Eggplant Parmigiana Recipe

Cook the Penne

In a large pot, bring 2 liters of water to a boil. Add 1 tablespoon of salt to the boiling water.

Add 300 grams of penne pasta to the boiling water. Cook according to the package instructions until al dente.

Once cooked, drain the pasta and set aside.

Prepare the Eggplant

Slice the 2 medium eggplants into 1/2 inch thick rounds.

Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Set up a breading station: in one bowl, place 1 cup of all-purpose flour; in another bowl, beat 2 large eggs; and in a third bowl, place 2 cups of breadcrumbs.

Coat each eggplant slice first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Fry the breaded eggplant slices for 4-5 minutes on each side until golden brown. Drain on paper towels.

Make the Marinara Sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat.

Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.

Stir in 800 grams of canned crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1 teaspoon of sugar.

Simmer the sauce for 15-20 minutes, stirring occasionally. Add fresh basil leaves at the end.

Assemble the Eggplant Parmigiana

In a large baking dish, spread a layer of marinara sauce on the bottom.

Layer half of the fried eggplant slices over the sauce, then spread half of the stracciatella cheese on top.

Repeat the layers with the remaining marinara sauce, eggplant, and stracciatella cheese.

Finish with grated Parmesan cheese on top.

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until bubbly and golden.