Description
Parmigiana di Melanzane, or Aubergine Parmigiana, is a classic Italian baked casserole featuring layers of fried eggplant slices, rich tomato sauce, and a blend of melted mozzarella and Parmesan cheeses. This comforting dish offers a perfect balance of savory flavors and textures, ideal for a satisfying family meal.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants (aubergines), sliced into 1/4-inch rounds
- Salt (for salting the eggplant)
Tomato Sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon dried oregano
- Fresh basil leaves, torn
- Salt and pepper, to taste
Other Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil (for frying)
Instructions
- Prepare the Eggplant: Sprinkle the sliced eggplants generously with salt and let them sit for 30 minutes. This process helps to draw out excess moisture and reduce any bitterness. Afterward, pat the slices dry thoroughly with paper towels to remove the moisture and excess salt.
- Make the Tomato Sauce: Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant but not browned. Pour in the crushed tomatoes, add dried oregano, and season with salt and pepper to taste. Allow the sauce to simmer gently for about 20 minutes, allowing the flavors to meld. Turn off the heat and stir in the torn fresh basil leaves for a fragrant finish.
- Fry the Eggplant: Dredge each eggplant slice lightly in all-purpose flour, shaking off any excess. Heat vegetable oil in a frying pan over medium-high heat and fry the eggplant slices until they develop a golden brown color and are tender. Remove and place on paper towels to absorb any excess oil.
- Assemble the Parmigiana: Preheat the oven to 350°F (175°C). In a baking dish, start with a layer of tomato sauce, followed by a layer of fried eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Repeat these layers, finishing with a final layer of sauce topped with the remaining cheeses to ensure a cheesy golden crust.
- Bake and Serve: Place the assembled dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown on top. Remove from the oven and let it rest for 10 minutes before serving to allow the layers to set and flavors to intensify.
Notes
- Salting the eggplants is crucial to remove bitterness and excess moisture, which helps prevent sogginess.
- Use fresh mozzarella for best melting results and flavor.
- Allow the dish to rest after baking to help it set for cleaner slicing.
- For a lighter version, eggplant can be baked or grilled instead of fried, though traditional flavor comes from frying.
- Leftovers can be refrigerated and taste even better the next day as flavors meld.
