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Eggplant Parmigiana
Classic Italian comfort food featuring tender slices of breaded eggplant layered with rich tomato sauce and melted cheese. Pan-frying the coated eggplant slices before baking ensures a golden, flavorful crust that holds up perfectly under the bubbly mozzarella. It makes a satisfying vegetarian main course for a cozy weeknight dinner or a weekend family gathering. The finished casserole delivers a beautiful contrast between the savory, slightly firm eggplant and the gooey, melted cheese topping.
Ingredients
- 1 egg
- 2 tablespoons water
- ⅔ cup seasoned dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 small unpeeled eggplants (about 1 lb each), cut into ¼ -inch slices
- ¼ cup olive or vegetable oil
- 2 cups tomato pasta sauce (for homemade sauce, see page 370 )
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
- 1Preheat the oven to 350°F. Whisk the egg and water together in a shallow dish. Combine the seasoned dry bread crumbs and grated Parmesan cheese in a separate shallow dish. Dip each eggplant slice into the egg wash, then press into the crumb mixture to coat evenly.
- 2Warm two tablespoons of the olive or vegetable oil in a 12-inch nonstick skillet over medium heat.
- 3Fry half of the breaded eggplant slices in the hot oil for about five minutes. Turn them once so they develop a light golden brown crust, then transfer to paper towels to drain.
- 4Pour the remaining oil into the skillet and fry the rest of the eggplant slices. Add a little extra oil to the pan if needed to prevent sticking.
- 5Arrange half of the fried eggplant slices in an ungreased 11x7-inch glass baking dish, overlapping them slightly. Spread half of the tomato pasta sauce evenly over the top.
- 6Scatter one cup of the shredded mozzarella cheese over the sauce. Build a second layer using the rest of the eggplant, the remaining sauce, and the final cup of cheese.
- 7Bake the casserole uncovered for about 25 minutes. Remove from the oven when the sauce bubbles around the edges and the cheese turns a light golden brown.