Eggplant Parmesan is one of those baked dishes that feels special without requiring fancy techniques. You start by frying thick slices of eggplant until they turn soft and golden, then you layer them in a casserole with a tomato sauce you make yourself from scratch. The sauce gets cooked down with carrots, onions, and garlic, then blended smooth.
Cheese goes between the layers and on top, and breadcrumbs add a crunchy finish. The whole thing bakes until the cheese melts and the edges turn golden brown. It is warm, satisfying, and smells wonderful as it comes out of the oven.
About the Recipe
This recipe takes a bit of time because you make the sauce from fresh vegetables, but the effort pays off. The tomato sauce has real depth because you pressure cook the vegetables with garlic and carrots, then blend everything smooth. Frying the eggplant first means each slice holds its shape and stays tender inside. Layering the components lets the flavors come together as the dish bakes.
You end up with a casserole that cuts cleanly and tastes rich without being heavy. The breadcrumb topping adds texture that balances the soft layers underneath.
Why you will love this recipe
The homemade sauce makes a difference here. It tastes fresher and brighter than anything from a jar, and you control the seasoning. Frying the eggplant might seem like extra work, but it keeps the slices from turning mushy when they bake. I like how the cheese melts into the sauce and creates pockets of creamy richness between the layers.
The breadcrumbs on top get golden and crunchy, which gives you a nice contrast with each bite. This dish also holds up well if you need to make it ahead. You can assemble everything in the casserole, refrigerate it, and bake it later when you are ready to eat.
Eggplant Parmesan
Cooking Tips
Make sure your oil is hot enough before you fry the eggplant slices. If the oil is too cool, the eggplant will absorb too much and turn greasy. Coat each slice lightly with flour so you get a thin, even crust. When you blend the cooked vegetables, strain the puree to remove any seeds or tough bits.
This gives you a smoother sauce. Do not skip the step of simmering the sauce with herbs after you strain it, because that is when the flavors really come together.
Serving and Storing Suggestions
This recipe serves four to six people, depending on portion size. Prep time is about 30 minutes, and baking takes another 30 minutes. Serve it hot straight from the oven with a green salad or some crusty bread. Leftovers keep in the refrigerator for up to three days.
Reheat individual portions in the oven or microwave. You can also freeze the assembled casserole before baking, then thaw and bake it when needed.
Similar Recipes
- Zucchini Parmesan
- Baked Stuffed Peppers
- Vegetable Lasagna
- Moussaka
Eggplant Parmesan
Ingredients
- 4 to 5 medium Brinjals (medium)
- 1/2 cup Maida Flour
- Oil for frying
- 2 cups Cheese
- 1 cup Breadcrumbs (fine)
- 3 to 4 tbsp Butter
- 2 tsp Mixed Herbs (dried)
For the Sauce:
- 1/2 kg Tomatoes
- 2 inch Celery Stalk (optional)
- 3 cloves Garlic
- 1 Carrot (large)
- 1 Onion (large)
- 1 tsp Sugar
- 1 tsp Chilli Powder
- 1 tbsp Flour
- 2 tbsp Olive Oil
- 1 tsp Pepper
- Salt to taste
Instructions
- Cut the brinjals into fairly thick slices.
- Coat with maida flour and shallow fry in very hot oil till soft and set aside.
- Chop onions, celery, garlic, tomatoes and carrots.
- Add enough water and pressure cook.
- When cool, puree the vegetables, strain, discard peel and seeds.
- To the strained puree, add herbs, some water and simmer for 3 to 5 minutes.
- Remove, cool and add half the cheese and mix.
- Grease a large grease-proof casserole dish thorougly.
- Pour some of the sauce covering the entire bottom of the dish.
- On this arrange the fried brinjal slices.
- Sprinkle some of the remaining cheese and a little bit of butter.
- Pour a second layer of sauce. Repeat process by topping with cheese.
- Sprinkle breadcrumbs on cheese layer, dot with butter and bake at 190C for 1/2 hour or till browned.
- Serve hot with some salad.
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Frequently Asked Questions
Can I bake the eggplant instead of frying it?
Yes, you can brush the slices with oil and bake them at 200C until tender. They will be lighter but might not have the same golden crust.
What type of cheese works best for this recipe?
Mozzarella melts well and tastes mild. You can also mix in some parmesan for extra flavor. Avoid pre shredded cheese if possible, as it does not melt as smoothly.
Can I make the sauce ahead of time?
Surely. The sauce keeps in the refrigerator for up to four days. You can also freeze it for up to three months. Just thaw and reheat before assembling the casserole.
Do I need to peel the eggplant before slicing?
No, the skin is edible and holds the slices together during frying and baking. Just wash the eggplant well before you cut it.
How thick should I cut the eggplant slices?
Aim for about half an inch thick. Thinner slices may fall apart, and thicker ones take longer to cook through.
