Parmigiana Di Melanzana Recipe
Eggplant, Tomato Sugo, Mozzarella di Bufala, Pangrattato
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplants
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture.
- 2
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 3
Rinse and Dry Eggplants
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
- 4
Fry the Eggplants
In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 5
Layer the Ingredients
In a baking dish, spread a thin layer of tomato sugo on the bottom. Layer half of the fried eggplant, followed by half of the mozzarella, and half of the basil leaves. Repeat the layers, finishing with tomato sugo on top.
- 6
Add Pangrattato
Sprinkle the pangrattato evenly over the top layer of tomato sugo.
- 7
Bake
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- 8
Serve
Let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
