Eggplant (Aubergine) Parmesana Recipe
This delightful Eggplant (Aubergine) Parmesana recipe draws inspiration from classic Italian cuisine, embodying a rich tapestry of flavors that is sure to please both the palate and the heart. Passed down from a cherished friend, this dish brings together layers of tender eggplant, savory cheeses, and a homemade tomato sauce that is simmered to perfection. Whether served as a hearty main course or a sumptuous side dish, this Eggplant Parmesana is a celebration of Italian cooking that you will find yourself returning to time and again. Allow yourself to be transported to the sun-drenched coasts of Italy as you indulge in this remarkable dish, perfect for family gatherings or a cozy dinner at home.
Cooking and Preparation Details
| Detail | Description |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 6 servings |
| Category | Vegetable |
| Cuisine | European |
Nutritional Information
| Nutritional Component | Amount |
|---|---|
| Calories | 236.3 kcal |
| Total Fat | 18.5 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 27.9 mg |
| Sodium | 536.9 mg |
| Total Carbohydrates | 9.1 g |
| Dietary Fiber | 3.3 g |
| Sugars | 4.6 g |
| Protein | 10.1 g |
Ingredients
The following ingredients will be needed to create this delicious Eggplant Parmesana, each carefully selected to enhance the overall flavor profile of the dish.
| Quantity | Ingredient |
|---|---|
| 1 1/4 | Eggplants, sliced |
| to taste | Salt |
| 1/4 – 1/2 cup | Flour |
| 1/4 – 1/2 cup | Olive oil (for frying) |
| 8 ounces | Mozzarella cheese, shredded |
| 1/2 cup | Monterey Jack cheese, shredded |
| 1/2 cup | Parmesan cheese, grated |
| 2 tablespoons | Olive oil (for sauce) |
| 1 | Onion, chopped |
| 1/2 cup | Fresh basil, chopped |
| 1 teaspoon | Sugar |
| 1 can (14.5 ounces) | Canned tomatoes, diced |
| to taste | Salt |
| 1 can (8 ounces) | Canned tomato sauce |
| to taste | Pepper |
Instructions
Prepare to embark on a culinary journey as you craft this Eggplant Parmesana, starting with the homemade tomato sauce that serves as the foundation for this classic dish. Follow these detailed instructions to bring this recipe to life:
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Create the Tomato Sauce: Begin by heating 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and sautรฉ until it becomes soft and translucent, taking care not to let it brown. This should take about 5 to 7 minutes, during which the onions will release their sweetness and add depth to the sauce.
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Simmer the Sauce: Once the onions are softened, add the canned tomatoes, including their juices, along with the chopped basil, sugar, salt, and canned tomato sauce. Stir everything together, then reduce the heat to low and let the sauce simmer gently for about 40 minutes. During this time, the flavors will meld beautifully, creating a rich and aromatic sauce. If necessary, partially cover the pan with a lid to prevent splattering while allowing steam to escape.
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Prepare the Baking Dish: While the sauce simmers, take a shallow 1 1/2 to 2-quart baking dish and generously grease the bottom and sides with olive oil. This will help prevent the eggplant from sticking and promote a beautiful, golden crust.
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Prep the Eggplant: Next, take your sliced eggplant and sprinkle salt generously on both sides of each slice. Lay them on paper towels and allow them to sit for about 20 to 30 minutes. This step is crucial as it draws out excess moisture and bitterness from the eggplant, ensuring that your final dish is both flavorful and perfectly textured.
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Fry the Eggplant: After the eggplant has rested, pat the slices dry with additional paper towels to remove any released moisture and salt. Dredge each slice lightly in flour, shaking off any excess. Heat 1/4 to 1/2 cup of olive oil in a large skillet over medium-high heat. Working in batches, carefully fry the eggplant slices until they are golden brown on both sides, approximately 3 to 4 minutes per side. Transfer the fried eggplant to a plate lined with paper towels to drain any excess oil.
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Layer the Dish: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pour just enough of the simmered tomato sauce into the prepared baking dish to cover the bottom with about 1/4 inch of sauce. Layer half of the fried eggplant slices over the sauce, followed by half of the mozzarella cheese, Monterey Jack cheese, and a sprinkle of Parmesan cheese. Repeat this layering process with the remaining ingredients, finishing with a layer of tomato sauce on top and a generous sprinkle of the remaining cheeses.
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Bake the Eggplant Parmesana: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the flavors meld and the cheese to melt beautifully. After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
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Cool and Serve: Once baked to perfection, remove the Eggplant Parmesana from the oven and allow it to cool for about 10 minutes before slicing. This resting period will help the layers set, making it easier to serve. Cut into squares and serve warm, garnished with fresh basil or additional grated Parmesan, if desired.
This Eggplant Parmesana is more than just a dish; it is a warm embrace on a plate, a reminder of the joys of home-cooked meals, and a testament to the timeless appeal of Italian cuisine. Enjoy every bite, knowing that you are sharing a piece of culinary history with your loved ones.
