Soprano’s Eggplant (Aubergine) Parmigiana Recipe
🕒 Cook Time: 1 hour ⏰
🕒 Prep Time: 45 minutes ⏰
🕒 Total Time: 1 hour 45 minutes ⏰
🥘 Description: Dive into the delightful world of Italian cuisine with this mouthwatering Soprano’s Eggplant (Aubergine) Parmigiana recipe. Layers of eggplant, rich tomato sauce, and gooey cheese come together in a symphony of flavors that will transport you straight to the heart of Italy. Perfect for a European-inspired weeknight meal, this dish can be whipped up in under 4 hours, making it an ideal choice for busy evenings when you crave something indulgent yet comforting. Whether you’re a fan of The Sopranos or simply love hearty Italian fare, this recipe is sure to become a staple in your culinary repertoire.
🥦 Recipe Category: Vegetable 🌱
🔑 Keywords: European, Weeknight, < 4 Hours 🗝️
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | eggplants |
| – | salt |
| – | olive oil |
| 2 1/2 | fresh mozzarella cheese |
| 8 | parmigiano-reggiano cheese |
Nutritional Information (per serving):
- Calories: 262
- Fat Content: 13.1g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 34.7mg
- Sodium Content: 854.8mg
- Carbohydrate Content: 23.2g
- Fiber Content: 6.6g
- Sugar Content: 13.9g
- Protein Content: 14.8g
Servings: 6 🍽️
Recipe Instructions:
-
Prepare the Eggplant:
- Trim the eggplants and cut them into 1/2-inch thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let the eggplant slices drain for 30 minutes to remove excess water.
- After draining, rinse the eggplant slices and pat them dry with paper towels.
-
Fry the Eggplant:
- Heat about 1/2 inch of olive oil in one or more large deep skillets over medium heat.
- Fry the eggplant slices in batches, ensuring they are in a single layer and turning once, until they are browned on both sides.
- Once browned, transfer the fried eggplant slices to a plate lined with paper towels to drain any excess oil.
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
-
Assemble the Parmigiana:
- Spread a thin layer of tomato sauce in one or more shallow baking dishes.
- Arrange a layer of fried eggplant slices in the baking dish, slightly overlapping them.
- Top the eggplant with a layer of fresh mozzarella cheese, followed by another layer of tomato sauce, and a sprinkle of grated parmigiano-reggiano cheese.
- Repeat the layering process, ending with a final layer of eggplant slices, tomato sauce, and grated cheese.
-
Bake the Dish:
- If preparing ahead, cover the assembled dish with plastic wrap and refrigerate for several hours or overnight. Bring it to room temperature for about 30 minutes before baking.
- Bake the assembled dish in the preheated oven for 45-60 minutes, or until the sauce is bubbling and the mozzarella cheese is melted and golden brown.
-
Serve and Enjoy:
- Once baked, remove the dish from the oven and let it stand for 10 minutes before serving to allow the flavors to meld together.
- Serve the Soprano’s Eggplant Parmigiana hot, garnished with fresh basil or parsley if desired.
Indulge in the rich flavors and comforting textures of this classic Italian dish, perfect for sharing with loved ones or savoring as a satisfying weeknight meal. Buon Appetito! 🇮🇹🍆🧀
