Sometimes, you stumble upon a place that just gets you. A place that feels like a warm hug on a chilly day, a familiar melody in a bustling city. For me, that place was Via Triozzi. Tucked away, yet somehow vibrantly present, this Via Triozzi Italian eatery offered an experience that resonated far beyond just a good meal. It was a taste of home, even though I was miles away from my own. Visiting Via Triozzi is a must for any food lover.
From the moment I stepped inside Via Triozzi, I was enveloped in a comforting atmosphere. The aroma of simmering sauces and freshly baked bread hung in the air, a siren call to my hungry stomach. The décor at Via Triozzi was simple yet elegant, reminiscent of a cozy trattoria in a quiet Italian neighborhood. Soft lighting cast a warm glow on the exposed brick walls, adorned with vintage photographs that whispered stories of another time. The gentle murmur of conversation and the clinking of glasses created a lively, yet relaxed ambiance at Via Triozzi.
While the Via Triozzi menu boasted a tempting array of classic Italian dishes, my heart was set on the Eggplant Parmigiana. It’s a dish I’ve loved since childhood, a comforting symphony of flavors and textures. And Via Triozzi’s rendition did not disappoint.
What arrived at my table at Via Triozzi was a masterpiece of culinary craftsmanship. Layers of tender, perfectly cooked eggplant, nestled in a rich, tangy tomato sauce, were generously blanketed with melted mozzarella and parmesan. The edges were slightly browned and crispy, adding a delightful textural contrast to the soft, creamy interior. Each bite at Via Triozzi was an explosion of flavor – the sweetness of the eggplant, the acidity of the tomatoes, the saltiness of the cheese, all harmonizing in perfect balance. It was, without a doubt, one of the best Eggplant Parmigianas I’ve ever had.
But Via Triozzi is more than just delicious food. It’s an experience. The service at Via Triozzi was impeccable – attentive without being intrusive. Our server at Via Triozzi was knowledgeable and passionate about the menu, offering helpful recommendations and sharing stories about the dishes. You could tell that everyone who worked at Via Triozzi genuinely cared about the food they were serving and the experience they were creating.
As I savored the last bite of my meal at Via Triozzi, I felt a sense of contentment wash over me. Via Triozzi had transported me, if only for a few hours, to the heart of Italy. It was a reminder that sometimes, the simplest pleasures – a delicious meal, warm hospitality, and a welcoming atmosphere – are the most profound. If you’re looking for an authentic Italian experience, look no further than Via Triozzi. It’s a culinary gem that will leave you wanting more. I highly recommend Via Triozzi to anyone looking for a truly special dining experience.
From Via Triozzi to Your Kitchen: My Go-To Eggplant Parmigiana Recipe
Inspired by the incredible Eggplant Parmigiana at Via Triozzi, I’ve been experimenting in my own kitchen to recreate that magic. While I can’t claim it’s exactly the same (their secrets are safe with them!), this recipe is a delicious and accessible way to enjoy this classic dish at home. It’s a labor of love, but the results are well worth the effort.
Why You’ll Love This Homemade Eggplant Parmigiana
Authentic Italian Flavors: This recipe captures the essence of classic Eggplant Parmigiana, just like the kind you’d find in a traditional Italian trattoria – or, perhaps, at Via Triozzi. It’s a symphony of sweet eggplant, tangy tomatoes, and creamy, melted cheese.
Perfect for Any Occasion: Whether it’s a cozy weeknight dinner, a special occasion, or a potluck with friends, this Eggplant Parmigiana is always a welcome guest. It’s hearty, satisfying, and universally loved.
A Make-Ahead Marvel: One of the best things about this dish is that it can be made ahead of time. Assemble it and then bake it when you’re ready to eat. This makes it perfect for busy weeknights or when you’re entertaining.
Budget-Friendly Indulgence: Eggplant Parmigiana is a delicious and satisfying meal that won’t break the bank. It’s a great way to enjoy a gourmet-tasting dish without spending a fortune.
So, ditch the takeout menus and get ready to create a culinary masterpiece in your own kitchen. This Eggplant Parmigiana, inspired by the flavors of Via Triozzi, is sure to become a new family favorite. You’ll be saying “Buon Appetito!” in no time!
1. How to Make Eggplant Parmigiana Better Than My Italian Mum – Vincenzo’s Plate
Table of Contents
Chef’s Notes: Baked Eggplant Casserole
- Drizzle a high-quality extra virgin olive oil over the finished dish for an extra burst of flavor. This enhances the richness and depth of the casserole.
- If you enjoy a bit of spice, sprinkle red pepper flakes over the top before serving. This adds a gentle heat that complements the creamy cheese and tangy tomato sauce.
- Pair this casserole with warm, crusty bread or a simple green salad tossed in lemon vinaigrette for a well-rounded meal.
- To elevate the dish further, try layering in roasted red peppers or capers for a touch of smokiness and tangy contrast.
- Be mindful not to overcook the eggplant slices while roasting. They should be tender but not mushy to maintain their delicate texture and natural sweetness.
- If making this dish ahead of time, allow it to cool completely before storing it in the refrigerator. Reheat in the oven at 350°F until warmed through for best results.
- For a crispier top layer, broil the casserole for the last 2–3 minutes of baking, keeping a close eye to prevent burning.
Baked Eggplant Casserole
Picture a layered, oven-baked eggplant delight that’s both hearty and elegant. This Baked Eggplant Casserole boasts tender slices of roasted eggplant nestled between rich tomato sauce, melted mozzarella, and a dusting of finely grated parmesan. With its vibrant basil and aromatic garlic notes, every bite radiates warmth and comfort. Ideal for a comforting family dinner or an impressive dinner party centerpiece, this recipe is designed to inspire both novice cooks and seasoned food enthusiasts alike. Enjoy the incredible depth of flavor and the simple, genuine ingredients that make this dish unforgettable.
4
servings40
minutes1
hour704
kcal10
minutes1
hour50
minutesKeep the screen of your device on
Ingredients
- For Roasted Eggplant
4 lbs large eggplants sliced lengthwise into 1/3‑inch thick pieces
1/4 cup olive oil divided for brushing slices
- For the Cheesy Herb Layers
1 2/3 cups finely grated parmesan cheese
2 cups fresh basil leaves loose packed; reserve sturdier stalks for cooking the sauce
1 1/2 cups shredded mozzarella cheese
- For the Rich Tomato Sauce
2 tbsp extra virgin olive oil
1 medium onion diced finely
5 cloves garlic minced finely
2 1/2 cups tomato passata pureed, strained tomatoes
14 oz crushed tomatoes
1 1/2 tsp white sugar
1 1/2 tbsp fresh oregano finely chopped; or substitute with 1/2 tsp dried oregano or a small sprig of basil
1 cup water
3/4 tsp salt
1/4 tsp black pepper
- Alternative Ingredients
zucchini substitute for eggplant for a lighter variation
avocado oil use if preferred instead of olive oil
pecorino romano replace parmesan cheese for a sharper taste
provolone or mild cheddar swap for mozzarella cheese (reduce additional salt accordingly)
tomato puree use as an alternative to tomato passata
fire-roasted diced tomatoes can add a smoky nuance instead of canned tomatoes
dried oregano works in a pinch instead of fresh oregano
- Alternative Ingredients
Eggplant: Substitute with zucchini for a lighter variation note: texture and flavor will change
Olive Oil: Use avocado oil if preferred
Parmesan Cheese: Replace with pecorino romano for a sharper taste
Mozzarella Cheese: Swap with provolone or mild cheddar reduce additional salt accordingly
Tomato Passata: Use tomato puree as an alternative
Canned Tomatoes: Fire-roasted diced tomatoes can add a smoky nuance
Fresh Oregano: Dried oregano works in a pinch
Directions
- Preheat Roast Eggplant – Begin by heating your oven to 430°F; arrange the sliced eggplant on three large baking sheets lined with parchment paper. Brush both sides gently with olive oil. Roast for about 35 to 45 minutes, remembering to flip the slices midway for even browning. (Approximate time: 40 minutes; optional: reposition trays for uniform heat distribution.)
- Simmer Tomato Sauce – In a large nonstick pan set over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Sauté the finely diced onion and minced garlic for 3 minutes until they soften and begin to color lightly. Next, stir in the tomato passata, crushed tomatoes, water, chopped oregano, and white sugar; allow the mixture to gently simmer uncovered for 30 to 40 minutes until it thickens to a spreadable consistency, adding the reserved basil stalks halfway through for enhanced flavor. (Approximate time: 35 minutes; optional: adjust thickness with a splash more water if needed.)
- Assemble Final Bake – Lower your oven’s temperature to 350°F. In a 9×13‑inch casserole dish, coat the base lightly with a spoonful of the savory tomato sauce. Layer about one‑third of the roasted eggplant slices over the sauce, then cover with a layer of additional tomato sauce, a drizzle of olive oil, a generous sprinkle of grated parmesan, and a scattering of fresh basil leaves. Repeat the layering two more times, reserving basil from the final layer. Top with the shredded mozzarella cheese. Bake the assembled dish for 25 minutes until the cheese is bubbly and has developed a crisp, golden finish. Finally, let the dish rest for 5 to 10 minutes before serving to enhance slice neatness. (Approximate time: 30 minutes; optional: finish with an extra dusting of parmesan if desired.)
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- Nonstick Pan
- casserole dish
Notes
- For an extra burst of flavor, drizzle a high-quality extra virgin olive oil over the finished dish and consider a light sprinkle of red pepper flakes for a hint of spice. This casserole pairs beautifully with warm, crusty bread or a simple green salad tossed in lemon vinaigrette. If you’re feeling adventurous, incorporate roasted red peppers or capers between layers to add texture and tang. Lastly, take care not to overcook the eggplant slices during roasting to maintain their delicate texture and natural sweetness. Enjoy your culinary creation!
Nutrition Facts
- Calories: 704kcal
- Fat: 44g
- Saturated Fat: 16g
- Cholesterol: 70mg
- Sodium: 1682mg
- Potassium: 1940mg
- Carbohydrates: 54g
- Fiber: 20g
- Sugar: 30g
- Protein: 34g
- Vitamin A: 1920IU
- Vitamin C: 38mg
- Calcium: 836mg
- Iron: 6mg
FAQs: Baked Eggplant Casserole
Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 15–20 minutes before placing it in the oven.
What can I serve with this baked eggplant casserole?
This dish pairs beautifully with a fresh green salad, garlic bread, or a light pasta side. A glass of red wine also complements the rich tomato and cheese flavors.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave for a quick meal.
Can I freeze this casserole?
Yes, this casserole freezes well! Assemble the dish but do not bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 350°F for about 50–60 minutes, or until heated through.
What can I use instead of eggplant?
Zucchini is a great alternative, though it has a slightly different texture and taste. You can also try layering in roasted portobello mushrooms for a meaty, umami-rich variation.
How can I make this dish vegan?
To make this casserole vegan, replace the parmesan and mozzarella with dairy-free alternatives. Nutritional yeast can also be added for extra cheesy flavor.
Why is my eggplant bitter?
Older or larger eggplants tend to have a bitter taste. To reduce bitterness, you can salt the eggplant slices and let them sit for about 30 minutes before roasting. Rinse and pat dry before using.
Can I add meat to this dish?
Absolutely! If you prefer a heartier dish, consider adding cooked ground turkey, beef, or sausage to the tomato sauce before assembling the layers.
How do I prevent the casserole from becoming watery?
Make sure to roast the eggplant properly before layering to remove excess moisture. Avoid adding too much sauce, and let the casserole rest for 10 minutes after baking to help set the layers.
