Melanzane Alla Parmigiana (Eggplant Parmigiana)
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
45
Spice
37
Sweetness
58
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Olive Oil5 cloves
Garlic (peeled and roughly chopped)1 pinch
Red Pepper Flake1
Salt2 cups
All-Purpose Flour1
Sea Salt6 medium
Eggplant (sliced 1/4-inch thick)Directions:
1
For the red sauce: Heat the olive oil in a large saucepan
2
Add the garlic and onions and saute until tender, 5 minutes
3
Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes
4
Tear the basil leaves and stir into the sauce at the end of simmering
5
For the eggplant parmigiana: Preheat the oven to 400 degrees F
6
Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F
7
Pour the flour into a wide casserole dish
8
Whisk in salt and black pepper
9
Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches
10
When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet
11
Repeat as necessary
12
Let cool
13
Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil
14
Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it)
15
For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan
16
Bake until bubbly and golden on top, 25 to 30 minutes
17
Reserve any remaining red sauce for another use
18
Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil
19
Buon Appetito!