Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large eggplants (sliced into 1 cm rounds); 1 tbsp salt (for sweating the eggplant); 1 1/2 cup all-purpose flour; 3 eggs (beaten); 2 cup breadcrumbs; 1 cup grated Parmesan cheese; 1 tsp dried oregano; 1 tsp dried basil; 2 tbsp olive oil; 1 large onion (chopped); 3 cloves garlic (minced); 2 cans crushed tomatoes ((400 g each)); 1 tsp sugar; 1 tsp salt; 1/2 tsp black pepper; 500 g fresh mozzarella (sliced); 1/2 cup grated Parmesan cheese

80 min 6 servings Medium

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Eggplant Parmesan

A classic Italian dish featuring layered, breaded eggplant slices with rich tomato sauce and melted cheese.

Prep

30 min

Cook

40 min

Total

80 min

Servings

Difficulty

Medium

Eggplant Parmesan, or 'Aubergines alla Parmigiana,' is a beloved Italian dish that brings together the rich flavours of breaded and fried eggplant, tangy tomato sauce, and gooey melted cheese. This dish is not only a staple in Italian households but has also found a place in kitchens around the world, celebrated for its comforting layers and satisfying taste. The process of making Eggplant Parmesan involves a few steps, but the result is well worth the effort. By salting the eggplant before cooking, you ensure that each slice is tender and free of bitterness. Layered with a flavourful homemade tomato sauce and topped with a generous amount of cheese, this dish is perfect as a hearty side or a main course.

Ingredients

Servings

For the Eggplant

For the Breading

For the Sauce

For Assembly

Instructions

Prepare the Eggplant

Lay out the eggplant slices and sprinkle with 1 tbsp of salt. Let them sit for 20 minutes to sweat out excess moisture. Rinse and pat dry with paper towels.

Pro tip: This step helps remove bitterness and moisture from the eggplant.

Prepare the Sauce

In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute. Stir in the crushed tomatoes, sugar, salt, and pepper. Simmer for 20 minutes.

Pro tip: Stir occasionally to prevent the sauce from sticking to the bottom of the pot.

Bread the Eggplant

Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, grated Parmesan, oregano, and basil. Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.

Pro tip: Press the breadcrumb mixture firmly onto the eggplant slices for a better coating.

Fry the Eggplant

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.

Pro tip: Ensure the oil is hot before adding the eggplant to achieve a crisp coating.

Assemble the Dish

Preheat the oven to 375°F (190°C). In a 9x13 inch (23x33 cm) baking dish, spread a layer of tomato sauce. Layer half of the eggplant slices, then top with half of the mozzarella slices and Parmesan cheese. Repeat with another layer of sauce, eggplant, and cheeses.

Pro tip: Ensure even layers for consistent baking.

Bake the Eggplant Parmesan

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Pro tip: Let the dish rest for 10 minutes before slicing to allow the layers to set.

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Tips & Tricks

<ul><li>Salt the eggplant slices to remove excess moisture and bitterness.</li><li>Use fresh mozzarella for the best melting quality and flavour.</li><li>Let the dish rest before slicing to allow the layers to set.</li><li>You can prepare the sauce a day in advance to save time.</li></ul>

Serving Suggestions

After baking, let the Eggplant Parmesan rest for about 10 minutes before serving. This allows the layers to settle and makes slicing easier. Serve this delightful dish with a side of fresh salad or crusty bread to soak up the sauce. To make ahead, you can assemble the dish up to the point of baking and store it in the refrigerator for up to 24 hours. When ready to serve, bake as directed. Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.