Savour the layers of classic eggplant parmesan

Classic Eggplant Parmesan, or Melanzane alla Parmigiana as it’s known in Italy, is a timeless dish that marries the simplicity of ingredients with the richness of flavour. This vegetarian marvel, deeply rooted in Italian culinary tradition, showcases eggplant in a celebration of texture and taste, layered with tangy tomato sauce, melty cheese, and aromatic herbs. Eggplant Parmesan is perfect for a meat-free Monday.

Ingredients

• 3 medium eggplants, sliced into 1cm rounds
• Coarse salt, for drawing water out of eggplant
• 2 cups all-purpose flour, for dredging
• 4 large eggs, beaten
• 3 cups breadcrumbs
• 1L homemade or quality store-bought tomato sauce
• 3 cups grated mozzarella cheese
• 1 cup finely grated Parmesan cheese
• 1 handful of fresh basil leaves, torn
• Olive oil, for frying
• Salt and freshly ground black pepper, to taste

Method

1. Begin by laying out the eggplant slices on a paper towel and sprinkling them with coarse salt. Let them sit for about 30 minutes to draw out the bitterness, then pat them dry with a paper towel.
2. Preheat your oven to 180°C.
3. Set up your dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
4. Dip each eggplant slice first into the flour, shaking off the excess, then into the beaten egg, and finally coat it well with breadcrumbs.
5. Heat a generous amount of olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
6. In a large baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, then top with a sprinkle of mozzarella and Parmesan cheeses and a few torn basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
8. Allow the dish to cool for a few minutes before slicing. Serve warm, garnished with additional basil leaves if desired.