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Eggplant Parmesan (Melanzane alla Parmigiana)

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
Cook Time 35 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

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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