Melanzane alla Parmigiana: A Step-by-Step Recipe Guide

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Time to Stand: 15 minutes
• Total Time: 1 hour 45 minutes
• Ease of Cooking: Moderate
• Servings: 6
• Calories per Serving: Approximately 350 calories
• Cost of Ingredients: $15 – $20 (varies based on location and season)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Baking dish (9×13 inches)
• Large skillet
• Cutting board
• Knife
• Colander
• Paper towels
• Spoon or spatula
• Oven
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Ingredients

For the Eggplant:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt (for sweating the eggplant)
• Olive oil (for frying)

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 clove garlic, minced (optional)

For the Layers:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish, optional)
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Instructions

Step 1: Prepare the Eggplant

1. Slice and Sweat: Lay the eggplant slices on a cutting board and sprinkle salt generously on both sides. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
2. Rinse and Pat Dry: After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.

Step 2: Cook the Eggplant

1. Heat Oil: In a large skillet, heat about 1/4 cup of olive oil over medium heat.
2. Fry Eggplant: Working in batches, fry the eggplant slices for about 3-4 minutes on each side until golden brown. Add more oil as needed. Transfer the fried slices to a paper towel-lined plate to absorb excess oil.

Step 3: Prepare the Sauce

1. Combine Ingredients: In a bowl, mix the marinara sauce with oregano, basil, and minced garlic (if using). This adds flavor to the sauce.

Step 4: Assemble the Dish

1. Layer Ingredients: In a baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of eggplant slices over the sauce, followed by a layer of mozzarella and a sprinkle of Parmesan.
2. Repeat Layers: Continue layering sauce, eggplant, mozzarella, and Parmesan until all ingredients are used, finishing with a layer of sauce topped with mozzarella and Parmesan cheese.

Step 5: Bake

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Step 6: Let it Stand

1. Cool Down: Once baked, remove from the oven and let it stand for about 15 minutes before slicing. This allows the layers to set, making it easier to serve.

Variations and Tips

• Vegetarian Option: This recipe is naturally vegetarian. For a vegan version, use dairy-free cheese alternatives and replace the Parmesan with nutritional yeast.
• Meat Lover’s Touch: Add layers of cooked ground beef or Italian sausage for a heartier dish.
• Herb Variations: Experiment with fresh herbs like thyme or rosemary for additional flavor.
• Low-Carb Option: For a lower-carb version, substitute the eggplant with zucchini slices.
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Nutritional Information Per Serving

• Calories: Approximately 350
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 15g

Closing Thoughts

I hope this guide has made making Melanzane alla Parmigiana seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment! Enjoy your cooking adventure.