Melanzane Parmigiana Recipe
Make Melanzane Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SPECIALITÀ DELLA CASA
Method
SPECIALITÀ DELLA CASA
- 1
Prepare the eggplants
Slice eggplants into 1/4-inch (6 mm) thick rounds. Sprinkle both sides lightly with 1 teaspoon salt and let sweat for 20–30 minutes to draw out moisture. Pat dry with paper towels.
- 2
Set up dredging stations
Place all-purpose flour in a shallow dish. Beat eggs in a separate dish. In a third dish, mound Italian breadcrumbs and season with a pinch of salt and pepper.
- 3
Dredge the eggplant
Pat eggplant slices dry. Dredge first in flour, then dip in beaten eggs, then coat with breadcrumbs, pressing to adhere.
- 4
Cook the eggplant
In a large skillet, heat olive oil over medium heat (about 3 tablespoons). Fry eggplant slices in batches until golden on both sides, about 2–3 minutes per side. Transfer to paper towels to drain.
- 5
- 6
Assemble the bake
Spread a thin layer of marinara on the bottom of a 9x13-inch baking dish. Layer fried eggplant, more marinara, then mozzarella–Parmesan, and repeat until ingredients are used. Finish with a topping of sauce and cheese.
- 7
Bake
Preheat oven to 375°F (190°C). Bake for 25–30 minutes until bubbling and cheese is golden. Let rest 10 minutes before serving.
- 8
Garnish and serve
Tear or chop fresh basil and sprinkle over the top. Drizzle with a small amount of olive oil if desired.
