Parmigiana Recipe
Fried with Italian breadcrumbs, pomodoro, tagliatelle, parmesan, basil.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 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
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Italian breadcrumbs mixed with black pepper.
Cooking
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip in beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Prepare the Tagliatelle
Cook the tagliatelle in boiling salted water according to package instructions until al dente. Drain and set aside.
- 6
Assemble the Parmigiana
In a baking dish, spread a layer of pomodoro sauce on the bottom. Add a layer of fried eggplant, followed by more pomodoro sauce, and sprinkle with parmesan cheese. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled parmigiana for 25-30 minutes, until bubbly and golden.
- 8
Serve
Serve the parmigiana hot over a bed of tagliatelle, garnished with fresh basil leaves.