Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Eggplant and Mushroom Parmigiana
A classic Italian dish featuring layers of tender roasted aubergine and sautéed mushrooms, baked with rich tomato sauce and melted cheese. This vegetarian-friendly parmigiana is a hearty, satisfying main course that celebrates the natural flavors of its simple ingredients.
90 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami8/10
Spicy1/10
🥄 Texture
Layers of tender, silky roasted aubergine alternate with meaty, slightly chewy mushrooms and a thick, tomatoey sauce. The top is bubbly and gooey from melted mozzarella with a light golden crust and a slight creaminess from the cheeses when cut through.
👃 Aroma
Warm, savory notes of roasted eggplant and browned mushrooms mingle with garlicky tomato and a hit of balsamic tang. Fresh basil and dried oregano add bright herbal top notes, while Parmesan contributes a nutty, aged cheese aroma.
🍷 Pairs Well With
A medium-bodied, high-acid red such as Chianti or Sangiovese (or a Barbera) to match the tomato acidity and complement umami; alternatively a dry sparkling wine or mineral-driven Pinot Grigio for a lighter pairing.
🥗 Side Dishes
Simple mixed green salad with lemon vinaigrette, crusty garlic bread or focaccia, or creamy polenta to soak up the sauce.
Ingredients(12 items)
- 12 large aubergines (sliced lengthwise into 1/4 inch thick strips)
- 2400 grams mushrooms (Champignons, sliced)
- 3800 grams tomatoes (canned crushed, or 8 medium fresh tomatoes, diced)
- 44 tablespoons olive oil
- 53 cloves garlic (minced)
- 61 teaspoon dried oregano
- 71/2 teaspoon salt
- 81/4 teaspoon black pepper
- 91/4 cup fresh basil leaves (chopped)
- 10200 grams mozzarella cheese (shredded)
- 1150 grams Parmesan cheese (grated)
- 122 tablespoons balsamic vinegar
Nutrition Information(per serving)
285
Calories
14.2g
Protein
22.8g
Carbs
16.5g
Fat
Instructions
- 1
Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper.
- 2
Arrange the aubergine slices on the prepared baking sheets in a single layer. Brush both sides lightly with 2 tablespoons of olive oil, then season with salt and pepper. Roast for 20-25 minutes until golden and tender, turning halfway through.
- 3
While the aubergine roasts, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 4
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 5
Pour in the crushed tomatoes (or add diced fresh tomatoes) and stir well. Add the dried oregano, balsamic vinegar, and adjust seasoning with salt and pepper to taste. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly. Stir in the fresh basil just before finishing.
- 6
In a 9x13 inch baking dish, spread a thin layer of the tomato-mushroom sauce on the bottom.
- 7
Layer half of the roasted aubergine slices over the sauce, slightly overlapping them.
- 8
Spread half of the remaining tomato-mushroom sauce over the aubergine layer.
- 9
Add the remaining aubergine slices in another layer.
- 10
Top with the remaining tomato-mushroom sauce, spreading it evenly.
- 11
In a small bowl, combine the shredded mozzarella and grated Parmesan cheese. Sprinkle this mixture evenly over the top layer.
- 12
Bake in the preheated oven at 180°C (350°F) for 25-30 minutes until the cheese is melted and bubbly, and the top is lightly golden.
- 13
Remove from the oven and let rest for 5 minutes before serving. This allows the layers to set slightly and makes portioning easier.
- 14
Serve hot, garnishing with additional fresh basil if desired.
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