Parmigiana di Melanzane (Eggplant Parmigiana)
Parmigiana di Melanzane (Eggplant Parmigiana)
Ingredients
For the Eggplant
- 2 pounds eggplant, sliced lengthwise into 1/4-inch thick pieces
- 1 cup all-purpose flour, for dredging
- 1 cup olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, smashed
- 1/4 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup red wine
- 28 ounces crushed tomatoes
- 1 teaspoon salt, or to taste
For Assembly
- 8 ounces fresh mozzarella cheese, shredded
- 4 ounces provolone cheese, grated
- 4 ounces Parmigiano Reggiano cheese, grated
Instructions
- 1
Lay the sliced eggplant pieces on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels before proceeding.
⏱️ 5 min
- 2
While the eggplant is resting, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the smashed garlic cloves and 1/4 cup of fresh basil leaves to the saucepan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min
- 5
Stir in the crushed tomatoes and 1 teaspoon of salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. The longer it simmers, the more flavor it will develop.
⏱️ 20 min
- 6
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 7
Dredge the dried eggplant slices in all-purpose flour, ensuring they are fully coated. Shake off any excess flour.
⏱️ 5 min
- 8
Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the floured eggplant slices in batches until golden brown and cooked through, about 2-3 minutes per side. Add more olive oil as needed. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 9
To assemble the Parmigiana, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 10
Arrange a single layer of fried eggplant slices over the sauce. Top with another layer of tomato sauce.
⏱️ 2 min
- 11
Evenly scatter a portion of the shredded fresh mozzarella, grated Provolone, and grated Parmigiano Reggiano over the sauce. Tear a few fresh basil leaves and place them on top of the cheese.
⏱️ 2 min
- 12
Repeat the layering process: eggplant, tomato sauce, mozzarella, provolone, Parmigiano Reggiano, and fresh basil, until all ingredients are used, ending with a final layer of tomato sauce.
⏱️ 5 min
- 13
For the top layer, sprinkle generously with the remaining grated Parmigiano Reggiano and Provolone cheese.
⏱️ 1 min
- 14
Bake the Parmigiana in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 35 min•🌡️ 375
- 15
Remove from the oven and let it rest for 10 minutes before cutting into individual portions and serving. Garnish with fresh basil leaves, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Parmigiana di Melanzane (Eggplant Parmigiana)
Ingredients
For the Eggplant
- 2 pounds eggplant, sliced lengthwise into 1/4-inch thick pieces
- 1 cup all-purpose flour, for dredging
- 1 cup olive oil, for frying, plus more as needed
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, smashed
- 1/4 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup red wine
- 28 ounces crushed tomatoes
- 1 teaspoon salt, or to taste
For Assembly
- 8 ounces fresh mozzarella cheese, shredded
- 4 ounces provolone cheese, grated
- 4 ounces Parmigiano Reggiano cheese, grated
Instructions
- 1
Lay the sliced eggplant pieces on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels before proceeding.
⏱️ 5 min - 2
While the eggplant is resting, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the smashed garlic cloves and 1/4 cup of fresh basil leaves to the saucepan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min - 5
Stir in the crushed tomatoes and 1 teaspoon of salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. The longer it simmers, the more flavor it will develop.
⏱️ 20 min - 6
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 7
Dredge the dried eggplant slices in all-purpose flour, ensuring they are fully coated. Shake off any excess flour.
⏱️ 5 min - 8
Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the floured eggplant slices in batches until golden brown and cooked through, about 2-3 minutes per side. Add more olive oil as needed. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 9
To assemble the Parmigiana, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 10
Arrange a single layer of fried eggplant slices over the sauce. Top with another layer of tomato sauce.
⏱️ 2 min - 11
Evenly scatter a portion of the shredded fresh mozzarella, grated Provolone, and grated Parmigiano Reggiano over the sauce. Tear a few fresh basil leaves and place them on top of the cheese.
⏱️ 2 min - 12
Repeat the layering process: eggplant, tomato sauce, mozzarella, provolone, Parmigiano Reggiano, and fresh basil, until all ingredients are used, ending with a final layer of tomato sauce.
⏱️ 5 min - 13
For the top layer, sprinkle generously with the remaining grated Parmigiano Reggiano and Provolone cheese.
⏱️ 1 min - 14
Bake the Parmigiana in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 35 min•🌡️ 375 - 15
Remove from the oven and let it rest for 10 minutes before cutting into individual portions and serving. Garnish with fresh basil leaves, if desired.
⏱️ 10 min