Aubergine alla Parmigiana is a comfort food classic that brings together rich flavors of eggplant, tomatoes, and cheese in a way that's both hearty and satisfying. This dish is perfect for a cozy night in or as a centerpiece for a family meal, showcasing simple ingredients that come together beautifully.
Eggplants are the star here, offering a meaty texture that holds up well to layering and baking. The salting process helps draw out moisture, ensuring they fry up nicely.
Marinara sauce adds a tangy, savory note that contrasts beautifully with the richness of the cheese.
Mozzarella cheese provides that irresistible gooeyness, melting deliciously between layers.
Parmesan cheese adds a punch of umami and a crispy top layer when baked.
All-purpose flour gives the eggplant slices a light coating, helping them crisp up during frying.
Eggs act as a binder, ensuring the flour sticks to the eggplant and aids in creating a golden crust.
Olive oil is used for frying, imparting a subtle flavor while helping achieve the desired texture.
Salt and black pepper season the dish, enhancing the natural flavors.
Fresh basil leaves, added at the end, provide a fresh, aromatic finish that complements the rich layers.
This dish pairs wonderfully with a fresh green salad dressed lightly with olive oil and lemon juice. For something heartier, serve it alongside a crusty loaf of bread, perfect for mopping up any sauce left on the plate.
First, preheat your oven to 375°F (190°C) to ensure it's ready for baking later. While that's heating up, slice your eggplants into 1/4-inch rounds. Sprinkle them with salt and set aside for about 30 minutes. This step is crucial as it helps draw out excess moisture, preventing sogginess later.
Once the time is up, pat the eggplant slices dry with paper towels. Now, prepare a dredging station: place your flour in one shallow dish and beat the eggs in another. Coat each eggplant slice in flour, shaking off any excess, then dip them into the beaten eggs, making sure they are well-coated.
Heat the olive oil in a skillet over medium heat. Fry the eggplant slices in batches, cooking them until they are golden brown on both sides. Once fried, drain them on paper towels to remove any extra oil.
Take a baking dish and spread a thin layer of marinara sauce on the bottom. Begin layering with fried eggplant slices, a bit more marinara sauce, and then a generous sprinkle of both mozzarella and Parmesan cheese. Repeat these layers, finishing with a top layer of cheese.
Bake in your preheated oven for 25-30 minutes. You’ll know it’s ready when the cheese on top is bubbly and golden brown. Once out of the oven, let it cool slightly and garnish with chopped fresh basil before serving.
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