Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana) Recipe

Name: Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana) Recipe
Total time: 1 min
Ingredients: Olive oil, vegetable oil, or a combination, for frying; 2 pounds (0.9kg) eggplant, sliced 1/4 inch thick; Kosher salt; 1 1/4 cups (360ml) tomato sauce (see note); 3/4 pound shredded fresh mozzarella (12 ounces; 340g); Torn fresh oregano leaves, from about 4 sprigs

3.7

(3)

www.seriouseats.com

Your recipes

Total: 1 hours

Servings: 5

Cost: $3.30 /serving

Author : Daniel Gritzer

cheese eggplant eggplant parm

Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana) Recipe

Ingredients

Remove All · Remove Spices · Remove Staples

Olive oil, vegetable oil, or a combination, for frying2 pounds (0.9kg) eggplant, sliced 1/4 inch thickKosher salt1 1/4 cups (360 milliliters) tomato sauce (see note)3/4 pound shredded fresh mozzarella (12 ounces; 340 grams)Torn fresh oregano leaves, from about 4 sprigs

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper towel–lined half sheet pan and sprinkle with salt. Repeat with remaining eggplant, topping up oil as needed.

Step 2

In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano to the top layer.

Step 3

Bake eggplant Parmesan until bubbling and browned on top, about 20 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano leaves and serve.