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TurkuazKitchen

Eggplant Parmesan

Roasted garlicky eggplant slices layered with a slow-simmered San Marzano tomato sauce, fresh mozzarella, and parmigiano, then baked until bubbly and golden. A simple, classic way to enjoy the last of the fall eggplant harvest.

Italianeggplanteggplant parmesanvegetarianbakedtomato sauce

Ingredients

For the Eggplant

  • 2medium eggplants · cut lengthwise in ½-inch slices and soaked in cold, salted water
  • ¼ cupolive oil
  • 1 clovegarlic · grated
  • —salt · to taste
  • —black pepper · to taste
  • 2 tbsppanko breadcrumbs

For the Tomato Sauce

  • 2 tbspolive oil
  • 1medium yellow onion · diced
  • 2 clovesgarlic · minced
  • 28 ozSan Marzano crushed tomatoes
  • 1 ¼ tspsalt · more to taste
  • 1 tspdried oregano · or 1 tbsp fresh oregano
  • 1 tbspfresh basil
  • 1 tspsugar
  • ¼ tspgarlic salt
  • ½ cupwater · plus extra water or chicken broth as needed

For Assembly

  • 8 ozfresh mozzarella cheese · sliced
  • ½ cupshredded parmigiano cheese
  • —panko breadcrumbs
  • —olive oil · for drizzling
  • —fresh basil leaves

Steps

  1. 1

    Preheat the oven to 400°F. Remove the eggplant slices from the salted water and pat dry.

  2. 2

    In a shallow bowl, combine the olive oil, grated garlic, salt, and pepper. Add the eggplant slices and toss until evenly coated.

  3. 3

    Arrange the eggplant slices evenly on a parchment-lined baking sheet and sprinkle with panko breadcrumbs. Roast for 20-30 minutes until slightly browned, then set aside.

  4. 4

    Meanwhile, make the sauce: heat a medium saucepan over medium heat. Add the olive oil and onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook 1 minute more.

  5. 5

    Add the tomatoes, salt, oregano, basil, sugar, and garlic salt. Cook for 2-3 minutes, stirring occasionally, until everything comes together.

  6. 6

    Stir in the water and reduce heat to medium-low. Cook for 15-20 minutes until the onions are fully cooked and the sauce reaches your preferred texture, adding chicken broth or water as needed. Remove from heat.

  7. 7

    In a baking dish, spread enough tomato sauce to cover the bottom. Top with a layer of eggplant slices and sprinkle with extra panko breadcrumbs.

  8. 8

    Add another even layer of sauce, then top with half of the fresh basil, sliced mozzarella, and parmigiano.

  9. 9

    Repeat the layers with the remaining ingredients and drizzle with olive oil.

  10. 10

    Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 10-15 minutes more, until the cheese is melted and lightly browned.

  11. 11

    Serve with pasta or garlic bread.

Creator's notes

Serve with pasta or garlic bread. Add extra chicken broth or water to the sauce as needed to reach your preferred texture.

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