Eggplant Milanese Parmigiano Recipe
Gentile Bucatini Pasta, Pomodori Piennolo Roasted Tomato Sauce, Fresh Mozzarella (Egg, Milk, Wheat, Vegetarian)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Eggplant Milanese
Tomato Sauce
Assembly
Method
Pasta Preparation
- 1
Cook the Bucatini Pasta
In a large pot of salted boiling water, add 400g of Gentile Bucatini Pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Eggplant Milanese
- 2
Prepare the Eggplant
Slice the 2 medium eggplants into 1/2 inch thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 3
Breading the Eggplant
Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten large eggs, and the third with 1 cup of breadcrumbs mixed with 100g of grated Parmigiano-Reggiano cheese, 1 tsp salt, and 1 tsp black pepper.
- 4
Fry the Eggplant
Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Heat 1 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Tomato Sauce
- 5
Prepare the Sauce
In a large saucepan, heat 2 tbs of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Add 800g of Pomodori Piennolo tomatoes, season with salt to taste, and simmer for 15-20 minutes until thickened. Add 10 fresh basil leaves and stir well.
Assembly
- 6
Assemble the Dish
Preheat the oven to 200°C (400°F). In a baking dish, layer the cooked bucatini pasta, followed by a layer of tomato sauce, then the fried eggplant slices, and finally slices of 250g of fresh mozzarella cheese. Repeat the layers as desired. Bake for 15-20 minutes until the cheese is bubbly and golden.
- 7
Garnish and Serve
Once baked, remove from the oven, garnish with 5 fresh basil leaves, and let cool for a few minutes before serving.
