Easy Eggplant (Aubergine) Parmigiana
"Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining."
photo by AcadiaTwo
- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 medium eggplants (about 1 pound)
- salt
- olive oil or vegetable oil, for pan frying
- 2 1⁄2 cups marinara sauce
- 8 ounces mozzarella cheese, thinly sliced
- 1⁄2 cup grated parmesan cheese or 1/2 cup romano cheese
directions
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
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Reviews
-
Worked for me! Some advice: My mom always sliced up the eggplant and put the entire stack of eggplant in one piece on a paper towel, with a heavy weight on top, like a cook book. She said that took the bitterness out of it... -
Just got back from Italy and the chef had us baking the eggplant so the dish wouldn't be so oily. We laid a thin layer of crumbs under each layer of the eggplant that gave it a slightly crispy texture. The dish was heavenly! A winner for sure and super easy!
-
I can't tell you what a hit this was at supper tonight. My husband and I thought it tasted just like a Tuscan pizza, without the crust! Truly a (healthy!) meal in itself. I'll be making this often, Barefoot! -
My first experience with Eggplant Parmigiana was in Italy, and was it ever amazing! This recipe took my husband and I right back to Rome. Fantastic! I did not used nearly the recommended amount of oil for frying, but everything turned out great. Other than that, I followed the recipe exactly. Grazie! -
This dish was so easy to make, I couldn't imagine it would taste as great as it did. It was outstanding!
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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