The Inspiration Behind Eggplant Parmesan
Eggplant Parmesan is a baked casserole that layers tender slices of eggplant with tomato sauce, herbs, and cheese. Home cooks in southern Italy embraced this technique as a thrifty way to showcase summer eggplant while stretching a pot of sauce to feed a crowd.
The Origins of Layered Eggplant Dishes
Records from Naples and Sicily in the late 1700s describe stacked eggplant slices fried in oil and baked with cheese and sauce. Immigrants carried the method to North America, where fresh mozzarella, Parmesan, and canned tomatoes made the dish a family staple.
Unique Ingredients That Shine
- Eggplant adds a silky texture once baked.
- Fresh basil brightens the rich sauce.
- Two cheeses (mozzarella for melt, Parmesan for sharp depth) deliver a balanced, savory finish.
Cooking Techniques That Make a Difference
Salting the eggplant first draws out moisture and bitterness. A quick bake instead of deep‑fry keeps the slices light yet sturdy for stacking. Finishing the casserole uncovered makes the cheese topping golden and crisp.
Authentic Italian Eggplant Parmesan with Basil and Marinara
Description
Tender eggplant slices are layered with homemade marinara, fresh basil, mozzarella, and Parmesan, then baked until bubbling and golden—simple comfort food that feels special.
Ingredients for Authentic Eggplant Parmesan with Basil and Marinara
Instructions
Prepare the Eggplant
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Slice Eggplant
Cut eggplants lengthwise into 1⁄2‑inch slices.
Uniform thickness helps the layers cook at the same rate. -
Salt and Rest
Sprinkle slices with kosher salt on both sides. Arrange on a wire rack over a sheet pan and let sit 20 minutes.
Salting draws out excess water and reduces bitterness. -
Pat Dry and Oil
Rinse slices briefly, pat completely dry, then brush both sides with olive oil.
Removing surface moisture encourages light browning instead of steaming.
Pre‑Bake the Eggplant
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Roast Slices
Preheat oven to 375 °F. Coat a second sheet pan with cooking spray. Arrange oiled slices in a single layer and roast 15 minutes, flipping once halfway.
Partial roasting firms the slices so they hold together once layered.
Assemble the Casserole
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Layer Sauce and Eggplant
Spread 1⁄2 cup marinara in a 9 × 13‑inch baking dish. Add a single layer of eggplant, sprinkle with black pepper, 1⁄3 of the mozzarella, and a few basil leaves.
Starting with sauce keeps the bottom from sticking. -
Repeat Layers
Continue layering sauce, eggplant, cheeses, and basil until all ingredients are used, ending with a sauce and cheese top.
Finish with Parmesan on top for a crisp browned crust.
Bake and Finish
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Bake Casserole
Bake uncovered at 375 °F for 25 minutes until bubbling and golden.
Uncovered baking evaporates excess liquid for a concentrated flavor. -
Rest and Serve
Let the dish rest 10 minutes before slicing. Garnish with remaining basil.
Let the dish rest 10 minutes before slicing. Garnish with remaining basil.
Note
- Use low‑moisture mozzarella to avoid a watery casserole.
- Salting eggplant is essential for both texture and flavor.
- Homemade marinara is ideal, but choose a jarred sauce with olive oil and no corn syrup when short on time.
- Leftovers make excellent sandwich fillings on crusty bread.
