Parmigiano Reggiano

Eggplant Parmigiana Casserole with Locatelli Parmigiano Reggiano

SERVINGS: 4-6

INGREDIENTS

2 medium

eggplants (about 2 lbs), sliced into ¼-inch rounds

2 cups

marinara sauce (homemade or good-quality store-bought)

1 ½ cups

Locatelli Parmigiano Reggiano, freshly grated

1 ½ cups

mozzarella cheese, shredded (optional, for extra creaminess)

1 cup

all-purpose flour (for dredging)

3 large

eggs, beaten

2 cups

Italian-style breadcrumbs (or plain seasoned with oregano & garlic powder)

Olive oil, for frying (or baking)

Salt & black pepper, to taste

Fresh basil leaves, torn, for layering & garnish

PREPARATION

Prepare the Eggplant

Slice eggplants into ¼-inch rounds.

Sprinkle lightly with salt and let sit on paper towels for 20–30 minutes to draw out moisture. Pat dry.

Bread & Cook the Eggplant

Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs.

Fry in olive oil until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.

For a lighter version, you can bake them at 400°F (200°C) for 20 minutes, flipping halfway.

Assemble the Casserole

Preheat oven to 375°F (190°C).

In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce.

Add a layer of fried eggplant, then spoon over marinara, sprinkle with Locatelli Parmigiano Reggiano, mozzarella (if using), and a few torn basil leaves.

Repeat layers until all eggplant is used, finishing with sauce, Parmigiano, and mozzarella on top.

Bake

Cover loosely with foil and bake for 25 minutes.

Remove foil and bake another 15–20 minutes, until bubbling and golden on top.

Serve

Let rest for 10 minutes before slicing so it sets.

Garnish with fresh basil and more grated Locatelli Parmigiano Reggiano.