Imagine a dish where the smoky, earthy flavor of eggplant meets the rich, tangy taste of Parmigiana, all stacked in a visually stunning tower. Welcome to the world of Eggplant “Parmigiana” Tower, a recipe that promises to delight both your palate and your eyes.

Eggplant Parmigiana Tower Recipe

EGGPLANT “PARMIGIANA” TOWER

This simple recipe is the perfect occasion to start your dinner or lunch with a light and delicious apetizer. The most important thing is to use fresh product and pay attention to the oven temperature and cooking time.

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Prep Time 45

Cook Time 1 40

Total Time 2 25

Course Main Course

Cuisine Italian

Servings 4 people

Calories 2345 kcal

Equipment

1 oven

Ingredients

1 kg of eggplant
600 gr of tomato sauce
80 gr of grated parmesan
350 gr of mozzarella
Flour to fry
Fresh basil
Extra virgin olive oil
1/4 onion
Salt to taste
Oil to fry

Instructions

Cut the eggplant into 4 - 5 mm slices, place them in a colander with coarse salt and place a weight on it so that the bitter water of the vegetable comes out. Leave them like this for 30 - 60 minutes then rinse them under fresh water till the salt and the bitter water residue has gone away.
Slice the onion finely, fry it with 4 to 5 tablespoon of oil, add the tomato sauce, a few leaves of basil and leaveit to cook at low heat for about 20 minutes. Add salt and if the tomato is sour, correct by adding a half teaspoon of sugar.
Cut the mozzarella into slices and let them lose water too.
At this point take the eggplant, dab with absorbent paper, flour and fry them in hot oil, then always place them on absorbent paper.
Take an ovenproof dish, start to spread a couple of ladles of tomato sauce and place the first layer of eggplant slices without leaving any spaces.
Add parmesan cheese, a few leaves of chopped basil, mozzarella and salt.
Repeat the process finishing with the eggplant, tomato sauce, a good sprinkling of parmesan and some basil leaves.
Bake in a hot oven at 180°C for 30 - 40 minutes.
To taste Parmigiana at best, let it cool down a little bit so that you can fully savor all flavors.
You can serve Parimigiana as an appetizer cutting it with a pastry cutter, or as a main dish.

Video

Notes

If you want to make the light version, instead of frying the eggplant, cook them on the plate or on the grill.

Keyword eggplant, tomato sauce

Alternative Cooking Method: Eggplant Parmigiana Tower in an Air Fryer

If you’re seeking a healthier approach to preparing the Eggplant “Parmigiana” Tower, consider using an air fryer. This method allows for a lower-fat cooking process while still achieving a delicious result.

Begin by slicing your eggplant into rounds as per the recipe. Instead of frying, arrange the slices in a single layer in the air fryer basket. You may need to do this in batches depending on the size of your air fryer. Cook at 375°F (190°C) for about 10 minutes, or until the eggplant is tender and lightly browned.

While the eggplant is cooking, prepare your tomato sauce and grate your Parmigiana cheese. Once the eggplant slices are ready, let them cool slightly before starting to assemble your tower.

To assemble, start with a slice of eggplant, then add a spoonful of tomato sauce, followed by a sprinkle of Parmigiana. Repeat these layers until you’ve used all your ingredients, finishing with a generous layer of cheese on top.

Place the assembled Eggplant “Parmigiana” Tower back in the air fryer and cook at 350°F (175°C) for another 5-7 minutes, or until the cheese is melted and bubbly.

This air fryer method for Eggplant “Parmigiana” Tower offers a lower-fat alternative to traditional frying. It’s a testament to the versatility of air fryers, proving they can handle even the most intricate of recipes with ease and precision.

About Eggplant Parmigiana Tower

This recipe takes the classic Italian Eggplant Parmigiana and gives it a modern twist by stacking the ingredients into a tower. The layers of roasted eggplant, tomato sauce, and melted cheese create a harmony of flavors and textures that is both comforting and satisfying.

Cooking Tips

Choose firm, glossy eggplants for this recipe. They should feel heavy for their size.
Salt the eggplant slices before cooking to draw out any bitterness.
Use a high-quality Parmigiana cheese for the best flavor.
When assembling the tower, ensure each layer is stable before adding the next.
Don’t rush the baking process. Allow the cheese to melt fully and the flavors to meld together.

Serving Suggestions

This dish pairs beautifully with a glass of full-bodied red wine.
Serve alongside a fresh green salad to balance the richness of the dish.
For a heartier meal, offer with a side of garlic bread or pasta.
As a sophisticated appetizer, present the Eggplant “Parmigiana” Tower in mini versions.
Serve with a drizzle of balsamic reduction for added sweetness and acidity.

FAQs

Can I use another type of cheese for this dish? Yes, you can substitute with mozzarella or provolone, but it will alter the flavor.
Can I prepare the Eggplant “Parmigiana” Tower ahead of time? Yes, you can assemble the tower and refrigerate it, then bake just before serving.
How do I store leftover Eggplant “Parmigiana” Tower? Store in an airtight container in the fridge and consume within two days.
Can I make this dish vegan? Yes, you can substitute the Parmigiana with a vegan cheese alternative.
What if I don’t have a tower mold? You can assemble the dish in a baking dish or skillet, layering the ingredients as you would in a tower.

Whether you’re hosting a dinner party or simply looking to elevate your weeknight meals, Eggplant Parmigiana Tower is a recipe that promises to impress. Its layers of flavor and striking presentation make it a dish that’s not only delicious but also a feast for the eyes. Experience a taste of Italy like no other.

A Tower of Delight: Eggplant Parmigiana Tower