Tender, baked eggplant slices are layered with rich tomato sauce, fresh basil and gooey cheese for a wonderfully flavorful and warming dish. The combination of tangy Parmesan and creamy mozzarella gives each serving a soft, creamy texture and a golden crust on top that’s hard to tear yourself away from
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Baked Eggplant Slices
Ingredients:
– Eggplants (about 4 lbs / 1.8 kg) – 5 large, sliced lengthwise into 1/3-inch thick slices, skin on
– Olive oil – 1/4 cup, for brushing
For Layers:
– Parmesan – 160 g, finely grated
– Fresh basil – 2 cups of loosely packed leaves (reserve the stems)
– Mozzarella – 150 g, shredded (for the top layer)
Tomato Sauce (Sugo):
– Olive oil – 2 tbsp
– Onion – 1, finely diced
– Garlic – 5 cloves, finely minced
– Tomato passata – 600 ml (about 20 oz)
– Canned tomatoes – 14 oz (400 g), crushed or finely chopped
– Sugar – 1.5 tsp
– Oregano – 1.5 tbsp fresh (or 1/2 tsp dried, or a sprig of basil)
– Water – 1 cup (250 ml)
– Salt and black pepper – 3/4 tsp and 1/4 tsp, respectively
Instructions:
1. Baking the Eggplant
Preheat the oven to 430°F (400°F with convection). Prepare three baking trays lined with parchment paper. Brush both sides of the eggplant slices with olive oil, and arrange in a single layer on the trays. Bake for 35-45 minutes, until tender and lightly browned, turning halfway through. Let the eggplant cool on the trays
2. Making the Tomato Sauce
In a large skillet, heat olive oil over medium-high. Sauté the onion and garlic for about 3 minutes, until softened and golden at the edges. Add the passata, canned tomatoes, water, oregano, and sugar; stir and bring to a simmer. Cook uncovered for 30-40 minutes, stirring occasionally, until thickened. Add the basil stems halfway through to enhance the flavor, then remove them before serving. The sauce should be thicker than a pasta sauce but still spreadable. Season with salt and pepper
3. Assembling and Baking
Lower the oven temperature to 350°F (320°F with convection). Spread a little tomato sauce on the bottom of a 9 x 13-inch baking dish
– First Layer: Arrange one-third of the eggplant to cover the bottom. Spread one-third of the remaining sauce, drizzle with olive oil, and sprinkle with one-third of the Parmesan and basil leaves.
– Second Layer: Repeat with another third of the eggplant, sauce, olive oil, Parmesan, and basil.
– Top Layer: Arrange the remaining eggplant and sauce, drizzling a bit of olive oil. Top with the remaining Parmesan and all the mozzarella. (Don’t add basil on top; we’ll use it for garnish after baking.)
Bake for 25 minutes, until bubbling and golden. Let rest for 5-10 minutes (makes it easier to slice). Garnish with fresh basil leaves before serving, and sprinkle with extra Parmesan if desired. Enjoy!