Description
Layers of roasted eggplant with caramelized onions, Italian sausage, and a golden Parmesan breadcrumb crust – a true Italian grandmother’s eggplant family treasure.
Ingredients
Scale
- 3 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium onions, thinly sliced
- 2 Italian sausages (approximately 200g), casings removed
- 100ml white wine
- 1 tablespoon tomato concentrate (paste)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g Parmesan cheese, freshly grated
- 100g breadcrumbs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Extra parsley for garnish
Instructions
- Preheat your oven to 200°C (400°F). Wash the eggplants and cut them into 1cm (½ inch) thick slices. Place them on a baking sheet lined with parchment paper.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Bake in the preheated oven for 25-30 minutes until soft and slightly golden. Set aside.
- While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook until they begin to soften, about 3 minutes.
- Continue cooking the onions, stirring occasionally, for 5-7 minutes until they become golden brown and caramelized.
- Crumble the sausage meat into the pan with the onions. Break it up with a wooden spoon and cook until it begins to brown.
- Pour in the white wine and use your spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 3-4 minutes.
- Stir in the tomato concentrate and mix well. Cook for another 2 minutes. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
- Reduce oven temperature to 180°C (360°F). In a round baking dish (approximately 26cm/10 inches), arrange a layer of the roasted eggplant slices. Spread half of the sausage and onion filling over the eggplant.
- Add another layer of eggplant slices and top with the remaining sausage mixture. Finish with a final layer of eggplant slices.
- In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, olive oil, salt, and pepper until well combined.
- Sprinkle the breadcrumb and cheese mixture evenly over the top of the assembled dish.
- Place the dish in the oven and bake for 15 minutes, or until the topping is golden brown and crispy.
- Remove from the oven and let stand for 5 minutes. Garnish with additional fresh parsley before serving.
Notes
- This layered eggplant dish is a traditional Italian family recipe passed down through generations.
- The dish tastes even better the next day after flavors have melded.
- Can be assembled up to 24 hours before baking, perfect for entertaining.
- Leftovers make incredible sandwiches on crusty Italian bread.
- The technique of layering creates distinct flavor zones in every bite.
- This eggplant parmesan keeps beautifully in the refrigerator for up to 4 days.
- To reheat, place in a 325°F (160°C) oven for about 15-20 minutes until warmed through.
- For busy weeknights, you can prepare components separately in advance.
- Roast the eggplant and prepare the filling up to two days ahead, storing them separately.
- The breadcrumb topping can be mixed a day ahead and kept at room temperature.
- Assemble just before baking, though you may need to add 5-10 minutes to the baking time if assembling with cold ingredients.
- Allow the dish to rest for 10 minutes before serving this helps the layers set.
- Never refrigerate eggplants before cooking as cold temperatures damage their delicate flesh and flavor.
- The thickness of your eggplant slices matters too thin and they’ll fall apart, too thick and they won’t cook through.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Family Dinner Ideas
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/6 of baking dish)
- Calories: 320
- Fat: 22 g
- Carbohydrates: 18 g
- Protein: 14 g
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