Eggplant Parmigiana
A classic Italian comfort food made with layers of tender, fried eggplant, rich marinara sauce, and melty cheeses, perfect for cozy dinners and gatherings.
Ingredients
For the Base
- 2 medium eggplants Choose firm, heavy eggplants without blemishes.
- Salt, to taste Salting draws out moisture and reduces bitterness.
- Olive oil, for frying Heat to medium for frying the eggplant.
For the Sauce
- 1 cup marinara sauce Homemade adds freshness, store-bought works too.
- 1 cup Parmigiano Reggiano cheese, grated (or vegan cheese alternative) Substitutions for dietary preferences are acceptable.
- 1 cup Mozzarella cheese, shredded (or vegan cheese alternative) Use your preferred cheese.
To Serve
- 1/4 cup fresh basil, chopped Fresh herbs enhance flavors.
- 1/2 cup breadcrumbs (optional) Consider whole grain or gluten-free options.
- Pepper, to taste For additional flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture.
Frying
- Rinse and pat dry the eggplant slices.
- Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden, about 3-4 minutes per side.
Assembling
- In a baking dish, layer marinara sauce, followed by fried eggplant, Parmigiano Reggiano, mozzarella, and chopped basil.
- Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
Baking
- If using, sprinkle breadcrumbs on top for a crispy finish.
- Bake in the oven for 30-35 minutes, until the cheese is bubbly and golden.
Serving
- Let cool for a few minutes before serving to help the layers set.
Notes
Make-ahead friendly; prepare a day in advance and refrigerate. Leftovers keep for up to three days. To reheat, cover with foil and warm at 350°F (175°C) for about 20 minutes.