Italian Eggplant Parmigiana
Layers of golden fried eggplant, bright tomato sauce, creamy mozzarella, and sharp Parmesan baked until bubbling. A vegetarian showstopper from southern Italy.
Ingredients
- 2 large eggplants, sliced into 1/3-inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs (Italian-seasoned or plain)
- Olive oil and vegetable oil for frying
- Tomato sauce: 2 cans (28 oz) San Marzano tomatoes, 4 cloves garlic (sliced), 1/4 cup olive oil, fresh basil, salt, pinch of sugar
- 1 lb (450g) fresh mozzarella, sliced
- 1 cup Parmigiano-Reggiano, grated
- Fresh basil leaves
- Salt
Instructions
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1
Salt the eggplant: Sprinkle slices with salt and lay on paper towels for 20-30 minutes. This draws out moisture and bitterness. Pat dry.
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2
Make the sauce: Heat olive oil in a saucepan with garlic until fragrant. Crush the San Marzano tomatoes by hand and add to the pan. Add basil, salt, and sugar. Simmer for 20 minutes.
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3
Bread and fry eggplant: Set up a station of flour, beaten eggs, and breadcrumbs. Dredge each slice, dip in egg, coat in breadcrumbs. Fry in oil until golden on both sides, about 2 minutes per side. Drain on paper towels.
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4
Assemble: Spread a thin layer of sauce in a 9x13 baking dish. Layer fried eggplant, sauce, mozzarella slices, Parmesan, and basil. Repeat for 3 layers, ending with sauce and Parmesan on top.
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5
Bake at 375°F (190°C) for 30-35 minutes until bubbly and golden. Let rest 10 minutes before cutting.
