Authentic Eggplant Parmesan (Parmigiana Di Melanzane)
An Italian-style eggplant Parmesan serves as a hearty meatless main or a substantial side dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F (180 C).
-
Wash, dry, and slice eggplants into 1/4-inch pieces; arrange on paper towels, salt lightly, and let sit for 30-60 minutes, then rinse and thoroughly dry.
-
For the sauce, heat olive oil in a pot, sauté minced garlic and chopped onion for about 5 minutes until translucent. Add tomato puree, season with salt, and simmer covered for 15-20 minutes.
-
Heat about 1/4-inch vegetable oil in a skillet and fry eggplant slices, 2-3 at a time, for 3-5 minutes per side until browned, then drain on paper towels.
-
Once the sauce cools, separate 1/3 into a small bowl; mix eggs into the remaining 2/3.
-
In an 8x11-inch baking dish, spread a thin layer of the eggless sauce.
-
Layer with fried eggplant, then egg-tomato sauce, grated Parmigiano-Reggiano, chopped basil (optional), and mozzarella pieces.
-
Repeat the layering, ensuring the top layer is eggless sauce with a final sprinkling of Parmigiano and optional mozzarella.
-
Bake for 30 minutes until golden, then allow to rest for one hour before serving.