Dinner · 70 min · mediterranean

Melanzane alla Parmigiana

This is the kind of Mediterranean dinner you’ll make on repeat — eggplants and crushed tomatoes, 70 minutes, big payoff. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3 large Eggplants
• 28 oz Crushed tomatoes
• 1 lb Mozzarella
• 1 cup Parmesan
• 2 Eggs
• 1/2 cup Flour
• 1 cup Fresh basil
• 1/2 cup Olive oil

Steps

1. Slice the eggplant lengthwise a quarter-inch thick, salt, and rest 30 minutes; rinse and pat very dry.
2. Dredge in flour, dip in beaten egg, and fry until golden, about 3 minutes per side — the egg wash keeps the slices from turning greasy.
3. Simmer the tomatoes with garlic and basil 15 minutes into a simple, bright sauce; it should taste of summer, not of the can.
4. Layer in a baking dish: sauce, eggplant, mozzarella, Parmesan, basil — repeat twice, finishing with sauce and cheese.
5. Bake at 375°F for 30 minutes until bubbling and browned at the edges.
6. Rest 15 minutes before cutting; the layers need time to set or they slump.
7. Serve warm or at room temperature — parmigiana is famously better the next day, when the flavors marry fully.

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