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eggplant baked parmigiano comfort food recipe
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Eggplant Parmigiana

Course: Vegetarian entree
Cuisine: Italian
Author: Susan Pridmore

Ingredients

Tomato Sauce

  • 1 onion chopped about 1 cup
  • 3 tablespoon extra-virgin olive oil divided
  • 1 tablespoon unsalted butter
  • 2 pounds tomatoes
  • 1 clove garlic minced
  • ½ teaspoon fennel seed
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon sugar

Eggplant

Instructions

  • Sautè the onions in 2 tablespoons olive oil and the butter over medium-low heat, until soft and aromatic.
  • Slice the tomatoes in half across their middles. Using the largest holes in a cheese grater, grate the cut surface of each tomato half into a bowl until only the skin is left.
  • Place the garlic, fennel seed, salt, pepper and sugar in the bowl of a mortar and pestle set and grind until aromatic. It doesn't need to be a paste. Add to the tomatoes.
  • Bring to a simmer and cook for about 1 hour until the tomato sauce thickens. If you prefer a thicker sauce, just cook it a little longer until you have the thickness you want.
  • Slice off the calyx (the star-shaped green patch where the fruit meets the stem) and discard. Slice the eggplant into ¼” thick slices and lightly salt both sides.
  • Place the slices on a rimmed baking sheet and fill the baking sheet with water and ice cubes so that the eggplant is completely submerged. Weight the eggplant with an upturned mixing bowl or a couple of plates.
  • Let soak for at least 30 minutes, and ideally 1 hour.
  • Place the pine nuts in a dry pan over medium-low heat and lightly toast.
  • Preheat the oven to 400º F. Rinse the eggplant slices to remove the salt and dry. Lightly brush with the balsamic reduction and dip into the breadcrumbs to lightly coat. Place on a parchment paper lined baking sheet, and roast for 15 - 20 minutes or until soft and slightly browned.
  • Spoon a little tomato sauce in the bottom of an oven-proof individual serving piece or large shallow dish and begin to build a lasagna-like construction starting with a layer of eggplant, followed by a slice of Fontina cheese, a light sprinkling of breadcrumbs, another eggplant slice and finishing with Fontina cheese. Spoon some tomato sauce over the top, and sprinkle with ½ tablespoon Parmesan cheese, some breadcrumbs and toasted pine nuts.
  • Return the eggplant lasagna to the oven and bake for 10 minutes, or until the cheese begins to melt.
  • Serve immediately with a salad and a hunk of bread.