Melanzane Parmigiana Recipe
Egg-battered fillet of eggplant with marinara sauce, baked with mozzarella and Parmigiano cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
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.
Breading the Eggplant
Set up a breading station with flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Dredge each eggplant slice in flour, dip in the eggs, and then coat with breadcrumbs.
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry each breaded eggplant slice until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assemble the Dish
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant, half of the marinara sauce, half of the mozzarella, and half of the Parmigiano cheese. Repeat the layers.
Serve
Let the dish cool for about 10 minutes before serving. Garnish with fresh basil.
