Baked Eggplant Parmesan Recipe

Name: Baked Eggplant Parmesan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 30 ml (2 Tbsp.) olive oil, divided; 1 small onion, finely chopped (about 125 g); 2 cloves garlic, finely chopped (16 g); 30 ml (2 Tbsp.) tomato paste (optional); 1 can chopped tomatoes, undrained - (400 g); 2 cups loosely packed fresh basil leaves, coarsely torn; 60 ml (4 Tbsp) Hellmann's Original Mayonnaise, divided; 4 eggs, beaten; 2 medium eggplants (800 g) peeled if desired and cut into 1/4 - inch slices; 2 cups panko bread crumbs or Italian seasoned dry bread crumbs (about 250 g); 1 cup grated Parmesan cheese (125 g)

4 People
45 min.
intermediate

Super tasty baked eggplant (aubergine) with rich Hellmann's® Original Mayonnaise, sweet tomatoes, garlic and Parmesan cheese. A big, hearty and warming dish full of flavour.

Ingredients

30 ml (2 Tbsp.) olive oil, divided
1 small onion, finely chopped (about 125 g)
2 cloves garlic, finely chopped (16 g)
30 ml (2 Tbsp.) tomato paste (optional)
1 can chopped tomatoes, undrained - (400 g)
2 cups loosely packed fresh basil leaves, coarsely torn
60 ml (4 Tbsp) Hellmann's Original Mayonnaise, divided
4 eggs, beaten
2 medium eggplants (800 g) peeled if desired and cut into 1/4 - inch slices
2 cups panko bread crumbs or Italian seasoned dry bread crumbs (about 250 g)
1 cup grated Parmesan cheese (125 g)

Cooking Method

Preheat oven to 180C°.
Beat eggs with 2 Tbsp. Mayonnaise in shallow bowl.
Dip eggplant slices in egg mixture, then bread crumbs.
Arrange in single layer on lightly oiled baking sheets.
Bake 25 minutes or until eggplant is golden.
Heat 1 Tbsp. olive oil in medium saucepan over medium heat and cook onion, stirring occasionally, until tender, about 3 minutes. Stir in garlic and tomato paste and cook, stirring occasionally, 2 minutes.
Stir in tinned tomatoes and 1/2 cup basil. Bring just to the boiling point over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
Let stand to cool.
Stir in remaining 2 Tbsp. Hellmann's Original Mayonnaise.
Evenly spread 1/3 of the tomato sauce in a 2 litre baking dish. Layer with basil, Parmesan cheese and baked eggplant slices, overlapping slightly. Repeat layers, reserving 2 Tbsp. basil for garnish and ending with tomato sauce.
Bake 30 minutes or until bubbling and golden.
Garnish with reserved basil.