Eggplant Parmesan

Hey there! Today, I’m excited to share with you my family’s version of Eggplant Parmesan. It’s this wonderfully rich, cheesy dish that’s just… *so* comforting. I mean, who doesn’t love gooey melted cheese and tangy tomato sauce? Plus, it’s a fantastic way to sneak in some veggies. Seriously, every time I make it, the smell fills the kitchen and it feels like a warm hug…

Why You’ll Crave It

• Layers of gooey cheese and tomato sauce create this heavenly flavor combo
• It’s totally customizable—add your favorite veggies or spices
• Great for family gatherings, everyone loves it (trust me!)
• Leftovers taste even better the next day, if there are any… which is rare
• Making it feels like a little kitchen adventure, easy to get kids involved too

Honestly, my family fights over the last piece—like, *all* the time.

What You’ll Need

• Eggplants: 2 medium-sized, sliced into 1-centimeter rounds
• Salt: to taste, just enough to draw out moisture
• Olive oil: for frying, enough to generously coat the pan
• Tomato sauce: 500 ml, homemade if you can, but store-bought is fine
• Mozzarella cheese: 300 g, grated (the stretchier, the better)
• Parmesan cheese: 100 g, grated for that salty kick
• Fresh basil: a handful, for that fresh aroma and flavor

Easy How-To

Get Those Eggplants Ready!

So first things first, slice your eggplants… um, about 1 centimeter thick. Sprinkle them with salt—this helps get rid of bitterness—you know? Let them sit for 30 minutes. I always find it amazing how much water comes out of those things!

Good to Know

• This dish is naturally vegetarian, which is always a plus
• You can prep it a day in advance—just refrigerate it before baking
• Experiment with different cheeses if you’re feeling adventurous!

Serving Ideas

• Serve hot with a crisp green salad or some crusty bread on the side

Top Tricks

• Don’t skip letting it rest after baking… it helps everything meld together, trust me!

Frequently Asked Questions

Can I make Parmigiana ahead of time?

Absolutely! You can put it together ahead of time, pop it in the fridge, and just bake it when you’re ready. Makes hosting so much easier.

Is it necessary to salt the eggplant?

Yes, for sure! Salting helps draw out the moisture and any bitterness that can sometimes be there. Just remember to rinse and dry them well afterward.

What cheese can I use?

So, traditionally, mozzarella and Parmesan are the stars here, but feel free to mix in some provolone or even a bit of feta for a twist!

Can I substitute eggplant?

You can definitely use zucchini or even bell peppers… but remember, the texture and flavor will change a bit. Still worth a go if you ask me!

How do I store leftovers?

Just pop them in an airtight container in the fridge, and you should be good for about three days. Reheat in the oven to keep the crispy bits intact.

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