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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a comforting Italian-inspired dish featuring tender eggplant layered with rich tomato sauce, fresh mozzarella, Parmesan cheese, and fragrant basil. This vegetarian-friendly recipe offers a satisfying blend of textures and flavors, perfect for family dinners or entertaining guests. With simple, wholesome ingredients and customizable options, it’s a timeless favorite that effortlessly brings warmth and joy to your table.

Ingredients

Scale

Vegetables and Aromatics

  • 2–3 medium firm eggplants, sliced into ½ inch rounds
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • Fresh basil leaves, about ½ cup

Tomato Sauce

  • 3 cups marinara or homemade tomato sauce
  • Salt, to taste
  • Black pepper, to taste

Cheeses

  • 12 oz fresh mozzarella cheese, sliced or torn
  • ½ cup grated Parmesan cheese

Additional Ingredients

  • ½ cup breadcrumbs (use gluten-free if desired)
  • ¼ cup extra virgin olive oil, for sautéing or baking
  • Flour or eggs (optional, for coating eggplant)

Instructions

  1. Prepare the Eggplant: Slice eggplants into even ½ inch rounds. Sprinkle generously with salt and let them sit for 30 minutes to draw out bitterness and excess moisture. Pat dry thoroughly with paper towels before cooking.
  2. Cook the Eggplant Slices: Lightly coat slices with olive oil. Grill, bake, or pan-fry until golden brown and tender, ensuring they hold up well in the layered dish. If frying, drain excess oil on paper towels.
  3. Assemble the Layers: Spread a thin layer of tomato sauce in a baking dish. Add a layer of cooked eggplant, then sprinkle with mozzarella and Parmesan cheese. Add fresh basil leaves. Repeat the layers until all ingredients are used, finishing with a generous cheese topping and a sprinkle of breadcrumbs for crunch.
  4. Bake to Perfection: Preheat oven to 375°F (190°C). Cover baking dish with foil to retain moisture and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden brown.
  5. Let It Rest: Remove from oven and allow to rest for about 10 minutes before serving. This helps the layers set and makes slicing easier.

Notes

  • Salt the eggplant properly to reduce bitterness and avoid sogginess.
  • Use fresh mozzarella for smooth melting and the best texture.
  • Drain oil well if frying eggplant slices to prevent greasiness.
  • Bake slowly to meld flavors and create a golden crust.
  • Layer ingredients evenly to ensure balanced flavor in every bite.
  • Add fresh basil just before baking or as garnish for brightness.

Nutrition

Keywords: Eggplant Parmigiana, Classic Eggplant Parmesan, Vegetarian Italian Recipe, Baked Eggplant, Comfort Food

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