Eggplant Parmesan with Fresh Mozzarella Recipe (2024)

Bon Appétit

By Dawn Perry

4.1

(25)

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Eggplant Parmesan with Fresh Mozzarella Recipe (1)

Eggplant Parmesan with Fresh MozzarellaMarcus Nilsson

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Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.

Ingredients

8 servings

3/4 cup plus 2 tablespoons olive oil, divided

1 medium onion, finely chopped

10 garlic cloves, 2 finely chopped, 8 whole

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

Kosher salt, freshly ground pepper

4 medium or 8 small eggplants (about 4 pounds), halved lengthwise

8 sprigs oregano

1 1/4 cups coarse fresh breadcrumbs

12 ounces fresh mozzarella, torn into bite-size pieces

3 ounces Parmesan, finely grated (about 3/4 cup)

Preparation

  1. Step 1

    Heat 1/4 cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.

    Step 2

    Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.

    Step 3

    Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.

  2. Do Ahead

    Step 4

    Tomato sauce can be made 3 days ahead. Let cool; cover and chill.
    Eggplants can be cooked 1 day ahead. Keep covered; chill.
    Entire dish can be assembled 4 hours ahead. Cover and chill.

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Reviews (25)

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  • Question: How did you bake the oregano and garlic? If brushing the eggplant with oil, did you put it along side the eggplant or underneath the facedown eggplant?

    • ccrosetti

    • Alameda, CA

    • 4/15/2018

  • Great flavor, but be careful that the cooking directions don't overcook the eggplant. I followed the oven temp and cooking time, and with the two baking times, my eggplant turned to utter mush. I will make it again, but next time I will carefully watch the eggplant to ensure I don't overcook it.

    • katefromkansas

    • Kansas City

    • 10/12/2017

  • Excellent! I used Rao's marinara, so I can't comment on the tomato sauce recipe. But the technique worked great, with just one pretty-good-sized eggplant for the two of us. Don't know why I never thought of doing it this way. Faster, easier, and lighter than regular eggplant parm. Yum. (PS: I tried to do the oil, garlic, oregano sprig thing, but they just burned and the oil disappeared, so I wouldn't bother again.)

    • debnev

    • Redding, CT

    • 10/13/2016

  • Fabulous! Added fresh basil to sauce as recommended. Premium quality ingredients are a must. Served with arugula salad with a little fresh mozzarella and prosciutto as a starter - angel hair with butter/ olive oil and shredded basil with eggplant. My meat loving husband went back for seconds!

  • Great recipe! It's easier than traditional Eggplant Parmesan. Like other reviewers, I limited the amount of oil I used and only brushed the eggplants with oil before softening them in the oven.

    • notcandy

    • Sheboygan, WI

    • 9/29/2016

  • I loved this recipe. I made it a little healthier by brushing the eggplant with oil so less oil was used. I used my homemade sauce with 4oz mozzarella and just a small sprinkle of breadcrumbs. It was still outstanding and less calories.

    • dab11

    • Boston, MA

    • 9/26/2016

  • Yummy... a much easier way to deal with eggplant. We loved it.N

    • joycerega

    • Wadsworth IL

    • 9/26/2016

  • What bothers me with recipes using canned tomatoes is that tomatoes can vary SO greatly. Unless you use great canned tomatoes, you can't expect great results. I use Sclafani brand. They are fantastic, full of flavor, not overwhelmed with basil, garlic, oregano additions and not tinny or sharp as some tomatoes can be. Ingredients are everything.

    • serena_in_bk

    • Brooklyn (London)

    • 9/25/2016

  • I thought this was fabulous! Way easier than the standard and less calories too. I did add garlic, mushrooms and a small pepper to the sauce for some added flavor and did use less oil.

    • jujuloafer

    • Lynn, MA

    • 9/25/2016

  • I love this recipe - t's easy and the leftovers are great. I wait til my boys are out of town and enjoy veggie meals. The leftover sauce is excellent for pizza.

    • tokai

    • Near London

    • 5/16/2016

  • I followed the advice to use less oil and I added garlic and fresh basil to the tomato sauce. I loved the recipe and was surprised how well it held together when I microwaved the leftovers the following day for lunch. I will make it again for my friends.

    • maude07

    • Montreal, Qc

    • 2/23/2016

  • I found the recipe very bland.

    • Anonymous

    • 2/2/2016

  • Tasty but with reservations. Like others, apart from a tablespoon the fry and a light brushing on the aubergine to bake, I didn't see the need for all the oil. I didnt have any mozzarella, so added two tablespoon of soft cheese to the tomato sauce. Also used less parmesan. Would make again the same way.

    • estafania61

    • UK

    • 1/20/2016

  • Excellent recipe with but one problem - noted regularly here - toomuch oil in the recipe. I also brush the eggplant with olive oil and then I prefer to grill it - skipping the breadcrumbs altogether.

    • cynicalanddisgusted

    • Nevada

    • 2/26/2015

  • This turned out super! I used a lot less oil--just brushed the eggplants (the last ones from my autumn harvest). No problems with sogginess. The dish had full, rich flavors and breadcrumb crunchiness without the extra fat from frying. Can't wait to make it again.

    • SonomaWineDiva

    • Sonoma, CA

    • 11/15/2014

TagsItalianEuropeanEggplantVegetableCanned TomatoTomatoMozzarellaCheeseDairyParmesanSideDinnerNut FreeVegetarianEasyWeeknight MealsOven BakeBon Appétit

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