Name: Eggplant Parmesan & Grana Padano: Ultimate Comfort Food
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 large eggplants, sliced into ¼-inch rounds; 1 ½ teaspoons salt (for sweating the eggplant); 1 cup all-purpose flour; 2 large eggs, beaten; 1 ½ cups breadcrumbs (or panko for extra crispiness); ½ teaspoon black pepper; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ½ cup grated Grana Padano cheese (for coating); Vegetable oil (for frying); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 can crushed tomatoes; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried basil; ½ teaspoon red pepper flakes (optional); 1 ½ cups shredded Grana Padano cheese; ½ cup grated Grana Padano cheese (for topping); Fresh basil leaves (for garnish)

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Eggplant Parmesan & Grana Padano: Ultimate Comfort Food

Author: yourrecipe Cooking Method: Baking, Simmering Cuisine: Italian Recipe Keys: Quick Meals

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins

Servings: 6 Calories: 450

Best Season: Suitable throughout the year

Description

Eggplant Parmesan & Grana Padano: Pure Italian Bliss

Eggplant Parmesan, also known as "Melanzane alla Parmigiana," is a beloved Italian dish made with layers of crispy fried eggplant, rich tomato sauce, and melted Grana Padano cheese. This dish is known for its comforting flavors, combining the slight sweetness of eggplant with the tanginess of tomato sauce and the nutty richness of aged cheese. It is a wonderful vegetarian alternative to classic lasagna, offering the same indulgent texture without the pasta.

The key to making perfect Eggplant Parmesan is properly preparing the eggplant. Many people struggle with eggplant becoming soggy, but by salting the slices and letting them rest for 30 minutes, excess moisture is drawn out, ensuring a firmer and more flavorful dish. The eggplant slices are then breaded and fried to golden perfection, creating a crispy texture that contrasts beautifully with the smooth tomato sauce.

The homemade tomato sauce, made with garlic, crushed tomatoes, and Italian herbs, provides a fresh and flavorful base that enhances the overall taste of the dish. The final touch is a generous layer of Grana Padano cheese, which melts beautifully in the oven, creating a deliciously golden and bubbly crust. The combination of crispy eggplant, tangy tomato sauce, and melted cheese makes every bite irresistible.

Eggplant Parmesan is a versatile dish that can be served as a main course with a side of salad and garlic bread or as a hearty side dish alongside grilled meats or seafood. Whether you are making this for a family dinner, a special occasion, or a casual gathering, it is sure to impress with its bold flavors and comforting appeal. This recipe is also great for meal prep, as the flavors deepen over time, making leftovers even more delicious the next day.

For a lighter alternative, try baking the breaded eggplant slices instead of frying them for a crispy texture with less oil. This reduces the oil content while still keeping the dish delicious. No matter how you prepare it, Eggplant Parmesan is a timeless dish that brings a taste of Italy to your table. Enjoy this comforting meal with a glass of red wine and good company!

Instructions

1. Prepare the Eggplant:
1. Sprinkle eggplant slices with salt and let them rest for 30 minutes to remove excess moisture.
2. Pat dry with paper towels.
2. Bread and Fry the Eggplant:
1. In three separate bowls:
  - Bowl 1: Flour.
  - Bowl 2: Beaten eggs.
  - Bowl 3: Mix breadcrumbs, black pepper, oregano, garlic powder, and ½ cup grated Grana Padano.
2. Dredge eggplant slices in flour, dip in eggs, then coat with breadcrumb mixture.
3. Heat vegetable oil in a pan over medium heat. Fry eggplant slices until golden brown (2-3 minutes per side). Drain on paper towels.
3. Make the Tomato Sauce:
1. In a saucepan, heat olive oil over medium heat.
2. Add minced garlic, cook for 1 minute.
3. Add crushed tomatoes, salt, pepper, basil, and red pepper flakes. Simmer for 15 minutes.
4. Assemble & Bake:
1. Preheat oven to 375°F (190°C).
2. In a baking dish, spread a layer of tomato sauce.
3. Add a layer of fried eggplant.
4. Sprinkle with shredded Grana Padano cheese.
5. Layer the ingredients until fully assembled, ensuring the final layer is a generous topping of cheese.
6. Sprinkle grated Grana Padano on top.
7. Bake for 25-30 minutes, until cheese is melted and bubbly.
5. Serve & Enjoy:
1. Let it cool for 10 minutes, then garnish with fresh basil.
2. Serve warm and enjoy!
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Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 24g37%
Cholesterol 55mg19%
Sodium 780mg33%
Total Carbohydrate 42g15%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sweat the eggplant with salt to remove bitterness.
Use panko breadcrumbs for a crispier texture.
Fry in batches to avoid sogginess.
Use homemade tomato sauce for the best flavor.
Grana Padano adds a nutty depth, but you can substitute with Parmesan or Pecorino Romano.

FAQ

1. Can I bake the eggplant instead of frying it?

Yes! To make a healthier version, bake the breaded eggplant slices at 400°F (200°C) for 20-25 minutes, flipping halfway. This reduces oil while still keeping the eggplant crispy.

2. How do I prevent my Eggplant Parmesan from becoming soggy?

The key is to sweat the eggplant by sprinkling it with salt and letting it sit for 30 minutes before patting it dry. Also, make sure to fry or bake the slices until crispy before layering them with sauce.

3. Can I make Eggplant Parmesan ahead of time?

Yes! Assemble the dish without baking it, cover, and refrigerate for up to 24 hours. When ready to eat, bake as directed. This allows the flavors to meld beautifully.

4. Can I freeze Eggplant Parmesan?

Yes, after baking, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, bake at 375°F (190°C) for 30-40 minutes until heated through.

5. What can I serve with Eggplant Parmesan?

It pairs well with garlic bread, a fresh green salad, roasted vegetables, or pasta for a complete Italian meal.

6. Can I use Parmesan cheese instead of Grana Padano?

Absolutely! While Grana Padano has a milder, nuttier taste, Parmesan (Parmigiano Reggiano) is a great substitute with a sharper flavor. You can also use Pecorino Romano for a saltier kick.

7. Do I have to peel the eggplant?

No, peeling is optional. The skin adds texture and nutrients, but if you prefer a softer consistency, you can peel the eggplant before slicing it.

8. Can I use store-bought tomato sauce?

Yes, but homemade sauce gives the best flavor. If using store-bought, choose a high-quality marinara sauce without added sugar for a more authentic taste.

9. How do I reheat leftovers?

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until warm. Avoid microwaving, as it can make the eggplant soggy.

10. Can I make this dish gluten-free?

Yes! Simply use gluten-free breadcrumbs or almond flour for coating the eggplant. Make sure your tomato sauce is also gluten-free.

Keywords: grana padano

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Nour Nouri

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I share with you my experience in preparing various delicious meals that have always been well received in the environment in which I live, Western and Asian cuisine and other diverse dishes. Which I think you will like.

Eggplant Parmesan & Grana Padano: Ultimate Comfort Food