Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is a classic Italian dish that is loved by many around the world. This hearty and flavorful dish consists of layers of fried eggplant, tomato sauce, and cheese, baked until bubbly and golden brown.
Ingredients:
- 2 large eggplants
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Salt and pepper to taste
To start, slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out any bitterness. Rinse the eggplant slices and pat dry with a paper towel.
Next, set up a breading station by placing flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Mix the grated Parmesan cheese and chopped basil into the breadcrumbs. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to ensure a crispy coating.
In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain the fried eggplant slices on a paper towel-lined plate to remove any excess oil.
Preheat the oven to 375°F. In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up. Top with the remaining tomato sauce and mozzarella cheese.
Bake in the preheated oven for 35-40 minutes or until the cheese is melted and bubbly. Let the Eggplant Parmigiana cool for a few minutes before slicing and serving.
Conclusion:
Eggplant Parmigiana is a delicious and comforting dish that is perfect for any occasion. With this simple recipe, you can recreate this classic Italian dish in the comfort of your own home. Enjoy!