Think of Eggplant Parmigiana as a vegetarian lasagna recipe that uses slices of eggplant in place of the traditional spaghetti and is topped with tomato sauce, fresh basil, and plenty of cheese. It is known as Eggplant Parmesan in the United States and Parmigiana di Melanzane in Italy. It is a low-carb dream come true. To say that this is insanely great would be the understatement of the year. The ultimate comfort dish for vegetarians is this! -Eggplant prepared al parmigiana If moussaka is Greece's equivalent of lasagna, eggplant Parmigiana is the resurgence of Italy. What a change of heart! Even meat eaters won't question where the meat is in this vegetarian southern Italian classic. This dish is liked by everyone. With molten mozzarella on top and a savory parmesan hum within, it is overflowing with cheese enjoyment. It is vibrant and smooth when made with fresh tomato sauce. It is studded with enticing bursts of fresh basil, much as on a delectable margherita pizza. And with each bite, a mouthful of the succulently velvety eggplant layers is produced. Making this meal involves many processes. The wait was worthwhile, however, since this is one of the best low-carb vegetarian dinners ever! Eggplant, Parmigiano cheese, and Parmigiano cheese are the three ingredients that make up Eggplant Parmigiano. The three elements of eggplant Parmigiana are as follows: Instead of frying them in enormous quantities of oil, as is traditional, I bake the eggplant slices. You won't miss the oil despite how delicious fried eggplant is (but your hips will thank you)! This is a medium-speed sauce that boils for 30 minutes to thicken, cook out the tomato, and build flavor; andFor the layers, use cheese and fresh basil. 
How to cook Eggplant Parmigiana: What you need to know
- CUTS FROM THE EGGPLANT
Collect the following items to make the eggplant slices first: aubergines and eggplants Four to five medium-sized eggplants are needed for this recipe. mass overall: 1.8 kilogram (3.6lb). Even if it seems like a lot, we need them! We need enough eggplant to fill three layers of a typical casserole dish due to the shrinking that cooking causes in eggplant. We will also need more since the eggplant is cut approximately three times thicker than it is for Greek moussaka; and before baking, to brush with olive oil. The oil makes it easier for the slices to heat up and stay fresh.
- MATTERHOLZ SAUCE ("SUGO")
Eggplant Parmigiana uses a traditional Italian tomato sugo sauce ("sauce" in Italian). A "split" sauce that is thicker than a pasta sauce is produced when Eggplant Parmigiana is cooked because water has a tendency to leak out of the sauce while it cooks. Additionally, the Eggplant Parmigiana won't be able to be served in (reasonably) tidy slices because of its disarray. You will need the following: Tomato passata: In the United States, pureed, strained tomatoes are usually referred to as "tomato puree" (here is an image of Mutti tomato passata sold at Walmart). It is now widely available in Australian stores alongside spaghetti sauces. Rich, creamy sauces are easy to make using passata. Here you may get more details about tomato passata. 
Tomatoes that have been crushed or coarsely chopped are used because we don't want a perfectly smooth sugo; instead, we want some texture and chunkiness. Your sauce will taste better the better the quality of your tinned tomatoes! Cost-effective canned tomatoes are often sour and tasteless. In this case, basil or oregano both work well. Plenty and lots of garlic! Tomato and garlic go together like Adam and Eve; and Just enough sugar to counteract the acidity and bring out the natural sweetness of the tomato. You may omit the sugar from the tomato sauce if you have time to boil it for 1 1/2 hours.
- LAYERS OF CHEESE AND BASIL
Between the layers of the eggplant, we layered basil and parmesan. Last but not least, mozzarella is used as the garnish. Parmesan cheese is self-explanatory. For Eggplant Parmigiana, parmesan serves as the main flavoring and spice. To ensure that the cheesy, savory flavor penetrates every mouthful, we finely shred it and put it on top of each layer. - Mozzarella Eggplant Parmigiana will be oozing with melted cheese joy, as I forewarned you! We can afford the additional calories since this is a low-carb lunch. The only herb that pairs nicely with tomatoes is basil. On each layer, we add leaves, which are then used to embellish the final dish. Recipe for eggplant Parmigiana Slice the eggplant and prepare it in the oven. Make a sauce. Prepare and bake! EGGPLANT SLICES, BAKED Eggplant slices: Cut the eggplant in 8mm/13" thick slices lengthwise. Each slice should be placed on three pans that have been parchment paper-lined and oil-coated on both sides. 
The eggplant should be gently browned after 35 to 40 minutes of baking at 220 °C (430 °F). is there no salt? True, there isn't any salt. Salt is often used in recipes to drain water from raw eggplant, which helps to tenderize the flesh and reduce the amount of oil it absorbs when cooked. It's a common misconception that salt makes eggplants taste less harsh. However, this method is no longer essential since bitterness has been bred out of contemporary eggplants. Because adding salt would overpower the parmesan and already-seasoned tomato sauce in the dish, we don't salt the eggplant for Eggplant Parmigiana. The tomato sauce also adds moisture and tenderness to the eggplant flesh for this meal. Because of this, no salt! a raw eggplant slice that has been coated with olive oil and is getting ready to bake for Eggplant Parmigiana.
- MATTERHOLZ SAUCE ("SUGO")
Before adding the other ingredients (tomato passata, crushed tomato, oregano or basil, salt, and pepper), sauté the onion and garlic in oil. Simmer the sauce for 30 minutes, or until it reaches the desired consistency. You need should be able to trace a path down the base of the pot that is discernible for a brief period of time. The Eggplant Parmigiana will be sloppy and the sauce will seem "split" if it is too thin, making it impossible to slice properly. 
- ASSEMBLING AND MAKING PARMIGIANA EGGPLANT
On the bottom of an oven-safe dish, spread tomato sauce. This prevents the top layer of the eggplant from moving. To cover the dish with an eggplant layer, use one-third of the eggplant. Over the eggplant, smear a third of the tomato sauce. Olive oil should be drizzled on top. Add a third of the basil in a scattering; Add one-third of the cheese to the mixture; To stack three layers of eggplant, repeat the technique twice more. The basil will be utilized as a fresh garnish later. On the top layer, (a) stack everything, and (b) top with all of the mozzarella for our melted cheese topping! Bake for 25 minutes at 180 °C (350 °F), or until the mozzarella is golden and bubbling, and the aromas coming from the oven are just lovely! Sprinkle the dish with the remaining fresh basil leaves just before serving. Allow the eggplant Parmigiana to rest for 5 to 10 minutes before serving. As a result, it may cool down a bit and firm up, making it simpler to cut (approximately) uniform slices. I could become a vegetarian after eating this great vegetarian supper... PS: Since I feel I used enough parmesan in the dinner, the Eggplant Parmigiana is seen above with a Rocket and Parmesan Salad without the parmesan. 
(This is referred to as arugula salad in the US.) With this meal, any substantial, green salad would be delicious. Here are all of the veggies and side salads I make.