Seafood Eggplant Parmigiana
A flavorful Italian seafood dish combining layered fried eggplant, tender calamari and shrimp, rich basil sauce, and melted provolone cheese baked to perfection.
Equipment
- 1 colander for salting eggplant
- 1 skillet for frying eggplant and cooking sauce
- 1 baking tray for assembling and baking dish
Ingredients
- 1.1 lb 500 g calamari or squid, cut
- 0.88 lb 400 g shrimp, chopped
- 2 medium eggplants sliced
- Extra virgin olive oil EVOO, as needed
- ¼ onion chopped
- ½ glass white grape juice
- 2.2 lb 1 kg Italian basil sauce
- Fresh parsley chopped, to taste
- 1 lb 450 g provolone cheese
Instructions
- Cut the calamari into pieces and chop the shrimp to prepare the seafood.
- Slice the eggplants and salt them in a colander to remove bitterness; let sit then drain.
- Heat extra virgin olive oil in a skillet and cook chopped onions until softened.
- Add calamari and shrimp to the skillet, cooking briefly before adding white grape juice and basil sauce.
- Fry the salted eggplant slices in olive oil until golden brown and crispy; drain excess oil on paper towels.
- In a baking tray, layer fried eggplant, seafood sauce, and slices of provolone cheese.
- Bake the assembled dish in a preheated oven at 180°C (356°F) for 30 minutes until bubbling and golden.
Notes
- Salt eggplant slices well to reduce bitterness.
- Use fresh seafood for best flavor.
- Leftovers can be refrigerated for up to 2 days.
- Substitute basil sauce with marinara if desired.