Melanzane Alla Parmigiana Recipe

Entrées

1. 1

   Prepare eggplant

   Slice the eggplants into 1/4-inch rounds. Lightly salt both sides and let rest 10-15 minutes to draw moisture, then pat dry with paper towels.

2. 2

   Breading setup

   Set up a breading station: place flour in a shallow dish and season with a pinch of salt and pepper; beat eggs in a second dish; place breadcrumbs in a third dish and mix in a pinch of pepper.

3. 3

   Bread the eggplant

   Dredge each eggplant slice in flour, shake off excess, dip into beaten eggs, then coat with breadcrumbs until fully coated. Place breaded slices on a plate.

4. 4

   Fry eggplant

   In a large skillet, heat olive oil over medium-high heat. Fry breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

5. 5

   Make marinara sauce

   In a saucepan, sauté minced garlic in a little olive oil until fragrant. Add marinara sauce, season with salt and pepper, and simmer 10-15 minutes to meld flavors.

6. 6

   Assemble eggplant parm in dish

   Spread a thin layer of sauce on the bottom of a baking dish. Layer fried eggplant slices, then scatter mozzarella and Parmesan over each layer. Repeat layers until ingredients run out, finishing with sauce and cheese on top. Sprinkle chopped fresh basil.

7. 7

   Bake

   Bake in a preheated 375°F (190°C) oven until cheese is melted and bubbly and edges are golden, about 25-30 minutes.

8. 8

   Cook pasta

   Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about the time the eggplant finishes baking. Reserve a splash of pasta water, then drain.

9. 9

   Serve

   Toss the hot spaghetti with a small amount of marinara sauce, portion onto plates, top with slices or portions of eggplant parm, and finish with extra cheese and fresh basil if desired.