MELANZANA ALLA PARMIGIANA “Eggplant Parmesan”

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Category: 

Sauce

Yield:

2 portions

Nos portion/Portion size:

350 g

Preparation Time

80 minutes

Cooking Time 

40 minutes

Total time 

120 minutes




RECIPE

Ingredients

Unit

Gross weight

Net     weight

ONE POPRTION RECIPE

Large Eggplant

pc

1

 

Pomodoro Sauce

g

300 g

 

Parmigiano Reggiano

g

80 g

 

Fior di Latte “Mozzarella”

g

120 g

 

Fresh Basil

g

10 g

 

EVOO for fried

ml

200 ml

 

Salt/pepper

about

about

 

A/P Flour for Dusting

about

about

 

 

METHOD
Thinly slice the eggplant then place them in a colander. Sprinkle them lightly with salt and set them aside for 
hour. This drains off any excess water and helps with frying.

Meanwhile, make the simple tomato sauce (See recipe Pomodoro Sauce)

Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them 
with flour, shaking off any excess then fry them in EVOO until each side will be golden color, drain on kitchen 
paper to remove any excess oil.

Preheat the oven to 180°C/350F. I used a 6×5-inch baking rectangle dish.

Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop 
the eggplant from sticking.

Next add one layer of eggplant to the dish few spoons of Pomodoro Sauce, followed by a sprinkling of parmigiano, cubes of Mozzarella and fresh basil. Continue with the next layer until you have one top layer left.

For the top layer, spoon the tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and 
bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. 

Let it rest for 5 minutes before serving.

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