Eggplant Parmesan
Serves 6
15 mins prep
35 mins cook
50 mins total
Authentic Italian Eggplant Parmesan 🍆 made with crispy unbreaded eggplant, simple tomato sauce, fresh mozzarella+Parmigiano, and baked until golden and bubbly.
For the sauce
cupPassata (I love homemade or Mutti) good quality
tbspolive oil
clovegarlic
handfulfresh basil
pinchsalt
For layering
ozfresh mozzarella sliced and very well drained, or regular mozzarella
cupParmigiano Reggianofinely grated
olive oilfor frying
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Using a sharp knife, slice eggplant into 1/4 inch rounds.
Lay eggplant slices on a tray, sprinkle with salt on both sides, and let sit for 30–45 minutes. Rinse and pat very dry.
Salting the eggplant reduces moisture, removes the bitterness, and seasons the flesh.
Heat olive oil in a pan and fry slices until golden on both sides. Transfer to a paper towel-lined plate.
In a saucepan, heat olive oil and garlic until fragrant.
Add passata and salt, simmer for 15–20 minutes, then add fresh basil.
In a baking dish, spread a thin layer of sauce, covering the bottom.
Next, add a layer of fried eggplant.
Finally, add mozzarella and Parmigiano.
Repeat for 2–3 layers, finishing with sauce and Parmigiano on top.
Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden.
Let it rest for 20–30 minutes before serving - allowing it to set so slices come out clean. Serve with crusty bread and enjoy!