Classic Italian eggplant Parmesan

  • Loriana Shea
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Classic Italian Eggplant parmesan

Eggplant parmesan, know as “parmigiana di melanzane” is a classic Italian dish made with layers of fried eggplant then baked with marinara  sauce and cheese.

The dish is assembled similarly to lasagna, with alternating layers of eggplant, tomato sauce, mozzarella, and parmesan cheese. The final layer is usually topped with extra cheese which melts and forms a golden bubbly crust in the oven.

Things to know about this classic Italian eggplant parmesan

  1.  Choose the right eggplant opt for firm, medium – sized eggplants with shiny skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
  2. Slice the eggplant into even rounds or lengthwise strips to ensure they cook evenly
  3. Salt the eggplant and let sit for at least 30- minutes to reduce bitterness and remove excess moisture. Then rinse and pat dry
  4.  Dredge the eggplant in flour before frying this helps achieve a crispy exterior when fried.
  5. Start with a layer of sauce at the bottom of  your baking dish to prevent sticking.
  6. Bake covered for the first 30- minutes to prevent the cheese from burning . then uncovered the last 15- minutes to get a rich golden brown crust. I have attached the link to my favorite all around lasagna covered casserole dish.
  7. Allow the eggplant parmesan dish to rest for about 10 to 15 minutes to let the layers set.

Storage

Store leftover Eggplant Parmesan in an airtight container or cover the baking dish tightly with foil and refrigerate for up to 4 days. Reheat individual portions in the microwave or reheat the casserole, covered, in a 350°F oven until warmed through.

Freezing

Eggplant Parmesan can be frozen either before or after baking. For the best texture, assemble the casserole, let it cool completely, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F until heated through and the cheese is bubbly. If freezing leftovers, portion them into airtight, freezer-safe containers and freeze for up to 3 months.

Ingredients

  • 2 medium eggplant
  • 1 Tbsp. salt
  • 3 cups frying olive oil
  • 4 cups my easy marinara sauce
  • 2 cups shredded mozzarella
  • 2 cups fresh mozzarella
  • 1 cup grated parmesan
  • fresh basil leaves

Instructions

  1. Wash the eggplant and slice it into thin slices. Place the slices in a colander set over a bowl and sprinkle generously with salt. Place a plate or other weight on top to press the eggplant down. Let sit for at least 30 minutes to draw out excess liquid and bitterness.
  2. Rinse the eggplant well under cold water and pat completely dry with paper towels.
  3. Heat the oil over medium-high heat. Working in batches, fry the eggplant slices for 2–3 minutes per side, or until golden brown and tender. Transfer to a paper towel-lined plate to drain.
  4. Preheat the oven to 375°F.
  5. In a 7 x 11-inch ovenproof casserole dish, spread a layer of marinara sauce over the bottom. Add a layer of fried eggplant, followed by cheese. Repeat the layers, beginning with marinara and ending with eggplant. Spoon more marinara over the top and finish with a generous layer of cheese.
  6. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  7. Let rest for a 30 minutes before serving. Enjoy!
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