Have you ever savored the rich, comforting layers of Eggplant Parmigiana? While many Americans are well-acquainted with the beloved Chicken Parmesan, it’s time to give the original “Parmigiana di melanzane” its due.
Credits to @La Regola del Piatto
This classic dish showcases the beauty of Italian cooking – simple yet elegant, turning basic ingredients into a delightful feast. It’s like the vegetarian cousin of lasagna, with its layers of tender eggplant, rich tomato sauce, and melted cheeses that come together in a beautiful, hearty dish!
Eggplant Parmigiana is not only perfect as a first course but also stands as a full meal in its own right. Whether you’re looking for comfort food or the ideal companion for a picnic, this dish fits the bill every time. Especially now, with eggplant season just around the corner!
So, why not bring a slice of southern Italy into your kitchen? Here’s how you can make Eggplant Parmigiana at home.
Ingredients:
- 3 large eggplants, sliced into 1/2 inch rounds
- Salt
- Flour, for dredging
- 4 eggs, beaten
- 2 cups breadcrumbs
- 2 cups Parmesan cheese, grated
- Olive oil, for frying
- 4 cups tomato sauce, homemade or store-bought
- 2 cups mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Directions:
- Prep the Eggplants: Sprinkle salt on the eggplant slices and let them sit for about an hour. This will help draw out the bitterness. Rinse the slices and pat them dry.
- Dredge and Fry: Coat the eggplant slices in flour, dip them into the beaten eggs, and then press them into the breadcrumbs mixed with half of the grated Parmesan. Fry the slices in olive oil until golden brown on both sides. Drain on paper towels.
- Layer Your Dish: In a baking dish, spread a thin layer of tomato sauce. Add a layer of fried eggplant slices, top with more sauce, sprinkle with mozzarella, and repeat the layers, finishing with a generous amount of Parmesan cheese.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Let the dish cool slightly, then garnish with fresh basil leaves. Serve warm and enjoy!
Dive into the layers of this exquisite dish!
Bonus Tip
If you have some of our extra virgin olive oil, it’s great for frying eggplants – even better if it’s more than 2 years old!
Shop with Especially Puglia
Extra Virgin Olive Oil – also available our Adopt an Olive Tree – Olive Oil all year long!
Buon appetito!
