Baked Eggplant Aubergine Italiano Recipes

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.
• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.