![]() It can absolutely be served barely warm or cold. It’s even better afer it sits for half an hour or so. Remove from the oven and let it cool for a few minutes before slicing and serving. Pop in the oven, middle shelf, for 15-20 minutes until the cheese is completely melted and golden brown all over. I ended up using 1.5 cups of Mozzarella thinking that it will need it but once it was baked all the cheese was melted, I think 1 cup of each is plenty unless you like it very cheesy. Layer the remaining slices on top and finish with the sauce.įinish with grated Mozzarella and Parmesan cheese on top. Spread the eggplant with half of the remaining sauce. ![]() Top with a layer of eggplant, I use about half of it, some slices may overlap. Smear a quarter of the sauce on the base of a sheet pan or baking dish. In the meantime, preheat the oven to 200 C / 400 F. Continue until all eggplant slices are done. Remove cooked eggplant to a bowl or another pan and set aside. If more oil is needed, drizzle just a little bit around the sides or in between the eggplants and swirl around. Only add extra oil if it feels like it might be burning. Cook for 2-3 minutes on the first side, until golden brown and a bit shorter on the opposite side.ĭon’t worry if the pan gets a little dry. Place a few slices of eggplant in each pan in one layer. This will absorb the water drops and some of the salt. Use some paper towels or a kitchen towel to gently pat-dry the top layer of the eggplants. If your pan is very large, you might need 2 tablespoons. Heat the pans over medium-high heat and once really hot, add 1.5 tablespoons of olive oil in each. I use two frying pans to make the process a bit quicker. This can be done in parallel to cooking the sauce. Mozzarella can be replaced with other well-melting cheese. ![]() Finely dice the onion, and garlic, drain sun-dried tomatoes and chop if needed. Grate the cheeses. Set aside for 10-15 minutes while you prepare the sauce. It also reduces some of the bitterness that may be present in the eggplant (although most eggplants these days are not very bitter). The salt tenderises the flesh and makes the eggplant absorb less oil when cooking. Arrange in a single layer, sprinkle evenly with a teaspoon of salt, then place the remaining slices on top and season with salt as well. Slice the eggplant vertically, into 0.5-0.8 cm slices. Find the full recipe card with ingredients and nutritional breakdown below. Let’s break it down with some step-by-step-pics. There are three stages to making this dish, two of which you can do in parallel. If you’re looking for a delicious baked eggplant recipe to try, make sure to give this one a go! It’s rich, savoury, smokey, cheesy, tomato-garlicky, and heavenly. In addition, my recipe has an incredibly flavourful tomato sauce, also known as sugo, made with lots of garlic and sun-dried tomatoes for a more intense, umami flavour.Īccording to my dinner guests, this eggplant bake tastes like pizza and looks a bit like one too. It’s pretty much Eggplant Parmigiana (or Eggplant Parmesan), except I make it as a sheet-pan, double-layer cheesy eggplant bake that’s thinner than the traditional casserole dish.Ī large flat tray rather than a deep baking dish does two things: a well-browned, crispy eggplant and cheese crust AND a seemingly higher ratio of cheese to tomato and eggplant (although the amounts used are similar to traditional recipes). This is one of those dishes that you make for a vegetarian guest but then all your meat-eating friends ask for the recipe. Sheet Pan Baked Italian Eggplant (aka Eggplant Parmigiana)
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