Eggplant Parmigiana

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recipe by Antonino Vitale

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    400
based on 1 ratings

My mother cooks Parmigiana every time I go to Sicily and I love it! Its only problem is that it requires some time to be cooked perfectly, but it is worth to try.

Inspired by: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana

recipe updated 23 Jun. 2021

Ingredients

  • Eggplant icon
    Eggplant
    1.5 kg
  • Garlic clove icon
    Garlic clove
    3
  • Mozzarella cheese icon
    Mozzarella cheese
    200 g
  • Salt icon
    Salt
    2 pinches
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Red wine icon
    Red wine
    150 ml
  • Sugar icon
    Sugar
    1 pinch
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Dried oregano icon
    Dried oregano
    ½ teaspoon
  • Parmesan cheese icon
    Parmesan cheese
    125 g
  • Breadcrumbs icon
    Breadcrumbs
    50 g
  • Fresh basil leaves icon
    Fresh basil leaves
    14 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Paper towels
  • kCook icon Baking dish - 2 quart
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Frying pan

Step preview

  1. Add eggplant and salt to a clean large mixing bowl
  2. Let rest - approx 30 min
  3. Drain
  4. Pat dry with paper towels
  5. Add olive oil to a clean frying pan
  6. Heat in frying pan - medium-high heat
  7. Add garlic clove to the frying pan
  8. Fry in frying pan - approx 1 min
  9. Add canned tomatoes and red wine to the sauce
  10. Boil in frying pan
  11. Mash with potato masher
  12. Stir
  13. Reduce in frying pan - medium heat
  14. Add sugar to the sauce
  15. Season with salt & pepper
  16. Add dried oregano to the sauce
  17. Simmer gently in frying pan while stirring occasionally - 45 min
  18. Purée with stick blender
  19. Pre-heat oven - 179°C
  20. Add olive oil to a clean frying pan
  21. Heat in frying pan - high heat
  22. Transfer vegetables to frying pan
  23. Fry each side in frying pan until golden brown
  24. Pat dry with paper towels
  25. Grease a clean baking dish
  26. Spread one quarter of sauce with baking dish
  27. Transfer one quarter of content of frying pan to baking dish
  28. Add mozzarella cheese and parmesan cheese to the baking dish
  29. Arrange
  30. Transfer sauce to baking dish
  31. Transfer content of frying pan to baking dish
  32. Add mozzarella cheese and parmesan cheese to the baking dish
  33. Sprinkle with breadcrumbs and parmesan cheese
  34. Bake until browned - 30 min, 179°C, medium-high heat
  35. Remove
  36. Garnish with fresh basil leaves
  37. Serve
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