Eggplant Parmesan
Indulge in layers of tender aubergines, rich tomato sauce, and gooey cheese in this classic Italian dish.
Ingredients
- 3 large aubergines, cut into 1 cm slices
- 2 tsp salt
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 800 g passata or chopped tomatoes
- 1 handful fresh basil leaves
- 1 tsp sugar
- 300 g mozzarella, grated or finely chopped
- 120 g parmesan, finely grated
- butter for the dish
How to make it
- Lay the aubergine slices on trays or plates, sprinkle both sides with the salt, and let them sit for 20 minutes so moisture beads on the surface. Pat them dry with kitchen paper.
- Heat 2 tbsp olive oil in a wide pan and cook the aubergine slices in batches until golden and soft on both sides, adding more oil as needed. Set them aside on a plate.
- In the same pan, soften the onion over medium heat for 5 minutes until translucent. Add the garlic and cook for 1 minute more, just until fragrant.
- Pour in the tomatoes, add the basil leaves and sugar, and simmer for 20 minutes until the sauce is thick, glossy, and rounded in flavour. Remove the basil leaves if desired, then season the sauce with salt from the reserved seasoning if needed.
- Heat the oven to 200°C and butter a baking dish.
- Spread a thin layer of tomato sauce in the dish, add a layer of aubergine, then scatter over mozzarella and parmesan. Repeat the layers, finishing with sauce, mozzarella, and a generous layer of parmesan on top.
- Bake for 25 to 30 minutes until bubbling and deeply golden on top, then leave it to settle for 10 minutes so the layers hold together.
- Cut into neat squares and serve on plates with the layered slices visible and the browned cheese cap on top.
