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.
- Serve with fresh basil leaves.
