Eggplant Parmigiana Recipe (Aubergine Parmigiana)
Eggplant Parmigiana (Baked Eggplant Parmesan) is a delicious Italian recipe prepared with tomato sauce and Parmesan cheese. A variety of delicious vegetables are made from aubergine or eggplant, but if you like eggplant, this is a completely different dish. The first time an Italian friend made and feed me, I loved it since then I make it many times. I have used ham in my Baked Eggplant Parmesan recipe. If you are vegetarian then remove ham and parmesan, and use mozzarella cheese.
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Author Eufrasia Burzio
Preparation time 15 minutes
Cook time 60 minutes
Total time 01 hour15 minutes
Serve 6-9 serving
Difficulty level Easy
Cuisine Italian
Course Main Course
Ingredients for Aubergine Parmigiana Recipe
Eggplant o3 pound
Tomato paste 1/3 cup
Mozzarella cheese 1 cup
Ham 5-6 slice
parmesan cheese 1 cup
Tomatoes 02 (finely chopped )
Onion 01 (chopped)
olive oil 1 cup
Garlic 3-4 cloves
Ground black pepper 1/4 tsp
Fresh Basil 1/4 cup
Vinegar 01tsp
Red Chili flex 1/2tsp
Salt as needed
How to make Eggplant parmigiana recipe
Preparation
- Rinse the eggplant well, now cut it into 4 to 5 mm thick slices. Spread some salt on top of these pieces, and toss. Place these salted pieces on a plate and leave for 15-20 minutes.
- After about 15-20 minutes, rinse it again with water and wrap it with a paper towel and dry it completely.
- Brush both sides of the eggplant slices lightly with olive oil (for this you will need 3/4 cup oil). Prepare the baking sheet in advance. Arrange slices on it in a single layer.
- Now bake it through the oven for about 15- 20 minutes until it becomes golden, now turn the pan to 180 degrees and allow a few extra minutes to turn golden.
- Take it out and keep it aside on a plate.
Tomato sauce for Baked Eggplant Parmesan
- Meanwhile, make tomato sauce, heat a pan on gas, and add 2 tablespoons of olive oil. Turn down the heat to medium, add chopped onions and add a pinch of salt, and roast it. This may take about 5-7 minutes.
- Now add garlic, tomato sauce, finely chopped tomatoes (make tomato paste if it is time) and mix well.
- Cook this mixture to a boil, cook until the sauce thickens, and make the temperature work at this time. It takes about 15 minutes.
- Take the pot down from the gas, add basil (chopped), vinegar, red chili flakes, black pepper, and salt, and saute it.
- Taste it, if the salt is low and mix. Separate the prepared sauce into a pot.
How to make Eggplant parmigiana
- Spread this sauce under the baker, now arrange the eggplant slices on top and apply the sauce on top.
- Spread mozzarella, ham, and on top of it.
- Now spread tomato sauce on top of it once more.
- Finally spread the parmesan (grated cheese).
- Now place the baker in the oven and bake it 180 degrees for 40 minutes. Keep the baker open and the top does turn golden.
- Your Eggplant parmigiana recipe (Aubergine Parmigiana)is ready, get it off the oven and serve hot – hot.
Suggestions
- If it takes longer to make tomato sauce, then you can use chopped tomato sauce directly.
- For the vegetarian recipe, you remove ham and parmesan. Most Parmesans are not vegetarian.
Main Ingredients
Eggplant, Tomato sauce, Mozzarella cheese, Ham, parmesan cheese, Tomato paste, Onion-01, Oil, Garlic, Black pepper, Fresh Basil, Salt.
Main keywords
Eggplant Parmigiana Recipe, Eggplant Parmigiana, Parmigiana Recipe, Eggplant Parmesan, Italian Eggplant Parmesan, Eggplant Parmesan, Eggplant recipe., Italian Eggplant Parmesan, Aubergine Parmigiana recipe, parmigiana recipe.
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