Calabrian Eggplant Parmigiana

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/4-inch thick rounds 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/4-inch thick rounds
• 1/2 cup (120ml) olive oil, for frying 1/2 cup (120ml) olive oil, for frying
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon Calabrian chili flakes (optional) 1/2 teaspoon Calabrian chili flakes (optional)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 8 ounces (225g) mozzarella cheese, sliced 8 ounces (225g) mozzarella cheese, sliced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Working in batches, fry the eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate saucepan, combine the tomato sauce, minced garlic, dried oregano, dried basil, Calabrian chili flakes (if using), salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Spread a thin layer of the tomato sauce on the bottom of a baking dish.
6. 6.
   Arrange a layer of fried eggplant slices on top of the sauce, slightly overlapping them.
7. 7.
   Spoon more tomato sauce over the eggplant and top with a layer of mozzarella cheese.
8. 8.
   Repeat the layers until all the eggplant slices are used, finishing with a layer of tomato sauce and mozzarella cheese.
9. 9.
   Sprinkle the grated Parmesan cheese over the top.
10. 10.
    Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
11. 11.
    Remove from the oven and let it rest for a few minutes before serving.
12. 12.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant slices cook evenly, make sure they are sliced to a consistent thickness. Salting the eggplant slices and letting them sit for 30 minutes before frying can help remove excess moisture and improve texture.
• Calabrian chili flakes — Adjust the amount of chili flakes according to your spice preference. If you prefer a milder dish, reduce the amount or omit them altogether.

Tips & Tricks

• For a lighter version, you can bake the eggplant slices instead of frying them. Simply brush the slices with olive oil and bake at 200°C (400°F) for about 15 minutes, flipping halfway through.
• To add a smoky flavor, grill the eggplant slices instead of frying them.
• Experiment with different types of cheese, such as provolone or fontina, for a unique twist on the classic recipe.
• Fresh herbs like parsley or thyme can be added to the tomato sauce for extra freshness.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Calabrian Eggplant Parmigiana is best served warm, allowing the cheese to be gooey and the flavors to meld together. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Serve the Calabrian Eggplant Parmigiana directly from the baking dish to showcase its layers of vibrant colors. Pair it with a simple green salad dressed with lemon vinaigrette for a refreshing contrast.