Melanzana alla parmigiana perfect eggplant parmigiana –Today, I’m excited to share a delicious recipe for Eggplant Parmigiana, a classic Italian dish that’s sure to please your family and friends. This hearty meal is packed with flavor and layers of goodness. Whether you are preparing it for a special occasion or simply for a comforting dinner at home, this Eggplant Parmigiana is a fantastic choice.
Eggplant Parmigiana
First, let’s take a look at the delicious finishing touch—here’s an image of the dish. This beautifully baked Eggplant Parmigiana is golden and bubbly, a treat for the eyes and the palate!
This recipe requires a few key ingredients, which come together to create a satisfying meal:
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- Salt, for seasoning
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Olive oil, for frying
- Fresh basil leaves, for garnish (optional)
Instructions
- Begin by preparing the eggplants. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. This will help reduce bitterness and excess water.
- After 30 minutes, rinse the eggplant slices with water and pat them dry with a paper towel.
- Set up a dredging station. Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
- Heat a generous amount of olive oil in a large skillet over medium heat. Dip each eggplant slice first in flour, then in the beaten eggs, and finally in breadcrumbs to coat. Fry the slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer cooked slices to a paper towel-lined plate to absorb excess oil.
- Preheat your oven to 375°F (190°C). In a baking dish, start layering. Spread a thin layer of marinara sauce on the bottom, then add a layer of fried eggplant slices. Top with mozzarella and Parmesan cheese.
- Repeat the layering process until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Once baked, take it out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.
Enjoy your homemade Eggplant Parmigiana! It pairs beautifully with a simple green salad and a glass of wine, making it perfect for any gathering. Dig in and savor each delicious bite!
