Aubergine Parmigiana, also known as Eggplant Parmesan, is a beloved Italian dish that embodies the essence of comfort food with its rich layers of baked eggplant, savory tomato sauce, and gooey melted cheese.
Ingredients
Scale:
2 large eggplants (about 2 pounds)
Salt, for sweating the eggplant
Olive oil, for frying
2 tablespoons olive oil (for the sauce)
1 onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon sugar (optional)
Salt and pepper, to taste
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)
Instructions
Slice the eggplants into 1/2-inch rounds. Lay the slices on a clean kitchen towel or paper towel and sprinkle generously with salt. Let them sit for about 30 minutes to sweat.
After sweating, rinse the eggplant slices under cold water to remove the salt. Pat them dry using a clean kitchen towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer the sauce for 15-20 minutes.
In a separate large skillet, heat enough olive oil to cover the bottom over medium-high heat. In batches, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Transfer the fried eggplant to a paper towel-lined plate.
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the fried eggplant slices over the sauce, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Allow the dish to cool for about 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
