Roasted Eggplant Parmigiana Recipe
Description:
Roasted Eggplant Parmigiana is a heavenly baked dish that brings together the smoky flavor of grilled eggplant with the creamy richness of mozzarella and Parmigiano-Reggiano cheeses. This Italian classic is elevated by a fresh and aromatic homemade tomato basil sauce. It’s a perfect addition to any Italian-inspired feast, doubling as a comforting side dish or a standalone vegetarian delight.
Recipe Details
| Cuisine | Italian Recipes |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
| Preparation Time | 30 minutes |
| Cooking Time | 45 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 2 large |
| Tomato Basil Pasta Sauce | 2 cups |
| Basil leaves | 2 sprigs, roughly torn |
| Mozzarella cheese | 200 grams, sliced (1/8-inch) |
| Parmigiano-Reggiano cheese | 1/2 cup, grated |
| Whole Wheat Bread Crumbs | 1/4 cup, toasted |
| Salt and Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 285 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Cholesterol | 38 mg |
| Sodium | 520 mg |
Instructions
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Prepare the Eggplant:
- Begin by slicing the brinjals (eggplants) evenly. Sprinkle salt generously over the slices and let them rest for about 30 minutes. This step draws out excess moisture and reduces bitterness.
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Grill the Eggplant:
- Heat a cast iron grill pan or a heavy-bottomed skillet and grease it lightly with oil.
- Pat the eggplant slices dry with a paper towel and place them onto the hot pan. Grill each side for about 2-3 minutes or until tender and slightly charred. Flip occasionally to ensure even cooking. Set the grilled slices aside.
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Preheat the Oven:
- Preheat your oven to 200ยฐC (400ยฐF) to prepare for baking.
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Assemble the Parmigiana:
- Take an individual or medium-sized baking dish and arrange a single layer of the largest grilled eggplant slices.
- Top each slice with a piece of mozzarella cheese, followed by a spoonful of tomato basil sauce.
- Sprinkle grated Parmigiano-Reggiano over the sauce and add a few torn basil leaves for extra freshness.
- Create a second layer using smaller eggplant slices and repeat the process: mozzarella, tomato sauce, Parmigiano-Reggiano, and basil leaves.
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Add the Crust:
- Finish the assembly by sprinkling toasted whole wheat bread crumbs evenly over the top layer. This will create a beautiful, crunchy crust as the dish bakes.
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Bake to Perfection:
- Place the assembled dish in the preheated oven and bake uncovered for about 20 minutes.
- Watch as the cheese melts and bubbles, and the top turns a golden brown.
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Garnish and Serve:
- Once baked, remove the dish from the oven and garnish with fresh basil leaves for a burst of color and aroma.
- Serve the Roasted Eggplant Parmigiana warm with toasted bread, a side of spaghetti, or a crisp salad. Pair with a glass of your favorite wine for an authentic Italian dining experience.
Pro Tips
- For Extra Flavor: Add a sprinkle of chili flakes or a drizzle of olive oil over the bread crumbs before baking.
- Make it Vegan: Substitute dairy cheeses with plant-based mozzarella and vegan Parmesan for a completely vegan version.
- Storage: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Savor the irresistible combination of roasted eggplant, gooey cheese, and zesty tomato basil sauce in every bite. Roasted Eggplant Parmigiana is a true labor of love thatโs sure to become a cherished recipe in your kitchen!
