Eggplant Parmesan Bake is a delightful dish that seamlessly marries rich flavors and wholesome ingredients. Perfect for both vegetarians and meat lovers, this comforting bake features layers of tender roasted eggplant, savory Italian sausage, and a crispy breadcrumb topping that will leave you craving more. Whether you’re looking for a hearty family dinner or a show-stopping dish for your next gathering, this Eggplant Parmesan Bake checks all the boxes.
Ingredients
- 3 medium eggplants (2-3 medium eggplants)
- 3 tablespoons olive oil (3 tablespoons)
- 1 teaspoon salt (1 teaspoon)
- 1/2 teaspoon black pepper (1/2 teaspoon)
- 4 medium onions, thinly sliced (4 medium onions)
- 2 Italian sausages (approximately 200g; 2 Italian sausages)
- 100ml white wine (100ml)
- 1 tablespoon tomato concentrate (paste) (1 tablespoon)
- 2 tablespoons fresh parsley, chopped (2 tablespoons)
- 100g Parmesan cheese, freshly grated (100g)
- 100g breadcrumbs (100g)
- Extra parsley for garnish (Extra parsley)
Directions
- Preheat your oven to 200°C (400°F).
- Wash the eggplants and cut them into 1cm (1/2 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 the eggplant is 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.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 4-6 servings
Nutrition Info: Approximately 400 calories per serving, 25g protein, 20g carbs, 25g fat.
How to serve
Eggplant Parmesan Bake is best served warm and can be enjoyed as a standalone dish or paired with a fresh green salad and crusty bread. For an extra touch of flavor, drizzle with a balsamic reduction or sprinkle with additional fresh herbs before serving. This dish can also be prepared in advance and reheated, making it a convenient option for busy days.
FAQs
Can I make Eggplant Parmesan Bake ahead of time?
Yes, you can prepare the dish in advance, assemble it, and refrigerate it for up to 24 hours before baking. Just be sure to adjust the baking time if refrigerating.
Can I use other types of cheese?
Absolutely! While Parmesan provides a wonderful flavor, you can substitute it with mozzarella or a blend of cheeses based on your preference.
Is Eggplant Parmesan Bake gluten-free?
To make this dish gluten-free, simply use gluten-free breadcrumbs and ensure the sausage used is also gluten-free.