Parmigiana di Melanzane, or Eggplant Parmesan, is a classic Italian dish that combines layers of fried eggplant with tomato sauce and cheese, baked to perfection. It's hearty, comforting, and bursting with flavor. Here’s how you can make this delicious dish at home.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Olive oil, for frying
• Salt and pepper, to taste

Instructions

1. Prepare the Eggplant:

   • Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse the eggplant slices thoroughly and pat them dry with paper towels.

2. Coat and Fry the Eggplant:

   • Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
   • Dredge each eggplant slice in flour, dip in beaten eggs, and coat evenly with the breadcrumb mixture.
   • In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

3. Assemble the Parmigiana:

   • Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish.
   • Arrange a layer of fried eggplant slices over the sauce, slightly overlapping. Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella cheese and some grated Parmesan cheese. Repeat layers, ending with a final layer of sauce and cheese on top.

4. Bake the Parmigiana:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve:

   • Let the Parmigiana di Melanzane rest for a few minutes before serving. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.

Tips for Perfect Parmigiana di Melanzane

• Sweat the Eggplant: Salting and sweating the eggplant slices before frying helps remove bitterness and excess moisture.
• Consistent Slicing: Try to slice the eggplant rounds evenly for even cooking.
• Homemade Marinara Sauce: For the best flavor, consider using homemade marinara sauce, but store-bought works well too.

Conclusion

Parmigiana di Melanzane is a beloved Italian dish that makes a satisfying main course or a delightful side dish. With its crispy fried eggplant, layers of marinara sauce, and gooey melted cheese, it's sure to become a favorite in your home. Enjoy this comforting recipe with family and friends!

Feel free to share your experience making Parmigiana di Melanzane or any variations you try in the comments below. Buon appetito!

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