If you’re looking to bring a taste of Italy into your kitchen, look no further than this classic recipe for Frank Sinatra’s Eggplant Parmigiana. Layers of tender eggplant slices, rich marinara sauce, and melted cheese come together to create a dish that is as comforting as it is delicious. Whether you’re hosting a cozy dinner party or simply craving some hearty Italian fare, this recipe is sure to impress. Let’s jump right in!
Frank Sinatra’s Eggplant Parmigiana
Ingredients:
– 2 large eggplants
– Salt
– Olive oil
– 1 cup all-purpose flour
– 3 eggs
– 2 cups breadcrumbs
– 1 jar marinara sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Begin by slicing the eggplants into rounds, about 1/2 inch thick. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out excess moisture.
3. After 15 minutes, pat the eggplant slices dry with paper towels to remove the salt and moisture.
4. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Dredge each eggplant slice in the flour, shaking off any excess, then dip it into the beaten eggs, followed by a coating of breadcrumbs. Place the breaded slices on the prepared baking sheet.
6. Drizzle olive oil over the breaded eggplant slices and bake in the preheated oven for about 20-25 minutes, or until golden brown and tender.
7. In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of the baked eggplant slices on top of the sauce.
8. Sprinkle a generous amount of mozzarella and Parmesan cheese over the eggplant slices. Repeat the layers of marinara, eggplant, and cheese until you use up all the eggplant slices. Make sure to finish with a layer of cheese on top.
9. Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes, until the cheese is melted and bubbly.
10. Remove the foil and broil for an additional 3-5 minutes, or until the cheese is golden and slightly crispy.
11. Once done, let the Eggplant Parmigiana rest for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and freshness.
Indulge in the flavors of Italy with each gooey, cheesy bite of this Frank Sinatra-inspired Eggplant Parmigiana. Whether you serve it as a main dish alongside a fresh salad or as a satisfying side, this recipe is sure to become a family favorite that you’ll turn to time and time again. Enjoy the warmth and comfort of a homemade meal that brings a touch of Italian flair to your table.
