As I sat in Armando al Pantheon, chowing down on one of the specials, eggplant parmigiana, I thought to myself, this is definitely one I should try to make a version of whilst in Rome. I did however have an added motive to pack in a little extra cheese. This is how to cook eggplant parmigiana.
Eggplant Parmigiana Recipe
- 1 x Eggplant, skinned and sliced into rounds
- 1 x Fresh Tomato, halved and sliced
- 1 x 200g Can of tomato and basil pasta sauce
- 1-2 x handfuls of grated Parmesan Cheese
- 2 x Mozzarella balls
- 2 x garlic gloves
- A few drizzles of Olive oil
- Sprinkle of bread crumbs (optional)
How to cook Eggplant Parmigiana
- Pre-heat oven to 200 Celsius
- Over a Medium-High add the eggplant slices and some garlic with a drizzle of olive oil. Do this in batches so you do not overcrowd and can get some colour on your eggplant.
- ln a smallish baking dish, line with some tomato pasta sauce
- Add a layer of eggplant
- Add a generous sprinkle of parmesan
- Add a tomato layer
- Mozzarella layer is next
- Season with salt and pepper
- Add the rest of the pasta sauce
- Parmesan again!
- Eggplant again!
- Mozzarella again!
- Parmesan again!
- Season again with pepper.
- Add some breadcrumbs on-top.
- Place into the pre-heated oven for approximately 30 mins, or until golden, bubbly and crisp.
- Remove from the oven and let it cool for a few mins.
And that is how to cook eggplant parmigiana. This dish does not take a lot of effort, even using store bought pasta sauce! But the end result is so tasty you will be scooping up every last drop. The reason I even thought to make eggplant parmigiana was tasting it out at a restaurant in Rome. Whilst my version was quite different and a lot cheesier, I was happy with the end taste. Yum. Give this eggplant parmigiana recipe a try, quick and easy, and inspired by my time in Rome, Italy.
What is your secret ingredient to your Eggplant Parmigiana ? Pin the steps below to remember this one for later 😉