Eggplant Parmesan

Based on 216 ratings

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
eggplants
onion (white)
1 clove garlic
1 tbsp rosemary
6 tbsp basil
2 tsp oregano (dried)
2 tsp thyme (dried)
1 tbsp tomato paste
750 g canned tomatoes (diced)
500 g mozzarella
100 g Parmesan (grated)
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • frying pan
  • baking dish
  • oven

Nutrition per serving

Cal
265
Protein
17g
Fat
16g
Carb
11g

Step 1/8

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
  • 1 onion
  • 1 clove garlic
  • 1 tbsp rosemary (fresh)
  • 6 tbsp basil (fresh)
  • 2 tsp oregano
  • 2 tsp thyme
  • 3 eggplants
  • cutting board
  • knife

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.

Step 2/8

In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.
  • 1 tbsp tomato paste
  • olive oil
  • large saucepan

In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.

Step 3/8

Add tomatoes to saucepan and bring to a simmer.
  • 750 canned tomatoes

Add tomatoes to saucepan and bring to a simmer.

Step 4/8

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
  • salt
  • pepper

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.

Step 5/8

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
  • frying pan

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.

Step 6/8

Cut mozzarella into slices approximately as thin as eggplant.
  • 500 mozzarella
  • cutting board
  • knife

Cut mozzarella into slices approximately as thin as eggplant.

Step 7/8

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
  • baking dish

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.

Step 8/8

Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
  • 100 Parmesan
  • oven

Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!