Name: Parmigiana di Melanzane (Eggplant Parmesan)
Ingredients: 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); 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; 1 1/2 cups grated mozzarella cheese; 1/2 cup grated Parmigiano-Reggiano; 1/4 cup fresh basil leaves, for garnish

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

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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.