Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish that features thinly sliced eggplant, breaded and fried, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese, and baked until bubbly and golden brown.

The dish typically starts with eggplant slices that are dipped in egg and then coated in a mixture of breadcrumbs and grated Parmesan cheese. The coated eggplant slices are then fried until crispy and golden brown.

Next, the fried eggplant slices are layered in a baking dish with marinara sauce and shredded mozzarella cheese. This process is repeated until all the ingredients are used up, creating multiple layers.

The dish is then baked in the oven until the cheese is melted and bubbly and the eggplant is tender. It's often served hot, garnished with fresh basil or parsley, and accompanied by pasta or crusty bread.

Eggplant Parmigiana is a hearty and flavorful dish that showcases the rich flavors of Italian cuisine, making it a favorite comfort food for many.

Aubergine Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish that features layers of fried eggplant slices, tomato sauce, and cheese, baked until bubbly and golden.

Here's a basic recipe:

Difficulty: medium

Preparation: 40 minutes

Cooking: 1 hour 40 minutes

Servings:6 persons

Cost: medium

Ingredients:

2 large aubergines (eggplants), sliced into 1/2-inch rounds
Salt
Olive oil, for frying
2 cups marinara sauce (homemade or store-bought)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (optional)
1 cup shredded cheddar cheese
Fresh basil leaves, torn, for garnish (optional)

Instructions:

1. Prep the Aubergines:

Slice the aubergines into 1/2-inch rounds. Place the slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat them dry with paper towels.

2. Fry the Aubergines:

In a large skillet, heat olive oil over medium heat. Fry the aubergine slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
For my personal preference, i grilled the slice aubergines in the oven by simply layering them once with a dash of olive oil. Once the top sides of the aubergines are browned flipped them one by one for evenly grilling.

3. Assemble the Parmigiana:

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish.
Arrange a layer of fried aubergine slices on top of the sauce.
Sprinkle grated Parmesan cheese over the aubergines, followed by a layer of shredded mozzarella cheese (optional). On my part mozzarella cheese wasn't available so I instead use cheddar cheese
Repeat the layers until you've used up all the ingredients, finishing with a layer of mozzarella cheese on top.