Eggplant parmigiana #eggplant #eggplantparmesan #recipe #cook #food #cooking #italy #foodie 

Eggplant Parmigiana

This has to be one of my top TWO favorite dishes that Mama makes 🤤

We had some friends coming over and when she asked what she should cook… I didn’t even hesitate.

I know this isn’t your traditional eggplant parmigiana. and that’s exactly the point. This is our version ❤️
Layers of crispy eggplant, rich sauce, prosciutto, fresh basil, and melted cheese all coming together into something that just feels like home 🇮🇹✨

#thatladyanna #eggplantparm

Ingredients
• 3 large eggplants, sliced into ¼-inch rounds
• ½ cup fresh basil leaves
• ½ lb prosciutto cotto
• ½ cup avocado oil (for frying)
• 1 cup all-purpose flour, seasoned with salt and pepper
• 1½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 5 cups marinara sauce

Instructions

1. Prepare and Fry the Eggplant
Lightly dredge the eggplant slices in the seasoned flour, ensuring an even coating. In a large skillet, heat the avocado oil over medium-high heat. Fry the eggplant in batches until golden brown on both sides. Transfer to a paper towel–lined plate to drain excess oil.

2. Assemble the Dish
Preheat the oven to 350°F (175°C). Spread a thin layer of marinara sauce across the bottom of a baking dish. Arrange a layer of fried eggplant over the sauce, followed by mozzarella, Parmesan, prosciutto cotto, and fresh basil. Repeat the layering process, finishing with a final layer of marinara and a generous topping of cheese. Cover the dish with foil.

3. Bake and Rest
Bake covered for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbling and lightly golden. Allow the dish to rest for 20 minutes before slicing and serving to ensure clean portions and optimal texture.