CalledParmigiana di Melanzanein Italian and known asEggplant Parmesanin the US, its a low-carb dream come true!
This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
Eggplant Parmigiana
IfMoussakais Greeces answer toItalian Lasagna, then Eggplant Parmigiana is Italys comeback.
Eggplant slices for Eggplant Parmigiana
And what a comeback it is!!!
This is comfort food for everyone.
It oozes with cheesy goodness molten mozzarella on top and the savoury hum of parmesan within.
Its slick and bright with fresh tomato sauce.
Its dotted with addictive pops of fresh basil leaves like a great margherita pizza.
And with every bite, you get a mouthful of the juicy, soft eggplant layers.
There are a few steps involved in making this dish.
But as one of the greatest vegetarian-low-carb dishes imaginable, it is worth every second!
What you gotta make Eggplant Parmigiana
1.
Eggplant slices for Eggplant Parmigiana
1.8kg (3.6lb) in total.
This sounds like a lot, but we need them!
Eggplant shrinks as it cooks, and we need enough to cover 3 layers of a full-size casserole dish.
Tomato Sauce for Eggplant Parmesan
Oil helps the slices cook and stay moist.
Also, the Eggplant Parmigiana will be too sloppy and impossible to serve in (reasonably!)
Its readily available in Australian supermarkets nowadays, alongside pasta sauces.
Each layer has cheese and fresh basil
Passata is excellent for making thick, smooth sauces.
Oregano Or basil will work a treat here;
Garlic Lots of it!
Cheese and basil for layers
For the layers, we use parmesan and basil sandwiched between the eggplant layers.
Hey, we can afford the calories here, remember, this is a low-carb dish!
Fresh basil Nothing goes better with tomatoes than basil!
We scatter leaves on each and every layer as well as for garnishing the finished dish.
How to make Eggplant Parmigiana
Steps: Bake eggplant slices Make Sauce Assemble and bake!
Baked eggplant Slices
Eggplant slices: Slice the eggplant lengthwise into 8mm / 13 thick slices.
No salt?Thats right, no salt.
Common wisdom also claims that salt removes the bitter taste in eggplants.
Also for this dish, the tomato sauce makes the eggplant flesh beautifully tender and juicy.
So, no salt!
Assembling and baking Eggplant Parmigiana
Smearsome tomato sauce on the base of a baking dish.
Scatter with the remaining fresh basil leaves just before serving.
Let the Eggplant Parmigiana rest for 5 to 10 minute before cutting to serve.
Slice of raw eggplant brushed with olive oil, ready to be baked for Eggplant Parmigiana.
Just a throwaway line that sounds good so I can convince you to make this!
Everybody knows that Im a sucker forroasts.
I could never give up meat!!!
Lightly browned cooked eggplant slices.
(ThatsArugulaSalad, to those of you in the States.)
Any big, green leafy salad will work a treat here.See herefor all my side salads and vegetables.
Watch how to make it
This recipe features in mydebut cookbook Dinner.
The book is mostly new recipes, but this is a reader favourite included by popular demand!
Prevent screen from sleeping
