Busy moms know the struggle of juggling work, kids, and dinner time. This Eggplant Parmesan recipe makes it easier. It not only tastes fantastic but also fills your home with delicious aromas. It’s comforting, family-friendly, and can be made ahead, giving you one less thing to worry about during the week.
Table of Contents
Why You Will Love This Recipe
Eggplant Parmesan shines in a busy family kitchen for several reasons. It is straightforward to prepare. The layers of eggplant, tomato, and cheese create a comforting dish that kids will love. You can easily whip it up in about an hour, and most of that time is hands-off. Plus, making it is a great way to sneak in vitamins and nutrients from the eggplant while enticing your little ones with gooey melted cheese.
How to Make Eggplant Parmesan
Ingredients
- 2 large aubergines/eggplant (around 700g/1.5 lbs)
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes (250g))
- 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
- 1/2 tbsp olive oil
- Flour (for dusting)
- Sunflower oil (for frying (around 1/2 cup/125ml))
- Salt and pepper (to season)
Directions
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
- Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned.
- Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir, then let it simmer gently for 10-15 minutes. Set aside.
- Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess, then fry them in sunflower oil for a few seconds on each side. Drain on kitchen paper to remove any excess oil.
- Preheat the oven to 180°C/350F/gas mark 4. I used an 11×8 inch oval dish, but a rectangle or square dish around the same size will work too (e.g. 10×8 inch).
- Spoon a small amount of tomato sauce into the bottom of the baking dish and spread it around. This will stop the eggplant from sticking.
- Next, add one layer of eggplant to the dish, followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper, and a couple of spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next layer until you have one top layer left.
- For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.
Eggplant Parmesan
A comforting and family-friendly Eggplant Parmesan recipe that’s easy to prepare and perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large aubergines/eggplant (around 700g/1.5 lbs)
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes (250g))
- 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
- 1/2 tbsp olive oil
- Flour (for dusting)
- Sunflower oil (for frying (around 1/2 cup/125ml))
- Salt and pepper (to season)
Instructions
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle lightly with salt and set aside for 1 hour.
- Finely chop 1 onion and sauté in a pan with olive oil until translucent and soft but not browned.
- Add tomato passata and a small bunch of torn basil. Season with salt and pepper, stir, and let it simmer for 10-15 minutes. Set aside.
- Rinse the eggplant slices, pat dry, and lightly dust with flour. Fry in sunflower oil for a few seconds on each side and drain on kitchen paper.
- Preheat the oven to 180°C/350F/gas mark 4. Spoon a small amount of tomato sauce into the bottom of the baking dish.
- Add a layer of eggplant, followed by parmesan, mozzarella, pepper, and some tomato sauce. Repeat until one layer remains.
- For the top layer, add remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until golden and bubbling. Let rest for 5 minutes before serving.
Notes
Great served with a green salad or garlic bread. Leftovers heat up nicely the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
How to Serve
Eggplant Parmesan works great as part of a busy weeknight meal. Serve it alongside a simple green salad or garlic bread for a complete dinner. It also shines as a lunch leftover the next day, heated up and enjoyed on its own or with some fresh crusty bread.
How to Store
To store leftover Eggplant Parmesan, cover it tightly with foil or transfer it to an airtight container. It keeps well in the refrigerator for up to three days. When reheating, use the oven for best results. Bake at 350F until heated through, about 20 minutes. You can also microwave individual portions for a quick meal.
Tips and Variations
Feel free to experiment with this recipe. Add grilled chicken or turkey for extra protein. You can throw in some sautéed veggies like zucchini or bell peppers for added flavor and nutrition. For a lighter version, try baking the eggplant instead of frying it. You can also swap out cheese for a dairy-free version if you need to accommodate dietary restrictions.
FAQs
Can I prepare Eggplant Parmesan in advance?
Yes, you can layer it up ahead of time and keep it in the fridge. Just bake it when you are ready to serve.
How do I make a gluten-free version?
Use gluten-free flour for dusting the eggplant, and make sure the cheese and passata are gluten-free.
What can I do with leftovers?
Leftovers taste even better the next day. You can also use it as a filling for sandwiches or turn it into a pasta bake.
Conclusion
Try this Eggplant Parmesan recipe today. It’s a fantastic option for busy families, and those comforting layers of eggplant, cheese, and sauce are sure to be a hit. Add it to your meal plan and share it with friends. Enjoy cooking and make some delicious memories in the kitchen.
