Melanzane ripiene con capperi e olive stuffed eggplant with capers and olives –Yo, let’s dive into some mouth-watering goodness with this classic Italian dish – Eggplant Parmigiana, or as the Italians say, Parmigiana di Melanzane. It’s all about those layers of flavor, and trust me, once you put this together, everyone in the house is gonna come running to the table. With crispy eggplant, rich marinara sauce, and melty cheese, this dish is like a hug on a plate. Let’s get to it!
Eggplant Parmigiana
Check out this delicious image of the finished dish. Just look at that cheesy goodness!
Now, before we get cooking, here are what you’ll need:
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- Salt, for sweating the eggplant
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- Olive oil, for frying
- Fresh basil, for garnish (optional)
Instructions
- Start by preparing the eggplant. Sprinkle salt on the slices and let them sit for about 30 minutes to draw out the moisture. This helps reduce bitterness and makes them nice and tender.
- After 30 minutes, rinse the eggplant slices and pat them dry with paper towels. You want them as dry as possible.
- Now, set up your dredging station: one plate for flour, another for the beaten eggs, and a third for breadcrumbs.
- Dip each eggplant slice first in the flour, then the egg, and finally coat it in breadcrumbs. Set them aside as you prepare to fry.
- In a large skillet, heat up some olive oil over medium heat. Fry the eggplant slices in batches until they’re golden brown on both sides. Transfer them to a paper towel-lined plate to drain excess oil.
- In a baking dish, start layering: first, a layer of marinara sauce, then a layer of eggplant, followed by mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes, then garnish with fresh basil if you like. Serve it up hot and enjoy that melty, cheesy goodness!
This Eggplant Parmigiana is sure to impress anyone at your dinner table. It’s a dish full of love and flavor – perfect for family gatherings or a cozy night in. So, roll up your sleeves and get cooking!