Eggplant Aubergine Parmigiana
Delight in the comforting layers of Eggplant Aubergine Parmigiana, a classic Italian dish that's bursting with rich, hearty flavors. Tender slices of golden-fried eggplant are nestled between velvety tomato sauce, aromatic garlic, and fresh basil, creating a symphony of flavors in every bite. A luscious topping of melted mozzarella and nutty Parmesan cheese makes this baked casserole irresistibly gooey and satisfying. Perfected with a crispy breadcrumb option for added texture, this recipe is a must-try for anyone seeking a vegetarian main course or a crowd-pleasing side dish. Simple to prepare yet utterly indulgent, it’s a timeless dish that celebrates the best of Italian comfort food. Whether served fresh from the oven or as leftovers, this Eggplant Parmigiana will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium Eggplants (aubergines)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 1 cup Olive oil
- 4 cups Tomato passata (or canned crushed tomatoes)
- 3 cloves Garlic cloves, minced
- 10 leaves Fresh basil leaves
- 1 teaspoon Black pepper
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs (optional)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place them on a wire rack or in a colander. Allow them to sit for 30 minutes to draw out excess moisture and bitterness.
While the eggplants rest, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the tomato passata, black pepper, and 6 basil leaves. Simmer the sauce over low heat for 15 minutes. Adjust seasoning with salt if needed and set aside.
Rinse the salted eggplant slices under cold water to remove excess salt, then pat them dry with paper towels.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs (optional if you want extra crispy layers). Dredge each eggplant slice in flour, dip in the beaten egg, and coat with breadcrumbs (if using).
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Place fried slices on a plate lined with paper towels to drain any excess oil.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with shredded mozzarella, grated Parmesan, and a few basil leaves. Repeat the layering process (sauce, eggplant, cheeses) until all the ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Bake the dish uncovered for 25-30 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh basil leaves, if desired. Serve warm.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.6 g | 406% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 8123 mg | 353% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 85.2 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2860 mg | 220% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5446 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
