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Eggplant Parmesan & Pecorino Romano: Irresistibly Delicious

Eggplant Parmesan & pecorino romano

pecorino romano

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins
Servings 6
Calories 350
Best Season Suitable throughout the year
Description

Eggplant Parmesan & Pecorino Romano: A Flavorful Delight

Eggplant Parmesan & pecorino romano

Eggplant Parmesan, also known as Melanzane alla Parmigiana, is a traditional Italian dish that beautifully combines layers of crispy fried eggplant, rich tomato sauce, and melted cheese. This baked dish is a staple of Southern Italian cuisine, particularly in Sicily and Naples, where eggplant is widely used in Mediterranean cooking.

The dish begins with fresh eggplant, which is sliced, salted, and allowed to rest to remove excess moisture and bitterness. The slices are then dredged in flour, dipped in an egg wash, and coated with seasoned breadcrumbs before being fried to a golden brown. This process creates a crispy texture that contrasts beautifully with the creamy layers of cheese and sauce. Some variations use Pecorino Romano, a hard, salty cheese made from sheep’s milk, which adds a distinct depth of flavor.

Once the eggplant is fried, it is layered in a baking dish with marinara sauce, mozzarella cheese, and Parmesan cheese, then baked until the flavors meld together and the cheese turns golden and bubbly. Some versions add fresh basil for extra freshness, while others substitute frying with baking for a lighter dish.

Eggplant Parmesan & pecorino romano

Eggplant Parmesan is a hearty, satisfying dish that is perfect as a main course or as a side dish to accompany a larger Italian feast. It is often served with crusty bread, a side salad, or pasta for a complete meal. The combination of crispy, cheesy, and tangy flavors makes this dish a favorite among vegetarians and meat-eaters alike.

Not only is Melanzane alla Parmigiana delicious, but it also offers several health benefits. Eggplant is rich in fiber, antioxidants, and vitamins, while the use of tomato sauce provides lycopene, a powerful antioxidant known for its health benefits. When made with moderate amounts of cheese and oil, it can be a nutritious yet indulgent dish.

This recipe is perfect for family dinners, gatherings, or meal prep, as it can be made in advance and reheated easily. Whether you are an experienced cook or a beginner, Eggplant Parmesan is a dish that will impress your guests and bring the taste of Italy to your table. Enjoy this timeless comfort food with a glass of red wine and savor every bite!

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Ingredients
  • 2 large eggplants, sliced into ¼-inch rounds
  • 1 ½ teaspoons salt (divided)
  • 2 cups all-purpose flour (for dredging)
  • 3 large eggs
  • 2 tablespoons milk
  • 2 cups Italian-style breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves (optional, for garnish)
  • 1/4 cup olive oil (for frying)
Instructions

  1. Step 1: Prepare the Eggplant

    1. Slice the eggplants into ¼-inch rounds. Sprinkle them with 1 teaspoon of salt and let them sit for 30 minutes to remove excess moisture. Pat them dry with a paper towel.

    Step 2: Bread the Eggplant

    1. Set up a dredging station:
      • Place flour in a shallow dish.
      • Whisk eggs and milk in another shallow dish.
      • In a third dish, mix breadcrumbs, Pecorino Romano cheese (if using), oregano, ½ teaspoon salt, and black pepper.
    2. Dredge each eggplant slice in flour, then dip in the egg mixture, and coat with the breadcrumb mixture.

    Step 3: Fry the Eggplant

    1. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for about 2–3 minutes per side until golden brown. Drain on paper towels.

    Step 4: Assemble the Dish

    1. Preheat the oven to 375°F (190°C).
    2. Evenly distribute ½ cup of marinara sauce across the base of your baking dish.
    3. Arrange a layer of eggplant slices, followed by a layer of marinara sauce, mozzarella cheese, and Parmesan cheese. Continue stacking the layers until you've incorporated all the ingredients, ensuring the final layer is a generous topping of cheese.

    Step 5: Bake

    1. Cover with foil and bake for 25 minutes.
    2. Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden brown.

    Step 6: Serve

    1. Let it rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

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Nutrition Facts

Servings 6

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 55mg19%
Sodium 750mg32%
Total Carbohydrate 32g11%
Dietary Fiber 6g24%
Sugars 9g
Protein 15g30%

* 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
  • For a healthier version: Bake the eggplant instead of frying. Brush slices with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
  • For a richer flavor: Use homemade marinara sauce with fresh tomatoes, garlic, and basil.
  • For extra crispiness: Double-coat the eggplant in breadcrumbs.

FAQ

  1. Can I bake the eggplant instead of frying it?
    Yes, you can bake the eggplant slices for a healthier option. Simply brush them with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through until golden and crispy.
  2. Can I use other types of cheese?
    While mozzarella and Parmesan are traditional, you can experiment with other cheeses such as provolone, gouda, or a blend of Italian cheeses. Pecorino Romano adds a tangy, salty flavor.
  3. How can I reduce the bitterness of the eggplant?
    Before cooking, adding salt to eggplant slices aids in extracting surplus water and reducing any bitter taste. Let them rest for 20-30 minutes, then pat them dry with paper towels.
  4. Can I make Eggplant Parmesan ahead of time?
    Absolutely! You can prepare it in advance, assemble the layers, cover it with foil, and store it in the fridge. Bake it the next day, or reheat leftovers in the oven.
  5. Can I freeze Eggplant Parmesan?
    Yes, Eggplant Parmesan can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to eat, bake it directly from frozen at 375°F (190°C) for 40-45 minutes.
  6. Is Eggplant Parmesan gluten-free?
    Traditional Eggplant Parmesan is not gluten-free because it uses breadcrumbs. However, you can substitute gluten-free breadcrumbs or ground nuts to make it suitable for those with gluten sensitivities.
  7. What can I serve with Eggplant Parmesan?
    Eggplant Parmesan pairs wonderfully with a side salad, garlic bread, or a simple pasta dish like spaghetti. A glass of red wine also complements the flavors perfectly.
  8. Can I make it vegan?
    Yes! To make a vegan version, use dairy-free mozzarella and vegan Parmesan cheese. You can also substitute egg with a plant-based alternative like aquafaba (chickpea water) or a cornstarch mixture.
  9. Can I use store-bought marinara sauce?
    Yes, store-bought marinara sauce works fine for convenience, but homemade sauce made with fresh tomatoes, garlic, and herbs will elevate the flavor of the dish.
  10. How do I know when the Eggplant Parmesan is done?
    The dish is done when the cheese is fully melted and bubbly, and the top is golden and slightly crispy. Let it rest for 10 minutes before serving to allow the layers to set.

What is Pecorino Romano cheese?
Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a sharp, tangy flavor and is commonly used in Italian cuisine.

How is Pecorino Romano different from Parmesan?
While both are hard cheeses, Pecorino Romano is made from sheep’s milk, while Parmesan is made from cow's milk. Pecorino is generally saltier and sharper in taste.

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