 tablespoons of extra virgin olive oil is used (4 for the sauce and 4 for sautéing).
Should the eggplant be peeled?
The recipe specifies washing and drying the eggplants but does not require peeling them.
How do I layer the dish?
Start with large eggplant slices, top with sauce, then mozzarella, then Parmigiano, and repeat the layers.
How thick should the sauce be?
The sauce should be simmered until it reaches a consistency similar to hot cereal.
Can I serve this with anything else?
It is recommended to serve this dish with a crisp salad and crusty bread.
What herb is used in the sauce?
3 tablespoons of chopped fresh thyme leaves are added to the sauce.
Why should I let the dish cool slightly after baking?
Allowing it to cool for a few minutes helps the layers set for easier serving.
Is there any salt in the ingredients?
Yes, salt is used to draw moisture from the eggplant and to season the sauce to taste.