Classic Italian Eggplant Parmigiana
Eggplant Parmigiana, affectionately known in Italian as Parmigiana di Melanzane, is a delightfully comforting and flavorful dish from the heart of Italy. This classic dish consists of layers of breaded and fried eggplant slices, rich tomato sauce, fresh basil, and plenty of melted cheese. The combination of flavors and textures is sure to make this a favorite at your dinner table.
### Ingredients ###
**For the Eggplant:**
– 2 medium eggplants
– Salt
– 2 cups all-purpose flour
– 4 large eggs
– 2 cups breadcrumbs
– Olive oil, for frying
**For the Tomato Sauce:**
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil leaves, torn into pieces
**For the Assembly:**
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– Fresh basil leaves, for garnish
### Instructions ###
**Prepare the Eggplants:**
1. Slice the eggplants into 1/4-inch thick rounds. Place the slices in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.
**Bread and Fry the Eggplants:**
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Dredge each eggplant slice in the flour, shaking off the excess. Dip the slice into the beaten eggs, allowing any excess to drip off, and then coat it with breadcrumbs. Press the breadcrumbs onto the eggplant to adhere well.
4. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
**Make the Tomato Sauce:**
5. In a saucepan, heat olive oil over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
6. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer for 20-25 minutes, stirring occasionally. Stir in the torn basil leaves at the end.
**Assemble the Dish:**
7. Preheat your oven to 375°F (190°C).
8. Spread a thin layer of tomato sauce at the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Spoon more tomato sauce over the eggplants and sprinkle with shredded mozzarella and grated Parmesan.
9. Repeat the layers until all the eggplant slices are used, finishing with a layer of tomato sauce and a sprinkling of both cheeses.
10. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
**Serve:**
11. Let the Eggplant Parmigiana rest for a few minutes before garnishing with fresh basil leaves. Serve warm as a main course with a side of crusty bread or a fresh salad.
Enjoy this **Classic Italian Eggplant Parmigiana**, a comforting dish rich in flavor and soul-warming goodness.
The source of the article is from the blog foodnext.nl