Eggplant Parmesan (Melanzane alla Parmigiana) I
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. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce.
Total Time
1½ hours
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
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.
60–120 minutes
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.
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.
10 minutes