Eggplant Parmigiana (Parmigiana di Melanzane)

Name: Eggplant Parmigiana (Parmigiana di Melanzane)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1.8kg / 4 lbs large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1)); 1/4 cup olive oil ((for brushing)); 1 2/3 cups parmesan (, finely grated); 2 cups basil leaves ((loosely packed), stalks reserved); 1 1/2 cups mozzarella (, shredded (for topping) (Note 2)); 2 tbsp extra virgin olive oil; 1 onion (, finely diced); 5 garlic cloves (, finely minced); 600ml / 20oz tomato passata ((Note 3)); 400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4)); 1 1/2 tsp white sugar; 1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)); 1 cup water; 3/4 tsp salt; 1/4 tsp black pepper

Instructions

Prep:40minCook:1h

Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!

Updated at: Mon, 25 Nov 2024 10:15:44 GMT