Eggplant Parmigiana (Parmigiana di Melanzane) The ultimate Italian comfort food! Crispy fried eggplant layered with rich tomato sauce, basil, parmesan, and mozzarella.
Salt Eggplant: Slice eggplants into 5 mm (1/4 inch) rounds. Place in a colander, sprinkle generously with salt, and let sit for 1 hour to remove bitterness. Rinse well under cold water and pat dry with paper towels.
Make Tomato Sauce: Heat olive oil in a saucepan over medium heat. Add garlic cloves and onion, sauté until soft (2-3 min). Add crushed tomatoes, season with salt and pepper, and simmer for 15 min, stirring occasionally. Remove garlic if desired.
Fry Eggplant: Lightly dust eggplant slices in flour, shaking off excess. Heat 1 cm (1/2 inch) sunflower oil in a large skillet over medium-high heat. Fry eggplant slices for 1-2 min per side until golden. Drain on paper towels.
Assemble: Preheat oven to 180°C (350°F). Spread a thin layer of tomato sauce in a 20x30 cm (8x12 inch) baking dish. Add a layer of eggplant, sprinkle with parmesan, mozzarella, a few basil leaves, and a pinch of pepper. Spoon over more sauce. Repeat layers, ending with sauce, parmesan, and mozzarella.
Bake: Cover loosely with foil and bake for 20 min. Remove foil and bake for another 20 min until golden and bubbling. Let rest for 5 min before serving.