Eggplant Parmesan

July 23, 2024
11:36 am

Eggplant Parmesan, or Melanzane alla Parmigiana, is a classic Italian dish that features layers of fried eggplant slices, rich tomato sauce, and melted cheese, baked to perfection. This hearty and comforting dish is a staple in Southern Italian cuisine, particularly in the regions of Campania and Sicily. The combination of tender eggplant, savory tomato sauce, and gooey cheese makes Eggplant Parmesan a favorite among vegetarians and meat-eaters alike.

The origins of Eggplant Parmesan are rooted in the tradition of using simple, fresh ingredients to create a dish that is both satisfying and delicious. The process of frying the eggplant and layering it with sauce and cheese results in a dish that is rich in flavor and texture. Whether served as a main course or a side dish, Eggplant Parmesan is a beloved Italian classic that is sure to please.

Recipe:

Ingredients:

2 large eggplants, sliced into rounds
Salt for sprinkling
1 cup all-purpose flour
3 eggs, beaten
2 cups breadcrumbs
1/2 cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil leaves
Olive oil for frying

Instructions:

Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Bread the Eggplant: Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with grated Parmesan cheese and shredded mozzarella cheese. Repeat the layers, ending with a layer of sauce and cheese.
Bake: Bake the Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh basil leaves and serve hot.