Eggplant Parmesan (Melanzane alla Parmigiana) I

Name: Eggplant Parmesan (Melanzane alla Parmigiana) I
Total time: 90 min
Ingredients: 3–4 big eggplants (aubergines); Tomato sauce; 200–300 grams of mozzarella cheese, sliced; Grated Parmesan cheese; Flour or breadcrumbs; Oil to fry; Salt; 2 eggs (optional); Fresh basil (optional); Pepper or other spices (optional), to taste

Melanzane parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish.

90 min

Ingredients

3–4 big eggplants (aubergines)
Tomato sauce
200–300 grams of mozzarella cheese, sliced
Grated Parmesan cheese
Flour or breadcrumbs
Oil to fry
Salt
2 eggs (optional)
Fresh basil (optional)
Pepper or other spices (optional), to taste

Steps

Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.
Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.
Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later. For a thicker breading, dredge and fry them. #Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. #Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat. For a light thin breading, dust with flour and bake. They should come out lighter than if fried. #Arrange in a baking dish, dust each slice with flour, and drizzle with oil. #Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.
For a nice crust, finish with another covering of Parmesan.
Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.

More recipes with eggplant, tomato sauce, mozzarella, parmesan or flour

Adapted from “Eggplant Parmesan (Melanzane alla Parmigiana) I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.

Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.

Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later. For a thicker breading, dredge and fry them. #Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. #Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat. For a light thin breading, dust with flour and bake. They should come out lighter than if fried. #Arrange in a baking dish, dust each slice with flour, and drizzle with oil. #Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.

Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.

For a nice crust, finish with another covering of Parmesan.

Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.