Aunt Lillian’s Delicious Eggplant Parmigiana-Savory and Festive

“Whenever I explore the land of Yin

I always take one on the chin

And now this lioness has almost made me tame.

I can't pronounce her name

but eggplant is her game.”

“Eggplant.” Performed by Mel Tormé

Eggplant Parmigiana has achieved significant popularity as a favored choice for autumn dining in the Deep South. This classic offers a delightful melding of flavors and textures that perfectly complement the cozy, comforting ambiance of the autumn season. The dish's layers of tender eggplant, rich tomato sauce, and gooey melted cheese create a symphony of savory goodness that warms body and soul.

With its roots in Italian cuisine, Eggplant Parmigiana brings a touch of Mediterranean flair, adding a burst of color and flavor that can brighten up even the gloomiest fall day. Its versatility also makes it a favorite for home cooks and chefs alike, who often put their own spin on the classic recipe by incorporating seasonal ingredients or experimenting with different cheeses and herbs. Served alongside a crisp green salad with a warm crusty Italian bread, Eggplant Parmigiana remains a true autumn delight that continues to capture the taste buds of diners.

Aunt Lillian’s Eggplant Parmigiana

Ingredients

2 eggplants, peeled and cut into ½-inch slices

1 tablespoon sea salt

1 cup Italian-style seasoned bread crumbs

1 cup grated Parmesan cheese

2 large eggs, beaten

1 (28 ounce) jar quality Marinara pasta sauce like Rao’s or Botticelli

1 (16 ounce) package shredded mozzarella cheese,

½ teaspoon dried basil or 3-4 fresh basil leaves chopped

Directions

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

Preheat the oven to 350 degrees F. Grease a baking sheet.

Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Serve with a delicious red Italian wine like Valpolicella Classico.

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