Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Eggplant:
- 3 medium eggplants, sliced lengthwise into 1/4-inch slices
- 1 tablespoon salt (for sweating the eggplant)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup olive oil (for frying)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
For Assembly:
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup fresh basil leaves, for garnish
Instructions
Instructions
1. Prepare the Eggplant
- Place the eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry with paper towels.
- Dredge each slice in flour, dip in beaten egg, and coat with breadcrumbs.
2. Fry the Eggplant
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown. Drain on paper towels and set aside.
3. Make the Tomato Sauce
- In a saucepan, heat olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the crushed tomatoes, oregano, salt, pepper, and red pepper flakes (if using). Simmer for 15-20 minutes, stirring occasionally. Add fresh basil and set aside.
4. Assemble the Parmigiana
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer the fried eggplant slices over the sauce.
- Sprinkle a portion of mozzarella and Parmigiano-Reggiano over the eggplant, then add another layer of sauce.
- Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella and Parmigiano-Reggiano on top.
5. Bake
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown on top.
6. Serve
- Let the Parmigiana cool slightly before slicing. Garnish with fresh basil leaves and serve hot as a main dish or hearty side.
