Cheesy eggplant Parmesan

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Cheesy eggplant Parmesan

An Italian classic enhanced by fresh aromatics and flavorful cheeses
Servings 4
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 45 mins

Equipment

  • pasta strainer
  • sheet pan
  • 6x12in baking pan
  • sauce pan

Ingredients

Sauce

  • 1 28oz can of tomato puree
  • 1 bunch of fresh basil julienned
  • 2 tbsp oregano dried or 3 tbsp of fresh oregano
  • 1/2 small white onion chopped
  • 2 tbsp olive oil
  • salt to taste

Eggplant lasagna

  • 2 eggplants oval shape
  • 2 cups shredded mozzarella
  • 2 cups shredded Monterrey Jack cheese
  • 1/2 cup grated or shredded Parmesan cheese
  • 1/2 cup panko bread crumbs
  • salt & pepper to taste
  • 3 tbsp olive oil to brush the eggplants

Instructions

  • Gather your ingredients.
    Ingredients displayed on a rack
  •  Wash the eggplants and slice them longitudinally ½ inch thick; sprinkle with a generous amount of kosher salt and place in the strainer in the sink; rest for about 30 minutes
    2 eggplants, salt to taste
    Eggplant slices layered on a pasta strainer and dusted with kosher saltl
  •  Meanwhile prepare the sauce: add the oil to the saucepan and chop the onion finely; sauté the onion until translucent
    2 tbsp olive oil, 1/2 small white onion
    White onions sauteed on a sauce pan till translucent
  •  Add the tomato purée, the basil, oregano, salt and pepper and gently simmer covered for about 1 hour, stirring from time totime
    1 28oz can of tomato puree, 1 bunch of fresh basil, 2 tbsp oregano, salt & pepper to taste
    Tomato puree and fresh chopped herbs in a saucepan
  • Preheat the oven @ 375 degrees; pat dry the eggplants and brush with the oil; place on a sheet pan covered with parchment;bake for at least 30 minutes
    3 tbsp olive oil
    Sliced eggplants, pat dry and layered on a sheet pan, brushed with oil
  • Prepare the baking pan by brushing it with oil, remove the eggplants from the oven and remove the sauce from the heat;time to assemble
    Assembled dish ready to go into the oven
  •  Place a small amount of sauce at the bottom ofthe pan, then a layer of eggplants, a layer of sauce a layer of cheese; with this amount you should have a total of 3 layers
    2 cups shredded mozzarella, 2 cups shredded Monterrey Jack cheese
  •  Top with a mixture of Parmesan and bread crumb;return to the oven and bake for another 30-45 minutes or until the cheese isgolden and there’s a crust on the top; allow for the preparation to cool for alittle bit before serving
    1/2 cup panko bread crumbs, 1/2 cup grated or shredded Parmesan cheese
    Finished dish displayed in the baking pan with a nice golden crust

Notes

It’s very important to let the eggplants slices rest with a generous sprinkle of salt prior to cooking. Eggplants are like little sponges and they have lots of water. The salt helps release some of the water so the texture of the eggplants is more delicate and the flavor is enhanced.
Calories: 682kcal
Course: Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: baked eggplant lasagna, cheesy lasagna, classic eggplant lasagna, easy eggplant lasagna, easy lasagna recipe, eggplant lasagna, Eggplant Recipes, how to make eggplant lasagna, vegetarian lasagna

Nutrition

Calories: 682kcal | Carbohydrates: 24g | Protein: 34g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 103mg | Sodium: 915mg | Potassium: 692mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1013IU | Vitamin C: 6mg | Calcium: 930mg | Iron: 3mg

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