Order now & get $165 worth of accessories + FREE delivery
Revolve Recipe HQ - Eggplant Parmigiana Recipe
1 min reading time
Get ready to embark on a culinary journey to the heart of Italy with Eggplant Parmigiana, a lusciously layered dish that combines the meatiness of eggplant with rich cheeses and tangy tomato sauce. No matter the season, this classic recipe is a surefire hit at any dining table. It's time to master this beloved Italian favourite using your Revolve Oven. Mangiamo!
Eggplant Parmigiana Recipe
What you need
2 Large Eggplants
500ml/17oz San Marzano Tomatoes
200g/7 oz Parmesan Cheese
300g/10 oz Mozzarella Cheese
5tbsp Olive Oil
Fresh Basil to taste
2tbsp sea salt
Method:
Preheat your griddle pan in the Revolve oven using the maximum flame.
Slice your eggplants lengthwise into ½ inch thick pieces.
Drizzle them with olive oil and season with salt.
Grill each slice for 3-5 minutes, ensuring a rich caramelisation without burning.
Turn off your Revolve to let it cool.
Now, let's layer up! In your deep dish pan, start with a layer of San Marzano tomatoes, followed by fresh basil leaves. Place a layer of your grilled eggplant, then sprinkle mozzarella and parmesan.
Repeat! Layer again with tomatoes, basil, mozzarella, eggplant, and parmesan.
Drizzle a bit more olive oil for good measure.
Cook slowly in the Revolve oven set on low flame, covered, for 15-20 minutes. If it bubbles too much, turn off the flame and let it cook in the residual heat for 5 minutes.
For a crisp finish, uncover and grill on max flame for the last 5 minutes until it's beautifully golden.