Best 2 Baked Eggplant Aubergine Italiano Recipes

Baked eggplant, also known as aubergine italiano or melanzane al forno, is a classic Italian dish that is both flavorful and versatile. This beloved dish is a delightful combination of tender eggplant, tangy tomatoes, and a symphony of herbs and spices. Whether you're seeking a hearty main course or a delectable side dish, baked eggplant offers a culinary journey that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Eggplant Parmigiana (Parmigiana di Melanzane) image

Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!

Provided by Nagi

Categories Mains Vegetarian

Number Of Ingredients 15

Ingredients

1.8kg / 2.6lb large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1))
1/4 cup olive oil ((for brushing))
1 2/3 cups parmesan (, finely grated)
2 cups basil leaves ((loosely packed), stalks reserved)
1 1/2 cups mozzarella (, shredded (for topping) (Note 2))
2 tbsp extra virgin olive oil
1 onion (, finely diced)
5 garlic cloves (, finely minced)
600ml / 20oz tomato passata ((Note 3))
400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))
1 1/2 tsp white sugar
1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))
1 cup water
3/4 tsp salt
1/4 tsp black pepper

Steps:

Preheat oven to 220°C / 430°F (200°C fan).
Line three trays: Line three large trays with baking / parchment paper.
Brush eggplant with oil: Brush eggplant slices on each side with oil.
Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
Cool: Remove from oven, leave on trays to cool.
Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
Reduce oven to 180°C / 350°F (160°C fan).
Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
Bake for 25 mins until bubbling and golden.
Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Nutrition Facts : Calories 352 kcal, Carbohydrate 27 g, Protein 17 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 841 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F (175 degrees C).
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

Tips:

To ensure the eggplant is cooked evenly, slice it into uniform rounds or cubes.
Soaking the eggplant slices in salted water before cooking helps to remove the bitterness and reduce the oil absorption.
If you're short on time, you can skip the salting and soaking step, but be sure to pat the eggplant slices dry before cooking to prevent them from becoming soggy.
To achieve a crispy exterior and a tender interior, fry the eggplant slices in hot oil until golden brown.
To bake the eggplant, drizzle the slices with olive oil and sprinkle with salt and pepper. Roast them in a preheated oven until tender and slightly browned.
Serve the eggplant as a main course or side dish. You can also use it as a topping for pizza or pasta.

Conclusion:

Baked eggplant is a delicious and versatile dish that can be enjoyed in many different ways. With its smoky flavor and tender texture, it's a perfect addition to any meal. Whether you fry it, bake it, or grill it, you're sure to enjoy this classic Italian dish. So next time you're looking for a healthy and flavorful side dish, give baked eggplant a try!