Eggplant Parmigiana (Parmigiana di Melanzane)
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RecipeTin Eats · by Nagi★ 5.0 (83)

Eggplant Parmigiana (Parmigiana di Melanzane)

NUTRITION · PER SERVING100M COOK
CAL 18%·PRO 34%
CARBS 27G30% OF CAL
9G FIBER3G OTHER15G TOTAL SUGAR
FAT 22G55% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of breaded eggplant, fresh tomato sauce, melted mozzarella, and Parmesan baked until bubbly. A vegetarian Italian comfort classic that can be assembled ahead.

mainitaliangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1.8kg / 4 lbs large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1))
  • 1/4 cup olive oil ((for brushing))
  • 1 2/3 cups parmesan (, finely grated)
  • 2 cups basil leaves ((loosely packed), stalks reserved)
  • 1 1/2 cups mozzarella (, shredded (for topping) (Note 2))
  • 2 tbsp extra virgin olive oil
  • 1 onion (, finely diced)
  • 5 garlic cloves (, finely minced)
  • 600ml / 20oz tomato passata ((Note 3))
  • 400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))
  • 1 1/2 tsp white sugar
  • 1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))
  • 1 cup water
  • 3/4 tsp salt
  • 1/4 tsp black pepper
PREP
40M
SODIUM
1090MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.