Easy Roasted Fanned Eggplant Parmigiana, a dish that presents well with plenty of flavor to back it up. A real fun take on an Italian classic!
Changing things up!
Usually when we talk about Parmigiana we think of the sliced eggplant, fried or baked, then layered like a lasagna with sauce, grated Parmigiano, and mozzarella. We have already shared a different version of the classic, with our Eggplant Parmigiana Stacks. Well, today we are going to put a little creative flare into the mix and fan the eggplant, stuff it, then bake it. I am so excited to share this really Easy Roasted Fanned Eggplant Parmigiana! Yes, it is super easy, come and join me in our kitchen, let's get to it!
The ingredients for Easy Roasted Fanned Eggplant Parmigiana:
Really, as far as ingredients go, there are very few which makes this recipe so enticing. Here they are:
- Medium size eggplant
- San Marzano canned tomatoes
- Evo oil
- Pinch of red chili flakes
- Grated Parmigiano Reggiano
- Fresh mozzarella
- Fresh basil leaves
Here is what you will need from the kitchen:
You are going to love this, not much needed as far as kitchen equipment:
- Good sharp knife
- Cutting board
- Baking dish or cookie sheet
- Parchment paper
- A few bowls
Getting into making Easy Roasted Fanned Eggplant Parmigiana
Are we all ready and with me? Time to get started on making this lovely take on a classic. Let's get going!
- Firstly, we need to get the sauce going. In a medium sauce pan drizzle in olive oil, throw in a pinch of chili flakes, and garlic whole. Turn heat to a medium setting, when the garlic starts to sizzle, pour in the tomatoes which we first blitz in a food processor.
- Secondly, season with salt and pepper and a few leaves of basil. Give it a good stir, partially cover, and make sure to lower the heat. Come back to it to give it a stir to make sure it isn't sticking to the bottom of the pan. Cook for about 15-20 minutes then turn it off. The first stage of this Easy Roasted Fanned Eggplant Parmigiana is done!
Fanning the Eggplant!
It may seem hard but it really isn't, let me show you!
- First, pre-heat oven to 375° F. Then wash and dry off the eggplant. You can leave the stem on or cut it off as I have done today, and remove the peel or leave it on. Either way, it is going to be good. Start about 1 ½ inches from the top and slice all the way along the length right through the bottom. The thickness of each slice is about ¼ inches. Continue this until you have around 6 slices depending on the size of your eggplant.
- Place eggplant on a parchment lined baking sheet, spread slices out to create a fan, season with salt and pepper and a drizzle of olive oil. Place on middle rack of oven and bake for 15 minutes.
- Take out of oven and let cool a bit for easy handling. Leave the oven on.
Time to assemble this Easy Roasted Fanned Eggplant Parmigiana!
This is the part I really love, filling all those spots with nothing but goodness.
- Set the oven temperature to 400° F.
- Cut the mozzarella into slices. Separate the fans of the eggplant and place themozzarella in-between. Do the same with the grated Parmigiano.
We are almost ready to get this beautiful creation into the oven. Just a couple of things to do before that:
- It is time to get that lovely sauce into the picture. Scoop up some sauce with a spoon and pour it into all the separations. You want that sauce to fall into the folds of the cheese and eggplant.
- Don't be shy with the sauce, drizzle some over the top too!
- Lastly, a little dusting of Parmigiano Reggiano, place some fresh leaves of basil on top, a drizzle of olive oil, and this is definitely ready for the hot oven.
Look at the caramelization, total yum factor!
I wish you could smell the aroma of this Easy Roasted Fanned Eggplant Parmigiana. The richness of the tomatoes, that crispy cheese, so so good, my mouth is watering. Time to dive in!
Oh my, that eggplant is so plump, and juicy. I love how the edges have roasted so beautifully. It is sweet and so infused with that deep richness of the tomato sauce. The Parmigiano offers a nice acidic backdrop and the melted crispy mozzarella gives the tastebuds something to sing about.
I am totally loving this take on the classic Parmigiana. It presents so beautifully and I am sure it will be enjoyed immensely! Trying to figure out something new and fresh to make for dinner or Sunday lunch? Try this Easy Roasted Fanned Eggplant Parmigiana.
- 1 medium size eggplant
- 200 g mozzarella, sliced
- ¼ cup grated Parmigiano
- 1 can San Marzano tomatoes, or passata, or half and half
- 2 tablespoons evo oil + 1 tablespoon for finishing
- 1 clove garlic
- a pinch of red chili flakes (peperoncino)
- 3-4 basil leaves plus more for garnish
The tomato sauce:
- In a medium sauce pan drizzle in olive oil, throw in some chili flakes, and add in the whole garlic. Give it a swish to infuse the flavors into the oil. Turn heat to a medium setting.
- When the garlic starts to sizzle, pour in the tomatoes that we first blitz in a food processor. I like to leave mine a little chunky. Season with salt and pepper, and a few basil leaves. Give it a stir, partially cover, lower the heat and come back to it occasionally to make sure it is not sticking to the pan. Cook on low for about 15-20 minutes.
- Pre-heat the oven to 375° F.
- Wash and dry off the eggplant. Cut off the stem, or not. Peel if you like. Starting from about 1 ½ inches from the top make cuts lengthwise all the way through the bottom, giving you ¼ inch thick slices. Continue this until you have 6 slices depending on the size of your eggplant.
- Take eggplant and put on a parchment-lined baking sheet. Spread out slices creating a fan. Season with salt and pepper, and a drizzle of olive oil. Place in the middle rack of the oven and bake for 15 minutes. Take out of the oven and cool a bit for easy handling.
- Set oven temp to 400° F.
- Cut mozzarella into thin slices, open the fan and place mozzarella in-between each slice. Do the same sprinkling in the grated Parmigiano. Save some Parmigiano for the finish.
- Scoop some of the tomato sauce with a spoon and pour in-between each slice, on top of the mozzarella and Parmigiano. Drizzle some more tomato sauce on top.
- Finish with a little more grated Parmigiano, some fresh basil leaves, and a drizzle of olive oil.
- Place in the middle rack of the oven and bake for 20-30 minutes or until eggplant is tender and cheese is melted and crispy on the edges.
- Take out of oven and let sit for 5 minutes.
- Plate and serve.
You can leave the stem on for presentation, and peel the eggplant or not. It is really up to you.
Make sure that you keep enough of the top intact so your fan holds together.
The chili flakes in the sauce are really a personal preference, add more or omit it if you wish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side dish
- Method: Stovetop/oven
- Cuisine: Italian
Keywords: eggplant parmigiana, tomato sauce, Italian cuisine, classic Italian, fresh basil, eggplant, mozzarella, Parmigiano Reggiano, baked
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.