How to Make Eggplant Parmigiana
Make your tomato sauce., Preheat your griller / broiler or BBQ and thinly slice your eggplant in about 1⁄2 centimeter (0.2 in) or less slices., Grill each side of the eggplant for 2-3 minutes or until golden., In a casserole dish, spoon a little of...
Step-by-Step Guide
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Step 1: Make your tomato sauce.
Fry your chopped onion and garlic in a little olive oil, when soft add the tinned tomato and 1 tablespoon of the chopped mixed herbs.
Season with salt and pepper and the 1 teaspoon sugar.
Simmer for about 10-15 minutes until no longer watery.
You can always cook it longer if you want a thick sauce.
Taste for seasoning with salt and pepper and adjust as required. -
Step 2: Preheat your griller / broiler or BBQ and thinly slice your eggplant in about 1⁄2 centimeter (0.2 in) or less slices.
Lay on a biscuit tray lined with baking paper and brush lightly with a little oil. , You can fry these in a pan or a BBQ, but that can be add to the workload and takes time.
If your griller is part of the oven keep it hot to 200C, or preheat oven to the same. , Only about 2-3 tablespoons is needed, just to prevent the base from drying out and to add flavour consistently through the dish. , Top with 1/3 of the sauce, 1/3rd chopped extra basil and 1/3rd of the cheeses.
Add 1/3rd of the optional bechamel if you made it.
Bechamel makes it creamier and slightly cheesier in flavour, but as some recipes have it and some don't its not a traditional "must have" ingredient.
You can do this in three main ways, firstly layer the eggplant as you would lasagne sheets to make even layers, secondly to build small columns of eggplant slices and thirdly to make a single layer with all slices on a 45 degree angle.
The first method is the easiest, where the second and third methods are nicer for presentation.
It doesn't really affect cooking time or flavour, so the method is very flexible. ,,, -
Step 3: Grill each side of the eggplant for 2-3 minutes or until golden.
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Step 4: In a casserole dish
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Step 5: spoon a little of the sauce at the bottom.
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Step 6: Layer 1/3 of the eggplant along the base.
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Step 7: Keep building layers of eggplant
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Step 8: sauces
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Step 9: cheese until you get to the top layer ingredient
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Step 10: which should be cheese.
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Step 11: Bake for approx 30 minutes or until golden brown on top.
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Step 12: Serve right away.
Detailed Guide
Fry your chopped onion and garlic in a little olive oil, when soft add the tinned tomato and 1 tablespoon of the chopped mixed herbs.
Season with salt and pepper and the 1 teaspoon sugar.
Simmer for about 10-15 minutes until no longer watery.
You can always cook it longer if you want a thick sauce.
Taste for seasoning with salt and pepper and adjust as required.
Lay on a biscuit tray lined with baking paper and brush lightly with a little oil. , You can fry these in a pan or a BBQ, but that can be add to the workload and takes time.
If your griller is part of the oven keep it hot to 200C, or preheat oven to the same. , Only about 2-3 tablespoons is needed, just to prevent the base from drying out and to add flavour consistently through the dish. , Top with 1/3 of the sauce, 1/3rd chopped extra basil and 1/3rd of the cheeses.
Add 1/3rd of the optional bechamel if you made it.
Bechamel makes it creamier and slightly cheesier in flavour, but as some recipes have it and some don't its not a traditional "must have" ingredient.
You can do this in three main ways, firstly layer the eggplant as you would lasagne sheets to make even layers, secondly to build small columns of eggplant slices and thirdly to make a single layer with all slices on a 45 degree angle.
The first method is the easiest, where the second and third methods are nicer for presentation.
It doesn't really affect cooking time or flavour, so the method is very flexible. ,,,
About the Author
Hannah Johnson
Experienced content creator specializing in creative arts guides and tutorials.
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