Best Eggplant Parmesan
This recipe for Best Eggplant Parmesan really is the BEST I have ever had. So simple and so delicious.
The garden was packed this year with eggplants and basil. It was my very time actually growing eggplant and with this recipe, they will now be a staple crop. Growing so many, naturally this dish was created out of the need to use it all up. But what amazed me was the simplicity of such a dish. All the times I had it batter fried in restaurants and to just realize that this was the American twist on the dish.
There is no need to batter fry the eggplant as it stands up to the sauce all on its own. I suppose it always does surprise me how many foods taste best when served in a straightforward way. This dish is so delicious and one that even when made over and over as it was in my house. We don’t tire of it. In fact, we looked forward to it every time it made it’s way on to the dinner table. I hope you find it the same.
What You Will Need To Make Best Eggplant Parmesan
2 large eggplants
2 (15 oz) cans diced and crushed tomatoes
3/4 cup of olive oil
2 tsp sea salt
1/2 cup chopped fresh basil
2 cloves of garlic
1/4 cup diced onions
1 cup mozzerella cheese
1 cup grated grated fresh parmesan
Directions
Begin by slicing eggplants in 1/8 inch thick slices (as shown).
Sprinkle a tsp of the sea salt over the eggplant. Allow it to sit about 30 minutes. After it has sat, dab the eggplant with a paper towel to remove the excess water and salt.
Pour about 1/2 cup of the olive oil into a skillet. Cook eggplant on both sides in batches. When done. Set aside.
Drizzle 2 tbsp of olive oil into the same pan and begin sautéing the onions. Add the garlic, allow it to cook just a few seconds making sure it doesn’t burn. Add the tomatoes, and a tsp of the salt. Chop the basil and add about a half cup of it to the cooking tomatoes. Simmer for about 5-7 minutes. Allowing the flavors to blend. Taste to make sure there is enough salt to your liking, add more if necessary.
Remove from heat. Pour half a cup of the sauce into the bottom of the baking dish and lay a layer of eggplant over.
Then add more sauce over the egg plant, add a bit of both cheeses over the top and then repeat the layering process until all the eggplant is used.
Finally topping with the remaining cheeses.
Drizzle 1 tbsp of olive oil over the top and garnish with the remainder of the basil.
Pop it into the oven at 400℉/200℃ for 20-25 minutes until it is golden and bubbly.
If you love this recipe, I would love it if you would come back and give it 5 stars!
Best Eggplant Parmesan
a delicious dish of eggplant, crushed tomatoes, basil and cheese
Ingredients
- 2 cans of diced and crushed tomatoes
- 2 large eggplants
- 3/4 cup olive oil
- 2 tsp of sea salt
- 1/2 cup chopped fresh basil
- 1 cup mozzarella cheese
- 1 cup freshly grated parmesan cheese
- 2 cloves of garlic
- 1/4 cup finely diced onion
Instructions
- Begin by slicing eggplants in 1/8 inch thick slices (as shown). Sprinkle a tsp of the sea salt over the eggplant. Allow it to sit about 30 minutes.
- After it has sat, dab the eggplant with a paper towel to remove the excess water and salt.
- Pour about 1/2 cup of the olive oil into a skillet. Cook egg plant on both sides in batches. When done. Set aside.
- Drizzle 2 tbsp of olive oil into the same pan and begin sautéing the onions. Add the garlic, allow it to cook just a few seconds making sure it doesn't burn.
- Add the tomatoes, and a tsp of the salt.
- Chop the basil and add about a half cup of it to the cooking tomatoes.
- Simmer for about 5-7 minutes. Allowing the flavors to blend.
- Taste to make sure there is enough salt to your liking, add more if necessary. Remove from heat.
- Pour half a cup of the sauce into the bottom of the baking dish and lay a layer of egg plant over. Then add more sauce over the egg plant, add a bit of both cheeses over the top and then repeat the layering process until all the egg plant is used. Finally topping with the remaining cheeses. Drizzle 1 tbsp of olive oil over the top and garnish with the remainder of the basil.
- Pop it into the oven at 400℉/200℃ for 20-25 minutes until it is golden and bubbly.
Notes
This recipe works best in a 9 x 12 baking dish
Pin for Later
Shop this Post
Check Out More Favorites From The Farmhouse!
Sirloin Steak with Herb Butter
Deep Dish Mushroom Swiss Quiche
