Parmigiana di Melanzane, or Eggplant Parmigiana as it's known in English, is a cherished Italian dish that's captured hearts worldwide. This comforting vegetarian meal features tender slices of eggplant nestled between layers of tangy tomato sauce and gooey cheese. While it might seem complex, mastering this Italian favorite in your own kitchen is more achievable than you might expect.

Chef's Notes:

• Eggplant Parmigiana is a hearty Italian dish that combines layers of eggplant, savory tomato sauce, and melted cheese.
• Properly preparing the eggplant by salting and baking helps achieve the ideal texture in the final dish.
• This versatile recipe can be adapted with various cheeses and herbs to create your own unique version

The History of Eggplant Parmigiana

The origins of Eggplant Parmigiana can be traced back to 18th-century southern Italy, particularly the Campania region. As eggplants gained popularity in Italian kitchens, innovative cooks developed this layered dish to highlight the vegetable's unique qualities. Throughout the years, the recipe has seen numerous regional variations, with some incorporating breadcrumbs or beaten eggs into the mix.

Ingredients You'll Need

To create your own mouthwatering Eggplant Parmigiana, gather these essential ingredients:

• 2 large eggplants
• Salt
• Olive oil
• 3 cups tomato sauce
• 2 cups fresh mozzarella, sliced
• 1 cup grated Parmesan cheese
• Fresh basil leaves
• Black pepper

Preparing the Eggplant

The foundation of a stellar Eggplant Parmigiana lies in properly preparing the eggplant. Begin by cutting the eggplants into 1/4-inch thick rounds. Arrange these slices on a paper towel-lined baking sheet and sprinkle them lightly with salt. This technique called "sweating," helps extract excess moisture and any bitterness from the eggplant.

Allow the eggplant slices to rest for about 30 minutes, then gently pat them dry with paper towels. This crucial step prevents your final dish from becoming waterlogged or mushy. While some recipes suggest frying the eggplant, baking offers a healthier alternative that still delivers on flavor and texture.

Baking the Eggplant Slices

Start by preheating your oven to 425°F (220°C). Lightly brush both sides of the eggplant slices with olive oil and arrange them in a single layer on baking sheets. Bake for approximately 20 minutes, flipping the slices halfway through, until they're golden brown and tender. This method ensures perfectly cooked eggplant without excessive oil.

Making the Tomato Sauce

While your eggplant bakes, prepare the tomato sauce if you're not using a pre-made version. For a quick homemade sauce, sauté minced garlic in olive oil, then add canned crushed tomatoes, salt, and a touch of sugar. Let it simmer for about 20 minutes until slightly thickened. Finish by stirring in torn fresh basil leaves for an aromatic boost.

Assembling the Dish

Now comes the exciting part – layering your Eggplant Parmigiana:

1. Spread a thin layer of tomato sauce in a 9x13-inch baking dish.

2. Place a layer of eggplant slices over the sauce.

3. Add more sauce, followed by mozzarella slices and a sprinkle of Parmesan.

4. Continue layering until you've used all the eggplant, finishing with sauce and cheese on top.

5. Tuck fresh basil leaves between layers for added flavor.

Baking to Perfection

Cover your assembled dish with foil and bake at 375°F (190°C) for roughly 30 minutes. Then, remove the foil and continue baking for 15-20 minutes until the cheese turns bubbly and golden. The enticing aroma filling your kitchen will have everyone eagerly anticipating dinner!

Serving and Enjoying

Let your Eggplant Parmigiana rest for about 10 minutes before serving. This brief cooling period allows the layers to set, making it easier to portion and serve. Garnish with additional fresh basil and a final dusting of Parmesan if desired. Serve alongside a crisp green salad and crusty bread for a satisfying meal.

Variations to Try

Feel free to experiment with this classic recipe. Consider using different cheeses like fontina or provolone for unique flavor profiles. You might also incorporate layers of sautéed spinach or roasted red peppers for extra vegetables. Some cooks enjoy adding a layer of prosciutto for a non-vegetarian twist.

Make-Ahead Tips

Eggplant Parmigiana is ideal for make-ahead meals. You can assemble the dish a day in advance, refrigerate, and bake when ready to serve. It's also freezer-friendly, perfect for meal prep or busy evenings. Simply thaw in the refrigerator overnight before baking.

Nutrition Facts

Nutrient amount per serving

• • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 7g
  • Cholesterol: 30mg
  • Sodium: 780mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 8g
  • Sugar: 12g
  • Protein: 18g

FAQs

Do I need to peel the eggplant?

Peeling the eggplant isn't necessary. The skin is perfectly edible and provides additional nutrients and fiber. It also helps the eggplant slices maintain their shape during the cooking process.

Can I use dried basil instead of fresh?

While fresh basil offers the best flavor, dried basil can be used as a substitute if needed. Use approximately 1 teaspoon of dried basil for every tablespoon of fresh basil the recipe calls for.

How long does Eggplant Parmigiana last in the refrigerator?

When stored properly in an airtight container, Eggplant Parmigiana will be kept for 3-5 days in the refrigerator. For the best texture, reheat in the oven rather than the microwave, which can make the eggplant soggy.

Can I make this dish vegan?

Absolutely! You can create a vegan version by using plant-based cheese alternatives or simply omitting the cheese. The combination of eggplant layers and flavorful tomato sauce is delicious on its own.

What's the best way to reheat leftovers?

For optimal texture, reheat Eggplant Parmigiana in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. Cover with foil to prevent the top from over-browning.

Discover more Favorite Italian Recipes here...