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Eggplant Parmesan

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PREP TIME
45 min
COOKING TIME
65 min
TOTAL TIME
115 min
SERVINGS
6 servings
Dinner Italian Sicilian
Eggplant Parmesan
Ingredients
  • 2 cups extra-virgin olive oil, or as needed
  • 6 eggplants, trimmed and cut into 1/2-inch thick slices
  • 1 bunch fresh basil
  • salt to taste
  • 1 1/3 cups tomato puree (passata)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic
  • 18 ounces fresh mozzarella cheese, drained and sliced
  • 1/2 teaspoon dried oregano, or to taste
  • 4 ounces grated Parmesan cheese
Instructions
1
Begin by filling a deep skillet with 2 cups of oil, or the amount required to achieve a depth of 1 inch. Heat it over medium heat.
2
Next, gently pat dry the slices of eggplant using a paper towel to remove excess moisture. Set aside 4 whole basil leaves and chop the remaining ones.
3
Fry the eggplant slices in batches in hot oil until they turn golden brown, taking about 2 to 3 minutes per side. Use a slotted spoon to transfer the eggplant to a paper towel-lined plate, and season with salt.
4
In a saucepan, combine passata, 1 tablespoon of olive oil, minced garlic cloves, 4 basil leaves, and a pinch of salt. Heat it over medium heat for 10 minutes, stirring occasionally.
5
Remove the saucepan from the heat and discard the garlic cloves.
6
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
7
Create layers in the baking dish, starting with fried eggplant, followed by tomato sauce, mozzarella cheese, dried oregano, Parmesan cheese, and chopped basil leaves. Repeat this process as many times as possible, finishing with a layer of mozzarella cheese and a drizzle of the remaining 1 tablespoon of olive oil.
8
Place the baking dish in the preheated oven and bake until heated through and the cheeses are melted, taking around 40 minutes.
9
Let the dish stand for a few minutes before slicing and serving.