- Preparing and Frying Eggplants
Slice the eggplants lengthwise, salt them, and let them sit for 20 minutes (to draw out the bitterness). After drying them, lightly dredge them in flour and fry them in olive oil until golden brown on both sides. Transfer them to paper towels to drain off the excess oil. This step ensures that the dish retains its shape while baking in the oven.
- Layering the Masterpiece
Spread a layer of tomato sauce over the bottom of a baking dish. Top with a layer of eggplant, followed by another layer of sauce, fresh basil leaves, grated Mozzarella, and Parmesan. Follow this sequence until you run out of ingredients. Ensure that the top layer is generously covered with cheese.
- Baking to Perfection
Bake in a 400°F (200°C) oven for approximately 25–30 minutes, until the cheeses have completely melted and formed golden-brown bubbles. Let it rest for at least 10 minutes after removing it from the oven; this allows the layers to set. Garnish with fresh basil and slice.
- Calories:380 kcal%19%
- Protein:14 g%28%
- Carbohydrates:22 g%8%
- Sugar:8 g%9%
- Salt:1.2 g%20%
- Energy:1590 kJ%19%
- Fat:26 g%37%
Eggplant Parmigiana is one of the most beloved vegetarian dishes of Southern Italy (Naples and Sicily) a true global classic. It is prepared by baking layers of fried eggplant, rich tomato sauce, and fresh basil, topped with generous amounts of Parmesan and Mozzarella cheese. Despite containing no meat, it is remarkably satisfying and possesses a rich, substantial texture. Culturally, it is an indispensable staple of grand festive feasts, and it retains its delicious flavor even when served cold.
