Such a wonderful comfort food that is easy to make and full of flavour

Eggplant Parmigiana
Eggplant Parmigiana
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
6
Prep Time
15 minutes
Cook Time
50 minutes
One of my fav dishes that is packed full of flavour, easy to make and a great freezer friendly option

Ingredients
Sauce Ingredients
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1 bottle of 700g passata
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3-4 garlic cloves crushed
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1 tsp of Italian herbs
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2-3 sprigs of rosemary
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A few basil leaves
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1/2 lemon
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½ Tsp of Olive oil for sauce
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Salt & pepper to taste
Eggplant Ingredients
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4-5 eggplants 5 if small 4 if medium
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Seasoning for eggplant onion powder, garlic powder, Italian herbs sprinkled over
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Olive Oil Spray
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400g Mozzarella grated for top of assembled dish
Directions
- Preheat your oven to 180c & slice your eggplants into slices a few mm wide so not too thin but not too thick
Coat with oil i find the spray easier if you have it, some onion powder, garlic powder & Italian Herbs sprinkled over, I don’t measure this part I just sprinkle & bake for about 25 mins until they start to brown, you want a golden colour not burnt so depending on the size you might need less time and you can switch the pans if needed throughout
Add your crushed garlic with a little oil to brown off lightly and then add your passata, Italian Herbs, lemon & a good dash of salt and pepper and simmer on low for about 25 mins for the sauce to reduce and thicken. Add the basil leaves in about 5 minutes before its finished, mix and continue cooking for another 5 mins
Add a thin spread of sauce to the bottom of your baking dish, then a layer of eggplants, close together, you can cut them if needed, add about 1/4 of the sauce, then a thin layer of grated mozzarella (I add most of mine on the top layer) and repeat
Add remaining sauce & then cheese on the top layer and bake away for approx. 25mins at 180c
Recipe Video
@_ashleysplace_ This is the perfect winter dish 😍😍 Winter Warmer Recipes Day 10: Eggplant Parmigiana Follow @_ashleysplace_ for more winter recipes ideas What you need: 🧡 1 bottle of passata 🧡 3-4 garlic cloves crushed 🧡 1 tsp of Italian herbs 🧡 2-3 sprigs of rosemary 🧡 A few basil leaves 🧡 1/2 lemon 🧡 Salt & pepper 🧡 4-5 eggplants 5 if small 4 if medium 🧡 Seasoning for eggplant onion powder, garlic powder, italian herbs 🧡 400g Mozzarella grated How to make it: 🧡 Preheat your oven to 180c & slice your eggplants into slices a few mm wide so not too thin but not too thick 🧡 Coat with oil, some onion powder, garlic powder & Italian Herbs & bake for about 25 mins until they start to brown, you want a golden colour not burnt so depending on the size you might need less time and you can switch the pans if needed throughout 🧡 Add your crushed garlic with a little oil to brown off lightly and then add your passata, Italian Herbs, lemon & a good dash of salt and pepper and simmer on low for about 25 mins for the sauce to reduce and thicken. Add the basil leaves in about 5 minutes before its finshed, mix and continue cooking for another 5 mins 🧡 Add a thin spread of sauce to the bottom of your baking dish, then a layer of eggplants, close together, you can cut them if needed, add about 1/4 of the sauce, then a thin layer of grated mozzarella (I add most of mine on the top layer) and repeat 🧡 Add remaining sauce & then cheese on the top layer and bake away for approx 25mins at 180c #ashleysplace #ashleysplacetips #cookingtips #cookingtricks #easyrecipes #recipeideas #recipeidea #homecooking #easyrecipesathome #easycooking #winterrecipes #recipesforfamilies #easyfamilyrecipes #familycooking #camdennsw #lovelocalcamden #macarthur #lovelocalmacarthur #eggplantparmigiana #cookingtok #dinnertok #foodtok #foodietok #viralfood #viralrecipes #recipetok ♬ original sound - Ashleys Place
Recipe Note
- You can also use cheddar cheese if you don't have mozzarella or don't like it. If you are using mozzarella though try to get the ball of it and grate it yourself instead of the pre-grated one as it's much nicer. I use the La Casa Del Formaggio brand it is available in most supermarkets but you can use any.
- I personally love the Mutti brand of passata but again any will work, you may just need a little extra seasoning of salt and pepper or a dash more lemon depending on your sauce
- For this recipe we bake the eggplants I don't fry them, I personally find this quicker to chop and place them in the oven where I can then start to cook the sauce, I also don't coat them either in any crumbs or flour ect