Roasted Eggplant Parmigiana Recipe
A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant), tomato basil pasta sauce, sprigs basil leaves - roughly torn. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Roasted Eggplant Parmigiana Recipe, season the eggplant slices with salt and allow them to rest for about half an hour
salt and pepper - to taste - 2
During the resting process the eggplants release water and this indicates that they are ready for grilling
- 3
Grease a cast iron grill pan or a skillet with a little oil
- 4
Place the salt marinated eggplants onto the preheated grill
salt and pepper - to taste - 5
Allow them to grill in the pan for a few seconds and then flip them over
- 6
Cover the pan and allow the eggplant to grill and get tender on medium heat
- 7
After a couple of minutes of grilling, flip them over to the other side and grill until tender and lightly roasted
- 8
Remove them from the pan, keep them aside and proceed the same way with the remaining eggplants
- 9
At this stage preheat the oven to 200 C
- 10
Into an individual baking dish, place the large eggplant slices evenly spaced apart
mozzarella cheese - cut into 1/8 inch pieces(200 grams) - 11
Over each eggplant, place a sliced mozzarella cheese
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 12
Next spoon the tomato basil sauce over each of the slices
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2) - 13
Then sprinkle some grated Parmigiano cheese
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 14
Next place the smaller slices of eggplant to make another layer and repeat with tomato sauce, basil, and the 2 cheeses
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2)mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 15
Finally sprinkle the toasted bread crumbs over the top that will make the crust
whole wheat bread crumbs(1/4 cup) - 16
Place the Eggplant Parmigiana into the preheated oven and bake uncovered until the cheese is melts and the tops turn light brown about 20 minutes
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 17
After 20 minutes, remove from the oven and garnish with basil leaf
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2) - 18
Serve the Eggplant Parmigiana immediately with a toasted bread, spaghetti and some good wine
whole wheat bread crumbs(1/4 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Roasted Eggplant Parmigiana Recipe
A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant), tomato basil pasta sauce, sprigs basil leaves - roughly torn. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
To begin making the Roasted Eggplant Parmigiana Recipe, season the eggplant slices with salt and allow them to rest for about half an hour
salt and pepper - to taste - 2
During the resting process the eggplants release water and this indicates that they are ready for grilling
- 3
Grease a cast iron grill pan or a skillet with a little oil
- 4
Place the salt marinated eggplants onto the preheated grill
salt and pepper - to taste - 5
Allow them to grill in the pan for a few seconds and then flip them over
- 6
Cover the pan and allow the eggplant to grill and get tender on medium heat
- 7
After a couple of minutes of grilling, flip them over to the other side and grill until tender and lightly roasted
- 8
Remove them from the pan, keep them aside and proceed the same way with the remaining eggplants
- 9
At this stage preheat the oven to 200 C
- 10
Into an individual baking dish, place the large eggplant slices evenly spaced apart
mozzarella cheese - cut into 1/8 inch pieces(200 grams) - 11
Over each eggplant, place a sliced mozzarella cheese
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 12
Next spoon the tomato basil sauce over each of the slices
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2) - 13
Then sprinkle some grated Parmigiano cheese
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 14
Next place the smaller slices of eggplant to make another layer and repeat with tomato sauce, basil, and the 2 cheeses
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2)mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 15
Finally sprinkle the toasted bread crumbs over the top that will make the crust
whole wheat bread crumbs(1/4 cup) - 16
Place the Eggplant Parmigiana into the preheated oven and bake uncovered until the cheese is melts and the tops turn light brown about 20 minutes
mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup) - 17
After 20 minutes, remove from the oven and garnish with basil leaf
tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2) - 18
Serve the Eggplant Parmigiana immediately with a toasted bread, spaghetti and some good wine
whole wheat bread crumbs(1/4 cup)
Rate this recipe
