Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is a classic Italian dish made with layers of fried or baked eggplant, marinara sauce, mozzarella, and Parmesan cheese. It’s a hearty, comforting dish that’s often served with pasta or as a main course.
Here’s a simple recipe for Eggplant Parmigiana:
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Salt, for draining the eggplant
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian-style)
- Olive oil, for frying
- Fresh basil leaves (optional, for garnish)
Instructions:
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Prepare the Eggplant:
- Slice the eggplants into 1/2-inch rounds.
- Sprinkle each slice with salt and let them sit for about 30 minutes to draw out excess moisture. After 30 minutes, rinse the slices and pat them dry with paper towels.
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Breading the Eggplant:
- Set up a breading station: one shallow bowl with flour, one with the beaten eggs, and one with breadcrumbs.
- Dredge each eggplant slice in the flour, then dip it into the egg, and finally coat it with breadcrumbs.
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Fry the Eggplant:
- Heat a generous amount of olive oil in a large skillet over medium-high heat.
- Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on a paper towel-lined plate.
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Assemble the Parmigiana:
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer the fried eggplant slices on top of the sauce.
- Add a generous layer of mozzarella cheese and sprinkle with Parmesan cheese. Repeat the layers until all the eggplant, sauce, and cheese are used, finishing with a layer of cheese on top.
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Bake the Dish:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
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Serve:
- Garnish with fresh basil leaves if desired and serve hot. Eggplant Parmigiana can be served on its own, over pasta, or with a side of salad.
Enjoy your delicious, comforting Eggplant Parmigiana!