Forktionary

Baked Eggplants Recipe

Experience the authentic taste of Parma with this irresistible Baked Eggplant recipe! This classic, often called Eggplant Parmesan, features layers of tender eggplant, rich tomato sauce, savory prosciutto, and creamy béchamel, baked to golden perfection. A perfect comfort food for a family dinner or a special occasion.

Prep Time 30 mins
Cook Time 95 mins
Calories 539 kcal
Protein 42g
Rating 4.0 (1 Reviews)
Baked Eggplants 89

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Eggplants

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How to Make Baked Eggplants

  1. Make the tomato sauce: Heat 4 tablespoons of olive oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5-7 minutes.
  2. Add one (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon salt. Simmer for 15-20 minutes, until slightly reduced.
  3. Prepare the béchamel sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly, until a smooth paste forms (roux).
  4. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring frequently, until thickened. Season with salt and pepper to taste.
  5. Prepare the eggplant: Thinly slice 2 large eggplants lengthwise. Boil in a large saucepan of salted water for 5 minutes. Drain on paper towels and pat dry.
  6. Assemble the casserole: Preheat oven to 375°F (190°C). Pour half of the tomato sauce into a greased 9x13 inch casserole dish.
  7. Layer half of the eggplant slices over the sauce. Drizzle with 1 tablespoon olive oil.
  8. Top with half of the 4 ounces of sliced fresh mozzarella cheese, 4 ounces of thinly sliced prosciutto, and 1/4 cup chopped fresh basil.
  9. Repeat layers with remaining tomato sauce, eggplant, mozzarella, prosciutto, and basil.
  10. Pour the béchamel sauce evenly over the top.
  11. Sprinkle with 1/4 cup grated Parmesan cheese.
  12. Bake for 35-40 minutes, or until golden brown and bubbly.
  13. Let cool slightly before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

59g

Fat

70g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Vegetables European Italian Dietary Tomatoes 4 Hours Or Less