This eggplant parmigiana, made with an authentic Italian recipe, layers slices of golden fried eggplant with homemade tomato-basil sauce and cheese.
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
592 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Ingredients
salt to taste
3 cloves garlic, halved
5 cups vegetable oil for frying
2 tablespoons extra-virgin olive oil
3 (15 ounce) cans tomato puree
3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
