Eggplant Parmigiana
This recipe is a great way to enjoy a vegetarian main dish that feels hearty and satisfying. The layers of roasted eggplant, creamy tomato vodka sauce and cheese make it rich and flavorful. You don’t need to fry anything, and it’s even better the next day.
Servings: 9
Equipment
- Baking Dish 13 x 9-Inch
- Saucepan Small
Ingredients
- 2 eggplants
- 1 Teaspoon salt
- 1 Tablespoon olive oil extra virgin
- 2 Tablespoons basil chopped
- 1 Teaspoon garlic minced
- 2 Tablespoons Italian parsley chopped
- 1 Teaspoons oregano dried
- ½ Teaspoons red pepper flakes
- ½ Teaspoons black pepper
- ½ Teaspoons salt
- 8 Ounces mozzarella log
- 8 Ounces Parmesan freshly grated
For the Tomato Vodka Sauce
- 4 Roma tomatoes diced
- 1 Can crushed tomatoes 14.5 Ounces
- 1 white onion
- 4 Cloves garlic
- 2 Tablespoons basil freshly chopped
- 1 Pinch black pepper
- 1 Teaspoon salt
- ¼ Cup vodka
- ½ Cup heavy cream
Instructions
Prepare the Eggplant
- Slice the eggplant into ½-inch pieces. Arrange onto a paper towel lined baking sheet and sprinkle with salt.
- Let rest for 30 minutes to draw out excess moisture.
- Heat a skillet as well as a small saucepan over medium high heat.
Burn off the Alcohol
- Pour the vodka into the saucepan and cook for 5 minutes to burn off the alcohol.
Make the Sauce
- Meanwhile, add a tablespoon of olive oil to the skillet and swirl to coat the pan. Sauté the onions for 5 minutes, turn off the heat and stir in the vodka. Grate 2 garlic cloves over the onions.
- Next, combine the diced tomatoes, crushed tomatoes, basil, remaining garlic cloves, pepper, and salt in a food processor or blender and purée. Pour into the skillet.
- Set the heat to a simmer and stir in the heavy cream. Cover and let simmer for 10 minutes.
- Preheat the oven to 400 degrees F.
Season and Bake the Eggplant
- Combine olive oil, chopped basil, minced garlic, Italian parsley, dried oregano, red pepper flakes, pepper, and salt in a small bowl. Whisk well.
- Remove eggplants from the paper towel and onto a wooden cutting board. Brush the eggplant and mozzarella slices with this mixture.
- Discard the paper towel and add eggplants back to the baking sheet. Place into the oven and bake for 10 minutes.
Assemble the Dish
- Pour ½ cup of sauce onto the bottom of a casserole dish. Spread to cover.
- Arrange eggplant and mozzarella slices in an alternating pattern starting from the outer edge of the pan to the middle.
- Pour remaining sauce over the slices. Cover with parmesan and mozzarella cheese. Sprinkle with Italian seasoning and place into the oven.
Bake the Eggplant Parmigiana
- Bake for 20 minutes.
- Let it sit for 10 minutes, then garnish with chopped basil and serve.
Notes
Salt the eggplant properly: This removes bitterness and moisture for better texture.
Let it rest before slicing: Helps the layers settle and stay together.
Use fresh herbs if possible: They add brightness and elevate the flavor.
Shred your own cheese: Pre-shredded can be waxy and doesn’t melt as smoothly.
Let it rest before slicing: Helps the layers settle and stay together.
Use fresh herbs if possible: They add brightness and elevate the flavor.
Shred your own cheese: Pre-shredded can be waxy and doesn’t melt as smoothly.
Nutrition
Calories: 303kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 1278mg | Potassium: 526mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1072IU | Vitamin C: 13mg | Calcium: 475mg | Iron: 1mg
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