This is one of my very favorite Italian recipes. Eggplant is so hearty it is almost steak-like. The melding of the flavors of the marinara, cheeses and eggplant are outstanding. One recipe mentioned layering slices of zucchini in with the eggplant ! The dish is a perfect addition to a buffet table, excellent lunch entre, and the leftovers are the best. It can be made ahead and heated through when your guests walk in. Add a green salad and warm hard rolls and you have a feast fit for a king!
Print Recipe
Eggplant Parmigiana
Instructions
Salt the eggplant slices all over with 1 tablespoon salt. Layer them in a large colander set in the sink. Lay a plate over the eggplant and weight it down with cans to help press out excess liquid. Let drain about 1/2 hour, then rinse and pat dry.
Preheat oven to 375 degrees. Toss together the bread crumbs, 2 cups of the grated parmigiana cheese and 1 cup of the olive oil in a large shallow bowl. Season with 1/2 teaspoon salt. Beat the eggs and milk with a pinch of salt in another shallow bowl. Spread the flour on a plate.
Dredge the eggplant slices in flour, then in the eggs, then in the bread crumbs, pressing the crumbs in to make sure they adhere. Lay the eggplant slices on lined baking sheets, making sure they are not touching. Place in the oven, and bake the eggplant, rotating the sheets halfway through, until it is cooked through and the crumbs are crisp and golden, about 25 minutes. Remove and let cool slightly.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the crushed garlic, and saute until just golden, about 1 to 2 minutes. Toss in the spinach with any water clinging to the leaves, season with remaining salt, then cover and cook until wilted, about 3 to 4 minutes. Check occasionally to make sure the bottom of the pan is not dry, adding water a tablespoon at a time if necessary. Once the spinach is wilted, uncover and cook until spinach is tender and excess water is gone, about 4 minutes.
To assemble the eggplant: Spread 3/4 cup marinara sauce in the bottom of a 10-by-15 inch baking dish. Make a layer of half of the baked eggplant in the dish. Spread 1 cup of the marinara sauce over it, and sprinkle on 1/2 cup of the grated Parmigiano-Reggiano and half the shredded mozzarella; spread all of the spinach in one layer on top. Cover with 2 more cups marinara, and sprinkle on the remaining shredded mozzarella and 1/2 cup grated Parmigiana. Top with an even layer of the remaining eggplant. Spread the remaining sauce on top, sprinkle with the remaining grated Parmigiana.
Tent the baking dish with foil so it is not touching the cheese, and bake until bubbly, about 30 minutes. Uncover, and bake until the cheese is browned and crusty and sauce is bubbling all over, another 15 minutes. Let cool and set 5 to 10 minutes before cutting and serving.
Related