Sobre esta receta

Un clásico plato de confort italoamericano que presenta tiernas rodajas de berenjena, empanizadas y fritas en sartén hasta dorar, luego en capas con salsa marinara rica y abundante mozzarella derretida y queso Parmesano. Esta receta casera bien probada logra el equilibrio perfecto: crujiente por fuera, sedoso por dentro, sabroso, abundante en queso y profundamente satisfactorio. Salar la berenjena primero es el paso clave que asegura que cada bocado esté perfectamente sazonado y nunca amargo ni empapado.

Instrucciones

1. 1

   Slice the eggplant into 1/4-inch rounds. Lay them in a single layer on a wire rack set over a baking sheet (or in a colander). Sprinkle both sides generously with kosher salt. Let them sit for 30 minutes — you'll see moisture bead up on the surface.

2. 2

   After 30 minutes, pat each eggplant slice thoroughly dry with paper towels. Press firmly — the drier they are, the crispier your breading will be. Set aside.

3. 3

   While the eggplant rests, make the marinara. Heat 2 tablespoons of olive oil in a large skillet or saucepan over ^[medium heat]. Add the minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.

4. 4

   Add the tomatoes, tomatoes, oregano, basil, sugar (if using), kosher salt, and red pepper flakes (if using). Stir to combine. Simmer over ^[medium-low heat] for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Set aside.

5. 5

   Set up a three-bowl breading station: Bowl 1 — all-purpose flour. Bowl 2 — beaten eggs whisked with 2 tablespoons of water. Bowl 3 — italian-seasoned breadcrumbs mixed with 1/2 cup of the Parmesan cheese finely grated, divided, garlic powder, and black pepper.

6. 6

   Working one slice at a time, dredge an eggplant round in all-purpose flour and shake off the excess. Dip it into the egg wash, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Place breaded slices on a clean wire rack. Repeat with all slices.

7. 7

   Heat about 1/4 inch of olive oil in a large skillet over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, fry the eggplant slices for 2–3 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined baking sheet. Add more olive oil between batches as needed.

8. 8

   Preheat your oven to ![375°F]. Spread about 1 cup of marinara sauce evenly across the bottom of a baking dish.

9. 9

   Arrange a single layer of fried eggplant slices over the sauce, overlapping slightly if needed. Spoon another generous layer of marinara over the eggplant. Sprinkle with about 1 cup of low-moisture mozzarella cheese and a few tablespoons of Parmesan cheese. Repeat the layers — eggplant, sauce, low-moisture mozzarella cheese, Parmesan cheese — until all ingredients are used, finishing with a top layer of sauce and a generous blanket of low-moisture mozzarella cheese and the remaining Parmesan cheese.

10. 10

    Cover the baking dish tightly with aluminum foil and bake at ![375°F] for 20 minutes. Then remove the aluminum foil and bake for an additional 15–20 minutes, until the cheese is melted, bubbly, and golden in spots.

11. 11

    Remove from the oven and let the eggplant parmesan rest for 10 minutes before serving — this helps it hold together when sliced. Garnish with fresh basil leaves and serve with crusty bread or pasta on the side.