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5 from 10 votes

Italian Eggplant Parmigiana with Vodka Sauce

This Italian eggplant parmigiana, which is also known as parmigiana di melanzane, is a favourite authentic Italian recipe. This baked eggplant casserole has a tasty tomato and vodka sauce. It’s a great vegetarian dinner idea, just bursting with delicious flavours.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course, Meals
Cuisine: Italian
Keyword: casserole, vegetarian
Servings: 9

Ingredients

  • 2 eggplants
  • 1 Teaspoons salt
  • 1 Tablespoons olive oil extra virgin
  • 2 Tablespoons basil chopped
  • 1 Teaspoons 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

Tomato sauce

  • 4 Roma tomatoes diced
  • 1 Can crushed tomatoes 14.5 ounces
  • 1 white onion
  • 4 Cloves garlic
  • 2 Tablespoon basil chopped
  • Pinch black pepper
  • 1 Teaspoon salt
  • ¼ Cup vodka
  • ½ Cup heavy cream

Instructions

  • Slice the eggplant into ½” pieces. Arrange onto a paper towel lined baking sheet and sprinkle with salt. Let rest for 30 minutes to draw out excess moisture.
  • Meanwhile, prepare the sauce. Heat a frying pan as well as a small saucepan over medium high heat.
  • Pour the vodka into the saucepan and cook for 5 minutes to burn off the alcohol.
  • Meanwhile, add a tbsp of olive oil to the frying pan and swirl to coat the pan. Saute 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 frying pan. 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.
  • 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.
  • 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 for 20 minutes.
  • Garnish with chopped basil.

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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