Classic Eggplant Parmigiana (Parmigiana di Melanzane)

The authentic Italian layered dish of crispy eggplant, rich tomato sauce, and melted cheese

KEY INFO

– Prep Time: 40 minutes
– Cook Time: 45 minutes
– Total Time: 85 minutes
– Servings: 6
– Difficulty: Moderate
– Diet: Vegetarian

EQUIPMENT NEEDED

– Large baking dish (9×13 inch)
– Large skillet
– Colander
– Sharp knife
– Paper towels
– 2 large shallow bowls
– Kitchen tongs

INGREDIENTS

For the Eggplant:
– 3 medium eggplants (about 2.5 lbs/1.1 kg)
– 2 cups (240g) all-purpose flour
– 4 large eggs, beaten
– 1 cup (240ml) extra virgin olive oil for frying
– Salt for draining

For the Layers:
– 3 cups (720ml) tomato sauce
– 1 lb (450g) fresh mozzarella, thinly sliced
– 1 cup (100g) freshly grated Parmigiano-Reggiano
– 1 bunch fresh basil leaves
– Salt and black pepper to taste

METHOD

1. Prepare Eggplant
– Slice eggplants into ¼-inch rounds
– Layer in colander, sprinkle each layer with salt
– Let drain for 30 minutes
– Pat completely dry with paper towels

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