Eggplant Parmesan is a favorite dish in southern Italy, associated with Naples and popular throughout the Campanian countryside. The preparation is also common in Calabria and Sicily. The version of the dish most commonly made today, with oil-fried eggplants baked in a sauce and cheese casserole, appears in Neapolitan cookbooks from the 19th century. During this time period, tomatoes, native to the Americas, had recently been introduced in Europe and were rapidly becoming essential ingredients in Italian cuisine. Eggplant Parmesan was introduced to American diners in the early 20th century by Italian American immigrant chefs and is enjoyed today in Italian restaurants and homes around the United States.
Recipe Servings: 10
Ingredients
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 3 eggplant, peeled and thinly sliced
- 6 cups spaghetti sauce, divided
- 16 oz mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ tsp dried basil
Directions
- Preheat the oven to 350°F.
- Place the beaten egg in a shallow dish and the bread crumbs in another. Dip the eggplant slices first into the beaten egg and then into the bread crumbs. Place in a single layer on a baking sheet and bake for 10 minutes, turning halfway through.
- In a 9 x 13-inch baking dish, add spaghetti sauce, covering the bottom. Layer some of the baked eggplant slices in the sauce. Sprinkle over the mozzarella and Parmesan cheeses.
- Repeat, creating a new layer with the remaining ingredients, ending with the cheeses. Sprinkle with basil and bake for 35 minutes, or until golden brown.
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