Eggplant Parmigiana Bake Recipe

Italian cuisine · 550 calories

Eggplant Parmigiana Bake recipe

About this recipe

A hearty and flavorful dinner option featuring breaded and baked eggplant slices, smothered in a rich tomato sauce and topped with melted mozzarella and parmesan cheese. Perfect for those seeking a satisfying vegetarian meal.

Ingredients

  • - CHATCHAWAN Fresh Thai Round Eggplant
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 300G Orgran Gluten Free All Purpose Rice Crumbs
  • Pack Tray Of 30 Medium Free Range Eggs
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 830G Turkish Tomato Paste, 830G
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 50G Nicolas Alziari Herbes De Provence, 50G
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • - Nearly Naked Veg Basil 100g
  • - Ktc Vegetable Oil
  • - Tata Salt
  • - Silver Spoon Granulated Sugar
  • - Schwartz Italian Seasoning

Instructions

  1. 1. Slice 500 g of eggplant into 1/4-inch thick rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture, then pat dry with a paper towel.
  2. 2. In a shallow bowl, combine 1/3 cup grated parmesan cheese, 1/3 cup bread crumbs, 1/2 tsp italian seasoning, and 1/4 tsp herbes de provence.
  3. 3. Beat 1 egg in a separate bowl. Dip each eggplant slice into the egg, then coat with the bread crumb mixture.
  4. 4. Heat 1/3 cup oil in a skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to a shallow baking dish.
  5. 5. In the same skillet, add 1 finely chopped onion and sauté until softened, about 5 minutes.
  6. 6. Stir in 1 can (6 oz) tomato paste, 2 cups vegetable broth, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp pepper, 1/2 tsp italian seasoning, and 1/4 tsp herbes de provence. Bring to a boil, then simmer for 5 minutes, scraping the pan to incorporate any browned bits.
  7. 7. Pour the tomato sauce over the fried eggplant slices in the baking dish, reserving a small amount of sauce for topping.
  8. 8. Sprinkle 1/2 lb shredded mozzarella cheese over the eggplant and drizzle the reserved sauce on top.
  9. 9. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly.
  10. 10. Serve hot as a main dish, garnished with fresh basil if desired.