Name: Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Large eggplants, sliced lengthwise into 1/4-inch slices - 3 pounds; Coarse salt, or as needed - 2 tablespoons; Vegetable oil for frying - 5 cups; Flour for dredging - 2 tablespoons; Extra-virgin olive oil - 2 tablespoons; Onion, finely chopped - ½; Garlic, halved - 3 cloves; Tomato puree - 3 (15 ounce) cans; Fresh basil leaves, halved - 8 leaves; Salt to taste - 8 leaves; Fresh mozzarella cheese, sliced - 1 ½ (16 ounce) packages; Freshly grated Parmesan cheese - 2 ½ cups

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

1. Large eggplants, sliced lengthwise into 1/4-inch slices - 3 pounds

2. Coarse salt, or as needed - 2 tablespoons

3. Vegetable oil for frying - 5 cups

4. Flour for dredging - 2 tablespoons

5. Extra-virgin olive oil - 2 tablespoons

6. Onion, finely chopped - ½

7. Garlic, halved - 3 cloves

8. Tomato puree - 3 (15 ounce) cans

9. Fresh basil leaves, halved - 8 leaves

10. Salt to taste - 8 leaves

11. Fresh mozzarella cheese, sliced - 1 ½ (16 ounce) packages

12. Freshly grated Parmesan cheese - 2 ½ cups

How to cook deliciously - Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

1. Stage

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.

2. Stage

Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.

3. Stage

Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.

4. Stage

Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.

5. Stage

Preheat oven to 350 degrees F (175 degrees C).

6. Stage

Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.

7. Stage

Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving. Magda