Italian Baked Eggplant with Parmesan

Indulge in the rich flavors of Italy with this easy and delicious recipe for Italian Baked Eggplant with Parmesan, also known as Parmigiana di Melanzane. Thick slices of eggplant are baked until tender, then layered with a savory tomato sauce, creamy mozzarella cheese, and grated Parmesan. The dish is then baked until bubbly and golden brown, creating a satisfying and comforting meal that is perfect for any occasion. Serve this classic Italian dish as a main course or as a side dish alongside your favorite pasta or salad. It's guaranteed to become a family favorite!

Ingredients

• Eggplant - 2 large
• Salt - 1 teaspoon
• Olive Oil - 4 tablespoons
• Onion - 1, finely chopped
• Garlic - 3 cloves, minced
• Canned Crushed Tomatoes - 1 can (28 ounces)
• Tomato Paste - 2 tablespoons
• Sugar - 1 teaspoon
• Dried Basil - 1 teaspoon
• Dried Oregano - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Mozzarella Cheese - 1 cup, shredded
• Parmesan Cheese - 1/2 cup, grated
• Fresh Basil - for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds. Sprinkle the slices with salt and let them sit for 30 minutes. This will help remove any bitterness and excess moisture from the eggplant.
3. After 30 minutes, rinse the salt off the eggplant slices and pat them dry with paper towels.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent and fragrant.
5. Stir in the crushed tomatoes, tomato paste, sugar, dried basil, dried oregano, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
6. In the meantime, heat another 2 tablespoons of olive oil in a separate skillet over medium-high heat. Working in batches, add the eggplant slices to the skillet and cook until they are lightly browned on both sides. Transfer the cooked eggplant slices to a plate lined with paper towels.
7. Pour a thin layer of the tomato sauce into the bottom of a baking dish. Place a single layer of eggplant slices on top of the sauce. Sprinkle some shredded mozzarella and grated Parmesan over the eggplant.
8. Repeat the layering process with the remaining tomato sauce, eggplant slices, and cheeses until all the ingredients are used.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. After 30 minutes, remove the foil from the baking dish and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. Remove the baked eggplant from the oven and let it cool for a few minutes before serving.
12. Garnish with fresh basil leaves and serve hot. Enjoy!

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