Description
Follow this traditional guide to make genuine Melanzane alla Parmigiana, focusing on properly preparing the eggplant and layering the components for a rich, flavorful bake.
Ingredients
Scale
- 3 large eggplants (about 3 lbs)
- 1 tablespoon salt (for drawing out moisture)
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 2 cups fine dry breadcrumbs
- 1 cup olive oil, plus more for frying
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1/2 cup dry red wine
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 pound fresh mozzarella cheese, sliced thinly and patted dry
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- Fresh basil leaves for garnish
Instructions
- Slice the eggplants crosswise into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle generously with 1 tablespoon of salt, and let them sit for at least 45 minutes to draw out bitterness and excess water. Pat the slices completely dry with fresh paper towels.
- Set up a dredging station: Place flour on one plate, beaten eggs in a shallow bowl, and breadcrumbs on a third plate. Lightly dredge each eggplant slice in flour, dip in egg, and coat thoroughly with breadcrumbs.
- Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on a wire rack or paper towels.
- Prepare the sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the crushed tomatoes, red wine, oregano, dried basil, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally. Season with salt and pepper.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Begin layering: Spread a thin layer of tomato sauce on the bottom of the dish. Arrange a single layer of fried eggplant slices over the sauce.
- Top the eggplant with a layer of sliced fresh mozzarella, a sprinkle of Pecorino Romano, and a few fresh basil leaves. Spoon a layer of tomato sauce over the cheese.
- Repeat the layers: eggplant, mozzarella, Pecorino, sauce, until all ingredients are used, finishing with a layer of sauce topped generously with the remaining Pecorino Romano and the Parmigiano-Reggiano.
- Bake for 35 to 45 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned.
- Let the dish rest for at least 15 minutes before slicing and serving. Garnish with fresh basil.
Notes
- Salting the eggplant is crucial; do not skip this step to avoid a watery final dish.
- Use high-quality San Marzano tomatoes for the best sauce flavor.
- For a crispier texture, you can bake the eggplant slices at 400°F until lightly browned instead of frying them.
- The resting time after baking allows the layers to set, making serving easier.
- Prep Time: 60 min
- Cook Time: 75 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
- Cholesterol: 75