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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a hearty and flavorful Italian dish featuring tender, lightly crispy eggplant layered with vibrant tomato sauce, melted mozzarella, and a sprinkle of Parmesan cheese. This vegetarian-friendly comfort food is simple to prepare using fresh and pantry staple ingredients, perfect as a main course or appetizer. Its rich flavors and versatile serving options make it a beloved favorite worldwide, ideal for make-ahead meals and leftovers.

Ingredients

Scale

Vegetables & Aromatics

  • 2 medium firm eggplants
  • 2–3 cloves garlic, minced
  • Fresh basil leaves (for sauce and garnish)

Tomato Sauce

  • 2 cups quality marinara or homemade tomato sauce

Cheeses

  • 8 oz fresh mozzarella, sliced or torn
  • 1/2 cup grated Parmesan cheese

Others

  • Olive oil for sautéing and roasting (about 1/4 cup)
  • Salt and freshly ground black pepper, to taste
  • Breadcrumbs (optional, about 1/4 cup for a crispy topping)

Instructions

  1. Prepare the Eggplant: Slice the eggplants into even 1/2-inch thick rounds. Lightly salt each slice and let them rest on a rack or paper towels for 20-30 minutes to reduce bitterness and excess moisture. After resting, rinse off the salt and pat the slices dry thoroughly.
  2. Cook the Eggplant: Brush each eggplant slice with olive oil. Either roast them in a preheated oven at 400°F (200°C) until golden and soft or pan-fry over medium heat for several minutes on each side until tender and nicely browned. This step enhances flavor and helps the slices hold their shape.
  3. Assemble Layers: In a baking dish, spread a thin layer of tomato sauce. Layer the cooked eggplant slices over the sauce, then evenly distribute fresh mozzarella pieces, more tomato sauce, and a sprinkle of Parmesan cheese. Repeat these layers until the dish is filled, finishing with a generous topping of cheese (Parmesan and mozzarella) to form a bubbly crust. Optionally sprinkle breadcrumbs on top for extra crunch.
  4. Bake to Perfection: Bake the assembled dish in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the cheese is melted, golden, and the sauce is bubbling. Remove and let rest for a few minutes to allow flavors to meld and the dish to set for easier slicing.
  5. Garnish and Serve: Finish by topping with fresh basil leaves and an additional sprinkle of Parmesan cheese. Serve warm as a comforting main dish, appetizer, or side.

Notes

  • Salt the eggplant to remove bitterness and reduce moisture, preventing a watery dish.
  • Use fresh mozzarella for a smooth, melty texture.
  • Pat the eggplant dry thoroughly after salting to avoid soggy layers.
  • Allow the baked dish to rest for about 10 minutes before slicing for cleaner cuts.
  • Layer ingredients evenly to ensure balanced flavors in every bite.

Nutrition

Keywords: Eggplant Parmigiana, Eggplant Parmesan, Vegetarian Italian, Classic Italian Recipe, Comfort Food

Find it online: https://gourmetglazing.com/classic-eggplant-parmigiana/