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Eggplant parmigiana recipe

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Created by Rosa Matto

12 comments

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Rating:

5/ 5 stars 20 Votes

Cuisine: Italian

This is my family’s favourite picnic dish, sometimes zucchini is substituted for the eggplant. This is quite a laborious recipe, though the result is worthwhile and feeds lots of people as part of a buffet.

Ingredients

3 large eggplants, sliced 1cm thick
Salt
Flour
4 eggs, beaten
Oil for frying

For the sugo
1 bottle of homemade passata (or 2 cans peeled tomatoes or 12 very ripe tomatoes, peeled and chopped)
1 onion, finely chopped
1 clove garlic, chopped
4 tbsp olive oil
250g bocconcini or fresh mozzarella, sliced
100g freshly grated parmesan
Fresh basil leaves
Salt and pepper

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Preparation

Slice the eggplant (no more than 1 cm thick). Sprinkle with salt and weigh down for an hour. Pat dry and dust in seasoned flour. Beat the eggs, dip the floured eggplant slices in the egg, shake off excess, then fry in hot oil until brown on both sides. Drain on paper.

To make the tomato sauce, heat the oil and fry the garlic and onion, add the tomatoes, chopped with all their juices. Cook only until the juices have evaporated. Now, season to taste and add chopped basil (reserve half the basil for layering.)

Smear the bottom of an ovenproof dish with sauce, put down a layer of eggplant slices, dot with some small pieces of bocconcini and a sprinkling of parmesan and a few torn leaves of basil.

Continue to layer, finishing with sauce dotted with cheeses.

Bake at 180ºC for 20-25 minutes. Allow to rest for 10 minutes or so. Serve hot or at room temperature. If serving cold, omit the bocconcini since it hardens on cooling.

To serve, encourage diners to lift off layers, rather than cutting a wedge.

If you enjoyed this Eggplant parmigiana recipe then browse more Italian recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (12)

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30 Apr 2012 10:05 AEST

Rebecca

Greensborough

Great!

Fantastic recipe, we couldn't get enough of it - with homegrown basil from the garden this was perfect. :)

Agree(0 people agree)

Disagree(0 people disagree)

19 May 2011 09:32 AEST

Lea

I have made this dish for years for my family of all males and they love even though it is vegie. Many of their mates love it even if they state they hate vegie food. They keep coming back for more.

Agree(0 people agree)

Disagree(3 people disagree)

14 May 2011 06:48 AEST

Cathy

I have just made this dish with the help of my 8 year old, what a fantastic bonding experience ! It smells soooooo good !

Agree(1 people agree)

Disagree(1 people disagree)

22 Feb 2011 04:14 AEST

Mel

Adelaide

Perfecto

I love this receipe exactly how it is. It just melts in your mouth and is so delicious.Tastes fantastic with homemade tomato sauce! I also think it's easy enough for anyone to make it.

Agree(7 people agree)

Disagree(3 people disagree)

27 Jan 2011 06:29 AEST

Melissa

Kensington

Great meal

I've cooked this a few times now, and It's fantastic every time. I've even stacked it with lasagne sheets and it's worked well! Great meal.

Agree(5 people agree)

Disagree(25 people disagree)

03 Jan 2011 04:01 AEST

Rosa

just like my nonna made for me back in italy now i can make it to and my daughter just loves it thank you for having it on your show

Agree(0 people agree)

Disagree(0 people disagree)

11 Jul 2010 03:10 AEST

jody

try crumbing...... adding finely chopped fresh parsley and garlic and a sprinkle of grated parmesan to the crumbs, then shallow frying....more fattening no doubt, but .v nice. bon apetit.

Agree(8 people agree)

Disagree(4 people disagree)

28 May 2010 08:05 AEST

Andrew Corney and Kirsty Corney

We cooked this at home to the recipe but with the one change, we used Boccochini instead of mozarella and changed the basil to oregano, as my wife is allergic to basil. We also served it with a bottle of sparkling shiraz, which complemented the dish perfectly. We both loved this dish and are cooking it again. i think will become a favorite in our household. Thank You for this fantastic dish

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