Delicious Eggplant Parmigiana Caponata Recipe

Indulge in the flavors of Italy with this mouthwatering recipe for Eggplant Parmigiana Caponata. Layers of tender eggplant, rich tomato sauce, and gooey cheese come together to create a comforting and satisfying dish. This recipe is perfect for special occasions or simply when you're craving a taste of authentic Italian cuisine. Serve it as a main course with a side of crusty bread or as a delicious appetizer. Get ready to impress your friends and family with this classic Italian favorite!

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 30 minutes. This will help remove excess moisture from the eggplant.
3. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant.
5. Add the diced tomatoes, tomato sauce, dried oregano, dried basil, sugar, salt, and pepper to taste. Stir well to combine and let the sauce simmer for 10 minutes.
6. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Dip each eggplant slice into the breadcrumbs, coating both sides evenly. Cook the breaded eggplant slices in the skillet until they are golden brown on both sides.
7. Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a single layer of eggplant slices on top of the sauce. Sprinkle grated Parmesan cheese and shredded mozzarella cheese over the eggplant slices. Repeat the layers until all the eggplant slices are used, ending with a layer of cheese on top.
8. Bake the eggplant parmigiana caponata in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving. Enjoy!

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