Gourmet eggplant Parmesan layered with crispy baked eggplant, slow-simmered tomato sauce, fresh mozzarella, and Parmesan. This elegant vegetarian main course is perfect for Valentine’s Day or special dinners.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 40 minsTotal Time 1 hr 10 minsEggplant
2 large eggplants, sliced into 1 cm (½-inch) rounds
Salt, for drawing out moisture
Olive oil, for brushing
Breading
¾ cup breadcrumbs (panko preferred)
½ cup Parmesan cheese, finely grated
1 tsp dried oregano
Freshly ground black pepper
Tomato Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can San Marzano tomatoes, crushed
Salt and freshly ground black pepper
Pinch of chili flakes (optional)
Fresh basil leaves
Assembly
9 oz fresh mozzarella, sliced or torn
¼ cup Parmesan cheese, grated
Fresh basil, for garnish
Prepare the Eggplant
1 Arrange eggplant slices on a tray and sprinkle lightly with salt.
Let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Brush lightly with olive oil.
Bake the Eggplant
2 Preheat oven to 200°C / 400°F .
Mix breadcrumbs, Parmesan, oregano, and pepper.
Press eggplant slices lightly into breadcrumb mixture and place on a lined baking tray.
Bake for 25–30 minutes , turning once, until golden and crisp. Set aside.
Make the Tomato Sauce
3 Heat olive oil in a saucepan over medium heat.
Add onion and sauté for 4–5 minutes until soft. Add garlic and cook 30 seconds.
Add tomatoes, salt, pepper, and chili flakes. Simmer gently for 15–20 minutes .
Stir in fresh basil and adjust seasoning.
Assemble
4 Reduce oven to 180°C / 350°F .
In a baking dish, spread a thin layer of sauce.
Layer baked eggplant, mozzarella, and sauce. Repeat layers.
Finish with Parmesan on top.
Bake
5 Bake uncovered for 20–25 minutes until bubbling and lightly golden.
Rest for 10 minutes before serving.
Pairing Suggestions
6 Wine
Chianti Classico
Barbera
Pinot Noir
Sides
Starters
Tips & Notes
7
Salting eggplant improves texture and flavor
Use fresh mozzarella , not low-moisture, for creaminess
Baking instead of frying keeps it light
Fresh basil at the end adds brightness
Perfect vegetarian Valentine’s main course
Ingredients Eggplant
2 large eggplants, sliced into 1 cm (½-inch) rounds
Salt, for drawing out moisture
Olive oil, for brushing
Breading
¾ cup breadcrumbs (panko preferred)
½ cup Parmesan cheese, finely grated
1 tsp dried oregano
Freshly ground black pepper
Tomato Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can San Marzano tomatoes, crushed
Salt and freshly ground black pepper
Pinch of chili flakes (optional)
Fresh basil leaves
Assembly
9 oz fresh mozzarella, sliced or torn
¼ cup Parmesan cheese, grated
Fresh basil, for garnish
Directions Prepare the Eggplant
1 Arrange eggplant slices on a tray and sprinkle lightly with salt.
Let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Brush lightly with olive oil.
Bake the Eggplant
2 Preheat oven to 200°C / 400°F .
Mix breadcrumbs, Parmesan, oregano, and pepper.
Press eggplant slices lightly into breadcrumb mixture and place on a lined baking tray.
Bake for 25–30 minutes , turning once, until golden and crisp. Set aside.
Make the Tomato Sauce
3 Heat olive oil in a saucepan over medium heat.
Add onion and sauté for 4–5 minutes until soft. Add garlic and cook 30 seconds.
Add tomatoes, salt, pepper, and chili flakes. Simmer gently for 15–20 minutes .
Stir in fresh basil and adjust seasoning.
Assemble
4 Reduce oven to 180°C / 350°F .
In a baking dish, spread a thin layer of sauce.
Layer baked eggplant, mozzarella, and sauce. Repeat layers.
Finish with Parmesan on top.
Bake
5 Bake uncovered for 20–25 minutes until bubbling and lightly golden.
Rest for 10 minutes before serving.
Pairing Suggestions
6 Wine
Chianti Classico
Barbera
Pinot Noir
Sides
Starters
Tips & Notes
7
Salting eggplant improves texture and flavor
Use fresh mozzarella , not low-moisture, for creaminess
Baking instead of frying keeps it light
Fresh basil at the end adds brightness
Perfect vegetarian Valentine’s main course
