📝 About This Recipe
This elevated take on the Italian classic, Melanzane alla Parmigiana, balances a rich, slow-simmered marinara with layers of crispy, golden-fried eggplant and molten cheeses. Unlike soggy versions of the past, this recipe focuses on 'sweating' the eggplant to ensure a meaty texture and a delicate, crunch-retaining breading. It is a soul-warming casserole that brings the rustic elegance of a Neapolitan kitchen straight to your dining table.
🥗 Ingredients
The Eggplant
- 3 large Italian Eggplants (firm and shiny, sliced into 1/4 inch rounds)
- 2 tablespoons Kosher Salt (for purging moisture)
- 2 cups Vegetable Oil (for shallow frying)
The Breading Station
- 1 cup All-purpose Flour (seasoned with a pinch of salt)
- 4 Large Eggs (beaten with a splash of water)
- 2 cups Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Dried Oregano
The Early Marinara
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 3 tablespoons Extra Virgin Olive Oil
- 4 Garlic Cloves (thinly sliced)
- 1/2 cup Fresh Basil Leaves (torn)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Cheese & Assembly
- 16 ounces Fresh Mozzarella (sliced or shredded, patted dry)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Slice the eggplants into 1/4-inch thick rounds. Arrange them in a colander over a sink, sprinkling each layer generously with kosher salt. Let them sit for 30-45 minutes to draw out bitter juices.
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2
While the eggplant sweats, prepare the sauce. In a medium saucepan, heat olive oil over medium heat. Sauté the sliced garlic and red pepper flakes until the garlic is golden and fragrant, about 2 minutes.
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3
Add the crushed San Marzano tomatoes and half the basil to the pan. Simmer uncovered for 20 minutes until thickened. Season with salt and pepper to taste, then set aside.
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4
Rinse the salted eggplant rounds under cold water to remove excess salt and pat them thoroughly dry with paper towels. This step is crucial for a crispy result.
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5
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with Panko mixed with oregano.
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6
Dredge each eggplant slice in flour, dip in egg, and coat thoroughly with Panko, pressing gently so the crumbs adhere.
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7
In a large skillet, heat 1/2 inch of vegetable oil to 350°F (175°C). Fry the eggplant slices in batches for 2-3 minutes per side until deep golden brown. Drain on a wire rack.
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8
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
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9
Place a single layer of fried eggplant over the sauce. Top with a bit more sauce, a sprinkle of Parmigiano-Reggiano, and a layer of mozzarella.
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10
Repeat the layers until all eggplant is used, finishing with a generous layer of sauce and the remaining cheeses on top.
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11
Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned in spots.
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12
Remove from the oven and let the casserole rest for at least 10-15 minutes. This allows the layers to set so you can cut clean slices.
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13
Garnish with fresh parsley and the remaining torn basil before serving.
💡 Chef's Tips
Don't skip the 'sweating' process; it removes bitterness and prevents the eggplant from soaking up too much oil. Always use a wire rack for draining fried eggplant instead of paper towels to keep the bottom side from getting soggy. If your mozzarella is very watery, slice it and let it sit on paper towels for 15 minutes before using. For a lighter version, you can brush the breaded eggplant with oil and bake at 425°F for 20 minutes instead of frying. Always grate your own Parmigiano-Reggiano; pre-shredded cheeses contain anti-clumping agents that prevent a smooth melt.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Pinot Grigio or a light Chianti. Pair with a simple arugula salad tossed in a lemon-vinaigrette to cut through the richness. Add a side of warm, crusty garlic bread to soak up the extra marinara sauce. For a full Italian feast, serve as a 'contorno' (side) to a simple grilled chicken or roasted veal.