Parmigiana Recipe

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. Place the eggplant rounds in a bowl and sprinkle with salt. Let them sit for about 30 minutes to release excess moisture.
3. Rinse the eggplant rounds and pat them dry with paper towels.
4. Mix the breadcrumbs and grated Parmesan cheese together in a bowl.
5. Dip the eggplant rounds in olive oil and then coat them with the breadcrumb mixture.
6. Place the coated eggplant rounds on a baking sheet and bake for 25 minutes, flipping them halfway through baking.
7. In a separate bowl, mix together the marinara sauce, minced garlic, and chopped basil.
8. Spread a thin layer of the marinara sauce mixture in the bottom of a 9×13 inch baking dish.
9. Layer the baked eggplant rounds on top of the sauce, and then spoon more sauce on top of the eggplant rounds.
10. Sprinkle a layer of shredded mozzarella cheese over the sauce.
11. Repeat the layers of eggplant and sauce until all ingredients are used, finishing with a layer of mozzarella cheese on top.
12. Bake the Parmigiana for 30-40 minutes, until the cheese is melted and bubbly.
13. Let the Parmigiana cool for a few minutes before serving.

Verdict:

Parmigiana is a classic Italian dish that’s loved by many. The combination of crispy eggplant, tangy tomato sauce, and melted cheese is absolutely delicious. This recipe is easy to make and will leave everyone in the family wanting more.

Serving Suggestions:

Parmigiana can be served as a main dish with a side of garlic bread or a fresh garden salad. It’s also great as an appetizer or side dish at a dinner party. Enjoy!