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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a comforting Italian dish featuring layers of crispy eggplant, rich tomato sauce, and bubbling cheese. Ready in under an hour, this vegetarian-friendly recipe combines simple, fresh ingredients for a flavorful, hearty meal perfect for any occasion.

Ingredients

Scale

Vegetables & Aromatics

  • 2 medium-sized firm eggplants
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1/4 cup fresh basil leaves

Tomato Sauce

  • 28 oz (800 g) crushed tomatoes or marinara sauce
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Cheeses

  • 8 oz (225 g) fresh mozzarella, sliced or torn
  • 1/2 cup grated aged Parmesan cheese

Breading & Frying

  • 1 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free version)
  • 2–3 tbsp extra virgin olive oil (for frying and coating)
  • Optional: 1 beaten egg (or flax egg for vegan option) for breading

Seasoning

  • Salt, to draw out eggplant moisture and season sauce
  • Black pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice eggplants into 1/2-inch thick rounds. Sprinkle lightly with salt and let them rest for 15 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before cooking.
  2. Lightly Bread and Fry: Set up a breading station with breadcrumbs and optional grated Parmesan. Dip each eggplant slice into olive oil or beaten egg (optional), then coat with breadcrumbs evenly. Pan-fry slices in olive oil over medium heat until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
  3. Prepare the Tomato Sauce: In a pan, sauté chopped garlic and onions in olive oil until fragrant. Add crushed tomatoes, fresh basil leaves, salt, and pepper. Simmer the sauce, stirring occasionally, until slightly thickened, about 15 minutes.
  4. Assemble the Layers: In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices on top, then add dollops of fresh mozzarella and sprinkle with Parmesan. Add another layer of sauce and repeat until all ingredients are used. Finish with a generous layer of cheese and breadcrumbs on top for extra crunch.
  5. Bake to Perfection: Preheat oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until cheese is bubbling and golden brown. Let cool for a few minutes before serving to allow layers to set.

Notes

  • Salt the eggplant well to prevent sogginess and enhance flavor.
  • Use fresh mozzarella for creamy melt and authentic texture.
  • Do not skip frying; it adds essential crispness balancing the softness of eggplant and sauce.
  • Layer ingredients evenly for perfect bites every time.
  • Let the dish rest before serving to maintain clean slices and intact layers.

Nutrition

Keywords: eggplant parmigiana, Italian vegetarian recipe, baked eggplant, classic Italian dish, eggplant parmesan, vegetarian casserole

Find it online: https://marygourmet.com/classic-eggplant-parmigiana/