Parmigiana Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out the moisture. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip into the eggs, and coat with breadcrumbs.

3. 3

   Fry the Eggplant

   In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

4. 4

   Prepare the Sauce

   In a saucepan, heat the San Marzano tomatoes, add salt, black pepper, and the Gentile DOP Pomodorini. Simmer for about 15 minutes until thickened.

5. 5

   Assemble the Parmigiana

   In a baking dish, layer half of the fried eggplant, followed by half of the sauce, and then sprinkle half of the scamorza and provolone cheese. Repeat the layers, finishing with cheese on top.

6. 6

   Bake

   Preheat the oven to 180°C (350°F) and bake the dish for about 25-30 minutes until the cheese is melted and bubbly.

7. 7

   Serve

   Let the dish rest for 10 minutes, then serve warm, drizzled with pesto.