Eggplant Parmigiana Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Eggplant Parmigiana: A Recipe for the Ages

Eggplant Parmigiana, or Melanzane alla Parmigiana, is a classic Italian-American dish that's as comforting as it is delicious. This layered casserole of fried eggplant, rich tomato sauce, melted mozzarella, and Parmesan cheese is a crowd-pleaser, perfect for a family dinner or a special occasion. This recipe focuses on achieving that perfect balance of crispy eggplant, tangy sauce, and gooey cheese, resulting in a truly unforgettable dish.

Ingredients You'll Need:

This recipe yields approximately 6 servings. Adjust the quantities as needed depending on your guest count.

• For the Eggplant:

  • 2 large eggplants, sliced about 1/4 inch thick
  • Salt
  • 2 cups all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs (panko recommended)
  • Vegetable oil, for frying

• For the Sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

• For the Cheese:

  • 16 ounces fresh mozzarella cheese, sliced
  • 1 cup grated Parmesan cheese

Step-by-Step Instructions:

Preparing the Eggplant:

1. Salt the Eggplant: Generously salt the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This crucial step prevents the eggplant from becoming soggy during frying.
2. Breading the Eggplant: After 30 minutes, pat the eggplant slices dry with paper towels. Dip each slice in flour, then into the beaten eggs, and finally coat thoroughly with breadcrumbs.
3. Frying the Eggplant: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, ensuring not to overcrowd the pan, until golden brown and crispy on both sides. Remove and place on a wire rack to drain excess oil.

Making the Sauce:

1. Sauté Garlic: Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
2. Simmer the Sauce: Add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper to the saucepan. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.

Assembling and Baking the Parmigiana:

1. Layer the Ingredients: Preheat your oven to 375°F (190°C). In a large baking dish (9x13 inch is ideal), spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese.
2. Bake to Perfection: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Serving Suggestions:

Let the Eggplant Parmigiana rest for a few minutes before slicing and serving. This allows the dish to set and makes it easier to serve. It's delicious on its own, but a side salad or some crusty bread is always a welcome addition.

Tips for the Best Eggplant Parmigiana:

• Don't skip the salting step! This is vital for preventing a soggy dish.
• Use high-quality ingredients. The better your ingredients, the better your Parmigiana will taste.
• Don't overcrowd the pan when frying the eggplant. This will lower the oil temperature and result in soggy eggplant.
• Let the sauce simmer. This develops a richer, more complex flavor.
• Adjust baking time as needed. Ovens vary, so keep an eye on your Parmigiana and adjust the baking time accordingly.

Enjoy your delicious homemade Eggplant Parmigiana! This recipe is a testament to the simple beauty of classic Italian cooking. Remember to share your culinary creations and tag us! #EggplantParmigiana #ItalianFood #HomeCooking #Recipe