Eggplant Parmigiana (Melanzane alla Parmigiana)

Name: Eggplant Parmigiana (Melanzane alla Parmigiana)
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 large Italian eggplants, sliced 1/4-inch thick lengthwise; 3 cups high-quality marinara sauce, warmed; 350g (12 oz) fresh mozzarella cheese, thinly sliced or torn; 100g (1 cup) freshly grated Parmigiano-Reggiano; 1 large bunch fresh basil, leaves torn; Frying oil (peanut or sunflower) and coarse sea salt

Baked layers of sliced, fried eggplant with tomato sauce and cheese.

90 minutes

Serves 4

Dinner

Contains common allergens

Dairy Peanut

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Instructions

6 steps

1
Purge the Eggplant: Layer the eggplant slices in a colander, heavily salting each layer. Place a heavy weight on top and let them sit for 45-60 minutes to draw out the bitter liquid. Rinse thoroughly under cold water and pat completely dry with paper towels.

2
Fry the Eggplant: In a large skillet, heat 1/2 inch of frying oil to 350°F (175°C). Fry the eggplant slices in batches until deeply golden brown and tender, about 3-4 minutes per side. Drain on paper towels.
3
Prepare for Assembly: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
4
Layering (Base and Middle): Spread a thin layer of marinara sauce in the bottom of the dish. Add a slightly overlapping layer of fried eggplant. Top with a few dollops of marinara sauce, scattered mozzarella slices, a dusting of Parmigiano-Reggiano, and torn basil leaves. Repeat this layering process until all eggplant is used (usually 3 layers).
5
Top Layer: Finish the top layer with extra marinara sauce, a generous amount of mozzarella, and a thick coating of Parmigiano-Reggiano to create a crust.
6
Bake and Rest: Bake uncovered for 30-35 minutes until the sauce is vigorously bubbling and the cheese on top is beautifully browned and slightly crispy. Let the dish rest at room temperature for at least 20 minutes before slicing so it holds its shape.

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