Eggplant Parmesan (Parmigiana di Melanzane)

Ingredients

• 1 kg Eggplant (2 large, firm, sliced 0.5 cm thick)
• 2 tbsp Kosher Salt (for drawing out moisture from eggplant)
• 1 cup All-Purpose Flour (for dredging eggplant slices)
• 2 large Eggs (beaten, for coating eggplant)
• 1 cup Breadcrumbs (plain, for a light crust)
• 1/2 cup Olive Oil (extra‑virgin, for frying and sauce)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 500 ml Tomato Sauce (canned San Marzano or homemade)
• 100 ml Water (added to sauce to thin if needed)
• 1/4 cup Fresh Basil (chopped, plus whole leaves for layering)
• 1/2 tsp Black Pepper (freshly ground)
• 200 g Mozzarella Cheese (fresh, sliced)
• 100 g Parmesan Cheese (freshly grated)
• 1/4 tsp Red Pepper Flakes (optional, for a mild heat)

Instructions

1. Prepare Eggplant

   Slice the eggplant into 0.5 cm thick rounds, place them in a colander, sprinkle with 2 tbsp kosher salt, and let sit for 15 minutes to draw out moisture.

   Time: PT15M

2. Bread the Eggplant

   Set up a breading station: flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Dredge each slice first in flour, then dip in egg, and finally coat with breadcrumbs.

   Time: PT10M

3. Fry Eggplant Slices

   Heat 1/2 cup olive oil in a large skillet over medium‑high heat (≈180 °C). Fry the breaded slices in batches, 2‑3 minutes per side, until golden. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT15M

   Temperature: 180°C

4. Make Tomato‑Onion Sauce

   In a clean saucepan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sauté 5 minutes until translucent. Add minced garlic and red pepper flakes, cook 30 seconds. Stir in the tomato sauce, 100 ml water, a pinch of salt, black pepper, and half the chopped basil. Simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

5. Pre‑heat Oven

   While the sauce simmers, pre‑heat the oven to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

6. Assemble the Parmigiana

   Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with more sauce, sliced mozzarella, a sprinkle of grated Parmesan, and a few basil leaves. Repeat layers (eggplant → sauce → mozzarella → Parmesan → basil) until all components are used, finishing with sauce, mozzarella, Parmesan, and basil on top.

   Time: PT10M

7. Bake

   Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbly and golden.

   Time: PT30M

   Temperature: 180°C

8. Rest and Serve

   Allow the dish to rest for 10 minutes before cutting. Garnish with fresh basil leaves and serve warm.

   Time: PT10M

Nutrition Facts

Calories

380

Protein

14 g

Carbohydrates

28 g

Fat

22 g

Fiber

8 g