Eggplant Parmesan (Melanzane alla Parmigiana)

The classic Italian summer dish. Layers of fried eggplant, tomato sauce, mozzarella, basil, and Parmesan.

Eggplant Parmesan (Melanzane alla Parmigiana)

The classic Italian summer dish. Layers of fried eggplant, tomato sauce, mozzarella, basil, and Parmesan.

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Prep Time 1 minute min

Cook Time 35 minutes mins

Total Time 36 minutes mins

Servings: 6 servings

Course: Breakfast

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 pounds eggplant
• 2 cups chopped Italian plum tomatoes
• 3/4 pound mozzarella (sliced thin)
• 1/2 cup grated Parmesan cheese
• 8-10 basil leaves
• Flour for coating
• Vegetable oil

Method

 

Instructions

1. slice, salt, and dry eggplant. Coat in flour and fry.
2. Cook tomatoes with olive oil and salt until reduced by half.
3. Smear baking dish with butter.
4. Layer: Eggplant, Tomato, Mozzarella, Parmesan, Basil.
5. Repeat layers, ending with eggplant and Parmesan.
6. Bake at 400°F for 35 mins. Letting settle before serving.

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