Eggplant Parmigiana (Melanzane alla Parmigiana)

Layers of fried eggplant baked with marinara, basil, mozzarella and Parmigiano until bubbling.

Ingredients

• 3 lbs eggplant, sliced 1/4-inch thick

Salt for drawing out moisture

• 2 cups all-purpose flour
• 4 large eggs, beaten

Vegetable oil for frying

• 4 cups Marinara Sauce
• 1 lb fresh mozzarella, thinly sliced
• 1 1/2 cups freshly grated Parmigiano-Reggiano
• 1 cup fresh basil leaves

Directions

1. Layer the eggplant slices in a colander, salting each layer, and let drain 30 minutes. Pat dry.
2. Dredge each slice in flour, then dip in beaten egg.
3. Heat 1/2 inch of vegetable oil in a skillet and fry the eggplant in batches until golden on both sides; drain on paper towels.
4. Spread a thin layer of marinara in a 9x13-inch baking dish.
5. Layer in eggplant, more sauce, basil leaves, mozzarella and grated Parmigiano; repeat until everything is used, ending with sauce and Parmigiano.
6. Bake at 375°F for 35 to 40 minutes, until bubbling and golden.
7. Let rest 10 minutes before cutting and serving.

Notes

Lidia Bastianich’s classic melanzane alla parmigiana, a southern-Italian comfort dish.