Eggplant Parmigiana
A classic Italian casserole, also known as Melanzane alla Parmigiana, consisting of layers of tomato sauce, thinly sliced eggplants, and vegetarian mozzarella, topped with cheesy breadcrumbs and pine nuts.
By Simon Leber
Prep time: 30 minutes
Cook time: 85 minutes
Total time: 115 minutes
Servings: 6
Tags: Vegetarian, Main Course, Italian Recipes, Vegetables, Casserole, Dinner
Ingredients
- 2 tbsp Olive oil
- 3 cloves Garlic
- 3 pieces Thyme sprigs
- 8 pieces Large sage leaves
- 4 cans Chopped tomatoes
- 3 tbsp Red wine vinegar
- 3 tsp Fine golden caster sugar or granulated sugar
- 6 pieces Large eggplants
- 100 g Vegetarian Parmesan-style cheese
- 85 g White breadcrumbs
- 50 g Pine nuts
- 2 pieces Vegetarian mozzarella balls
- Basil leaves
Instructions
- 1. **Prepare the sauce:** Heat 2 tbsp olive oil in a large pan or wide pot. Add garlic, thyme, and sage and fry gently for a few minutes. Stir in the tomatoes, vinegar, and sugar and simmer for 20-25 minutes until the sauce has thickened slightly.
- 2. **Prepare the eggplants:** Meanwhile, heat a griddle pan or normal frying pan. Brush the eggplant slices on both sides with olive oil and grill in batches. Fry until each slice is soft and lightly browned (do not use too high a heat, otherwise they will burn before they become soft). Transfer to a plate.
- 3. **Layering:** Spread a little tomato sauce on the bottom of a large baking dish. In a separate bowl, mix 25g of Parmesan with the breadcrumbs and pine nuts; set aside. Place one or two layers of eggplant on the sauce at the bottom and season well. Pour more sauce over it, then scatter some mozzarella, Parmesan, and basil leaves on top. Repeat the layers and finish with the remaining tomato sauce.
- 4. **Baking:** Sprinkle the cheesy breadcrumb mixture over the top. The casserole can be chilled for up to 24 hours or baked immediately. Preheat the oven to 200°C (180°C fan/gas mark 6). Bake for 30-40 minutes until the crust is golden brown and crispy and the sauce is bubbling.
- 5. **Serving:** Let the dish rest for 10 minutes before serving, then sprinkle with fresh basil leaves.