Garden-Style Eggplant Parmesan
Garden-Style Eggplant Parmesan is rated
out of
5 by
5.
Prep Time:
25 minutes
Cook Time:
90 minutes
Servings:
6
Serves 4 to 6.
Although this dish can be made throughout the summer, it is particularly good at the end of the season. Late-harvest tomatoes allowed to ripen to a deep, dark red make a sauce that is sublimely sweet and full of flavor.
Ingredients:
For the sauce:
- 2 Tbs. olive oil
- 2 garlic cloves, chopped
- 3 lb. fully ripe tomatoes, peeled and coarsely
chopped - 1 Tbs. chopped fresh marjoram or oregano
- Salt, to taste
4 or 5 small or 2 medium-large eggplant, cut
into slices 1/2 inch thick- 4 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh
thyme leaves - 6 oz. mozzarella cheese, shredded
- 1/4 cup chopped fresh oregano
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 Tbs. unsalted butter, cut into bits
Directions:
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2 to 3 minutes; do not allow to brown. Add the tomatoes and marjoram, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down to a sauce, 30 to 40 minutes. Taste and season with salt, if needed.
Preheat an oven to 450°F.
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt. Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more.
Reduce the oven temperature to 400°F.
Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano. Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano for the top. Dot evenly with the butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing on the surface with a spoon or spatula. If there seems to be too much juice, pour off the excess. Return to the oven and cook until the top is lightly browned and bubbling, 15 to 20 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve.
Preheat an oven to 450°F.
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt. Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more.
Reduce the oven temperature to 400°F.
Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano. Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano for the top. Dot evenly with the butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing on the surface with a spoon or spatula. If there seems to be too much juice, pour off the excess. Return to the oven and cook until the top is lightly browned and bubbling, 15 to 20 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4 to 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Casual Outdoor Dining,
by Georgeanne Brennan
(Time-Life Books, 1998).
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Rated 5 out of
5
by
7000ftinColorado from
Way Better Than Any Restaurant
I had the best eggplant parmesan in a little town on Lake Como in Italy 20 years ago. I spent years making eggplant recipes, trying to recreate the fresh, simple flavors of Italy. This simple recipe pretty much replicates what I savored in Italy. Like all recipes, I adjust for my family's specific tastes. I use a variety of fresh herbs from our greenhouse (basil, oregano, rosemary, marjoram, thyme), which I sprinkle on top of the eggplant when assembling for baking. I also season my sauce with dried herbs. If I have the time I roast the tomatoes for the sauce which adds depth of flavor. I run the cooled tomatoes through a food-mill while the eggplant is in the oven roasting. The sauce is developed enough flavor wise once the eggplant is cool enough to handle. I always use fresh mozzarella, very small dollops of well-drained full-fat ricotta one layer only & then Parm-Reg grated on top. While this recipe is definitely an every-pan-in-the-kitchen type process, the results are a show-stopper. This is the dish friends and family request over and over again. It takes me back to Italy every time I make it. I find it takes longer to complete than the recipe indicates, but each step is simple and totally worth the effort.
Date published: 2019-08-10
Rated 5 out of
5
by
Oaklandfoodie from
Great dish
A little long to make (as everything with eggplant!) but is very tasty. It is also very good reheated.
Date published: 2014-08-25
Rated 4 out of
5
by
DrJenny1234 from
Great Vegetarian Company-Pleaser
This recipe is tasty, was well-received, and looks impressive for company. We used fresh mozzarella (packed in water), otherwise we followed the recipe as specified. I have tried a similar recipe on another site that called for using your favorite jarred tomato sauce (I used Paul Newman's marinara). I rated this recipe a 4 because although it is good, we did not think use of the fresh tomatoes lent better flavor to this dish, than the easier use of a nice jarred tomato sauce and was a lot more prep.
Date published: 2013-10-13
Rated 5 out of
5
by
WGitK from
Excellent Vegetarian Main or Summer Side
This is the best eggplant parm recipe I have tried. Fresh and healthy but with a luxuriously rich taste. I often grill the eggplant on the BBQ in the summer, instead of roasting it.
You can play with the cheeses as well; fresh mozzerala is excellent, but I've used a variety of soft cheeses with great results. Friulano was particularly good.
The recipe does take a little time to prepare, but is well worth it. It can also be assemled the day before, and baked before serving.
My only complaint is that the yield is somewhat less than expected. The veggies do cook down, so don't be alarmed. It serves 2-3 as a vegetarian main (with a crusty bread), but will serve 4-5 as a side dish.
Date published: 2013-07-18
Rated 5 out of
5
by
Louisianaboy from
Signature Dish
I've been making this recipe for almost 10 years. Amazing taste and great texture! It's my go-to if I want to impress. If your strapped for time, canned tomatoes will work or use your own sauce recipe. I've even used store bought sauce in a pinch. The fresh mozzarella is a must. I'm actually cooking it now and since my boyfriend doesn't care for eggplant, he will have his sauce with pasta and mine will be piled on top of fresh baked eggplant - yum!
If you're following the recipe, it does take quite a bit of time and I cook the eggplant a little longer than the recipe calls for.
Date published: 2012-05-23