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
- 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.
- Preheat your oven to 180°C.
- Set up your dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Dip each eggplant slice first into the flour, shaking off the excess, then into the beaten egg, and finally coat it well with breadcrumbs.
- 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.
- 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.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
- Allow the dish to cool for a few minutes before slicing. Serve warm, garnished with additional basil leaves if desired.