Eggplant Parmesan

Eggplant Parmesan

Based on 381 ratings

Difficulty

Medium 👍

Preparation

60 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
¾
eggplants
¼
onion
¼ clove
garlic
¼ tbsp
rosemary
tbsp
basil
½ tsp
dried oregano
½ tsp
dried thyme
¼ tbsp
tomato paste
187½ g
canned crushed tomatoes
125 g
mozzarella cheese
25 g
grated Parmesan cheese
olive oil
salt
pepper
MetricImperial

Utensils

cutting board, knife, saucepan (large), frying pan, baking dish, oven

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How-To Videos

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Nutrition per serving

Cal265
Fat16 g
Protein17 g
Carb11 g
  • Step 1/8

    Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
    • ¼ onion
    • ¼ clove garlic
    • ¼ tbsp rosemary
    • tbsp basil
    • ½ tsp dried oregano
    • ½ tsp dried thyme
    • ¾ eggplants
    • cutting board
    • knife

    Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.

  • Step 2/8

    In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.
    • olive oil
    • ¼ tbsp tomato paste
    • saucepan (large)

    In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.

  • Step 3/8

    Add tomatoes to saucepan and bring to a simmer.
    • 187½ g canned crushed tomatoes

    Add tomatoes to saucepan and bring to a simmer.

  • Step 4/8

    Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
    • salt
    • pepper

    Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.

  • Step 5/8

    In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
    • frying pan

    In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.

  • Step 6/8

    Cut mozzarella into slices approximately as thin as eggplant.
    • 125 g mozzarella cheese

    Cut mozzarella into slices approximately as thin as eggplant.

  • Step 7/8

    In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
    • baking dish

    In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.

  • Step 8/8

    Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!
    • 25 g grated Parmesan cheese
    • oven

    Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!

  • Enjoy your meal!

    Eggplant Parmesan

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