What2Eat
Roasted Eggplant Parmigiana Recipe
Italian RecipesSide DishVegetarian

Roasted Eggplant Parmigiana Recipe

A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant), tomato basil pasta sauce, sprigs basil leaves - roughly torn. Ready in 1h 15m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
445kcal
Estimated Cost
₹175-325
Carbs49g
Protein26g
Fats16g
Servings Scaler
4

Instructions

18 steps
  1. 1

    To begin making the Roasted Eggplant Parmigiana Recipe, season the eggplant slices with salt and allow them to rest for about half an hour

    salt and pepper - to taste
  2. 2

    During the resting process the eggplants release water and this indicates that they are ready for grilling

  3. 3

    Grease a cast iron grill pan or a skillet with a little oil

  4. 4

    Place the salt marinated eggplants onto the preheated grill

    salt and pepper - to taste
  5. 5

    Allow them to grill in the pan for a few seconds and then flip them over

  6. 6

    Cover the pan and allow the eggplant to grill and get tender on medium heat

  7. 7

    After a couple of minutes of grilling, flip them over to the other side and grill until tender and lightly roasted

  8. 8

    Remove them from the pan, keep them aside and proceed the same way with the remaining eggplants

  9. 9

    At this stage preheat the oven to 200 C

  10. 10

    Into an individual baking dish, place the large eggplant slices evenly spaced apart

    mozzarella cheese - cut into 1/8 inch pieces(200 grams)
  11. 11

    Over each eggplant, place a sliced mozzarella cheese

    mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup)
  12. 12

    Next spoon the tomato basil sauce over each of the slices

    tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2)
  13. 13

    Then sprinkle some grated Parmigiano cheese

    mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup)
  14. 14

    Next place the smaller slices of eggplant to make another layer and repeat with tomato sauce, basil, and the 2 cheeses

    tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2)mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup)
  15. 15

    Finally sprinkle the toasted bread crumbs over the top that will make the crust

    whole wheat bread crumbs(1/4 cup)
  16. 16

    Place the Eggplant Parmigiana into the preheated oven and bake uncovered until the cheese is melts and the tops turn light brown about 20 minutes

    mozzarella cheese - cut into 1/8 inch pieces(200 grams)parmigiano reggiano cheese - grated(1/2 cup)
  17. 17

    After 20 minutes, remove from the oven and garnish with basil leaf

    tomato basil pasta sauce(2 cups)sprigs basil leaves - roughly torn(2)
  18. 18

    Serve the Eggplant Parmigiana immediately with a toasted bread, spaghetti and some good wine

    whole wheat bread crumbs(1/4 cup)

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