Italian
Melanzane alla Parmigiana with Crisp-Fried Eggplant and Basil
The Southern Italian original, not the breaded American casserole. Thinly sliced eggplant is salted, shallow-fried until tender and sweet, then layered with a bright fresh tomato sauce, torn basil, mozzarella, and plenty of Parmigiano before a short bake. The result is creamy and saucy without turning into a soggy brick.
High CarbHigh VeggiesMake AheadComfort Food
At a Glance
- Time
- 1 hr 35 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- Italian
- Dietary fit
- Gluten-Free, Vegetarian
Instructions
- Salt the eggplant rounds generously and lay them on a rack for 30 minutes to draw out moisture. Blot thoroughly dry so the surfaces brown instead of steaming.
- Heat 1/4 inch of neutral oil in a large skillet over medium-high heat. Fry the eggplant in batches, turning once, until each side is deep golden brown and the interior is tender. Drain on a rack and let the oil return to temperature between batches.
- While the eggplant fries, make the sauce. Heat the olive oil in a saucepan over medium heat and cook the garlic and red pepper flakes for 1 minute until pale gold. Add the crushed tomatoes and a pinch of salt, then simmer briskly for 12 to 15 minutes until the sauce tastes bright, sweet, and concentrated. Off the heat, tear in half the basil.
- Spoon a thin layer of sauce across the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant, spoon over more sauce, scatter mozzarella and some Parmigiano, and tear more basil on top. Repeat for a total of three layers, finishing with eggplant, sauce, and a generous dusting of Parmigiano.
- Bake at 400 degrees F until the top is blistered and golden and the sauce bubbles vigorously around the edges, about 25 to 30 minutes. Let the casserole rest for 15 minutes so the layers set, then finish with the remaining basil and black pepper before serving.
Adaptations
Hard to Adapt- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Not a Good Fit Not a clean dairy-free fit without changing the dish substantially.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free if the eggplant is fried in clean oil; the casserole does not have a clean dairy-free path because mozzarella and Parmesan are central to the structure.