Authentic home cooking from Italy, with US measurements. 
Eggplant Parmigiana
Eggplant Parmigiana is perfect for this time of year, when the air cools down but the garden still gives us eggplants. This dish is a great way to turn the oven back on without giving up those summer flavors.
I admit, it's not the lightest dish since the eggplant is fried and layered with mozzarella and Parmesan, but if you want to make it lighter, you can use grilled eggplant instead. The flavor will be a bit different, but it will still be delicious.
There are many versions of Eggplant Parmigiana that vary from region to region—this is my take on it.
Eggplant Parmigiana
Eggplant Parmigiana is perfect for this time of year, when the air cools down but the garden still gives us eggplants. This dish is a great way to turn the oven back on without giving up those summer flavors.
I admit, it's not the lightest dish since the eggplant is fried and layered with mozzarella and Parmesan, but if you want to make it lighter, you can use grilled eggplant instead. The flavor will be a bit different, but it will still be delicious.
There are many versions of Eggplant Parmigiana that vary from region to region—this is my take on it.
Open in Cookpad AppSteps
- 1
Wash and slice the eggplants into 1/4-inch (about 1/2 cm) thick rounds. Place them in a colander, sprinkle with salt, and let them sit to draw out excess moisture.
Meanwhile, make the tomato and basil sauce: In a saucepan, sauté the scallion in olive oil over medium-low heat. When the scallion is soft, add the crushed tomatoes. A few minutes before the sauce is done, season with salt and add the basil.
- 2
While the eggplant rests and the sauce cooks, chop the mozzarella and set it aside.
After about 20 minutes, squeeze the eggplant slices to remove excess liquid. Heat plenty of vegetable oil in a skillet and fry the eggplant slices until golden. Drain them on paper towels.
- 3
Spread a layer of tomato sauce in a baking dish. Layer the ingredients as follows: eggplant slices, tomato sauce, mozzarella, Parmesan, and a few torn basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of sauce and Parmesan on top.
- 4
Preheat the oven to 400°F (200°C). Bake the dish for about 20 minutes, until golden on top.
Let it cool slightly before serving. Serve warm.
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