Parmigiana Di Melanzane Recipe
Classic Layered Pan Fried Eggplant Served in a Skillet with Pomodoro Sauce, Mozzarella and Imported Italian Parmiggiano-Reggiano Cheese
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Ingredients
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Eggplant Preparation
Pomodoro Sauce
Layering
Method
Eggplant Preparation
- 1
Slice the Eggplants
Wash and slice the eggplants into 1/2 inch thick rounds. Place the slices in a colander and sprinkle salt over them. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels to absorb excess moisture.
- 3
Fry the Eggplants
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Pomodoro Sauce
- 4
Sauté Garlic
In the same skillet used for frying, add 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes.
- 5
- 6
Season the Sauce
Add fresh basil, salt, and black pepper to the tomato mixture. Let the sauce simmer for about 15-20 minutes, allowing it to thicken and flavors to meld.
Layering
- 7
Layer the Dish
In a large oven-safe skillet, spread a thin layer of pomodoro sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese, and a sprinkle of Parmigiano-Reggiano cheese. Repeat the layers with the remaining ingredients, finishing with a layer of sauce and cheeses on top.
- 8
Bake the Dish
Preheat your oven to 180°C (350°F). Transfer the skillet to the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 9
Serve
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
