Soprano's Eggplant Aubergine Parmigiana
Indulge in the classic, rustic flavors of Southern Italy with "Soprano's Eggplant Aubergine Parmigiana," a rich and hearty baked dish that brings comfort food to the next level. This crowd-pleasing recipe layers crispy, golden-breaded eggplant slices with tangy marinara sauce, gooey fresh mozzarella, nutty Parmesan, and fragrant basil for a vibrant, cheesy masterpiece. Perfectly seasoned with a touch of black pepper and baked until bubbly with a golden crust, this vegetarian delight offers a symphony of textures and flavors in every bite. Whether you're hosting a family dinner or craving Italian comfort food, this eggplant parmigiana promises to satisfy. Serve it with crusty bread or a fresh salad, and prepare for rave reviews.
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Ingredients
- 2 large eggplants (aubergines)
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1 cup olive oil
- 3 cups marinara sauce
- 1 pound fresh mozzarella cheese
- 1 cup grated Parmesan cheese
- 0.5 cup fresh basil leaves
- 0.5 teaspoons black pepper
Directions
Step 1
Slice the eggplants into 1/4-inch rounds. Lay them on a baking sheet and sprinkle both sides generously with salt to draw out excess moisture. Let sit for 30 minutes, then rinse and pat dry with paper towels.
Step 2
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, then coat with egg, and finally press into breadcrumbs. Set aside.
Step 3
Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
Step 4
Preheat the oven to 375°F (190°C).
Step 5
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce across the bottom. Layer one-third of the fried eggplant slices over the sauce. Top with 1 cup of marinara, one-third of the mozzarella (torn into pieces), a sprinkle of Parmesan, and a few fresh basil leaves. Season with black pepper.
Step 6
Repeat the layers two more times, finishing with a generous layer of mozzarella and Parmesan on top.
Step 7
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly with a golden crust.
Step 8
Remove from the oven and let rest for 10 minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
| Serving size | (2755.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3663.3 |
| Total Fat 161.3g | 0% |
| Saturated Fat 89.7g | 0% |
| Cholesterol 994.4mg | 0% |
| Sodium 13442.8mg | 0% |
| Total Carbohydrate 357.2g | 0% |
| Dietary Fiber 47.2g | 0% |
| Total Sugars 81.7g | |
| Protein 206.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 3567.6mg | 0% |
| Iron 25.2mg | 0% |
| Potassium 2996.1mg | 0% |
Source of Calories