Super Easy Eggplant Parmigiana
Eggplant Layered With Parmesan Cheese and Fresh Mozzarella
Stuck on dinner ideas? Craving a hearty Italian casserole dish that's not boring old lasagna? Try a classic north Italian dish like eggplant Parmigiana!
I love cooking casseroles because it's so easy just to throw everything into a dish and let the oven do all the hard work. What's even better is that you can buy a jar of the tomato sauce pre-made (spaghetti sauce), for those days when you really don't have time! I swear by the Barilla sauces because they're authentic (not overly sweet), and delicious!
This crowd-pleaser uses grilled eggplant layered with fresh Mozzarella, Parmesan cheese, and Napoletana sauce in addition to the fragrant Italian herbs so that it's bursting with intense flavor and is bound to satisfy even the pickiest eater. I even got my four-year-old kids to eat it — and they usually turn their noses up at anything involving vegetables (except for my mushroom risotto dish), but not this time! The cheesy, tomato-ey goodness of this dish got the better of them, and they even forgot that they were eating their vegetables!
Did You Know?
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand; in British English, it is Aubergine, and in South Asia and South Africa, its called
- 3 large eggplants
- 2 tbsp olive oil
- 2 tsp kosher/rough salt
- 300g/10 oz fresh Mozzarella, sliced
- 1 large bottle Marinara/Spaghetti/Napoletana Sauce
- 1 tbsp green pesto
- 1 cup grated Parmesan cheese
- Preheat oven to 220C/430F. Remove stalks from eggplants and slice them up (not too thin). Place them on the griddle or in the oven coated in a bit of olive oil, salt and herbs (optional) and grill them for about 5 - 10 minutes (don't let them get crispy)
- Mix a tbsp of green pesto into your sauce then place a thin layer of your tomato sauce on the bottom of a large casserole dish then a layer of Mozzarella cheese slices, then a handful of grated parmesan, then eggplant, sauce, Mozzarella, parmesan, etc. continue layering like this until all your ingredients are finished.
- Drizzle a bit of olive oil over and bake for about 40 minutes until golden, crisp and bubbly.
- Serve hot.
I like to sometimes add a few lasagna sheets in-between layers just to make the dish a bit heartier.
Baked Eggplant Parmigiana
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