Eggplant Parmigiana, or Parmigiana di melanzane, is a classic Italian dish that is loved all over the world. It is a delicious combination of savory eggplant, creamy cheese, and tangy tomato sauce, layered together and then baked until golden brown and bubbly. This dish is perfect for a comforting weeknight meal or an impressive dinner party entree. Here's how to make the best eggplant parmigiana ever.
Ingredients for Eggplant Parmigiana
To make the perfect eggplant parmigiana, you'll need a few simple ingredients. You'll need two large eggplants, two cups of mozzarella cheese, one cup of parmesan cheese, two cloves of garlic, one small onion, one can of crushed tomatoes, olive oil, and a handful of fresh basil leaves. You'll also need some basic pantry ingredients like all-purpose flour, salt, and pepper.
Instructions for Preparing Eggplant Parmigiana
The first step to making the best eggplant parmigiana is to prepare the eggplant. Start by slicing the eggplants into ½ inch thick slices. In a shallow bowl, mix together the flour, salt, and pepper. Dip each slice into the flour mixture and then shake off any excess flour. Place the eggplant slices on a greased baking sheet and brush them with olive oil. Bake in a preheated oven at 375°F for about 20 minutes until golden brown. Once the eggplant is cooked, set it aside.
Next, prepare the tomato sauce. In a large skillet, heat some olive oil over medium heat. Add the garlic and onion, and sauté until softened. Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes before adding the fresh basil. Remove from the heat and set aside.
Now you're ready to assemble the eggplant parmigiana. Grease a 9x13 inch baking dish with olive oil. Arrange the cooked eggplant slices in a single layer in the baking dish. Top the eggplant slices with the tomato sauce. Sprinkle the mozzarella and parmesan cheeses over the top. Bake in a preheated oven at 375°F for 30 minutes until the cheese is golden brown and bubbly.
Once the eggplant parmigiana is done baking, let it cool for a few minutes before serving. Serve with a side of crusty Italian bread and a simple green salad for a delicious Italian meal.
Tips and Tricks for the Best Eggplant Parmigiana
When making eggplant parmigiana, it's important to prepare the eggplant properly. Be sure to slice the eggplant thinly so that it cooks evenly. It's also important to use good quality canned tomatoes for the sauce. If you want to add a bit of heat, you can add a pinch of red pepper flakes to the sauce.
If you want to lighten up the dish, you can use low-fat mozzarella cheese or a combination of low-fat mozzarella and parmesan cheese. You can also use a combination of regular and whole wheat flour when coating the eggplant slices. This will give the dish a nutty flavor and a bit of added nutrition.
Frequently Asked Questions
What is Eggplant Parmigiana?
Eggplant Parmigiana, also known as Parmigiana di melanzane, is a classic Italian dish made with eggplant, cheese, and tomato sauce. It is a comforting and delicious dish that is perfect for a weeknight meal or an impressive dinner party entree.
What Ingredients Are Needed For Eggplant Parmigiana?
To make the best eggplant parmigiana, you'll need two large eggplants, two cups of mozzarella cheese, one cup of parmesan cheese, two cloves of garlic, one small onion, one can of crushed tomatoes, olive oil, and a handful of fresh basil leaves. You'll also need some basic pantry ingredients like all-purpose flour, salt, and pepper.
How Do You Prepare Eggplant Parmigiana?
The first step to making the best eggplant parmigiana is to prepare the eggplant. Start by slicing the eggplants into ½ inch thick slices. Dip each slice into a flour mixture and then shake off any excess flour. Place the eggplant slices on a greased baking sheet and brush them with olive oil. Bake in a preheated oven at 375°F for about 20 minutes until golden brown. Once the eggplant is cooked, set it aside. Prepare the tomato sauce and assemble the dish in a 9x13 inch baking dish. Top with cheese and bake in a preheated oven at 375°F for 30 minutes until golden brown and bubbly.
What Can I Do To Lighten Up Eggplant Parmigiana?
If you want to lighten up the dish, you can use low-fat mozzarella cheese or a combination of low-fat mozzarella and parmesan cheese. You can also use a combination of regular and whole wheat flour when coating the eggplant slices. This will give the dish a nutty flavor and a bit of added nutrition.
Can I Make Eggplant Parmigiana Ahead Of Time?
Yes, you can make eggplant parmigiana ahead of time. Simply prepare the dish as directed and store it in the refrigerator for up to 3 days. When you're ready to eat, reheat it in a 350°F oven for about 20 minutes until warmed through.
What Can I Serve With Eggplant Parmigiana?
Eggplant parmigiana is delicious served with a side of crusty Italian bread and a simple green salad. It can also be served with roasted vegetables, mashed potatoes, or a side of pasta.
