Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)
serves 4 to 6
6-cup (8- by 6-inch) baking dish
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How to Make Italian-Style Eggplant Parm (Melanzane alla Parmigiana)
- Vegetable oil, for frying
- 2 pounds eggplant, sliced 1/4 inch thick
- Kosher salt
- 1 1/4 cups tomato sauce (see note above)
- 3/4 pound shredded fresh mozzarella
- Torn fresh oregano leaves from about 4 sprigs
Adapted from seriouseats.com
Preheat oven to 400°F. Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper-towel lined baking sheet and sprinkle with salt. Repeat with remaining eggplant, topping up oil as needed.
In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano to the top of the eggplant parmigiana.
Bake eggplant parmigiana until bubbling and browned on top, about 20 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano leaves and serve.