Eggplant Parmigiana (Parmigiana di Melanzane)
This Eggplant Parmigiana Recipe (Melanzane alla Parmigiana) is a classic Italian dish! This is my Nonna's recipe, a staple in our home. Thin slices of eggplant are lightly fried, then topped with a simple tomato sauce layered with delicious cheeses, and baked until golden brown.
Servings: 6 servings
Ingredients
- 2 large eggplants sliced into 1/2-inch rounds
- Olive oil for frying
- All-purpose flour for frying
- 2 cups shredded mozzarella cheese
- 1 cup provolone cheese sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 4 cups homemade tomato sauce or your favorite store-bought
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the homemade tomato sauce: And set aside.
- Prepare the Eggplant: Slice the eggplants into 1/2-inch rounds. Sprinkle salt on each round and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness. After 30 minutes, rinse with water to wash off the salt and pat the eggplant slices dry with paper towels.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Make sure there is enough oil to cover the bottom of the pan. Lightly dust the eggplant slices with flour, shaking off any excess (the flour prevents them from getting soggy and absorbing too much oil) when the oil is shimmering, hot fry the eggplant slices until golden brown on both sides- about 2 minutes per side. Place them on layers of paper towels to absorb excess oil.
- Assemble the Layers: Preheat the oven to 350°F (190°C). In a 9x13 casserole dish, spread a thin layer of prepared homemade tomato sauce. Arrange a layer of fried eggplant slices in a single layer over the sauce. Sprinkle a portion of shredded mozzarella, provolone cheese, and grated Parmigiano-Reggiano over the eggplant. Repeat the layers until you run out of ingredients, finishing with a generous layer of cheese on top.
- Bake: Bake in the preheated oven for about 30-35 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.
- Enjoy: Serve the Eggplant Parmigiana hot on its own or with a side of pasta or crusty bread.
Notes
- Selecting Eggplants: Choose firm, glossy eggplants with no soft spots for the best flavor and texture.
- Prepping Eggplants: Slice the eggplants evenly for consistent cooking. Salting and draining excess moisture before cooking can enhance the texture.
- Frying Technique: Use a good quality olive oil for frying. Ensure the oil is hot enough to create a crispy exterior without absorbing too much oil.
- Cheese Selection: Opt for high-quality cheeses such as fresh mozzarella and genuine Parmigiano-Reggiano for authentic flavor.
- Layering and Sauce Distribution: Evenly distribute tomato sauce between the layers to ensure every bite is well-flavored. Layering is key for a balanced dish. Use a good quality tomato sauce when making the sugo al pomodoro.
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 977mg | Potassium: 690mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1111IU | Vitamin C: 7mg | Calcium: 593mg | Iron: 1mg
