Melanzane Alla Parmigiana Recipe
Lightly breaded golden-brown slices of eggplant layered with pomodoro sauce, mozzarella and parmigiano reggiano
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplants
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplants
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
Layer the Ingredients
In a baking dish, spread a layer of pomodoro sauce at the bottom. Place a layer of fried eggplant, followed by a layer of mozzarella and a sprinkle of Parmigiano Reggiano. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the dish for about 30-35 minutes, or until the cheese is bubbly and golden.
- 6
Garnish and Serve
Remove from the oven and let it cool slightly. Garnish with fresh basil, black pepper, and serve warm.
