Melanzane alla Parmigiana (Eggplant Parmesan)

Melanzane alla Parmigiana (Eggplant Parmesan)

Melanzane alla parmigiana is a classic Italian dish made with layers of eggplant, fresh mozzarella, basil, tomato sauce, and Parmesan cheese.

Preparation Time
45 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 50 mins
Calories
506 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Step 3
Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
Step 4
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
Step 5
Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
Step 6
Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
Step 7
Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
Melanzane alla Parmigiana (Eggplant Parmesan)

Ingredients

  • salt to taste
  • 2 cloves garlic
  • 2 tablespoons olive oil, divided
  • 1 bunch fresh basil
  • 4 ounces grated Parmesan cheese
  • 2 cups extra-virgin olive oil, or as needed
  • 6 eggplants, trimmed and cut into 1/2-inch thick slices
  • 18 ounces fresh mozzarella cheese, drained and sliced
  • 0.5 teaspoon dried oregano, or to taste
  • 1.333 cups tomato puree (passata)

Categories

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