Description
Delve into the rich flavors of Parmigiana di Melanzane, a classic Italian dish made with layers of crispy fried eggplant, savory tomato sauce, and gooey mozzarella and Parmesan cheese. Perfect as a comforting main course or side dish, this recipe is a delightful vegetarian option that’s sure to impress family and friends.
Ingredients
2 large eggplants (aubergines), sliced into 1/4-inch rounds
Salt (for salting the eggplant)
2 tablespoons olive oil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1/2 teaspoon dried oregano
Fresh basil leaves, torn
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour (for dredging)
Vegetable oil (for frying)
Salt and pepper, to taste
Instructions
- Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out moisture; pat dry.
- Sauté garlic in olive oil, add crushed tomatoes, oregano, and seasoning. Simmer for 20 minutes, then stir in torn basil.
- Dredge eggplant slices in flour, shaking off excess. Fry in vegetable oil until golden brown; drain on paper towels.
- Preheat oven to 350°F (175°C). Layer sauce, fried eggplant, mozzarella, and Parmesan in a baking dish, repeating layers and finishing with sauce and cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
Notes
Salting the eggplant helps remove bitterness and excess moisture.
Feel free to adjust the amount of cheese to your liking for a cheesier dish.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
