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Eggplant Parmigiana

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Eggplant Parmigiana

Cuisine:Italian

Course:Dinner

0s prep 15m cook 15m ready

A classic Italian dish featuring fried eggplant layered with tomato sauce and topped with mozzarella and Parmesan, baked until bubbly.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 medium eggplant, stem ends trimmed
    • 3 large eggs
    • 1 tablespoon water
    • ⅓ cup flour
    • 1½ cups dry bread crumbs
    • (¼ to ½ cup grated Parmesan [2 to 4 ounces])
    • (1½ teaspoons dried rosemary, thyme, or oregano, crumbled)
    • 1½ teaspoons salt
    • 1 teaspoon black pepper
    • ¼ cup vegetable oil
    Sub-recipe steps
    1. Peel and cut into ½-inch-thick slices or sticks: 1 medium eggplant, stem ends trimmed
    2. If desired, salt the eggplant as instructed. Whisk together in a shallow bowl: 3 large eggs; 1 tablespoon water
    3. Dredge the eggplant in: ⅓ cup flour
    4. Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of: 1½ cups dry bread crumbs; (¼ to ½ cup grated Parmesan [2 to 4 ounces]); (1½ teaspoons dried rosemary, thyme, or oregano, crumbled); 1½ teaspoons salt; 1 teaspoon black pepper
    5. Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat: ¼ cup vegetable oil
    6. Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches.
  • 3 cups tomato sauce, store-bought or homemade
  • 2 teaspoons dried oregano
  • ¼ teaspoon black pepper
  • 1½ cups shredded mozzarella (6 ounces)
  • ⅔ cup grated Parmesan (about 2½ ounces)
  • 2 teaspoons chopped parsley

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Fried Eggplant
  • 3 cups tomato sauce, store-bought or homemade
  • 2 teaspoons dried oregano
  • ¼ teaspoon black pepper
  • 1½ cups shredded mozzarella (6 ounces)
  • ⅔ cup grated Parmesan (about 2½ ounces)
  • 2 teaspoons chopped parsley

Let's Cook

  1. Step 1.

    Prepare or have ready: Fried Eggplant; 3 cups tomato sauce, store-bought or homemade

  2. Step 2.

    Position a rack in the upper third of the oven. Preheat the oven to 425°F.

  3. Step 3.

    Coat a 13 × 9-inch baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish. Top with the remaining tomato sauce and: 2 teaspoons dried oregano; ¼ teaspoon black pepper

  4. Step 4.

    Combine and sprinkle over the eggplant: 1½ cups shredded mozzarella (6 ounces); ⅔ cup grated Parmesan (about 2½ ounces)

  5. Step 5.

    Sprinkle over the top: 2 teaspoons chopped parsley

  6. Step 6.

    Bake until the cheese is melted and bubbling, about 15 minutes. Serve at once.

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