Parmigiana di Melanzane (Eggplant Parmigiana)

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 cups (1 L) tomato sauce 4 cups (1 L) tomato sauce
• 1 cup (240 ml) olive oil, for frying 1 cup (240 ml) olive oil, for frying
• 2 cups (200 g) grated mozzarella cheese 2 cups (200 g) grated mozzarella cheese
• 1 cup (100 g) grated Parmesan cheese 1 cup (100 g) grated Parmesan cheese
• 1 cup (100 g) breadcrumbs 1 cup (100 g) breadcrumbs
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (15 g) fresh basil leaves, chopped 1/4 cup (15 g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (total), 10g (saturated)
• Carbohydrates: 32g (total), 10g (sugars)
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
3. 3.
   Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Place them on a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate bowl, mix the grated mozzarella and Parmesan cheese together.
5. 5.
   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 minced garlic, chopped basil, and a generous amount of the cheese mixture. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and cheese on top.
6. 6.
   Sprinkle breadcrumbs evenly over the top layer.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves their texture. Make sure to rinse and pat dry the slices after salting.
• Tomato sauce — Use a good quality tomato sauce or make your own from fresh tomatoes for the best flavor.
• Cheese — Opt for fresh mozzarella cheese for a creamier texture. Grate the Parmesan cheese yourself for a more intense flavor.

Tips & Tricks

• To make the dish lighter, you can grill the eggplant slices instead of frying them.
• Add a pinch of red pepper flakes to the tomato sauce for a hint of spiciness.
• Let the Parmigiana di Melanzane rest for a few minutes after baking to allow the flavors to meld together.
• Serve with a side of fresh salad or crusty bread to complete the meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Parmigiana di Melanzane hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

When serving, use a spatula to carefully lift individual portions onto plates, ensuring the layers remain intact. The golden brown crust on top adds visual appeal to the dish.