Melanzane Parmigiana Recipe
Layered Brinjal oven-baked with Mozzarella, Parmesan & Napoletana Sauce
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Ingredients
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Vegetables
Cheese
Sauce
Others
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cooking
- 3
Bread the Eggplant
Dredge the eggplant slices in flour, dip in beaten egg, and coat with breadcrumbs. Set aside.
- 4
Fry Eggplant Slices
In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.
- 5
Layer the Ingredients
In a baking dish, spread a layer of sauce, then add a layer of fried eggplant, followed by slices of mozzarella and a sprinkle of parmesan. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
- 6
Serving
- 7
Garnish and Serve
Let it cool for a few minutes, garnish with fresh basil leaves, and serve warm.
