Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 3 cloves garlic, crushed; 2 shallots, peeled and finely chopped; 1 tsp. dried oregano; 2 (14-oz.) cans chopped tomatoes in juice; 2 tbsp. tomato paste; 1 tsp. sugar; salt and freshly ground black pepper; 3 small firm eggplants, cut into 1/4-inch slices; 1/2 cup fresh basil leaves, plus more to garnish; 1/2 cup shredded Parmesan cheese; 1 cup dry bread crumbs, to serve

Servings: persons

3 tbsp. olive oil
3 cloves garlic, crushed
2 shallots, peeled and finely chopped
1 tsp. dried oregano
2 (14-oz.) cans chopped tomatoes in juice
2 tbsp. tomato paste
1 tsp. sugar
salt and freshly ground black pepper
3 small firm eggplants, cut into 1/4-inch slices
1/2 cup fresh basil leaves, plus more to garnish
1/2 cup shredded Parmesan cheese
1 cup dry bread crumbs, to serve

1
In a large skillet, heat 2 tablespoons olive oil and gently fry the garlic, shallots, and oregano, being careful not to let the oil get too hot or the garlic will be bitter.
2
Cook for 5 minutes.
3
Add the tomatoes and tomato paste, and cook for 10 minutes, stirring continuously.
4
Add the sugar and season with salt and pepper.
5
Place half the tomato sauce in the bottom of the slow cooker, and layer the eggplant slices on top, sprinkling fresh basil and Parmesan cheese between the layers, and staggering the slices to fit the slow cooker.
6
Finish with the rest of the tomato sauce and give the pot a shake to distribute the sauce through the layers.
7
Cover and cook on low for 4 hours.
8
Just before serving, heat the remaining tablespoon olive oil in the skillet, and fry the breadcrumbs until crisp.
9
Serve each portion sprinkled with the breadcrumbs and freshly chopped basil.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp. olive oil, 3 cloves garlic, crushed, 2 shallots, peeled and finely chopped, 1 tsp. dried oregano, and more.

Yes, Eggplant Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmigiana

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