Prep Time: 20 min
Total Time: 50 min
Yield: 2
Parmigiana di Melanzane, or eggplant parmigiana, is the ultimate comfort food. Whether made in a large casserole like lasagna or as a single serving like this recipe, you’ll definitely fall in love with it.
This eggplant parmigiana is saucy, cheesy, crispy, and packed with flavor. Using store-bought marinara sauce can save time without sacrificing taste.
Don’t let its appearance fool you, while there are a few steps involved, it comes together fairly quickly and is worth every second.
1 tablespoon Olive Oil
2 Clove Garlic (sliced)
6 Basil Leaves (chopped, plus extra for garnish)
2 cups Tomato Pure
Freshly Ground Pepper (to taste)
1/2 teaspoon Salt
1 Large Eggplant
2 tablespoons All Purpose Flour
1 Egg
2/3 cup Italian Seasoned Bread Crumbs
1/2 Fresh Mozzarella Ball (sliced), or 1 cup Shredded Mozzarella
3 tablespoons Parmesan cheese
Vegetable Oil For Frying
Heat up the olive oil in a saucepan over medium heat. Add the garlic and cook for a minute or until golden brown. Add the chopped basil and tomato pure.
Season the sauce with salt and pepper. Turn the heat down to low and simmer for about five minutes.
Meanwhile, Preheat the oven to 400F and slice the eggplant into 1/2 inch thick slices.
Arrange three bowls containing egg, flour, and breadcrumb. Whisk the egg with 2 tablespoons water.
First, coat eggplant in flour on both sides, then dip into egg, and then dip into breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Fry the eggplants in batches until golden brown and cooked through. Lay on paper towels to soak up excess oil and set aside.
In an oven proof dish, spread half of the tomato sauce. Place 3 of the biggest fried eggplants in the bottom. Spoon sauce on top and top with mozzarella.
Repeat this process two more times until you have 3 layers of eggplant, sauce and mozzarella cheese (Make sure to finish the top with mozzarella).
Bake in the oven for about 10 minutes or until cheese has melted.
Top with basil leaves and parmesan cheese. Enjoy!
