Eggplant Parmesan
Classic eggplant Parmesan layered with fried eggplant, tomato passata, mozzarella, Parmigiano Reggiano and basil.
Eggplant Parmesan layers golden eggplant with basil tomato sauce, mozzarella and Parmigiano in one of Italy's best-loved main courses. A short rest after baking helps the rich layers hold together while staying tender.
Instructions
- 1
Peel and chop the onion. Heat enough extra-virgin olive oil to cover the bottom of a saucepan, add the onion and cook for a couple of minutes, stirring often. Add the tomato passata.
2 min
- 2
Season with salt, add a few basil leaves and a little water used to rinse the passata container. Simmer the sauce over low heat for 45–50 minutes. Meanwhile, cut the mozzarella into cubes.
50 min
- 3
Wash and trim the eggplants, slice them lengthwise 4–5 mm (about 3/16 inch) thick and dry them thoroughly with paper towels.
- 4
Heat the peanut oil to 170 °C (338 °F). Fry a few eggplant slices at a time until lightly golden, then lift them out with a slotted spoon and drain on paper towels, adding fresh sheets between layers.
- 5
Spread a thin layer of sauce in a 20 × 30 cm (8 × 12 inch) baking dish. Arrange the first layer of eggplant and cover it with more sauce.
- 6
Scatter over some mozzarella, grated Parmigiano and basil leaves.
- 7
Repeat the layers of sauce, eggplant, mozzarella, Parmigiano and basil until the last eggplant is used; finish with the remaining mozzarella and Parmigiano.
- 8
Bake in a static oven preheated to 200 °C (392 °F) for about 30 minutes. Rest the eggplant Parmesan for 15–20 minutes before serving.
30 min
Ago's Notes
- Slice the eggplants lengthwise 4–5 mm (about 3/16 inch) thick and dry them well before frying a few at a time in oil at 170 °C (338 °F).
- Modern eggplant varieties are less bitter, so purging them with salt is unnecessary. If you prefer to salt them, rinse and dry them thoroughly before frying.
- Adjust the salt only after tasting the sauce and cheeses.
- Refrigerate the covered eggplant Parmesan for 1–2 days. You can also freeze it after baking, preferably in portions, thaw it in the refrigerator and then reheat it.
- For a firmer texture, bake it a day ahead and reheat it before serving.
- Check cheese and passata labels for gluten cross-contact when necessary; peanut oil requires care for anyone with a peanut allergy.
Rest it for 15–20 minutes so the layers settle and each portion holds together.
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