Parmigiana Di Melanzane Aka Eggplant Parmesan
Dive into the rich, comforting flavors of Parmigiana di Melanzane, also known as Eggplant Parmesan, a classic Italian baked dish that takes humble ingredients to gourmet heights. Featuring layers of crispy, golden-fried eggplant slices, a robust homemade tomato sauce infused with garlic and fresh basil, and gooey melted mozzarella, this hearty casserole is finished with a blanket of parmesan cheese for an irresistibly savory touch. Perfectly balanced with a crispy exterior and gooey, cheesy interior, this recipe captures the essence of Italian comfort food while being completely meat-free. Whether served as a main dish alongside a simple green salad or as a show-stopping side, this eggplant parmesan will become a family favorite. Ready in just 90 minutes and ideal for feeding a crowd, this recipe makes six generous servings that will leave everyone asking for seconds.
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Ingredients
- 2 large Eggplants
- 2 teaspoons Salt
- 3 large Eggs
- 1 cup All-purpose flour
- 2 cups Breadcrumbs
- 1 cup, grated Parmesan cheese
- 1 cup Olive oil
- 28 ounces Canned crushed tomatoes
- 3 whole, minced Garlic cloves
- 6 large Fresh basil leaves
- 1 teaspoon Sugar
- 16 ounces, sliced Fresh mozzarella cheese
- 0.5 teaspoons Black pepper
Directions
Step 1
Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Place them on a wire rack or in a colander and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Step 2
In a shallow bowl, whisk the eggs. In another shallow dish, place the flour and in a third dish, mix the breadcrumbs with half of the grated Parmesan cheese.
Step 3
Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, coating well. Place coated slices on a tray.
Step 4
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried eggplant on paper towels to soak up excess oil.
Step 5
In a saucepan, heat 2 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes, basil leaves, sugar, salt (to taste), and black pepper. Simmer for 15 minutes to thicken slightly.
Step 6
Preheat the oven to 375°F (190°C).
Step 7
Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Add a layer of eggplant slices, followed by a layer of mozzarella slices, a sprinkle of Parmesan cheese, and a spoonful of tomato sauce. Repeat layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Step 8
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
Step 9
Allow the dish to cool for 10 minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
| Serving size | (3034.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5736.8 |
| Total Fat 380.2g | 0% |
| Saturated Fat 124.9g | 0% |
| Polyunsaturated Fat 21.2g | |
| Cholesterol 1003.3mg | 0% |
| Sodium 12833.5mg | 0% |
| Total Carbohydrate 387.5g | 0% |
| Dietary Fiber 54.1g | 0% |
| Total Sugars 96.3g | |
| Protein 212.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 3800.3mg | 0% |
| Iron 33.7mg | 0% |
| Potassium 5618.5mg | 0% |
Source of Calories