Italian Eggplant Parmesan

Italian Eggplant Parmesan

This rustic eggplant parmesan transforms simple ingredients into pure comfort food magic. With perfectly salted and broiled eggplant layered between rich homemade tomato sauce and melted cheese, every bite delivers authentic Italian flavors that'll make your kitchen smell like heaven.

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Course: Main Course

Cuisine: Italian

Keyword: Eggplant

Prep Time: 1 15

Cook Time: 1 15

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Eggplant:

2-3 medium eggplants
6 tablespoons kosher salt
2 tablespoons olive oil
For the Sauce:
2 15 ounce cans imported chopped Italian tomatoes
1/2 cup onion finely chopped
2 garlic cloves peeled and minced
2 tablespoons olive oil
Salt and pepper to taste
Red pepper flakes to taste
3 tablespoons fresh basil finely chopped

For Assembly:

1 1/2 cups mozzarella cheese grated
1 1/2 cups parmesan cheese grated

Instructions

Cut eggplants lengthwise into 3/4 to 1 inch thick slices.
Place a few slices in a colander and sprinkle with kosher salt.
Continue layering and salting until all eggplant slices are in the colander.
Place a plate that just covers the eggplant on top and weight it down with a heavy can.
Let eggplant drain in sink for 45 minutes to 1 hour.
Pat eggplant slices completely dry with paper towels.
While eggplant drains, heat 2 tablespoons olive oil in a heavy saucepan.
Add onion and cook until soft and translucent.
Add garlic and cook for an additional 1-2 minutes until fragrant.
Add tomatoes, salt, pepper, and red pepper flakes.
Cook over low heat until sauce thickens, about 30 minutes.
Stir in chopped basil and mix well.
Turn on oven broiler and place eggplant slices on a lightly greased baking sheet.
Lightly brush tops of eggplant with olive oil.
Broil until lightly browned on top.
Flip eggplant slices and broil until second side is browned.
Preheat oven to 350°F.
Spoon a thin layer of sauce to cover the bottom of a large baking pan.
Place a layer of eggplant slices side by side without overlapping.
Spoon sauce over each slice.
Sprinkle both grated cheeses over the sauced eggplant.
Repeat layering process with remaining ingredients.
Bake uncovered until bubbly and lightly browned, 35-40 minutes.

Notes

Don't skip the salting step - it removes bitterness and excess moisture from the eggplant

Pat eggplant completely dry before broiling to guarantee proper browning

Use imported Italian tomatoes for the best flavor in your sauce

Let the dish rest for 10 minutes after baking for easier slicing and serving

Can be assembled a day ahead and refrigerated before baking - add 10 extra minutes to cooking time

Fresh basil added at the end provides the brightest flavor compared to dried herbs

For extra crispy eggplant, you can bread and fry the slices instead of broiling

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