Alla Parmigiana Recipe
Fresh Mozzarella, Village Red Sauce
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Ingredients
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For the Village Red Sauce
For the Alla Parmigiana
Method
For the Village Red Sauce
- 1
- 2
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
- 3
Simmer the Sauce
Reduce the heat to low and let the sauce simmer uncovered for about 20-25 minutes, stirring occasionally.
- 4
Finish with Basil
Once the sauce has thickened, stir in the chopped fresh basil. Remove from heat and set aside.
For the Alla Parmigiana
- 5
Prepare the Eggplant
Slice the eggplant 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.
- 6
Bread the Eggplant
Dredge each slice of eggplant in flour, shaking off the excess.
- 7
Fry the Eggplant
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- 8
Assemble the Dish
In a baking dish, spread a thin layer of the Village Red Sauce. Layer fried eggplant slices, followed by fresh mozzarella slices and a sprinkle of grated Parmesan cheese. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- 9
Bake
Preheat the oven to 180°C (350°F). Bake the assembled dish for about 25-30 minutes, or until the cheese is bubbly and golden.
- 10
Serve
Allow to cool for a few minutes before serving. Garnish with extra basil if desired.
