Eggplant with Parmesan and Marinara Sauce
8 servings
150 minutes
Eggplants with parmesan under marinara sauce is an exquisite dish of Italian cuisine that embodies the warmth and passion of Mediterranean flavors. The history of this dish traces back to the traditions of southern Italy, where the combination of tomato sauce, tender eggplants, and aromatic herbs creates a true symphony of taste. The crispy breading, fried to a golden color, hides soft eggplants infused with aromas inside, baked under a layer of gooey mozzarella and tangy parmesan. The marinara sauce made from ripe tomatoes, garlic, and basil adds freshness and richness. This dish is perfect for both family dinners and festive gatherings accompanied by a glass of red wine. Eggplants with parmesan offer comfort and delight in every bite.
1
To make marinara sauce, heat 3 tablespoons of olive oil in a medium skillet over medium heat. Sauté ½ onion and 5 minced garlic cloves, stirring, until lightly browned, about 3 minutes. Add 1.75 liters of canned tomatoes, thyme, and basil, and bring to a boil. Reduce heat and simmer covered for 10 minutes.
- Olive oil: 3 tablespoons
- Onion: 0.5 head
- Garlic: 5 clove
- Canned tomatoes: 800 g
- Fresh thyme: 2 stems
- Basil: 2 stems
2
Remove the herb branches. Salt and season with pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
3
Slice the eggplants into rounds, place them on a baking sheet, salt well, and let sit for 1 hour to draw out the bitterness. Then, place the eggplants in a colander and rinse well under running water. Lay them on a work surface and pat dry with paper towels.
- Eggplant: 1.5 kg
- Salt: to taste
4
In a large bowl, whisk together 1 teaspoon of salt, breadcrumbs, oregano, thyme, and season with pepper.
- Salt: to taste
- Breadcrumbs: 500 g
- Dried oregano: 1 tablespoon
- Dried thyme: 1 tablespoon
- Ground black pepper: to taste
5
Pour flour for breading eggplants into a flat plate.
- Wheat flour: 100 g
6
In another bowl, whisk the eggs and milk together.
- Chicken egg: 6 pieces
- Milk: 2 tablespoons
7
Dip each slice of eggplant in flour, then into egg, and finally in a mixture of breadcrumbs and herbs. Shake off excess breadcrumbs and place the eggplants on a baking sheet. Repeat with the remaining eggplants.
8
Heat vegetable oil in a large skillet and fry the eggplants in batches. Place them on paper towels to remove excess fat.
- Vegetable oil: 100 ml
9
Preheat the oven to 200 degrees. Lightly grease a 35x23x5 cm baking dish with olive oil. Spread 1/3 of the marinara sauce on the bottom of the dish and half of the eggplants on the sauce. Top with another 1/3 of the sauce and sprinkle with half of the parmesan and half of the mozzarella. Then layer the eggplants again. Pour the remaining sauce on top, sprinkle with the remaining parmesan and mozzarella. Bake for about 30 minutes. Serve immediately.
- Marinara sauce: 1.5 l
- Grated Parmesan cheese: 100 g
- Mozzarella cheese: 450 g
