Eggplant Parmigiana

About This RecipeEggplant Parmigiana, or Melanzane alla Parmigiana, is a classic Italian baked dish. It consists of sliced eggplant that is fried, layered with tomato sauce and cheese, and then baked until bubbly. It is a vegetarian main course.Why You’ll Love This RecipeThis dish offers a rich, savory flavor and a satisfying, layered texture. It is a substantial vegetarian meal that can be prepared in advance and is well-suited for serving a group.Ingredients2 large eggplantsSaltAll-purpose flour, for dredging3 large eggs, beaten2 cups breadcrumbsVegetable oil, for frying4 cups tomato sauce1 pound mozzarella cheese, sliced or shredded1 cup grated Parmigiano-Reggiano cheeseFresh basil leavesStep by Step InstructionsSlice the eggplants into 1/4-inch to 1/2-inch thick rounds.Sprinkle the eggplant slices with salt and let them sit for 30-60 minutes to draw out excess moisture. Pat them dry with paper towels.Preheat the oven to 375°F (190°C).Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.Dredge each eggplant slice in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.Arrange a layer of fried eggplant slices over the sauce.Top the eggplant with more tomato sauce, a layer of mozzarella cheese, a sprinkling of Parmigiano-Reggiano, and a few basil leaves.Repeat the layering process until all ingredients are used, finishing with a layer of cheese.Bake in the preheated oven for 25-35 minutes, or until the cheese is melted and golden and the sauce is bubbling.Let the dish rest for 10-15 minutes before serving.FAQIs it necessary to salt the eggplant before cooking?Salting is a traditional step to draw out moisture and potential bitterness, especially from larger eggplants. It can be skipped if using younger, smaller eggplants, or for a quicker preparation.Can I bake the eggplant instead of frying it?Yes, the breaded eggplant slices can be baked on an oiled baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden. This results in a lighter dish.What is the best type of tomato sauce to use?A simple, smooth marinara or passata is typically used. A homemade or high-quality store-bought sauce without strong herb flavors is recommended.You Must KnowAllowing the assembled Eggplant Parmigiana to rest after baking is crucial for the layers to set, making it easier to slice and serve. The quality of the tomato sauce and cheeses significantly impacts the final flavor of the dish.Storage TipsCooled leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or toaster oven for best texture. Eggplant Parmigiana can also be frozen for up to 3 months; thaw in the refrigerator before reheating.