Garden-Style Eggplant Parmesan

Garden-Style Eggplant Parmesan

Garden-Style Eggplant Parmesan is rated 4.8 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 90 minutes
Servings: 6 Serves 4 to 6.
Although this dish can be made throughout the summer, it is particularly good at the end of the season. Late-harvest tomatoes allowed to ripen to a deep, dark red make a sauce that is sublimely sweet and full of flavor.


For the sauce:

  • 2 Tbs. olive oil
  • 2 garlic cloves, chopped
  • 3 lb. fully ripe tomatoes, peeled and coarsely
  • 1 Tbs. chopped fresh marjoram or oregano
  • Salt, to taste

  • 4 or 5 small or 2 medium-large eggplant, cut
      into slices 1/2 inch thick
  • 4 Tbs. extra-virgin olive oil
  • 1/2 tsp. salt
  • 8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh
      thyme leaves
  • 6 oz. mozzarella cheese, shredded
  • 1/4 cup chopped fresh oregano
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 Tbs. unsalted butter, cut into bits


To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2 to 3 minutes; do not allow to brown. Add the tomatoes and marjoram, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down to a sauce, 30 to 40 minutes. Taste and season with salt, if needed.

Preheat an oven to 450°F.

Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt. Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more.

Reduce the oven temperature to 400°F.

Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano. Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano for the top. Dot evenly with the butter.

Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing on the surface with a spoon or spatula. If there seems to be too much juice, pour off the excess. Return to the oven and cook until the top is lightly browned and bubbling, 15 to 20 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).
Rated 5 out of 5 by from Great dish A little long to make (as everything with eggplant!) but is very tasty. It is also very good reheated.
Date published: 2014-08-25
Rated 4 out of 5 by from Great Vegetarian Company-Pleaser This recipe is tasty, was well-received, and looks impressive for company. We used fresh mozzarella (packed in water), otherwise we followed the recipe as specified. I have tried a similar recipe on another site that called for using your favorite jarred tomato sauce (I used Paul Newman's marinara). I rated this recipe a 4 because although it is good, we did not think use of the fresh tomatoes lent better flavor to this dish, than the easier use of a nice jarred tomato sauce and was a lot more prep.
Date published: 2013-10-13
Rated 5 out of 5 by from Excellent Vegetarian Main or Summer Side This is the best eggplant parm recipe I have tried. Fresh and healthy but with a luxuriously rich taste. I often grill the eggplant on the BBQ in the summer, instead of roasting it. You can play with the cheeses as well; fresh mozzerala is excellent, but I've used a variety of soft cheeses with great results. Friulano was particularly good. The recipe does take a little time to prepare, but is well worth it. It can also be assemled the day before, and baked before serving. My only complaint is that the yield is somewhat less than expected. The veggies do cook down, so don't be alarmed. It serves 2-3 as a vegetarian main (with a crusty bread), but will serve 4-5 as a side dish.
Date published: 2013-07-18
Rated 5 out of 5 by from Signature Dish I've been making this recipe for almost 10 years. Amazing taste and great texture! It's my go-to if I want to impress. If your strapped for time, canned tomatoes will work or use your own sauce recipe. I've even used store bought sauce in a pinch. The fresh mozzarella is a must. I'm actually cooking it now and since my boyfriend doesn't care for eggplant, he will have his sauce with pasta and mine will be piled on top of fresh baked eggplant - yum! If you're following the recipe, it does take quite a bit of time and I cook the eggplant a little longer than the recipe calls for.
Date published: 2012-05-23
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