Parmigiana di Melanzane (Eggplant Parmesan)

(A traditional Italian dish featuring layers of thinly sliced, crispy eggplant, rich tomato sauce, fresh basil, and melted cheeses, baked to perfection for a comforting, flavorful meal.)

Ingredients

For the Eggplant:

2 large eggplants, sliced into ¼-inch rounds
Salt, for drawing out moisture
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko breadcrumbs (or traditional Italian breadcrumbs)
1 tsp dried oregano
1 tsp garlic powder
Freshly ground black pepper
Vegetable oil, for frying

For the Tomato Sauce:

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes, crushed by hand (or use high-quality passata)
1 tsp dried basil (or a few fresh basil leaves, torn)
Salt and pepper, to taste
1 pinch of sugar (optional, to balance acidity)

For the Assembly:

1 lb mozzarella cheese, sliced or torn into pieces
1 cup freshly grated Parmigiano-Reggiano cheese
A handful of fresh basil leaves
Extra olive oil for drizzling

Instructions

1. Prepare the Eggplant:

Salt the Eggplant: Lay the eggplant slices on a baking sheet lined with paper towels. Lightly salt both sides and let them rest for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry thoroughly.
Bread the Eggplant: Set up a breading station with three shallow dishes:
1. Place the flour in the first dish.
2. Beat the eggs in the second dish.
3. Mix panko breadcrumbs with dried oregano, garlic powder, and a pinch of black pepper in the third dish.
Dredge: Dip each eggplant slice in flour, then in the beaten eggs, and finally coat with breadcrumbs.
Fry: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden and crisp (about 2-3 minutes per side). Transfer to a paper towel-lined plate to drain excess oil.

2. Prepare the Tomato Sauce:

In a medium saucepan, heat olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Pour in the crushed tomatoes (or passata), add dried basil (or fresh basil leaves), and season with salt, pepper, and a pinch of sugar if desired.
Bring the sauce to a gentle simmer and let it cook for 15-20 minutes to develop flavors. Adjust seasoning as needed.

3. Assemble the Parmigiana:

Preheat your oven to 375°F (190°C).
In a large, oven-safe baking dish, spread a thin layer of tomato sauce on the bottom.
Layering: Arrange a layer of fried eggplant slices over the sauce. Top with a generous spoonful of tomato sauce, a layer of mozzarella slices, a sprinkle of Parmigiano-Reggiano, and a few torn basil leaves.
Repeat the layers until all the eggplant slices are used, finishing with a layer of sauce and a generous topping of both cheeses.
Drizzle a little olive oil over the top.

4. Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes until the cheese on top is bubbly and lightly golden.
Let the dish rest for 10 minutes before serving to allow the layers to set.

5. Serve:

Garnish with extra fresh basil leaves.
Serve warm with a side of crusty bread and a simple green salad for a complete meal.

Why This Version Stands Out?

✅ Crispy, golden eggplant layers provide wonderful texture contrast.
✅ Homemade tomato sauce bursting with flavor perfectly complements the richness of the cheeses.
✅ Generous layers of mozzarella and Parmigiano-Reggiano create a deliciously melty, savory finish.
✅ Fresh basil adds a bright, aromatic touch, making this a classic Italian comfort dish.

Would you like to explore a lighter baked version or add a twist with extra herbs? Enjoy your meal!