Parmigiana Di Melanzane Aka Eggplant Parmesan
Dive into the rich, comforting flavors of Parmigiana di Melanzane, also known as Eggplant Parmesan, a classic Italian baked dish that takes humble ingredients to gourmet heights. Featuring layers of crispy, golden-fried eggplant slices, a robust homemade tomato sauce infused with garlic and fresh basil, and gooey melted mozzarella, this hearty casserole is finished with a blanket of parmesan cheese for an irresistibly savory touch. Perfectly balanced with a crispy exterior and gooey, cheesy interior, this recipe captures the essence of Italian comfort food while being completely meat-free. Whether served as a main dish alongside a simple green salad or as a show-stopping side, this eggplant parmesan will become a family favorite. Ready in just 90 minutes and ideal for feeding a crowd, this recipe makes six generous servings that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 large Eggplants
- 2 teaspoons Salt
- 3 large Eggs
- 1 cup All-purpose flour
- 2 cups Breadcrumbs
- 1 cup, grated Parmesan cheese
- 1 cup Olive oil
- 28 ounces Canned crushed tomatoes
- 3 whole, minced Garlic cloves
- 6 large Fresh basil leaves
- 1 teaspoon Sugar
- 16 ounces, sliced Fresh mozzarella cheese
- 0.5 teaspoons Black pepper
Instructions
Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Place them on a wire rack or in a colander and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
In a shallow bowl, whisk the eggs. In another shallow dish, place the flour and in a third dish, mix the breadcrumbs with half of the grated Parmesan cheese.
Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, coating well. Place coated slices on a tray.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried eggplant on paper towels to soak up excess oil.
In a saucepan, heat 2 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes, basil leaves, sugar, salt (to taste), and black pepper. Simmer for 15 minutes to thicken slightly.
Preheat the oven to 375°F (190°C).
Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Add a layer of eggplant slices, followed by a layer of mozzarella slices, a sprinkle of Parmesan cheese, and a spoonful of tomato sauce. Repeat layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for 10 minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
5737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.2 g | 487% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 12834 mg | 558% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 96.3 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3800 mg | 292% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 5618 mg | 120% | |
*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.
