Description
A traditional Italian recipe for Eggplant Parmesan using simple ingredients and layering techniques to achieve the classic flavor profile.
Ingredients
Scale
- 3 large eggplants (about 3 lbs)
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 2 cups fine dry breadcrumbs
- Olive oil, for frying
- 1 (28 ounce) can whole peeled San Marzano tomatoes, crushed by hand
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
- 1 pound fresh mozzarella cheese, sliced thinly or shredded
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Slice the eggplants crosswise into 1/4-inch thick rounds. Lay them on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out moisture. Pat them completely dry with fresh paper towels.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs.
- Heat about 1 inch of olive oil in a large, heavy 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. Add the minced garlic and cook until fragrant, about 1 minute. Add the crushed San Marzano tomatoes, salt, and pepper. Simmer gently for 20 minutes, stirring occasionally. Stir in the fresh basil during the last 5 minutes.
- 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, overlapping slightly.
- Top the eggplant with a layer of mozzarella, a sprinkle of Parmigiano-Reggiano, and a drizzle of sauce.
- Repeat the layers: eggplant, mozzarella, Parmigiano-Reggiano, sauce, until all ingredients are used, finishing with a layer of sauce topped generously with the remaining Parmigiano-Reggiano and Pecorino Romano cheeses.
- Bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the Parmigiana rest for at least 15 minutes before slicing and serving. This allows the layers to set.
Notes
- For the most authentic texture, use fresh, low-moisture mozzarella rather than pre-shredded.
- Resting time after baking is crucial; it prevents the dish from becoming soupy when you cut into it.
- If you prefer not to fry, you can bake the breaded slices until lightly golden before assembling, but frying yields the traditional texture.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 22
- Cholesterol: 75