Eggplant Parmigiana Recipe
Fried eggplant parmigiana, Neapolitan style.
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Ingredients
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Eggplant Preparation
Sauce Preparation
Assembly
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplants into 1/4-inch thick slices. Place them in a colander and sprinkle salt on each layer. Allow them to sit for about 30 minutes to draw out moisture and bitterness.
- 2
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Dip each slice first in flour, then in the beaten eggs, and finally in breadcrumbs, ensuring they are well coated.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Sauce Preparation
- 5
- 6
Cook Tomatoes
Add the canned whole tomatoes (crushed by hand) to the saucepan. Stir in the basil, salt, and black pepper. Let it simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.
Assembly
- 7
Layer the Ingredients
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Add half of the mozzarella cheese and half of the parmesan cheese. Repeat the layers.
- 8
Bake the Dish
Preheat the oven to 375°F (190°C). Top the final layer with the remaining sauce, mozzarella, and parmesan cheese. Bake for 30-35 minutes until the cheese is bubbly and golden.
- 9
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.