Parmigiana Recipe

Slice and Salt

Trim the aubergines and cut into 1 cm thick slices lengthwise or crosswise for even rounds. Lay slices in a colander, sprinkle both sides lightly with 1 tsp salt and let rest 20–30 minutes to draw out moisture and reduce bitterness. Pat dry with kitchen paper before breading.

Set Up Breading Station

Place the flour in a shallow dish. Beat the 3 eggs in a second shallow bowl. In a third bowl combine the breadcrumbs with 1/2 cup grated Parmigiano-Reggiano, 1/2 tsp black pepper and a pinch of salt. Have a plate ready for breaded slices.

Bread the Slices

Working in batches, dredge each aubergine slice in flour, shake off excess, dip into beaten eggs, then press into the breadcrumb mixture to coat both sides. Set breaded slices on a tray.

Fry Until Golden

Heat about 1 cup olive oil in a large heavy skillet over medium-high heat until shimmering but not smoking. Fry aubergine slices in batches, 2–3 minutes per side, until golden brown and cooked through. Add more oil between batches if needed. Transfer to a baking tray lined with paper towels to drain and season lightly with a pinch of salt while hot.

While aubergines rest or fry, make the sauce. In a medium saucepan heat 2 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté 5–6 minutes until translucent. Add the 3 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown.

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add 800 ml crushed tomatoes, 1 tsp dried oregano, torn basil leaves, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low and cook uncovered 15–20 minutes until slightly thickened. Taste and adjust seasoning.

Preheat the oven to 190°C (375°F). Spread about 1 cup of the tomato sauce over the bottom of a 23x33 cm (9x13 in) baking dish to prevent sticking.

Arrange a single layer of fried aubergine slices over the sauce to cover the base. Spoon more sauce over aubergines (about 3/4 cup), then scatter torn or sliced fresh mozzarella and torn basil leaves over that layer. Sprinkle lightly with grated Parmigiano-Reggiano.

Repeat layering: aubergine, sauce, mozzarella, basil and a light sprinkle of Parmigiano for 2–3 layers, finishing with a generous layer of sauce, the remaining mozzarella distributed evenly and 1/2 cup grated Parmigiano on top.

Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden at edges. For a browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 10 minutes to set before cutting into portions. Garnish with additional fresh basil leaves if desired.

Make croutons: Preheat a small skillet over medium heat. Toss day-old bread cubes with 2 tbs olive oil and 1/4 tsp salt. Toast in the skillet, stirring frequently, until golden and crisp, 6–8 minutes. Remove from heat and while still warm rub with the cut side of 1 halved garlic clove for a gentle garlic flavor. Set aside.

Toss salad: In a large bowl combine mixed salad greens and halved cherry tomatoes. Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper, then drizzle over salad and toss gently to coat. Top with garlic croutons just before serving.