Italian Baked Eggplant in Tomato & Parmesan – Melanzane alla Parmigiana Recipe
Description:
Italian Baked Eggplant in Tomato & Parmesan, or Melanzane alla Parmigiana, is an iconic Italian dish that celebrates the flavors of eggplant, tomato, garlic, and cheese. While this version may not be the most traditional, its combination of roasted eggplant and a delicious garlic tomato basil sauce makes it a standout. Layered with rich Parmesan cheese and baked to golden perfection, this dish is an irresistible blend of textures and tastes. Perfect for a comforting vegetarian dinner, this recipe brings the best of Italian flavors to your table. Serve it alongside crusty bread and a refreshing salad for a complete meal.
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 3, cut into 5mm thick slices (lengthwise) |
| Garlic | 4 cloves, finely chopped |
| Homemade Pizza and Pasta Sauce | 3 cups |
| Basil leaves | 1 sprig, roughly torn |
| Parmesan cheese | 1 cup, grated |
| Extra Virgin Olive Oil | For cooking |
Preparation Time:
| Prep Time (in minutes) | 10 minutes |
Cooking Time:
| Cook Time (in minutes) | 90 minutes |
Instructions
-
Prepare the Eggplant:
Begin by slicing the eggplants into 5mm thick slices lengthwise. Soak the slices in water for about 15 minutes. This helps to remove any bitterness and softens the eggplant. -
Preheat the Oven:
Preheat your oven to 200°C (390°F). -
Make the Tomato Sauce:
In a saucepan, heat a couple of tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté for a few seconds, allowing the garlic to release its fragrance. Add the homemade pizza and pasta sauce to the pan and bring it to a brisk boil. Once it boils, turn off the heat and set the sauce aside. For an added touch, you can use a homemade pasta sauce recipe for an extra burst of flavor. -
Cook the Eggplant:
Heat some olive oil in a wide skillet over medium-high heat. Once hot, add the eggplant slices in batches and cook until they are softened and golden brown on both sides. This should take about 3-4 minutes per side. Once cooked, remove the eggplant slices from the skillet and set them aside on a plate. -
Assemble the Dish:
In a large oven-proof baking dish, layer a few slices of eggplant at the bottom. Spoon some of the tomato basil pasta sauce over the eggplants, and sprinkle a generous amount of grated Parmesan cheese on top. Continue layering with the remaining eggplant slices, sauce, and cheese, repeating the process until all ingredients are used up. Finally, top the dish with the remaining sauce and Parmesan cheese. -
Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese has melted and is golden brown on top. -
Serve:
Once baked, remove the dish from the oven and allow it to cool slightly. Serve the Melanzane alla Parmigiana warm with crusty bread on the side. For an added touch, serve it with an Asian Watermelon Salad and a glass of your favorite wine for a complete, satisfying dinner.
Enjoy your homemade Italian Baked Eggplant in Tomato & Parmesan!
This hearty and flavorful dish is a perfect choice for anyone craving a comforting vegetarian meal. With layers of tender eggplant, rich tomato sauce, and the savory goodness of Parmesan cheese, it’s sure to be a hit at the dinner table.
