Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 count Large Eggplants; 1 teaspoon Salt; 0.5 cup Olive Oil; 1 count Medium Onion; 3 cloves Garlic; 28 ounces Crushed Tomatoes (canned); 2 tablespoons Tomato Paste; 0.25 cup Fresh Basil, chopped; 1 pound Mozzarella Cheese, shredded or sliced; 0.5 cup Parmesan Cheese, grated; 2 count Large Eggs, beaten (optional, for breading); 0.5 cup All-purpose Flour (optional, for breading); 1 cup Breadcrumbs (optional, for breading)

A classic Italian vegetarian dish featuring layers of tender fried or baked eggplant slices, rich tomato sauce, melted mozzarella, and grated Parmesan cheese, baked until bubbly and golden. It's a comforting and flavorful main course that satisfies vegetarians and meat-lovers alike with its hearty texture and savory depth. Eggplant Parmesan, or "Parmigiana di Melanzane" in Italian, is a beloved dish with disputed origins, claimed by both Sicily and Naples. It emerged as a delicious way to utilize seasonal eggplants, incorporating staples like ripe tomatoes and various cheeses. While its exact historical roots are debated, its place as a cornerstone of Italian comfort food is undeniably cherished across the globe.

Instructions

1
Prepare the eggplant: Slice eggplants into 1/4-inch thick rounds. Lay them on paper towels, sprinkle generously with salt, and let sit for 30 minutes to draw out excess moisture. Pat dry thoroughly with clean paper towels.
2
Cook the eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange on baking sheets. Bake for 15-20 minutes until tender and lightly golden, flipping halfway. Alternatively, you can lightly flour, egg wash, and then fry the slices in olive oil until golden.
3
Make the sauce: While the eggplant cooks, heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the finely chopped onion until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4
Simmer the sauce: Stir in the crushed tomatoes and tomato paste. Bring the sauce to a simmer, then reduce heat to low and let it cook for at least 20 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste, then stir in the fresh basil.
5
Assemble the layers: Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish. Arrange a single layer of the cooked eggplant slices over the sauce.
6
Add cheese and repeat: Top the eggplant with a layer of shredded mozzarella cheese, a sprinkle of grated Parmesan, and more tomato sauce. Repeat the layering process: eggplant, mozzarella, Parmesan, and sauce, finishing with a generous layer of mozzarella and Parmesan on top.
7
Bake: Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
8
Rest and serve: Let the Eggplant Parmesan rest for 10-15 minutes before serving to allow the layers to set and make for cleaner slices. Garnish with fresh basil, if desired, and serve warm.

Chef's Tips

•Salting the eggplant is a crucial step to draw out bitterness and excess water, preventing your final dish from becoming soggy.
•For a lighter version, always opt to bake the eggplant slices instead of frying. If you do fry, ensure the oil is hot enough to prevent the eggplant from absorbing too much.
•Prepare your tomato sauce a day in advance to allow its flavors to meld and deepen. It can be stored in the refrigerator for up to 3 days.
•Don't overcrowd your baking dish. Ensure there's adequate space for sauce and cheese between layers for optimal melting and flavor distribution.