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Italian Baked Eggplant in Tomato & Parmesan - Melanzane alla Parmigiana Recipe
Italian RecipesDinnerVegetarian

Italian Baked Eggplant in Tomato & Parmesan - Melanzane alla Parmigiana Recipe

A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant) - cut into 5mm thick slices (lengthwise), cloves garlic - finely chopped, homemade pizza and pasta sauce. Ready in 1h 40m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
410kcal
Estimated Cost
₹150-300
Carbs44g
Protein22g
Fats16g
Servings Scaler
4

Instructions

21 steps
  1. 1

    To begin making the Italian Baked Eggplant in Tomato & Parmesan, first slice the eggplants and soak it in water for 15 minutes

    parmesan cheese - grated(1 cup)
  2. 2

    This helps the eggplant to soften

  3. 3

    Preheat the oven to 200 C

  4. 4

    In a sauce pan, add couple of tablespoon of olive oil and place it over medium heat

    homemade pizza and pasta sauce(3 cups)extra virgin olive oil - for cooking
  5. 5

    Add the chopped garlic and saute for a few seconds

    cloves garlic - finely chopped(4)
  6. 6

    Add the pasta sauce and and give it a brisk boil and turn off the heat

    homemade pizza and pasta sauce(3 cups)
  7. 7

    You can also use a homemade pasta sauce recipe

    homemade pizza and pasta sauce(3 cups)
  8. 8

    Once done, keep the pasta sauce aside

    homemade pizza and pasta sauce(3 cups)
  9. 9

    In a wide skillet, we will not grill the eggplant

  10. 10

    Heat olive oil in the skillet and place the eggplants in the skillet

    extra virgin olive oil - for cooking
  11. 11

    Cook the eggplants over medium high heat until cooked on both sides - it should get softened

  12. 12

    Once done, remove from the pan and keep aside

  13. 13

    The final step is to bake the eggplants along with the pasta sauce and cheese

    homemade pizza and pasta sauce(3 cups)parmesan cheese - grated(1 cup)
  14. 14

    Roughly tear the basil leaves into the pasta sauce and stir

    brinjal (baingan / eggplant) - cut into 5mm thick slices (lengthwise)(3)homemade pizza and pasta sauce(3 cups)sprig basil leaves - roughly torn(1)
  15. 15

    Check the salt and adjust to suit your taste

  16. 16

    Layer a few eggplants at the bottom in an oven proof baking dish

  17. 17

    Spoon over the tomato basil pasta sauce over the eggplants and sprinkle some cheese

    homemade pizza and pasta sauce(3 cups)sprig basil leaves - roughly torn(1)parmesan cheese - grated(1 cup)
  18. 18

    Place another layer of eggplants over this and repeat the same process

  19. 19

    Finally pour the remaining sauce and cheese on the top and bake in the preheated oven for about 25 to 30 minutes until the cheese is golden brown in colour

    homemade pizza and pasta sauce(3 cups)parmesan cheese - grated(1 cup)
  20. 20

    Once done, remove from the oven and serve the Melanzane alla Parmigiana

  21. 21

    Serve the Melanzane alla Parmigiana (Baked Eggplant in Tomato Sauce) warm along with a crusted bread, a Asian Watermelon Salad and a glass of wine for dinner

    homemade pizza and pasta sauce(3 cups)

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