Baked to Perfection: Eggplant Parmigiana That Will Warm Your Soul!

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When it comes to classic Italian comfort food, Eggplant Parmigiana (or Parmigiana di Melanzane) takes a special place on the table. This dish is a perfect combination of tender fried eggplant layered with rich tomato sauce, melty mozzarella, and savory Parmesan, all baked to bubbly perfection. Whether you're craving a hearty meal for a family dinner or looking to impress guests with authentic Italian flavors, this recipe is your go-to option.

Eggplant Parmigiana offers a beautiful balance between crispy and soft textures. The eggplant rounds, delicately breaded and fried, create a savory base for the dish. As you layer the tomato sauce and cheese between each slice, the flavors come together in a mouthwatering, cheesy delight. The dish is then baked until the cheese is golden and melted, with the eggplant soaking up the savory tomato sauce, creating a satisfying bite every time.

This recipe takes a classic approach to Eggplant Parmigiana, ensuring every step captures the essence of Italian home cooking. Let’s dive into this comforting and flavorful dish!

Recipe: Eggplant Parmigiana (Parmigiana di Melanzane)

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups tomato sauce (homemade or store-bought)
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup olive oil, for frying
• Fresh basil leaves, torn (optional)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. Begin by preparing the eggplant. Sprinkle the eggplant slices generously with salt and let them rest for about 20-30 minutes. This helps to draw out excess moisture and reduce any bitterness. Afterward, pat them dry with paper towels.
3. Prepare a breading station using three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each eggplant slice in the flour, dip it in the eggs, and then coat it thoroughly with breadcrumbs.
5. Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for about 3-4 minutes on each side until they turn golden brown. Place the fried slices on a plate lined with paper towels to drain the excess oil.
6. In a baking dish, spread a thin layer of tomato sauce on the bottom. Begin layering the fried eggplant slices, followed by more tomato sauce, mozzarella, and Parmesan cheese. Repeat these layers until all the ingredients are used, making sure to finish with a generous amount of cheese on top.
7. Bake the dish for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Let the Eggplant Parmigiana rest for a few minutes before serving.
8. If desired, garnish with torn fresh basil leaves and serve the dish hot.

This Eggplant Parmigiana is perfect for any occasion, whether it's a cozy family dinner or a casual gathering with friends. The rich flavors of tomato, cheese, and fried eggplant create a symphony of taste that will have everyone asking for seconds.

Final Thoughts

Eggplant Parmigiana is a wonderful example of how simple ingredients can come together to create something truly delicious. With its layers of fried eggplant, flavorful tomato sauce, and gooey cheese, this dish captures the essence of Italian cooking. It’s a great choice for those who love hearty, cheesy comfort food, and it’s sure to become a favorite at your dinner table. Serve it with a side salad or some crusty bread, and enjoy this timeless Italian classic.

Here are some useful sources for Eggplant Parmigiana (Parmigiana di Melanzane) recipes:

1. Serious Eats offers a thorough recipe for Melanzane alla Parmigiana, which is the Italian version of eggplant parm without breading. It emphasizes the importance of high-quality ingredients like fresh mozzarella and a simple tomato sauce to bring out the flavors of the fried eggplant​(Serious Eats).
2. Another Serious Eats recipe, All-American Eggplant Parmesan, takes a more familiar approach with breaded and fried eggplant slices. It incorporates both mozzarella and Parmesan cheese, creating a rich, layered casserole​(Serious Eats).
3. For a creative twist, Serious Eats also suggests substituting zucchini for eggplant in their zucchini parmigiana recipe, showing versatility in the preparation methods​(Serious Eats).

These sources provide variations on the classic dish, giving you options depending on whether you prefer the traditional Italian method or a heartier, breaded version.