Eggplant Parmigiana
Eggplant Parmigiana (Melanzane alla Parmigiana) is the soul of Southern Italian home cooking. It is a decadent, layered casserole that features golden-fried eggplant slices, a rich basil-infused tomato sauce, and layers of melted mozzarella and sharp Parmesan. Unlike its American-Italian cousin, authentic Parmigiana is not heavily breaded; the focus remains on the silky, almost creamy texture of the eggplant itself. It is a dish that tastes even better the next day, as the layers settle and the flavors of the 'Sofrito' base deeply permeate the vegetables. It is the ultimate vegetarian comfort food—rich, savory, and deeply satisfying.
Chef's Secret: For a truly professional finish, add a layer of hard-boiled egg slices in the middle; this is a traditional Sicilian variation that adds a surprising richness and structural integrity to the layers.
Ingredients
- Globe Eggplants 3 large
- Sea Salt 1 tbsp
- All-purpose Flour 1/2 cup
- Vegetable Oil for frying
- Garlic 2 cloves
- Crushed Tomatoes 800g
- Fresh Basil 10 leaves
- Olive Oil 2 tbsp
- Mozzarella Cheese 300g
- Parmesan Cheese 100g
Instructions
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The Sweat: Slice 3 large eggplants into 1/2-inch rounds. Arrange them in a colander, salt each layer generously, and let them sit for 45 minutes. Rinse and pat them bone-dry with a towel.Expert Tip: This 'sweating' process is non-negotiable. It removes the bitter juices and collapses the spongy cell structure of the eggplant, preventing it from absorbing excessive oil during frying.
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The Fry: Dust the dry eggplant slices lightly in flour. Shallow-fry in 1/2 cup of vegetable oil over medium-high heat until deep golden brown on both sides. Drain on paper towels.Expert Tip: Frying at a high temperature ensures the exterior crisps immediately, creating a seal that keeps the interior moist without letting the oil soak through to the center.
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The Marinara: Sauté 2 cloves of garlic in olive oil. Add 800g of crushed tomatoes and 10 torn basil leaves. Simmer for 20 minutes until the sauce is thick and the flavors are concentrated.
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The Assembly: Spread a thin layer of sauce in a baking dish. Layer eggplant, followed by a sprinkle of Parmesan, a layer of sliced mozzarella, and more sauce. Repeat until all ingredients are used.
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The Bake: Finish with a generous layer of Parmesan on top. Bake at 375°F (190°C) for 30 minutes until the cheese is golden and the sauce is bubbling around the edges.
Nutrition Information
320
Calories
14g
Protein
22g
Carbs
20g
Fat