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Eggplant Parmesan

Based on 340 ratings

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
265
Protein
17 g
Fat
16 g
Carb
11 g
  • Step 1/8

    Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
    • onion
    • 1 clove garlic
    • 1 tbsp rosemary
    • 6 tbsp basil
    • 2 tsp dried oregano
    • 2 tsp dried thyme
    • 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.
    • olive oil
    • 1 tbsp tomato paste
    • saucepan (large)

    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 g canned crushed 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 g shredded mozzarella cheese

    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 g grated Parmesan cheese
    • 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!

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