Eggplant Parmesan

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Eggplant Parmesan

Sprinkled with a little salt and let it sit, forcing the water to ooze out from eggplants then baked in two stages. First brushed with olive oil and roasted 15 minutes in oven, then finally layered with sauce and cheese and cooked for another 40 minutes to amalgamate flavours. Simply delicious!

Eggplant Parmesan

By John Vegetarien Print
Details
Prep time: 10 minutes + 45 minutes waiting time
Cooking time: 55 minutes
Servings or yield: 4 to 6
Difficulty level: Easy
Ingredients
2 medium eggplants in sliced ½ inch peel
3 cup homemade tomato sauce
1 cup grated Parmesan cheese
1 cup grated mozzarella
Olive oil
Salt and pepper to taste
Basil or fresh parsley to serve, optional

Preparation

Place sliced eggplants in a colander, sprinkled each layer with a little salt. Add a weight on the eggplants and a plate under the sieve to collect the water, let it sit 30 to 45 minutes.

Preheat to 400˚F. Rinse eggplant thoroughly to remove as much salt as possible, place on paper towels, add another paper on top and press well to remove as much water as possible. Place the eggplant on a baking sheet and brush with olive oil. Bake for 15 minutes at 400˚F.

Remove eggplants from oven. Spread 6 tbsp. tomato sauce in the bottom of a baking dish (about 10 by 8 inches) and add a layer of eggplants and pepper (do not add salt). Sprinkle with grated parmesan and mozzarella cheese. Repeat with another layer of eggplant, tomato sauce, parmesan and mozzarella, making sure to finish with the cheese. Bake at 400˚F 40 minutes.

Serve with parmesan shavings and fresh parsley or basil and enjoy.

 

Tips, Tricks + Culinary ideas

Idea Replace the tomato sauce with Bolognese or rosé sauce.
Suggestion Replace mozzarella with cheddar or Gruyere cheese.

Preparation steps

étapes de préparation

1 - Place sliced eggplants in a colander, sprinkled each layer with a little salt.

étapes de préparation

2 - Add a weight on the eggplants and a plate under the sieve to collect the water, let it sit 30 to 45 minutes.

étapes de préparation

3 - Preheat to 400˚F. Rinse eggplant thoroughly to remove as much salt as possible, place on paper towels, add another paper on top and press well to remove as much water as possible.

étapes de préparation

4 - Place the eggplant on a baking sheet and brush with olive oil. Bake for 15 minutes at 400˚F.

étapes de préparation

5 - Remove eggplants from oven. Spread 6 tbsp. tomato sauce in the bottom of a baking dish (about 10 by 8 inches) and add a layer of eggplants and pepper (do not add salt).

étapes de préparation

6 - Sprinkle with grated parmesan and mozzarella cheese.

étapes de préparation

7 - Repeat with another layer of eggplant, tomato sauce, parmesan and mozzarella, making sure to finish with the cheese.

étapes de préparation

8 - Bake at 400˚F 40 minutes.

étapes de préparation

9 - Serve with parmesan shavings and fresh parsley or basil and enjoy.

Vegetarien