Delicious Eggplant Parmesan: A Hearty Italian Dish

Eggplant Parmesan is a beloved classic in the world of Italian cuisine. It’s a dish that combines the richness of eggplant with the creaminess of béchamel sauce, all layered between layers of savory mozzarella and topped with grated Parmesan cheese. This recipe offers an authentic taste of Italy without the need for complex ingredients or techniques.

Preparation time: 1 hour
Cooking time: 40 minutes
Number of servings: 6

Ingredients

• 3 large eggplants, sliced into rounds
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (14-ounce) can crushed tomatoes
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 6 slices mozzarella, sliced into rounds
• 3 tablespoons fresh basil leaves, chopped (optional)

Instructions

1. Preheat your oven to 375°F. Pat the eggplant slices dry with paper towels and sprinkle them with salt.

2. In a shallow dish, mix together the flour, salt, and pepper. Dip each eggplant slice into the flour mixture, pressing it in gently so that both sides are well coated.

3. Heat the olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain them on paper towels to remove excess oil.

4. In another saucepan, sauté the chopped onion and garlic with 2 tablespoons of olive oil for about 5 minutes or until the onions become translucent. Add the crushed tomatoes and cook for an additional 10 minutes, stirring occasionally. This will create a flavorful tomato sauce.

5. Once your eggplant has cooled slightly, place one layer in the bottom of a baking dish. Pour half of the tomato sauce over it, followed by a layer of mozzarella slices and then another layer of eggplant. Repeat this process to make 3 layers in total.

6. Combine milk and Parmesan cheese until well mixed into a smooth béchamel sauce. Pour this mixture over the topmost layer of eggplant, ensuring that all pieces are covered with it.

7. Top everything off by sprinkling fresh basil leaves on top if desired, though this step is optional and purely for garnishing purposes.

8. Cover your dish tightly with aluminum foil and bake in the preheated oven at 375°F for about 40 minutes. Then remove the foil cover to let the casserole brown slightly on top before serving immediately hot.

Tips & Variations

If you want a lighter version of this dish, consider using half-and-half instead of whole milk for your béchamel sauce. You could also try replacing some or all of the mozzarella with ricotta cheese for added creaminess.

For those who love extra flavor, adding some red pepper flakes during the sautéing phase can give this dish a touch of heat that enhances its overall taste without overpowering it.

Nutritional Information

• Calories: 350 kcal per serving
• Carbohydrates: 48g
• Fat: 16g
• Protein: 20g
• Sodium: 560mg

Conclusion

Eggplant Parmesan is not only delicious but also comforting and versatile. Whether you're having it as part of a casual dinner or want to impress guests, this recipe offers both simplicity and depth in flavor. With minimal effort required, this dish promises delightful results every time. Try making Eggplant Parmesan at home today and savor the rich flavors of Italy right from your kitchen!