This classic Eggplant Parmigiana Alla Napoletana is a hearty, comforting dish that brings the warmth of southern Italy to your dinner table. Slices of eggplant are breaded and fried until golden, then layered with a robust, slow-simmered tomato sauce infused with garlic, basil, and oregano. Topped with generous amounts of mozzarella and parmesan, it bakes into a bubbly, savory masterpiece. The tender eggplant soaks up the rich sauce, creating a harmonious blend of textures and flavors. It&# 226;ÂÂs perfect for weekend family dinners or entertaining guests who appreciate traditional Italian cuisine. Serve it hot, straight from the oven, with a crisp green salad on the side.
Eggplant Parmigiana Alla Napoletana
Description
This classic Eggplant Parmigiana Alla Napoletana is a hearty, comforting dish that brings the warmth of southern Italy to your dinner table. Slices of eggplant are breaded and fried until golden, then layered with a robust, slow-simmered tomato sauce infused with garlic, basil, and oregano. Topped with generous amounts of mozzarella and parmesan, it bakes into a bubbly, savory masterpiece. The tender eggplant soaks up the rich sauce, creating a harmonious blend of textures and flavors. It&# 226;ÂÂs perfect for weekend family dinners or entertaining guests who appreciate traditional Italian cuisine. Serve it hot, straight from the oven, with a crisp green salad on the side.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Slice the eggplant into 1/2-inch thick rounds and sprinkle generously with salt on both sides. Let them sit on a rack for 30 minutes to draw out bitterness and excess moisture.
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Rinse the salted eggplant slices under cold water and pat them thoroughly dry with paper towels.
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Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a little salt and pepper.
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Dredge each eggplant slice in flour, dip in the beaten egg, and coat evenly with breadcrumbs.
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Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and tender on both sides, about 3-4 minutes per side.
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Transfer fried slices to a paper towel-lined plate to drain excess oil.
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In a saucepan, combine tomato puree, tomato paste, chopped garlic, parsley, basil, and oregano. Simmer over low heat for 10 minutes to meld flavors.
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Spray a 9x13-inch baking dish with cooking spray and spread a thin layer of the tomato sauce on the bottom.
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Layer half of the fried eggplant slices over the sauce. Spoon half the remaining sauce over the eggplant, then sprinkle with half of the shredded mozzarella and grated Parmesan cheese.
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Repeat the layers with the remaining eggplant, sauce, and cheeses, reserving a little cheese for the top.
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Cover the dish loosely with foil and bake for 25 minutes.
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Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
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Let the parmigiana rest for 10 minutes before slicing and serving to allow the layers to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 184.9kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 74.3mg4%
- Total Carbohydrate 40.2g14%
- Dietary Fiber 12.4g50%
- Sugars 26.4g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
