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Eggplant Parmigiana

eggplant parmigiana
Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 15 min Rest Time: 1 hour Total Time: 1 hr 25 mins
Servings 8
Best Season Suitable throughout the year

This is a traditional recipe made by Italians. It's easy to make, authentic, and delicious. The eggplant's flavor shines through without being masked by the breading. Fresh ingredients and a fine Parmigiano Reggiano cheese are the keys to this dish's success.

  • 2 large Eggplant
  • 6 ounces vegetable Oil
  • 6 pinches Salt
  • 2 pinches Black Pepper
  • 1 Basil Bunch
  • 1 cup Homemade Tomato sauce
  • 1/4 cups Parmigiano Reggiano
  1. Preparing Eggplantslicing Eggplant

    Wash the eggplant and cut it into 1/4-inch slices. Season each side lightly with salt and place in a colander. Allow for at least an hour of draining by placing a plate on top of the eggplant and weighing it down.

  2. frying eggplant

    Using a paper towel, blot the liquid off each eggplant. Heat an inch of oil in a big skillet and cook the slices until golden brown on both sides. As needed, add more oil. To absorb the oil, place the fried eggplant on a platter lined with paper towels. To extract as much oil as possible, place a layer of paper towel between each layer of eggplant.

    [caption id="attachment_800" align="alignnone" width="150"]preperang eggplant preperang eggplant[/caption]
  3. Assemblyassembly eggplant

    Place a thin layer of tomato sauce on the bottom of a plate or Pyrex pan to just cover the dish.
    Spread a layer of eggplant on top, then top with another layer of sauce basilĀ andĀ Parmigiana cheese.
    Repeat until all of the eggplants is used up, then finish with a layer of sauce and a generous sprinkle of Parmigiana cheese. and lot of basil.

Keywords: Eggplant Parmigiana, Vegan, Vegetarian, Gluten Free,
Brazzo Cuisine