Eggplant Parmesan Recipe (Melanzane alla Parmigiana) | Authentic Italian Style

Slice the eggplants into ¼-inch rounds and place them on a wire rack.

Sprinkle both sides with salt and let them sit for 30 minutes (this removes excess moisture and prevents sogginess).

Rinse the slices under water and pat them completely dry with a paper towel.

Set up three separate bowls:

• Bowl 1: Flour

• Bowl 2: Beaten eggs (or milk for egg-free)

• Bowl 3: Breadcrumbs, oregano, garlic powder, and black pepper

Dredge each eggplant slice in flour, dip it in the egg, then coat it with the breadcrumb mixture.

Heat olive oil in a large pan over medium heat.

Fry the eggplants for 2-3 minutes per side (until golden and crispy).

Place fried eggplants on a paper towel-lined plate (to drain excess oil).

Heat 2 tbsp olive oil in a saucepan over medium heat.

Add minced garlic and sauté for 1 minute (until fragrant).

Pour in crushed tomatoes, then add basil, salt, sugar, and red pepper flakes.

Simmer for 15 minutes (until the sauce thickens).

Preheat oven to 375°F (190°C).

Spread a thin layer of tomato sauce in the bottom of a baking dish.

Arrange a layer of fried eggplant slices, followed by more tomato sauce and a generous sprinkle of mozzarella & parmesan.

Repeat the layers until all ingredients are used, finishing with cheese on top.

Bake for 25-30 minutes (until cheese is melted and bubbling).

Let it rest for 5-10 minutes before serving.

Garnish with fresh basil and enjoy warm!