Melanzane alla Parmigiana

Melanzane alla Parmigiana showcases layers of fried eggplant, rich tomato sauce, and mozzarella cheese. The crispy eggplant pairs beautifully with the savory sauce, creating a comforting meal. This dish requires some effort, but the combination of textures and flavors makes it a rewarding experience. Perfect for a cozy night in or a special dinner, it brings a taste of Italian tradition to the table. With every bite, enjoy the harmonious balance of tender eggplant and gooey, melted cheese, all enveloped in a robust tomato sauce. A dish that truly defines comfort food.

Ingredients

• 2 medium eggplants, sliced
• 2 cups tomato sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplants and sprinkle each side with salt. Let them sit in a colander for 30 minutes to draw out excess moisture and bitterness.
3. Rinse the eggplants under cold water to remove the salt, then pat them dry with a clean kitchen towel.
4. In a large skillet, heat enough oil over medium-high heat to cover the base. Fry eggplant slices in batches until golden brown on each side. Drain on paper towels to absorb excess oil.
5. In a baking dish, start by spreading a thin layer of tomato sauce.
6. Layer a third of the fried eggplant slices over the sauce, followed by a third of the mozzarella cheese.
7. Continue layering with tomato sauce, fried eggplant, and mozzarella cheese until all ingredients are used, finishing with a layer of mozzarella on top.
8. Sprinkle the grated parmesan cheese evenly over the top and add the chopped basil.
9. Bake in the preheated oven for 30 minutes until the cheese is bubbly and golden brown.
10. Let the dish rest for 10 minutes before serving to allow flavors to meld.

Keywords: Comfort Food, Cheesy, Baked, Main Course, Italian

Spice Rack: Salt, Black Pepper, Dried Oregano

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