Baked Eggplant with Parmesan

Votes: 6

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4 - 6

Pan-fried and then baked eggplant with Parmesan cheese is a delicious dish. The Italian sauce recipe is simplified, so you'll enjoy the flavors of this wonderful dish faster.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggplants

2 medium eggplant (about 1 kg), cut into 1.5 cm thick circles.
Coarse salt, if needed, plus 1 tbsp.
5 cups fresh breadcrumbs
1 tbsp. l. dried oregano
1 tbsp dried thyme
Vegetable oil for frying
Flour for dredging
6 large eggs, beaten
2 tbsp. whole milk
Olive oil, as needed
7 cups quick marinara sauce (recipe below)
2/3 tbsp. grated parmesan
450 g fresh mozzarella, thinly sliced

Quick Marinara Sauce

3 tbsp. l. olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, crushed
7 cups whole peeled canned tomatoes in their own juice (about two 800g cans), coarsely chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tbsp coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, marinara sauce, tomato sauce, tomatoes, Parmesan cheese, mozzarella cheese, eggs, milk, breadcrumbs, oregano, thyme, basil

Cooking the dish according to the recipe:

Place the eggplant slices on several baking sheets and sprinkle them generously with coarse salt. Let them sit for 1 hour to release the bitterness.
Drain the eggplants in a colander and rinse thoroughly under cold running water. Place the eggplants on a work surface and pat dry with paper towels.

In a large bowl, combine 1.5 teaspoons of salt, breadcrumbs, oregano, thyme and season with pepper.

Place flour in a medium plate or bowl. In another bowl, whisk the eggs and milk. Dredge the eggplant slices in flour, dip them in the egg mixture, and coat them with the breadcrumb mixture. Shake off any excess breadcrumbs and transfer the eggplants to a baking sheet.
Pour oil into a large frying pan to a depth of 1.5 cm. Heat the oil over medium heat to 200°C.

Fry the eggplant slices on both sides until golden brown, about 3 minutes. Using tongs, transfer them to a sheet of parchment paper and season with salt to taste. Repeat with the remaining eggplants.
Preheat oven to 200°C.
Lightly grease a 40 x 25 x 5 cm baking dish with olive oil. Fill the bottom of the dish 1/3 full with marinara sauce and add the eggplant. Pour another 1/3 of the sauce over the eggplant. Sprinkle the eggplant and sauce with half the Parmesan and mozzarella. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.
Bake until set, about 30 minutes. Serve immediately.

Recipe baked eggplants.

This dish will be enriched with the bouquet of Brunello di Montalcino wine.

Quick Marinara Sauce

Heat oil in a medium saucepan over medium-high heat. Sauté the onion and garlic until lightly browned, about 3 minutes. Add the tomatoes and herbs and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Remove the herb sprigs. Season with salt and pepper to taste. Use the sauce immediately or store in the refrigerator for up to 3 days or the freezer for up to 2 months.