Parmigiana di Melanzane, also known as Eggplant Parmesan, is a classic Italian dish that hails from the southern regions of Italy, particularly Sicily and Campania. This comforting dish features layers of fried eggplant slices, rich tomato sauce, and a blend of cheeses, typically mozzarella and Parmigiano-Reggiano. The dish is baked until bubbly and golden, creating a flavorful and hearty meal. Parmigiana di Melanzane is often enjoyed as a main course, accompanied by a fresh salad or crusty bread. The dish is loved for its combination of textures—crispy eggplant, creamy cheese, and tangy tomato sauce.

How to Make Parmigiana di Melanzane

Ingredients:

• 3 large eggplants (about 2 lbs/900g)
• Salt, for sweating the eggplants
• Olive oil, for frying
• 2 cups (500ml) tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh basil leaves, chopped
• 2 cups (200g) mozzarella cheese, shredded
• 1 cup (100g) grated Parmigiano-Reggiano cheese
• 2 large eggs, beaten
• 1 cup (120g) all-purpose flour, for dredging

Instructions:

1. Prepare the Eggplants:

   • Slice the eggplants into 1/4-inch (0.6 cm) thick rounds. Lay the slices on a baking sheet or colander, sprinkle with salt, and let them sweat for about 30 minutes to remove excess moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.

2. Fry the Eggplants:

   • Dredge each eggplant slice in flour, shaking off the excess. Dip the slices into the beaten eggs. Heat olive oil in a large frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain the fried slices on paper towels to remove excess oil.

3. Prepare the Tomato Sauce:

   • In a saucepan, heat a little olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, oregano, and sugar (if using). Let the sauce simmer for about 15 minutes. Stir in the chopped basil and remove from heat.

4. Assemble the Parmigiana:

   • Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce. Add a layer of fried eggplant slices. Top with a layer of shredded mozzarella and a sprinkle of grated Parmigiano-Reggiano. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a generous sprinkle of Parmigiano-Reggiano on top.

5. Bake:

   • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.

6. Serve:

   • Let the Parmigiana di Melanzane cool for a few minutes before serving. Garnish with fresh basil leaves and serve warm.

Estimated Nutritional Content Per Serving (Based on 6 Servings):

Nutritional Information:

• Calories: ~350-400 kcal
• Protein: ~15g
• Carbohydrates: ~30g
• Fat: ~20g
• Fiber: ~5g

These values are estimates and can vary depending on the specific ingredients and portion sizes used. Parmigiana di Melanzane is a comforting dish that offers a balance of carbohydrates, proteins, and fats, with a decent amount of fiber from the eggplants. It’s a rich and satisfying meal that captures the essence of Italian home cooking.