Skip the Oil | A Simpler Oven-Baked Eggplant Parmigiana

A Simpler Eggplant Parmigiana | Cooked in the Oven. Today I am making an eggplant parmigiana in a slightly different way. It is simple, cooked entirely in the oven, and still delivers all the flavour and comfort you would expect from this classic dish. Instead of frying, the eggplants are roasted first, which keeps things lighter and allows the texture to become soft and creamy. Then everything comes together with tomatoes, mozzarella, olives, and a final bake that melts and brings all the flavours together beautifully. What I particularly like about this version is the texture. By gently mashing the eggplant after roasting, you create a soft, almost creamy base that holds the toppings and gives a very pleasant bite. This is a dish you can enjoy warm, lukewarm, or even cold. It is simple to prepare, flexible with ingredients, and very forgiving, which makes it perfect for everyday cooking. If you enjoy parmigiana, you will also find other variations on the channel, including versions with zucchini and more traditional approaches. As always, thank you for being here. Ingredients 2 eggplants (aubergines) 300g fresh plum tomatoes (or cherry tomatoes) 2 cloves of garlic 2 balls mozzarella (about 125g per eggplant) A handful of mixed olives (green and black, e.g. Kalamata) Parmigiano Reggiano or Grana Padano (to grate) Olive oil Salt and pepper Dried oregano (optional) Fresh parsley or basil (to finish) Method Start by cutting your eggplants in half lengthways. Take a knife and gently score the flesh in both directions, creating a criss-cross pattern. This will help them cook evenly and absorb all the flavour later on. Drizzle some olive oil over each half, then use your hands to work it into the cuts. Add salt and pepper, making sure it goes into the flesh, not just on the surface. Place them on a tray, cut side up, and put them into a preheated oven at 180°C (200°C conventional). Let them cook for around 20 to 25 minutes, depending on their size. While they are in the oven, prepare the tomatoes. Slice them, place them in a small baking dish, and season with salt, pepper, sliced garlic, and a pinch of oregano if you like it. Add a generous drizzle of olive oil, mix everything together, and place them in the oven for about 15 to 20 minutes. Now prepare the mozzarella by slicing it into pieces, and get your olives ready. If they come with a bit of marinade, you can add that to the mozzarella for extra flavour. Once the eggplants are cooked, take them out and let them cool slightly. Then, using a fork, gently mash the inside. Be careful not to break the skin, as that will hold everything together. Now you can build your parmigiana. Start with a layer of mozzarella, then add a good sprinkle of grated Parmigiano. Spoon over some of the roasted tomatoes, pressing them down lightly. Add another layer of mozzarella, and finish with a few olives on top. Place everything back into the oven for another 15 minutes at the same temperature, until the cheese has melted beautifully. When they come out, finish with a little fresh parsley or basil, and a final drizzle of olive oil. Give them a couple of minutes to settle, and then they are ready. You will notice the texture is slightly different from a traditional parmigiana, softer and more integrated, which makes it very pleasant on the palate. Chapters 00:00 Preparing the eggplants 00:48 Into the oven 01:10 Preparing the tomatoes 01:57 Mozzarella and olives 03:20 Eggplants ready 03:44 Building the parmigiana 04:43 Back into the oven 05:06 Final touches 06:04 Tasting and final thoughts #tortellinotime #tortellino #eggplantparmigiana #aubergine #parmigiana #italianrecipe #italianfood #homecooking #mediterraneanfood #simplecooking #comfortfood #vegetarianrecipes #easyrecipes #ovenbaked