Melanzana Parmigiana Recipe
Fresh eggplant lightly breaded and fried, layered with mozzarella, and topped with marinara sauce, fresh basil, parmesan, and homemade mozzarella cheese, served with spaghetti.
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Ingredients
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Melanzana Parmigiana Ingredients
Method
Melanzana Parmigiana Directions
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
Bread the Eggplant
Set up a dredging station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice in flour, then egg, and finally breadcrumbs.
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
Prepare the Spaghetti
Cook the spaghetti according to package instructions. Drain and set aside.
Assemble the Dish
In a baking dish, layer half of the fried eggplant, then half of the marinara sauce, half of the mozzarella, and half of the basil. Repeat the layers.
Add Toppings
Top with grated parmesan cheese. Cover with aluminum foil.
Bake
Bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
Serve
Serve the melanzana parmigiana hot over the cooked spaghetti, garnished with fresh basil and black pepper to taste.
