Roasted Eggplant Parmigiana
Description:
Roasted Eggplant Parmigiana is a classic and irresistible Italian side dish featuring tender grilled eggplant slices layered with gooey mozzarella cheese, freshly grated Parmigiano Reggiano, and a vibrant homemade tomato basil sauce. The crunchy, golden breadcrumbs topping adds an extra texture, making each bite a delightful experience. This comforting and savory dish is perfect for any occasion, offering a vegetarian twist on a traditional favorite. Whether served as a side or a main dish, this eggplant parmigiana will surely impress your guests.
Cuisine: Italian Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2 medium-sized |
| Tomato Basil Pasta Sauce | 2 cups |
| Fresh Basil Leaves | 2 sprigs, roughly torn |
| Mozzarella Cheese | 200 grams, cut into 1/8 inch pieces |
| Parmigiano Reggiano Cheese | 1/2 cup, grated |
| Whole Wheat Bread Crumbs | 1/4 cup |
| Salt and Pepper | To taste |
Preparation Time
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Instructions
-
Prepare the Eggplants:
Start by slicing the brinjal (eggplant) into medium-thick rounds. Sprinkle them generously with salt and let them rest for about 30 minutes. The salt helps the eggplants release excess moisture, making them tender when grilled. -
Grill the Eggplants:
While the eggplant is resting, heat a cast iron grill pan or a regular skillet over medium heat. Lightly grease the pan with a little oil. Once the pan is hot, add the salted eggplant slices. Grill the slices for a few seconds on one side before flipping them over. Cover the pan and let the eggplants cook on medium heat for a few minutes. Flip them again and grill until both sides are tender and lightly roasted. Repeat with the remaining slices and set the grilled eggplants aside. -
Preheat the Oven:
Preheat your oven to 200°C (392°F) to prepare for baking the dish. -
Layer the Dish:
In a baking dish, arrange the grilled eggplant slices evenly, ensuring they are well spaced. Top each slice with a piece of mozzarella cheese. Spoon the tomato basil sauce over the mozzarella and sprinkle some grated Parmigiano Reggiano over it. Repeat the process by adding another layer of eggplant slices, followed by more tomato sauce, basil leaves, mozzarella, and Parmigiano cheese. -
Top with Bread Crumbs:
Once the final layer of eggplant is in place, generously sprinkle the whole wheat breadcrumbs over the top. This will form a crunchy, golden crust as it bakes. -
Bake the Eggplant Parmigiana:
Place the baking dish in the preheated oven and bake uncovered for about 20 minutes, or until the cheese has melted, and the top is lightly browned and crispy. -
Garnish and Serve:
Once the eggplant parmigiana is ready, remove it from the oven and garnish with freshly torn basil leaves. Serve immediately with toasted bread, a side of spaghetti, and a glass of your favorite wine.
Tips & Variations:
- For Extra Flavor: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
- Use Fresh Mozzarella: If possible, use fresh mozzarella for a creamier and more flavorful dish.
- Make it Vegan: Replace mozzarella with vegan cheese alternatives, and use nutritional yeast instead of Parmigiano Reggiano.
- Serve with a Side Salad: Pair this dish with a fresh salad of mixed greens for a complete meal.
This Roasted Eggplant Parmigiana is a flavorful and satisfying vegetarian dish that can easily become a weeknight staple or a party favorite. The smoky grilled eggplant, rich tomato sauce, and melty cheese are a combination that never disappoints. Enjoy this Italian classic as a comforting side or as the star of your next meal.
