This is an authentic Italian classic Parmigiana di Melanzane recipe that's also known as Eggplant Parmesan. Delicious and the perfect bake where mozzarella and tomato sauce meet and create their own heavenly bubble in the oven. The eggplants are sliced, drained, coated and fried then baked in a thick robust tomato sauce with layers of Parmesan cheese, fresh basil and mozzarella.
What to expect?
To be converted to the best Parmigiana di Melanzane.
How many steps are involved?
Quite a few so brace yourself (but worth every single step)
How easy/difficult is this recipe?
Extremely easy and I've shared my step by step method to make it even easier for you!
Is There A Short Cut To Making This Eggplant Parmigiana
I've seen many recipe that oven bake the eggplants and even more that don't salt and drain but this is how we've always made it and quite honestly, I cannot imagine it any other way. The flavors come from every step, every ingredient and flavor is what my blog is all about.
Eggplant Parmigiana is not only one of our all time favorite dishes it's another meal that's here and then not here in a flash! Everyone loves it and we can't resist packing parcels for friends so that they can taste a fresh homemade and true Italian meal.
I don't know how long we've been making parmigiana di melanzane, but it goes back to me being highly pregnant and cooking up large pots of Italian food followed by long afternoons of card games, Gelato and espresso. Much like my pasta bake, ravioli fresh pasta and homemade Lasagna these were some of the dishes that have been shared and most loved.
This Eggplant Parmigiano is the bliss of Italian food. Fried melanzane/eggplants baked in layers of tomato sauce, basil and cheese.
As much as I love creating my own recipes when it comes to the Italian dishes I try not to stray from the authenticity of a recipe. My husband will always remind me of the exact steps "and plse don't change or remove any ingredient, because then it's no longer Italian!" You know how they are about their version of food being the best and everything 🙂
Fried eggplant
Just a quick share: watching a reel the other day and the lady added cream to the bolognaise sauce. My husband lost it???? you could've sworn it was being made for him to eat. "Cream! Oh no! In the Bo-lognaaaiizzee! Mama Mia and every word was dragged out.
Welcome to my world of food, drama, love and family.
This Parmigiano di Melanzane does have a few steps but I don't need to tell you that they are all very easy steps. With every touch of the food, every ingredient and every step is worth every ohh, ahh and bright shining eyes from the pure gratitude of seeing your family loving it! Also I have a step by step method with images for you to make it incredibly easy to follow. That and also I have a Video for back up.
Even as an anosmic home cook there is no doubt that when I see that tomato sauce and melting mozzarella bubble away that's when I know like I know like I know that something wonderful is happening in my kitchen!
Prepare The Eggplant
Wash the melzane (eggplants) and chop off the tips and discard. We never peel them but we always 100% salt them. Besides that salting the eggplant helps remove or alleviate any bitter taste that it may have, it also helps remove moisture and avoids a soggy eggplants bake!
How To Make Eggplant Parmigiana
Here are the steps to the best Eggplant Parmigiano that you will ever eat.
Salt and Drain the eggplants. Slice the eggplants and lay them into a large board, plate or dish. Just as long as they are in a single layer and not overlapped. Sprinkle salt over them.(just one side you don't have to turn them over) and leave them for an hour, hour and a half.
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Make the tomato sauce Heat the oil and fry the onions in a pinch of salt until light golden brown. Add the garlic and let it cook for a minute before adding the tomatoes, passata, salt & pepper and Garlic and Herb Seasoning (or some oregano).
Let it simmer for 30 minutes to an hour till thick and flavorful. Add fresh basil leaves, cover and remove from the heat.
You can make the tomato sauce in advance if you want to cut down the time OR you can make a very quick version:
- Canned tomatoes
- Garlic
- Onion
The above ingredients are 2 or so less than my original sauce (full recipe card below) and you can also cook it for a couple minutes however, the flavor and taste will not be the same.
Rinse and Dry The Eggplants Shake off the water and salt from the eggplant and pile them into a colander. Give then a rinse, shake the colander to get rid of the water droplets. Lay the eggplants on kitchen tissue paper in a single layer, cover with another layer of tissue paper and lay the remaining slices and then cover again. Leave for 5 minutes. This drains any excess dampness before frying them.
Prepare Your Dredging Station: Get 2 wide enough dishes with sides next to the stove. Add the flour in one dish and the beaten eggs in the other.
Fry the Aubergine (Eggplants) Remove and discard the tissue paper and stack your eggplants in a plate. One at a time dip into the flour, shake it off and then dip into the egg. Hold the eggplant upwards for the any excess egg to drop off and then into the hot oil. Fry until a light golden brown, flip and fry the opposite side.
0il Draining Place the fried eggplant slices on kitchen tissue paper to soak up some of the oil.
Finish with mozzarella
Preheat the oven to 180 C / 350 F.
Layering/Assembling Start by spreading the tomato sauce across the bottom of a baking dish. By starting with the sauce the eggplants won't stick to the bottom of the dish.
TIP! Make sure that you oven dish is not too big otherwise you get a flat Parmigiano di Melanzane. If you want to see those layers then use a smaller dish.
Add a layer of the crispy fried eggplants over the sauce, fresh basil leaves and parmesan cheese. Another layer of eggplants, sauce, basil and parmesan cheese.
Finish it off On the last layer, add aubergines, sauce, basil, a drizzle of olive oil, parmesan cheese and grated mozzarella for the final layer.
Tips For Making Eggplant Parmigiana
- No need to peel the eggplants, well at least we've never peeled them because they are tender enough to eat, add great texture to the dish and are full of nutrients.
Why salt the eggplants?
To alleviates any bitter taste the eggplant may have and to reduce moisture in the eggplants.
However, we always have and still do salt and drain the eggplants. You can place a board over them to help add pressure to remove the water but not always necessary.
- Make ahead: You can make the sauce ahead of time even the day before to cut down the time. You can also dredge the eggplant slices, fry them and lay them in a dish covered with plastic wrap or foil and leave them in the fridge. I wouldn't advise to layer the recipe ahead of time because you don't want soggy eggplants rather layer just before baking.
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Eggplant Parmigiana(Parmigiana di Melanzane)
Ingredients
Eggplant Prep
- 6 eggplants aubergines sliced lengthways with the skin on
- 2 tsps salt
Eggplant Dredging and Frying
- 1 cup flour
- 3 eggs beaten
- 1 tsps garlic and herb seasoning/oregano/basil
- 1 ½ cups parmesan cheese freshly grated
- ⅓ cup oil
- 2 cups mozzarella cheese shredded
Sugo | Sauce
- 5 cups marinara sauce
- 2 tbsps parsley or basil chopped
- 2 cups fresh basil leaves lightly packed
Instructions
- Prepare the eggplants: Rinse, cut off the bottom and top edges and discard. Slice the eggplant and let the slices sit on a board/work station surface for an hour to an hour and half to draw out the moisture. You will see water on the eggplants and on the board, take them into a colander and give them a quick rinse. Shake the colander to get rid of excess water. Lay all the eggplant slices down on tissue paper to again dry them out. Two layers of paper at the bottom, lay the slices in single form,2 to 3 sheets of tissue paper, another layer of eggplant slices and then 2 sheets to cover them.
- Assemble the dredging station: Get 2 large plates, one for the flour and one with sides for the eggs. Into the flour plate add the garlic and herb seasoning (or add a pinch of salt/oregano).
- Prepare a plate or dish for the fried eggplants Layer a plate or other dish with kitchen tissue paper and keep it next to the stove.
- Fry the eggplants: Heat a non stick preferably deep pan and add the oil. Once the oil is hot, start dredging the eggplants. Take one eggplant and dredge it in the flour, shake the flour off, dip it into the egg, old the eggplant up so the drippings of egg drip back into the plate and then straight into the oil to fry. Fry till light brown and flip to fry the opposite side. As they are done get them onto your prepared plate or dish with kitchen paper on to catch any oil drippings. Keep going until all the eggplant slices are done.
- Preheat the oven Get an oven dish like a Pyrex dish or any other oven bake dish which should be about
- Assemble: Spread marinara sauce over the bottom of an oven dish. Using a smaller dish gives you a more compact bake so about 30cm dish. Lay a couple of eggplant slices down over the marinara sauce then again another layer of sauce followed by parmesan cheese (you can mix the cheeses up). On the last round: layer of eggplant slices, marinara sauce, mozzarella cheese. Always top it off with mozzarella cheese on the last one even if you use parmesan in the middle.
- Bake: Bake for 15 to 20 minutes or until the cheese is bubbly and browned a little.
- Garnish and serve: Garnish with fresh basil and allow the eggplant parmigiana to cool and rest for about 15 minutes before slicing into it.
Notes
- Eggplant Salting the eggplant does not make it salty! Get them into a colander, rinse them off and lay them on kitchen tissue paper to dry. Yes it's an extra step but every step in this recipe is worth the taste.
- Make ahead: You can make the sauce ahead of time even the day before to cut down the time. You can also dredge the eggplant slices, fry them and lay them in a dish covered with plastic wrap or foil and leave them in the fridge. I wouldn't advise to layer the recipe ahead of time because you don't want soggy eggplants rather layer just before baking.
- You can slice your eggplants in rounds if you want not necessarily lengthwise.
- This recipe has a lot of steps but all of them are easy and if you start a ahead of time you can make it in a breeze. Especially if you're having guests, make it the day before and then simply layer and bake on the day of serving.
- No need to rush it, it's worth every step!
- Store it in the fridge for 2-3 days in an airtight container in the fridge or in the same oven dish wrapped tightly with foil.
- To reheat, it's best to preheat the oven to 180C and place the eggplant parmigiana into the oven covered with foil. Bake for 15 to 20 minutes or until heated through.
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