Side dishe for 9

Eggplant Parmigiana with parmesan

Name: Eggplant Parmigiana with parmesan
Total time: 100 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 1 4/5 kg / 4 lbs large eggplants - about 5 -thick; 1/4 cup olive oil (optional); 1 2/3 cups parmesan; 2 cups basil leaves; 1 1/2 cups mozzarella (optional); 2 tbsp extra virgin olive oil; 1 onion; 5 cloves garlic; 600 ml / 20oz tomato passata; 400 g / 14oz canned tomatoes; 1 1/2 tsp white sugar; 1 1/2 tbsp fresh oregano; 1 cup water; 3/4 tsp salt; 1/4 tsp black pepper

$8.23for 4100 minServes 9

Roasted eggplant layers with tomato sauce, basil, and cheeses before baking into a tender casserole.

Photo: recipetineats.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant$1.99/lb typical	3.95 lb	$7.90Typical price
	Parmesan$0.55/oz typical	5.75 oz	$3.21Typical price
	Fresh herbs (cilantro, parsley, basil)$1.49 each typical	1	$1.49Typical price
	Mozzarella$0.30/oz typical	3 oz	$0.90Typical price
	Onions$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic$0.75 each typical	0.5	$0.38Typical price
	Tomato paste and sauce$0.10/oz typical	22 oz	$2.16Typical price
	Canned tomatoes$0.08/oz typical	14 oz	$1.13Typical price
	Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.19Typical price
Total for the servings shown		$18.51

Pantry staples you likely have

Olive and cooking oilCooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarSalt and pepper

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Mozzarella for Cheddar and shredded cheeseabout the same price

100 minstart to table
Involveddifficulty
9servings as written
$$typical cost tier

Italian Vegetarian Gluten-free Budget Side dishes

Typical price

$2.06 per serving$8.23 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 4/5 kg / 4 lbs large eggplants - about 5 -thick
1/4 cup olive oil (optional)
1 2/3 cups parmesan
2 cups basil leaves
1 1/2 cups mozzarella (optional)
2 tbsp extra virgin olive oil
1 onion
5 cloves garlic
600 ml / 20oz tomato passata
400 g / 14oz canned tomatoes
1 1/2 tsp white sugar
1 1/2 tbsp fresh oregano
1 cup water
3/4 tsp salt
1/4 tsp black pepper

Steps

Heat the oven to 425 F and slice the eggplants into 1/2-inch rounds.
Brush the eggplant slices with olive oil, season with salt and pepper, and roast on baking sheets for 20 minutes, turning once.
Cook the onion and garlic with 2 tablespoons olive oil in a saucepan over medium heat for 5 minutes.
Add the passata, canned tomatoes, sugar, oregano, water, remaining salt, and pepper, then simmer for 20 minutes.
Layer sauce, roasted eggplant, basil, parmesan, and mozzarella in a 9-by-13-inch baking dish.
Bake at 375 F for 25 minutes, until the cheese melts and the casserole is bubbling.