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This recipe holds a special place in my heart because it was passed down by my Italian grandmother. Her layered eggplant bake is the perfect balance of hearty, comforting, and flavorful, making it a timeless addition to family gatherings and special dinners.
I vividly remember my grandmother preparing this dish in her sunlit kitchen; the aroma of caramelized onions and roasted eggplant filled the house, signaling something incredible was about to be served.
Ingredients
- Eggplants: Choose 3 medium-sized ones with shiny skin and avoid bruising for the best texture.
- Olive oil: Adds richness and prevents the eggplant from drying out. Use a high-quality variety for enhanced flavor.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors of the eggplant.
- Onions: 4 medium, thinly sliced. Their caramelized sweetness is key to the dish’s depth.
- Italian sausage: Use high-quality with casings removed; they enhance the filling's savory richness.
- White wine: Adds acidity and balances the meatiness of the dish.
- Tomato concentrate: Just a tablespoon to boost umami notes and add depth.
- Fresh parsley: Chopped, for that herby and bright flavor finish.
- Olive oil and salt/pepper: To taste for additional seasoning and moisture balance.
- Parmesan cheese: Freshly grated, its nutty notes make the perfect crisp topping.
- Breadcrumbs: Provides crunch while soaking up flavors.
- Olive oil: Helps achieve a golden, crispy top.
- Salt, pepper, and parsley: To enhance the final topping balance and flavor.
How To Make My Italian Grandmother’s Eggplant
- Prepare the eggplants:
- Wash the eggplants thoroughly and cut them into slices about 1 cm or ½ inch thick. Line your baking tray with parchment paper to prevent sticking.
- Season and bake eggplant slices:
- Brush the eggplant slices on both sides generously with olive oil. Season each slice evenly with salt and black pepper. Bake in a preheated oven at 200°C or 400°F for 25 to 30 minutes. Look for slight golden edges and a soft texture before setting them aside.
- Prepare the filling:
- While the eggplants cook, heat a skillet with olive oil on medium heat. Add the thinly sliced onions, sprinkle in some salt, and allow them to start softening.
- Brown the onions:
- Keep stirring and let the onions caramelize over the next 5 to 7 minutes until they achieve a golden brown color. This step is crucial for flavor depth.
- Add the sausage:
- Introduce the sausage meat into the caramelized onions. Use a wooden spoon to gently crumble and break it as it cooks. Let it brown for even flavor distribution through the filling.
- Deglaze with wine:
- Pour white wine into the skillet. Stir well and scrape any browned bits from the pan's bottom to intensify the flavor. Let it cook until most of the liquid evaporates.
- Finish the filling:
- Mix in the tomato concentrate for a boost of umami notes. Stir it well for 2 more minutes, then incorporate freshly chopped parsley for brightness. Adjust salt and pepper to finish.
- Assemble the dish:
- Reduce the oven to 180°C or 360°F. In a round baking dish about 26 cm or 10 inches wide, start with a layer of roasted eggplant slices. Spread half of the sausage and onion mixture over this.
- Continue layering:
- Repeat layers by adding more eggplant slices followed by the filling, creating a delightful stacked visual. End with a final layer of eggplant slices on top.
- Prepare the topping:
- In a small mixing bowl, combine breadcrumbs, grated Parmesan cheese, olive oil, salt, and black pepper. Mix until it forms a thick crumbly texture.
- Add the topping:
- Sprinkle this mixture over the layered eggplant and filling. Spread it evenly for a consistent crisp layer.
- Bake to perfection:
- Bake your assembled dish in the oven for 15 minutes. Ensure the topping becomes golden and beautifully crisp.
- Serve:
- Once out of the oven, allow the dish to rest for 5 minutes. Garnish with extra parsley before serving warm.
My personal favorite ingredient is the Italian sausage. Its savory richness pairs so beautifully with the sweet onions that it feels almost indulgent in every bite. I still remember my grandmother always insisting on using the freshest sausage from our local butcher.
Ingredient Substitutions
If you are unable to find Italian sausage, you can replace it with ground pork or turkey mixed with a pinch of fennel seeds and paprika to mimic the classic flavor. For a vegetarian version, crumbled tofu or lentils would work wonderfully in this dish.
Storage Tips
Refrigerate leftovers in a tightly covered dish for up to 3 days. Reheat portions in the oven to maintain that crunchy topping. Alternatively, freeze portions in airtight containers for long-term storage.
Making My Italian Grandmother’s Eggplant has always felt deeply personal as if I am carrying her essence into my own home. This dish represents tradition paired with a love for wholesome and hearty food. Trust me when I say it’s an unforgettable addition to any table.
Recipe FAQs
- → Can I use a different type of sausage?
Absolutely! You can substitute Italian sausage with another variety, like chorizo, turkey sausage, or even plant-based sausage for a vegetarian option.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
- → Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day in advance and store it in the fridge. Simply bake when ready to serve.
- → Can I freeze this dish?
The dish can be frozen before or after baking. Wrap it tightly in foil or plastic wrap and store in the freezer for up to 2 months. Thaw completely before reheating.
- → What can I serve with this dish?
This eggplant dish pairs well with a fresh green salad, crusty bread, or a light pasta dish to round out the meal.
- → Can I make this vegetarian?
Certainly! Omit the sausage and substitute it with sautéed mushrooms, lentils, or a plant-based protein of your choice.