Eggplant Parmesan
A classic Italian dish featuring layers of roasted eggplant, rich tomato sauce, and gooey cheese, perfect for a cozy family dinner or a gathering with friends.
Ingredients
For the Eggplant
- 3 pounds Eggplants About 3 smallish or 2 medium
- ¼ cup Extra-Virgin Olive Oil Plus 2 tablespoons, divided
- to taste Fine Sea Salt and Freshly Ground Black Pepper
For the Tomato Sauce
- 1 medium Yellow Onion, finely chopped
- 2 cloves Garlic, pressed or minced
- ¼ cup Tomato Paste
- 28 ounces Crushed Tomatoes, preferably fire-roasted
- ¼ cup Fresh Basil, roughly chopped Plus additional for garnish
- 1 teaspoon Balsamic Vinegar
- a pinch Red Pepper Flakes
For the Cheese Layer
- 6 ounces Part-Skim Mozzarella Cheese, freshly grated About 1½ cups, packed
- 2 ounces Parmesan Cheese, freshly grated About 1 cup
Instructions
Roasting Eggplant
- Preheat your oven to 425°F with two racks positioned in the lower and upper thirds.
- Line two large rimmed baking sheets with parchment.
- Trim the ends of the eggplants and slice them lengthwise into ¼- to ½-inch thick slabs.
- Discard the sides covered in skin.
- Brush both sides of the slices lightly with olive oil and arrange them in a single layer on the baking sheets.
- Season with salt and pepper.
- Roast for about 22 to 27 minutes, rotating the pans halfway.
- Once golden and tender, set them aside.
Preparing the Tomato Sauce
- In a medium saucepan over medium heat, warm 2 tablespoons of olive oil.
- Add the chopped onion with a pinch of salt, cooking until translucent (about 4 to 7 minutes).
- Stir in the garlic and tomato paste, cooking for 1 minute.
- Add the crushed tomatoes, bring to a simmer, then lower the heat and cook until the sauce thickens (about 15 minutes).
- Stir in the basil, balsamic vinegar, red pepper flakes, and adjust salt to taste.
Assembling Your Dish
- Spread ¾ cup of the sauce at the bottom of a 9” square baking dish.
- Layer one-third of the eggplant slices over it and add another ¾ cup of sauce followed by ¼ cup of mozzarella cheese.
- Continue with half of the remaining eggplant slices, ¾ cup of sauce, ¼ cup of mozzarella, the last of the eggplant, ¾ cup of sauce, and the rest of the mozzarella.
- Finally, sprinkle the Parmesan cheese on top.
Baking
- Bake uncovered on the lower rack for 20 to 25 minutes until bubbling and golden.
- Allow it to cool for at least 15 minutes before slicing.
- Garnish with fresh basil before serving.
Notes
Leftovers can be covered and stored in the refrigerator for up to 4 days. For longer storage, consider freezing the assembled dish before baking.