Cherry & Dennis Recipes
Baked Eggplant Parmigiana
意式芝士焗茄子
Recipe overview
This family eggplant parmigiana roasts rather than fries the eggplant, then layers it with tomato sauce, parmesan and mozzarella before baking until bubbling.
01
Ingredients
Main ingredients
- 3 piece purple eggplants
- 70 g Parmesan
- 200 g mozzarella cheese
Sauce
- 700 g tomato
- 2 tbsp tomato paste
- 1 piece onion
- 3 clove garlic
- 100 ml water
Garnish
- 2 tbsp parsley
Seasoning
- 3 tbsp cooking oil
- 1 tsp salt
- 1 tsp Black pepper
02
Tools
- knife
- cutting board
- baking tray
- oven
- frying pan
- wooden spoon
- measuring cup
- measuring spoons
- timer
- serving plate
03
Steps
Step 1
Slice eggplant
Slice the eggplants lengthwise into even 8 mm slabs.
Step 2
Salt and rest
Sprinkle with half the salt and rest ten minutes to release moisture.
Step 3
Dry and oil
Pat the eggplant dry and brush both sides lightly with oil.
Step 4
Roast first side
Roast the eggplant at 200°C for twelve minutes.
Step 5
Turn and roast tender
Turn the slices and roast eight minutes more until tender.
Step 6
Chop sauce aromatics
Finely chop the onion, garlic and parsley separately.
Step 7
Cook tomato sauce
Soften onion and garlic, then simmer tomatoes, paste, water, the remaining half of the salt and all the pepper for ten minutes.
Step 8
Build first layer
Spread one quarter of the tomato sauce, then arrange one layer of eggplant.
Step 9
Add cheese layers
Layer the eggplant with half the tomato sauce, half the parmesan and half the torn mozzarella.
Step 10
Finish the top
Cover the final eggplant layer with the remaining sauce and remaining cheeses.
Step 11
Bake until bubbling
Bake at 190°C for twenty minutes until bubbling and lightly browned.
Step 12
Rest and serve
Rest ten minutes, scatter parsley, cut into portions and serve.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
