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Melanzane alla Parmigiana with Crusty Bread
Layers of roasted eggplant baked in a rich tomato sauce with plenty of mozzarella and parmesan, served with warm crusty bread to make it a proper dinner. The cheese does the heavy lifting on protein.
Serves 4Prep 30 minCook 55 mincheese
Containsdairy · gluten
Protein 18%Carbs 33%Fat 49%
About 740 kcal a serve — 34 g protein, 60 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
ovenPreheat the oven to 220°C. Line two large oven trays with baking paper.
Season the eggplant
prepLay the eggplant slices on the trays. Brush both sides with about 60 ml of the olive oil and sprinkle with the salt.
On the trayPrep →
1 cm slices
Roast the eggplant
roastRoast for 20–25 minutes, turning once, until golden and soft. Set aside and reduce the oven to 200°C.
In the ovenRoast →
200°C, 20–25 min
Start the sauce
cookHeat the remaining 20 ml olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant but not browned.
In the panSauce →
medium heat
Simmer the tomato
simmerPour in the passata, season with a pinch of salt and simmer for 12–15 minutes until thickened. Stir through half the basil.
In the panSimmer →
12–15 min
Layer the bake
assembleSpread a little sauce in a baking dish. Add a layer of eggplant, more sauce, torn mozzarella and a scatter of parmesan. Repeat, finishing with sauce, mozzarella and a generous layer of parmesan on top.
In the baking dishAssemble →
2–3 layers
Bake
bakeBake at 200°C for 25–30 minutes until bubbling and golden on top. Rest for 10 minutes.
Serve
serveScatter with the remaining basil and serve with warm crusty bread to mop up the sauce.
At the tableServe →
rest 10 min
Cook's noteSalting the eggplant slices for 20 minutes before roasting draws out moisture for a firmer bake, but it's optional with modern eggplant. Use good-quality mozzarella and drain it well so the bake isn't watery.
Estimated per serve
740 kcal · 34 g protein · 60 g carbs · 40 g fatestimates, within ~10%
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