Italian Baked Eggplant in Tomato & Parmesan – Melanzane alla Parmigiana Recipe
A hearty, delicious, and satisfying dish, Melanzane alla Parmigiana is a classic Italian baked eggplant recipe with layers of savory tomato sauce and melted Parmesan cheese. It’s perfect for a cozy dinner and embodies the best flavors of Italian cuisine. Whether you’re making it for a family gathering or a special occasion, this recipe will surely be a hit!
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 3 medium-sized, 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 |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugars | 10 g |
| Sodium | 350 mg |
| Cholesterol | 20 mg |
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Total Time: 100 minutes
Servings: 4
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Instructions
Step 1: Prepare the Eggplant
- Start by slicing the eggplants (brinjal) into 5mm thick slices lengthwise. Place the slices in a bowl of water and let them soak for about 15 minutes. This step helps the eggplant soften, ensuring a tender texture once cooked.
Step 2: Prepare the Tomato Sauce
- Preheat your oven to 200°C (390°F).
- In a saucepan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.
- Add the homemade pizza and pasta sauce to the pan. Stir well, bring to a gentle boil, and then remove from the heat. You can also use a store-bought pasta sauce if preferred, but homemade sauce will provide a richer flavor.
- Once the sauce is ready, set it aside to cool slightly.
Step 3: Grill the Eggplants
- Heat a generous amount of extra virgin olive oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the eggplant slices into the skillet, ensuring not to overcrowd the pan. Grill each side of the eggplant slices for about 3-4 minutes until golden brown and tender.
- Once cooked, remove the eggplant slices from the skillet and set them aside.
Step 4: Assemble the Dish
- Tear the basil leaves roughly and stir them into the pasta sauce. Taste the sauce and adjust the salt as needed.
- In an ovenproof baking dish, layer the eggplant slices at the bottom. Spoon some of the tomato-basil sauce over the eggplant, then sprinkle with a generous amount of grated Parmesan cheese.
- Add another layer of eggplants on top and repeat the process: sauce, then cheese, until all the ingredients are used. Finish with a final layer of tomato sauce and Parmesan on top.
Step 5: Bake
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until the cheese on top turns golden brown and bubbly.
- Once baked, remove the dish from the oven and let it sit for a few minutes before serving.
Step 6: Serve
- Serve the Melanzane alla Parmigiana warm, ideally with a crusty loaf of bread on the side. For an added touch, pair it with a refreshing Asian watermelon salad and a glass of crisp white wine for a complete Italian-inspired dinner.
Cooking Tips:
- Soaking the Eggplant: Soaking the eggplant slices helps to reduce bitterness and improves their texture. If you’re short on time, you can skip this step, but it’s highly recommended for the best results.
- Cheese Variation: If you prefer, you can use other Italian cheeses such as mozzarella or a combination of mozzarella and Parmesan for extra creaminess.
- Homemade Sauce: The homemade pizza and pasta sauce recipe is simple to make and adds a fresh, vibrant flavor to the dish. If you don’t have the time, store-bought sauce works fine as well.
Why You’ll Love This Recipe:
Melanzane alla Parmigiana (Italian Baked Eggplant in Tomato & Parmesan) is a rich, comforting dish that showcases the best of Italian flavors. The soft, grilled eggplant slices are layered with a fragrant tomato basil sauce and melted Parmesan, creating a perfect harmony of textures and tastes. It’s the ideal vegetarian main course for dinner or a satisfying side dish to accompany your favorite Italian meal.
This dish also makes for excellent leftovers, as the flavors only get better after sitting for a day or two in the fridge. Whether you’re serving it to family or guests, it’s sure to impress everyone with its delicious simplicity.
Pairing Recommendations:
- Bread: Crusty Italian bread or garlic bread
- Salad: Asian Watermelon Salad for a fresh contrast
- Drink: A glass of white wine, such as Pinot Grigio or Chardonnay, enhances the richness of the dish.
Enjoy this comforting, cheesy, and savory Italian classic, and make it a staple in your weeknight dinner rotation!
