The Best Stuffed Eggplant Parmigiana Recipe! Restaurant Quality Dish Easy & Delicious!

Ingredients

• 2 pieces Eggplant (medium, sliced into ½‑cm rounds)
• 4 tablespoons Olive Oil (extra‑virgin, divided)
• 1 clove Garlic (minced)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground, to taste)
• ½ teaspoon Crushed Red Pepper Flakes (optional for heat)
• 500 ml Tomato Puree (or crushed tomatoes, unsalted)
• 10 leaves Fresh Basil Leaves (torn)
• 2 balls Mozzarella Cheese (about 200 g total, shredded)
• ¼ cup Parmesan Cheese (grated)

Instructions

1. Preheat Oven

   Set the oven to 180 °C (360 °F) and let it preheat while you prepare the eggplant.

   Time: PT10M

   Temperature: 180°C

2. Slice and Season Eggplant

   Trim the ends of the eggplants and slice them into ½‑cm thick rounds. Place the slices in a bowl, drizzle with 2 Tbsp olive oil, sprinkle with salt, pepper, and optional red‑pepper flakes, then toss to coat evenly.

   Time: PT10M

3. First Bake Eggplant

   Arrange the seasoned eggplant slices in a single layer on a parchment‑lined baking sheet. Bake for 20 minutes, turning once halfway through, until the pieces are tender and lightly golden.

   Time: PT20M

   Temperature: 180°C

4. Prepare Tomato Sauce

   While the eggplant bakes, heat the remaining 2 Tbsp olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1‑2 minutes until fragrant but not browned.

   Time: PT5M

5. Simmer Sauce

   Stir in the tomato puree, add a pinch of salt, pepper, and red‑pepper flakes. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. Remove the whole garlic clove before proceeding.

   Time: PT10M

6. Assemble the Dish

   In a 9‑inch (23 cm) baking dish, spread a thin layer of tomato sauce. Layer half of the baked eggplant slices, top with half the sauce, sprinkle with half the shredded mozzarella, a few torn basil leaves, and a drizzle of olive oil. Repeat the layers, finishing with the remaining mozzarella, grated Parmesan, and a final drizzle of olive oil.

   Time: PT10M

7. Final Bake and Grill

   Increase the oven temperature to 200 °C (400 °F). Bake the assembled dish for 20 minutes, then switch to the ventilated grill (broiler) for the last 5 minutes to brown the cheese.

   Time: PT20M

   Temperature: 200°C

8. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with extra fresh basil if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

6 g