Parmigiana di Melanzane

Tempo
30min
1h30min
People
2
Difficulty

10 Ingredients

  • 2 mediumeggplants
  • To tastesalt
  • To tastepepper
  • Fryingoil
  • A little bitolive oil
  • 2-3 clovesgarlic
  • 1 bunchfresh basil
  • 500 gmozarella cheese
  • 100 gparmesan
  • 125 gall purpose flour

Equipment

  • Baking Sheets
  • Paper Towels
  • Large Skillet or Frying Pan
  • Bowls
  • Saucepan
  • Baking Dish
  • Oven

Preparation

  1. Prepare the Eggplants
    Slice the eggplants into about 1 cm thick rounds. Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about an hour to draw out bitterness. After an hour, rinse the eggplant slices with water and pat them dry with paper towels.

  2. Dredge and Fry
    Heat a large skillet over medium heat and add enough oil to coat the bottom. Dredge each eggplant slice in flour, shaking off the excess. Fry the eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain.

  1. Prepare the Tomato Sauce
    In a saucepan, heat a bit of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the tomato sauce, season with salt and pepper, and add a handful of torn basil leaves. Simmer for 10-15 minutes.

  1. Assemble the Parmigiana
    Preheat your oven to 190°C. In a baking dish, spread a thin layer of tomato sauce. Place a layer of fried eggplant slices over the sauce. Sprinkle with mozzarella, a bit of Parmesan, and some basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

  1. Bake
    Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Allow cooling for a few minutes before serving.