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Italian Eggplant Parmesan Recipe

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4.8 from 58 reviews

Italian Eggplant Parmesan is a delicious baked casserole featuring layers of tender roasted eggplant, a rich homemade tomato sauce, and a blend of fresh mozzarella and Parmesan cheeses. This classic Italian dish is perfect as a comforting vegetarian main course, combining savory flavors with a luscious, bubbly cheese topping.

Ingredients

Units Scale

Eggplant

  • 3 pounds eggplants (about 3 smallish or 2 medium)
  • 1/4 cup + 2 tablespoons extra-virgin olive oil, divided
  • Fine sea salt and freshly ground black pepper

Tomato Sauce

  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, pressed or minced
  • 1/4 cup tomato paste
  • 28 ounces crushed tomatoes, preferably the fire-roasted variety
  • 1/4 cup roughly chopped fresh basil, plus additional basil for garnish
  • 1 teaspoon balsamic vinegar
  • Pinch of red pepper flakes
  • Salt to taste (about 1/4 teaspoon more after tasting)

Cheese

  • 6 ounces freshly grated part-skim mozzarella cheese (about 1 1/2 cups, packed)
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)

Instructions

  1. Preheat and Prepare Eggplant: Preheat your oven to 425°F with racks set in the lower and upper thirds. Line two large rimmed baking sheets with parchment paper. Slice off both rounded ends of one eggplant, then slice vertically into slabs about ¼ to ½-inch thick after standing the eggplant on its widest flat side. Discard the side pieces with skin. Repeat for all eggplants.
  2. Roast Eggplant: Brush both sides of the eggplant slabs lightly with about ¼ cup olive oil. Arrange them in a single layer on the prepared baking sheets. Sprinkle with salt and pepper. Roast for 22 to 27 minutes until golden and tender, turning pans 180 degrees and swapping rack positions halfway through. The lower rack pan may need extra time. Set roasted eggplant aside.
  3. Make Tomato Sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add chopped onion and a pinch of salt. Cook for 4 to 7 minutes until very tender and translucent. Stir in garlic and tomato paste, cooking for about 1 minute. Add crushed tomatoes, bring to a simmer, then reduce heat to medium-low and simmer until thickened, about 15 minutes. Remove from heat and stir in chopped basil, balsamic vinegar, red pepper flakes, and salt to taste.
  4. Assemble the Casserole: Spread approximately ¾ cup of the tomato sauce in the bottom of a 9-inch square baking dish. Layer one-third of the eggplant slices, overlapping slightly as needed. Spoon another ¾ cup sauce over the eggplant and sprinkle with ¼ cup mozzarella. Arrange about half of the remaining eggplant slices evenly on top, spread another ¾ cup of sauce, and sprinkle ¼ cup mozzarella. Layer the remaining eggplant slices on top, spread the last ¾ cup sauce, sprinkle with remaining mozzarella, and evenly top with Parmesan cheese.
  5. Bake: Place the assembled dish on the lower rack of the oven and bake uncovered at 425°F for 20 to 25 minutes, until the sauce is bubbling and the top is golden.
  6. Cool and Serve: Let the casserole cool for at least 15 minutes so it can set. Garnish with additional fresh basil, slice with a sharp knife, and serve.
  7. Storage: Leftovers keep well covered and refrigerated for up to 4 days. Reheat before serving.

Notes

  • Discarding the skin-covered sides of eggplant helps avoid bitterness and improves texture.
  • Use fire-roasted crushed tomatoes for a deeper flavor in the sauce.
  • Allowing the dish to cool before serving ensures the layers set properly and slices hold together.
  • Adjust salt and red pepper flakes according to taste preference.
  • This dish can be made ahead and refrigerated before baking for convenience.

Find it online: https://queenrecipe.com/italian-eggplant-parmesan-recipe/