Sun, Jul 16, 2023

Eggplant Parmigiana

22 people have spoken, they are calling it a 4.8!

Eggplant Parmigiana picture

Food 📸 by DFR Creations

Eggplant Parmigiana is one of those dishes that just hits the spot. I remember the first time I tried it at a family gathering. My aunt, who is notorious for her culinary skills, brought it over, and it was love at first bite. The rich tomato sauce, the crispy eggplant, and the gooey cheese were a match made in heaven.

I decided to give this dish a dairy-free twist, and let me tell you, it does not disappoint. The key is in the layering and the use of a good quality dairy-free mozzarella that melts beautifully. You won't even miss the traditional version!

The secret to perfect Eggplant Parmigiana lies in salting the eggplant slices before cooking them. This step draws out the moisture and prevents the dish from becoming soggy. Plus, it gives the eggplant a lovely texture that holds up well to the sauce and cheese.

Whether you're cooking for family or just treating yourself, this dish is a winner. It's hearty, comforting, and makes for excellent leftovers. Just be prepared for everyone to ask for seconds!

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Victorinox chef knife
Merten & Storck Carbon Steel Frying Pan
Rubbermaid heat-resistant spatula
Eggplant Parmigiana picture

Eggplant Parmigiana

Servings:

6 Servings

Prep Time:

25 Minute

Cook Time:

60 Minute

Summer

Dinner

Eggplant

Parmigiana

Italian

Vegetarian

Ingredients

Eggplant and Sauce

  • 2 ea

    - Eggplant

    sliced

  • 1 tsp

    - Salt For Eggplant

  • 3 tblsp

    - Olive oil

  • 1 ea

    - Onion

    chopped

  • 3 clove

    - Garlic

    minced

  • 800 g

    - Tomato puree

  • 1 tsp

    - Dried oregano

  • 1 tsp

    - Dried basil

  • 0.5 tsp

    - Salt

  • 1 tblsp

    - Brown Sugar

  • 0.5 tsp

    - Black pepper

Assembly

  • 200 g

    - Dairy-free mozzarella

    grated

  • 10 leave

    - Fresh basil

Method

Preparing the Eggplant

  • 1

    Salt

    Place the eggplant slices on a large baking sheet and sprinkle both sides with salt. Let them sit for 20 minutes to draw out moisture.

  • 2

    Dry eggplant

    Pat the eggplant dry with a kitchen towel.

Making the Sauce

  • 1

    Sauté

    In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.

  • 2

    Simmer

    Add tomato puree, oregano, basil, salt, black pepper, and brown sugar. Let it simmer for 15 minutes, stirring occasionally.

Assembly and Baking

  • 1

    Layer

    Preheat your oven to 180°C (350°F). In a baking dish, spread a layer of tomato sauce, followed by a layer of eggplant slices, and a sprinkle of dairy-free mozzarella. Repeat the layers, finishing with a layer of cheese.

  • 2

    Bake

    Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.

  • 3

    Garnish

    Garnish with fresh basil leaves before serving.

Notes

  • 1

    For extra flavor, add a pinch of red pepper flakes to the sauce.

  • 2

    Goes well with a side of garlic bread or a fresh green salad.

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Comments

Tried this recipe and it was amazing! Even my kids loved it.

Anonymous

▪

Mon, Aug 14, 2023

Can I add mushrooms to this recipe?

ChefAnna

▪

Wed, Sep 20, 2023

This has become a staple in my weekly menu. Love it!

Anonymous

▪

Fri, Oct 06, 2023

Dairy Free Recipes.

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