Italian eggplant baked with cheese in tomato sauce

Italian eggplant baked with cheese in tomato sauce, also known as Melanzane alla Parmigiana, is a classic Italian dish that is both hearty and flavorful. The dish is made by layering thinly sliced eggplant with a rich tomato sauce, fresh basil, and grated Parmesan cheese. The layers are then baked in the oven until the cheese is melted and golden brown.

Benefits of Italian eggplant baked with cheese in tomato sauce

With its fiber, vitamins, and minerals, eggplant is a wholesome food. Your heart, among other parts of your body, can benefit from them. Anthocyanins, a pigment having antioxidant qualities that might prevent cellular deterioration, are abundant in eggplants. Niacin, magnesium, and copper are among the other minor nutrients they contain.

It may be eaten as a main meal or a side dish and is filling and tasty. Thinly sliced eggplant piles up with toppings of tomato sauce, fresh basil, and Parmesan cheese. The dish cooks in the oven until the cheese melts and turns golden brown.

To prepare the pasta sauce, sauté garlic in olive oil before adding it to the homemade pizza sauce in the recipe. Numerous health advantages of garlic have been demonstrated, including lowering cholesterol and blood pressure.

Overall, adding eggplant to your diet and gaining the many health advantages of the other components in this recipe for baked Italian eggplant with cheese in tomato sauce is a fantastic idea.

Ingredients

• 3 Brinjal (Baingan / Eggplant), cut into 5mm thick slices (lengthwise)
• Garlic, finely chopped
• Homemade Pizza And Pasta Sauce
• Basil leaves, roughly torn
• Parmesan cheese, grated
• Extra Virgin Olive Oil, for cooking

Instructions

1.To begin making the Italian Baked Eggplant in Tomato & Parmesan, first slice the eggplants and soak them in water for 15 minutes. This helps the eggplant to soften.

2. Preheat the oven to 200°C.

3. In a saucepan, add a couple of tablespoons of olive oil and place it over medium heat. Add the minced garlic and sauté for a few seconds.

4. Add the pasta sauce and give it a brisk boil and turn off the heat. You can also use a homemade pasta sauce recipe.

5. Once done, keep the pasta sauce aside.

6. In a wide skillet, grill the eggplant. Place the eggplants in the skillet with the olive oil already heated. Over medium-high heat, sauté the eggplants until they are tender on both sides.

7. Remove from the pan and set aside when finished.

8. The eggplants, cheese, and spaghetti sauce are baked as the last stage. Stir the basil leaves into the spaghetti sauce after roughly tearing them.

9. Check the salt and adjust to suit your taste.

10. Layer a few eggplants at the bottom in an ovenproof baking dish.

11. Spoon over the tomato basil pasta sauce over the eggplants and sprinkle some cheese.

12. In the same way, add another layer of eggplants on top of this. Finally, pour the remaining sauce and cheese on top and bake in the preheated oven for about 25 to 30 minutes until the cheese is golden brown in color.

Serve hot with a crusted bread, an Asian Watermelon Salad, and a glass of wine for dinner .

Tips for this recipe

1. Use fresh eggplants that are firm and shiny. Avoid eggplants that are soft or have brown spots.
2. Soak the eggplant slices in water for 15 minutes before cooking. This helps to soften them and makes them more tender.
3. Use a wide skillet to grill the eggplant slices. This will help to cook them evenly and quickly.

Important FAQs (Frequently Asked Questions) for making Eggplant Parmigiana:

Q1: Why do I need to salt the eggplant, and can I skip this step?

A: Salting the eggplant helps draw out excess moisture and bitterness. While it’s a recommended step for better texture and taste, if you’re short on time, you can skip it. Just be aware that the eggplant might retain more moisture.

Q2: Can I use a different type of cheese if I don’t have mozzarella or Parmesan?

A: Absolutely! Feel free to experiment with other cheeses like provolone, cheddar, or even a blend of your favorites. Cheese choice can add a personal touch to the dish.

Q3: Is it necessary to make homemade tomato sauce, or can I use store-bought?

A: You can use store-bought tomato sauce without compromising on flavor. However, making your own sauce allows you to control the ingredients and customize the flavor to your liking.

Q4: Can I freeze Eggplant Parmigiana?

A: Absolutely! It freezes well. Whether before or after baking, make sure it’s tightly wrapped to prevent freezer burn. Thaw it in the fridge when ready to eat, and then bake or reheat.

Q5: How can I reduce the bitterness of the eggplant?

A: Soaking the eggplant slices in milk for about 30 minutes before using them in the recipe can help reduce bitterness. Alternatively, choose smaller, younger eggplants as they tend to be less bitter.

Q6: Can I make it gluten-free?

A: Yes, you can make it gluten-free by substituting regular breadcrumbs with gluten-free breadcrumbs or almond meal. Ensure all other ingredients, especially the sauces, are gluten-free as well.

Q7: What’s the key to achieving a crispy texture?

A: To achieve a crispy texture, make sure to pat dry the salted eggplant slices before assembling the dish. Additionally, following the recommended baking times is crucial for the perfect balance of crispiness and tenderness.

Q8: Can I add meat to Eggplant Parmigiana?

A: Absolutely! Ground beef, sausage, or shredded chicken can be added between the layers for those who prefer a meaty variation of this dish.

Q9: What are some serving suggestions for Eggplant Parmigiana?

A: Eggplant Parmigiana is versatile. Serve it over a bed of pasta, alongside a fresh green salad, or with crusty bread for a hearty and satisfying meal.