Classic Eggplant Parmigiana

Ingredients

• 2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) thick rounds 2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) thick rounds
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs, beaten 4 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1/2 cup (120ml) olive oil, for frying 1/2 cup (120ml) olive oil, for frying
• 2 cups (480ml) tomato sauce 2 cups (480ml) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 31g (Sugar: 8g)
• Protein: 16g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. 3.
   Season the eggplant slices with salt and pepper.
4. 4.
   Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and shiny with no soft spots. Salting the eggplant slices before breading helps remove excess moisture and improves the texture.
• Tomato sauce — Use a homemade tomato sauce for the best flavor. You can add herbs like basil, oregano, and thyme to enhance the taste.
• Mozzarella cheese — Opt for fresh mozzarella cheese for a creamier texture. If using pre-shredded mozzarella, make sure it's low-moisture to prevent excess liquid in the dish.
• Parmesan cheese — Grate the Parmesan cheese just before using for maximum flavor. Look for authentic Parmigiano-Reggiano for the best taste.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To reduce the oil absorption during frying, place the breaded eggplant slices on a wire rack for a few minutes before frying.
• For a healthier version, you can bake the breaded eggplant slices instead of frying them. Arrange them on a baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
• Add a pinch of red pepper flakes to the tomato sauce for a hint of spiciness.
• Let the Parmigiana rest for a few minutes after baking to allow the flavors to meld together.
• Serve the Parmigiana with a side of fresh salad or crusty bread for a complete meal.

Serving advice

Serve the Eggplant Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness. It pairs well with a side of mixed greens or a simple arugula salad dressed with lemon vinaigrette.

Presentation advice

To present the Eggplant Parmigiana beautifully, cut it into squares or rectangles and carefully transfer each portion onto individual plates using a spatula. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese. Garnish with a fresh basil leaf for an elegant touch.