Name: Paesano Ristorante Italianos MELENZANA PARMIGIANA Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 medium Eggplant; 1 cup All-purpose flour; 2 large Eggs; 2 cups Breadcrumbs; 1 cup Olive oil; 3 cups Tomato sauce; 1 cup Parmesan cheese; 2 cups Mozzarella cheese; to taste Salt; to taste Black pepper; to taste Fresh basil

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Breaded eggplant topped with tomato sauce, parmesan and mozzarella cheese

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.

Prepare 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 it in the egg, and coat it with breadcrumbs.

Bread 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. Place them on a paper towel to drain excess oil.

Fry the Eggplant

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce, then layer fried eggplant slices, sprinkle with parmesan and mozzarella cheese, and repeat until all ingredients are used, finishing with cheese on top.

Assemble the Dish

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Bake

Let it cool for a few minutes before serving. Garnish with fresh basil.

Serve

Eggplant

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Tomato sauce

Parmesan cheese

Mozzarella cheese

Salt

Black pepper

Fresh basil

MELENZANA PARMIGIANA

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Make MELENZANA PARMIGIANA Recipe in just 1h 15m. Breaded eggplant topped with tomato sauce, parmesan and mozzarella cheese

Melenzana Parmigiana Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions