Sicilian-Style Eggplant Parmigiana
Dive into the flavors of Italy with this classic Eggplant Parmigiana. Juicy slices of eggplant meet an aromatic tomato sauce and melted cheese – a true delight for your senses. This dish is perfect as a main course or served as a rich side.
Preparation
40 min.
Cook / Bake
60 min.
Servings
6
Calories
480 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 2 lbseggplant
- 1 tspsalt(for salting eggplant)
- 0.5 cupall-purpose flour
- 2 largeeggs(beaten)
- 1 cupbreadcrumbs
- 2 cupsvegetable oil(for frying)
Tomato Sauce
- 1 tbspolive oil
- 1 mediumonion(finely chopped)
- 2 clovesgarlic(minced)
- 28 ozcanned crushed tomatoes
- 0.5 tspdried oregano
- pinchred pepper flakes(optional)
- 0.5 tspsugar
- 1 tspsalt(to taste)
- 0.5 tspblack pepper(to taste)
- 0.25 cupfresh basil(chopped)
- 12 ozfresh mozzarella cheese(sliced or shredded)Milch
- 0.5 cupParmesan cheese(grated)Milch
Instructions
Prepare the eggplant: Wash the eggplants and slice them into 1/4-inch thick rounds. Lay them on a baking sheet, sprinkle generously with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, place the breadcrumbs.
Bread the eggplant: Dredge each eggplant slice first in flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it completely in breadcrumbs, pressing gently to adhere.
Fry the eggplant: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the breaded eggplant slices in batches for 2-3 minutes per side, or until golden brown and tender. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
Make the tomato sauce: In a separate saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, dried oregano, red pepper flakes (if using), and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. Season with salt and black pepper to taste. Stir in the fresh basil.
Preheat your oven to 375°F (190°C).
Assemble the Parmigiana: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with slices of fresh mozzarella and a sprinkle of grated Parmesan cheese. Repeat the layers, ending with a generous layer of sauce and both cheeses on top.
Bake the Parmigiana: Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is simmering. For a golden-brown top, you can broil it for the last few minutes, watching carefully to prevent burning.
Rest and serve: Let the Parmigiana rest for 10-15 minutes before serving. This allows the layers to set and makes for easier slicing. Garnish with extra fresh basil if desired.
💡 Tipp
Nutrition per serving
Calories
480 kcal
Protein
22 g
Carbohydrates
40 g
Fat
28 g
Fiber
8 g
Recipe on TomTaste: https://tomtaste.com/recipe/sicilian-style-eggplant-parmigiana
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