If you are looking for a way to use eggplant in your garden, this grilled eggplant parmigiana will be perfect. With tomato sauce, plenty of fresh basil, cheese, and grilled eggplant slices, it makes a wonderful plant-based dinner when served with a salad.
To make the grilled eggplant parmigiana, you first make a simple tomato sauce with passata, garlic, and olive oil. Then, eggplant slices are grilled until they are golden before being layered with tomato sauce, mozzarella, parmesan, and basil, and baked in the oven. The combination of smoky eggplant, tangy tomato sauce, and salty parmesan makes this a dish you will want to make again and again.
What is Grilled Eggplant Parmigiana?
Eggplant parmigiana is a classic Sicilian dish in which eggplant slices are fried before being layered with tomato sauce and cheese in a casserole dish. While some versions of eggplant parmigiana use grana padano cheese, this version uses mozzarella and parmesan, which are easily accessible. Additionally, rather than frying the eggplant slices, they are cooked in a grill pan instead.
Pro Tips
- Thinly slice the eggplant to ensure the slices cook evenly.
- Cooking the sauce until until it thickens before assembling the eggplant parmigiana will ensure that it slices easily and is easy to remove from the pan without it falling apart.
- If you don’t enjoy eggplant, you can replace it with zucchini instead.
- For added flavor, you can add extra herbs into the tomato sauce such as Italian seasoning or chopped rosemary.
- You will know the eggplant parmigiana is properly baked when it is bubbling around the edges and is piping hot throughout.
Frequently Asked Questions
Should I Peel the Eggplant for Eggplant Parmesan?
No, you don’t have to peel the eggplant for this dish. However, if you don’t enjoy eggplant due to its thick skin, you can feel free to peel them.
What Should Be Served With Grilled Eggplant Parmigiana?
To make this eggplant parmigiana a complete meal, you can serve it with crusty bread and a tossed lettuce salad. It is also great with Italian-style salads like caprese or white bean salad.
What is Passata?
Passata is a delicious tomato sauce that is uncooked, pureed, and strained so that the skins and tomatoes are removed. However, if you prefer not to use passata, this recipe would also be great with other store bought tomato sauces or even crushed tomatoes.
How to Store Grilled Eggplant Parmigiana
Leftover eggplant parmigiana can be stored in a sealed container in the fridge for up to 4 to 5 days.
It also freezes well and can be placed in the freezer for up to 4 months.
Ingredients
How to Make Grilled Eggplant Parmigiana
In a saucepan, saute the garlic in olive oil.
In a saucepan, saute the garlic in olive oil.
Add the tomato passata along with basil and salt, and allow it to simmer for 30 minutes. Remove it from the heat and allow it to cool slightly.
Add the tomato passata along with basil and salt, and allow it to simmer for 30 minutes. Remove it from the heat and allow it to cool slightly.
Slice the eggplant into ½ cm slices. Grill them on both sides until they are tender and well marked.
Slice the eggplant into ½ cm slices. Grill them on both sides until they are tender and well marked.
Spread a layer of tomato sauce in a rectangular baking dish. Top it with some of the sliced eggplant, mozzarella, and basil.
Spread a layer of tomato sauce in a rectangular baking dish. Top it with some of the sliced eggplant, mozzarella, and basil.
Top the mixture with another layer of tomato sauce followed by the parmesan.
Top the mixture with another layer of tomato sauce followed by the parmesan.
Repeat the layers until all of the ingredients are used up, finishing it with a layer of tomato sauce and parmesan.
Repeat the layers until all of the ingredients are used up, finishing it with a layer of tomato sauce and parmesan.
Drizzle the eggplant parmigiana with olive oil. Bake it in a 350 F (180 C) oven for 30 minutes.
Drizzle the eggplant parmigiana with olive oil. Bake it in a 350 F (180 C) oven for 30 minutes.
Serve garnished with fresh basil.
Serve garnished with fresh basil.
;Resize,width=767;)
