Aubergine alla Parmigiana

Aubergine alla Parmigiana is a delightful Italian dish crafted with layers of tender eggplant slices, rich tomato sauce, and savory cheese baked to perfection. This comforting and hearty dish is perfect for family meals or special occasions, offering a burst of traditional flavors in every bite.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 large eggplants

2 cups marinara sauce

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

1 cup all-purpose flour

4 large eggs

1/4 cup olive oil

1 tsp salt

1 tsp black pepper

1/2 cup fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375°F (190°C).

2. Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to release moisture, then pat dry.

3. Dredge the eggplant slices in flour, shaking off excess.

4. Beat the eggs in a bowl and dip each floured slice into the egg mixture.

5. Heat olive oil in a skillet over medium heat and fry the eggplant in batches until golden brown on both sides. Drain on paper towels.

6. Spread a thin layer of marinara sauce on the bottom of a baking dish.

7. Layer with fried eggplant slices, more marinara sauce, mozzarella, and Parmesan cheese. Repeat layers, ending with cheese on top.

8. Bake in the preheated oven for 25-30 minutes until bubbly and golden brown on top.

9. Garnish with chopped basil before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.