This is one of Italy's most popular dishes and a great choice for vegetarians. Good with a simple salad as a main meal.
Prepare ahead: Steps 1 and 2 can be done a day in advance. Or, the entire dish can be assembled a day in advance and baked just before serving.
Freezing Information: can be assembled in an ovenproof dish and frozen for up to 3 month. Bake as in step 4.
Preparation Time40 min
Preparation Time - Text40 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course
Taste and Texturecheesy, chewy, herby, rich
Type of Dishcasserole
- ½ cup all purpose flour
- 2 large eggs
- Salt and freshly ground black pepper
- 2 large eggplants, cut lengthwise into ½ in slices
- ¼ cup olive oil, plus more as needed
- 2 cups tomato sauce
- 10 oz (300g) mozzarella, drained and sliced
- ½ cup grated Parmesan
- 1/3 cup chopped basil leaves
- Shallow, ovenproof serving dish
Preheat the oven to 325°F (160°C). Spread the flour on a plate. Beat the eggs in a shallow bowl and season with salt and pepper. One at a time, dredge each eggplant slice in the flour, shaking off the excess, then dip it in the eggs and let the excess drip back into the bowl. Repeat with the remaining slices.
Heat the oil in a large skillet over a medium heat. Working in batches, if necessary, fry the eggplant slices for about 5 minutes on each side, or until golden. Drain well on paper towels.
Layer the tomato sauce, eggplant slices, mozzarella, Parmesan, and basil leaves in a shallow casserole dish, seasoning each layer with salt and pepper, and finishing with a layer of tomato sauce and the cheeses.
Place the dish on a baking sheet. Bake for 30 minutes, or until the sauce is bubbling and the cheese has melted. Serve hot.
Variation: Zucchini Parmigiana
Substitute 6–8 zucchini, thickly sliced lengthwise, for the eggplants.
2008 Dorling Kindersley