Italian · Free
Eggplant Parmigiana
Layers of tender roasted eggplant, tomato sauce, and melted mozzarella baked until golden and bubbling -- a beloved vegetarian classic known in Italy as parmigiana di melanzane.
****+
Prep 30 min · Cook 45 min
Method
Lay the eggplant rounds on paper towels, sprinkle both sides with about 1 teaspoon of the salt, and let them sit for 20 minutes to draw out bitter moisture. Then pat them completely dry.
Preheat the oven to 425 deg F and line two baking sheets with parchment paper.
Brush both sides of each eggplant round with olive oil and arrange them in a single layer on the sheets. Sprinkle with the black pepper.
Roast the eggplant for 20 to 25 minutes, flipping halfway, until the slices are soft, golden, and lightly browned at the edges. Roasting instead of frying keeps this version lighter.
Remove the eggplant and lower the oven to 375 deg F. Spread about 3/4 cup of marinara across the bottom of a 9-by-13-inch baking dish.
Lay down a single layer of roasted eggplant, slightly overlapping the slices. Spoon over a layer of marinara, scatter some torn mozzarella and a sprinkle of Parmesan, then a few torn basil leaves.
Repeat the layers -- eggplant, sauce, mozzarella, Parmesan, basil -- until everything is used, usually 3 layers, finishing with a top layer of sauce and a generous blanket of mozzarella and Parmesan.
Cover the dish loosely with foil (tent it so it does not touch the cheese) and bake for 20 minutes.
Remove the foil and bake for another 15 to 20 minutes, until the cheese is fully melted, golden in spots, and the edges are bubbling.
This is important: let the dish rest for 15 minutes before serving so the layers firm up and hold together when you cut into it.
Scatter a little extra fresh basil over the top and serve warm, cut into squares.
Chef's tips
- Roasting the eggplant instead of frying gives a lighter dish and far less mess, while still turning meltingly tender.
- Salting and drying the eggplant first removes bitterness and prevents it from turning watery in the bake.
- Letting it rest before cutting is the difference between neat squares and a delicious but sloppy scoop.
Cooking times vary by equipment -- cook to temperature and to taste.
