Name: Italian Eggplant Parmigiana (Mediterranean - Main Course )
Cuisine: Mediterranean
Ingredients: Eggplant - 2 (2); Salt - 1 (1); Flour - 120 (120); Eggs - 2 (2); Bread crumbs - 240 (240); Olive oil - 120 (120); Tomato sauce - 750 (750); Mozzarella cheese - 240 (240); Parmesan cheese - 60 (60)

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Italian Eggplant Parmigiana (Mediterranean - Main Course) Recipe

Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is an Italian dish that features layers of breaded and fried eggplant slices, tomato sauce, and melted cheese, typically mozzarella and Parmesan. The dish is baked until the cheese is golden and bubbly. Eggplant Parmigiana is a comforting and flavorful main course that represents the richness and indulgence of Italian cuisine and the Mediterranean region. It is often served with pasta or a side of salad.

Ingredients:

Eggplant - 2 pounds (2)
Salt - 1 teaspoon (1)
Flour - 1 cup (120)
Eggs - 2
Bread crumbs - 2 cups (240)
Olive oil - 1/2 cup (120)
Tomato sauce - 3 cups (750)
Mozzarella cheese - 8 ounces (240)
Parmesan cheese - 2 ounces (60)

Instructions

Cut the eggplant into slices (about 1/2 inch thickness) and place them in a colander. Sprinkle salt over the eggplant and let them rest for about 30 minutes to extract the excess water. Rinse the eggplant slices under cold water and pat them dry with pap
Preheat the oven to 375°F (190°C).
In a shallow dish, whisk the eggs with a fork. In another shallow dish, mix the flour and bread crumbs. Dip the eggplant slices into the egg mixture first and then into the flour mixture, making sure to coat both sides evenly.
In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain the fried eggplant slices on a paper towel-lined plate to remove any excess oil.
In a baking dish, spread a layer of tomato sauce to cover the bottom. Arrange a layer of eggplant slices over the sauce and top it with some mozzarella and Parmesan cheese. Repeat the layering process until all the ingredients are used up, ending with a
Bake the eggplant Parmigiana in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the eggplant is tender. Let it rest for a few minutes before serving.

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Italian Eggplant Parmigiana