Baked saucy and layered eggplant with bubbling Parmesan and Mozzarella over it, is an immensely flavorful dish and also is a healthier one when you’re on diet. Making a layered eggplant dish will make it helpful to indulge the eggplant in a delicious way.
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A tomato-based sausage is made to drizzle over the eggplant. Rachael Ray’s recipe for Baked eggplant is my number one to follow as this recipe includes all the basic rules and steps in detail and the outcomes are amazing.
INGREDIENTS
- 1 onion finely chopped
- 2 large-sized eggplants
- Salt to taste
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 5 garlic cloves, crushed and thinly sliced
- Black pepper to taste
- 1 tablespoon red pepper flakes
- 2 tablespoon tomato paste
- 1/2 cup extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- One 28-ounce can be diced or crushed fire-roasted tomatoes
- 2 cups grated Parmigiano-Reggiano Cheese
- A handful of basil leaves, chopped
- 1 1/2 cup Passata
- 1 pound Mozzarella, shredded
Method to make the best Baked Eggplant Parmesan
- Prepare the eggplant first by trimming the skin and then slicing it into long pieces. Put salt over the eggplant and then drain on towels for half an hour.
- Baking sheets are lined with parchment paper.
- Stir fry minced garlic in the heated oil in a large-sized saucepan. The garlic will ultimately start bubbling. After brushing the oil and garlic mixture on the drained eggplants, you have to bake it.
- In the preheated oven rack, bake the eggplant for half an hour. It will turn brown by the end of 30 minutes and will be tender enough just as your required.
- Then in a pot, after heating oil at medium heat, fry onions in the oil and add salt over the onions. Make additional black pepper and red pepper flakes.
- Combine the remaining garlic with the onion and pour half a cup of water into the mixture. Stir in the tomato paste and squeeze the balsamic vinegar into it.
- Add the fire-roasted tomatoes, basil, and the mentioned quantity of Passata.
- For half an hour, simmer the mixture.
- Now make a layer of the sauce on a large casserole and then layer with the baked eggplant. Make another layer of the sauce and spread the Mozzarella and Parmesan. Repeat for another layer.
- Cover the top of the casserole with the foil sheet. In your oven, bake for half an hour. It will turn bubbly due to melted cheese. Spread a handful of basil at the top.
FAQs?
Why the baked eggplant gets tough?
Your eggplant should be well harvested and you should use smaller ones and fresh ones. The older eggplants get hardened. Another reason is that your eggplant is not properly cooked during your process.
Why the eggplant gets mushy?
The eggplant gets mushy due to the use of the extra quantity of oil. Other than that Your eggplant is not properly roasted. You should roast it at high heat.
Baked Eggplant Parmesan Recipe Rachael Ray
Servings: 4
Ingredients
- 1 onion finely chopped
- 2 large-sized eggplants
- Salt to taste
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 5 garlic cloves crushed and thinly sliced
- Black pepper to taste
- 1 tablespoon red pepper flakes
- 2 tablespoon tomato paste
- 1/2 cup extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- One 28-ounce can be diced or crushed fire-roasted tomatoes
- 2 cups grated Parmigiano-Reggiano Cheese
- A handful of basil leaves chopped
- 1 1/2 cup Passata
- 1 pound Mozzarella shredded
Instructions
- Prepare the eggplant first by trimming the skin and then slicing it into long pieces. Put salt over the eggplant and then drain on towels for half an hour.
- Baking sheets are lined with parchment paper.
- Stir fry minced garlic in the heated oil in a large-sized saucepan. The garlic will ultimately start bubbling. After brushing the oil and garlic mixture on the drained eggplants, you have to bake it.
- In the preheated oven rack, bake the eggplant for half an hour. It will turn brown by the end of 30 minutes and will be tender enough just as your required.
- Then in a pot, after heating oil at medium heat, fry onions in the oil and add salt over the onions. Make additional black pepper and red pepper flakes.
- Combine the remaining garlic with the onion and pour half a cup of water into the mixture. Stir in the tomato paste and squeeze the balsamic vinegar into it.
- Add the fire-roasted tomatoes, basil, and the mentioned quantity of Passata.
- For half an hour, simmer the mixture.
- Now make a layer of the sauce on a large casserole and then layer with the baked eggplant. Make another layer of the sauce and spread the Mozzarella and Parmesan. Repeat for another layer.
- Cover the top of the casserole with the foil sheet. In your oven, bake for half an hour. It will turn bubbly due to melted cheese. Spread a handful of basil at the top.
