Eggplant Parmigiana

Eggplant Parmigiana

Indulge in the rich, comforting flavors of this classic Italian Eggplant Parmigiana, where tender slices of breaded eggplant are layered with a vibrant homemade tomato sauce, gooey mozzarella, and savory Parmesan. This dish, a staple of Southern Italian cuisine, is not only a feast for the eyes but also a warm hug for the soul. Perfect for family gatherings or a cozy dinner, it's a dish steeped in tradition, believed to have originated in the Campania region of Italy, where eggplants flourish in abundance.

Servings: 6

Ingredients

  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh basil (1/2 cup, chopped plus more for garnish)
  • Parmesan cheese (1 cup, grated)
  • Mozzarella cheese (2 cups, shredded)
  • Tomato sauce (4 cups (homemade or store-bought))
  • Olive oil (1/2 cup for frying)
  • Breadcrumbs (1 cup, preferably italian-style)
  • Eggs (2, beaten)
  • All-purpose flour (1 cup)
  • Eggplant (2 large, sliced into 1/2-inch rounds)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels to remove excess salt and moisture.
  3. Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
  4. Dip each eggplant slice into the flour, then into the beaten eggs, and finally into the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
  5. Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
  6. In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top.
  7. Sprinkle with a mix of mozzarella cheese, Parmesan cheese, and chopped basil. Season with salt and pepper.
  8. Repeat the layers until all the eggplant slices are used, finishing with a generous layer of cheese and basil on top.
  9. Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
  10. Let the eggplant parmigiana cool for about 10 minutes before serving. Garnish with additional fresh basil if desired.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 45 minutes • Calories: 400 • Fat: 25g • Carbs: 30g • Protein: 20g • Sodium: 800mg • Sugar: 6g