Melanzane alla Parmigiana (Eggplant Parmesan)

1 eggplant
1 cup of Italian style bread crumbs
2 eggs
6-8 fresh basil leaves
1/4 – 1/2 cup of olive oil
2 large ovaline of fresh mozzarella in water
Grated Parmigiano cheese
Mama’s Tomato Sauce (see recipe)

Preheat oven to 350 degrees.

Wash and slice eggplant in half and then slice into 1/2 inch thick slices. (You should end up with about 12-15 slices.) In a flat bowl, beat the eggs. Lay breadcrumbs out into a hile pile on wax paper. Dip eggplant slices into egg one by one and place in breadcrumbs. Make sure eggplant slice is completely covered in bread crumbs. Put aside. Slice Mozzarella. Put aside.

In a frying pan, heat oil and fry eggplant slices until brown on both sides. Place directly into a rectangular baking dish (I find glass is best but any good baking dish works.) Add 2 tbsps of sauce and a slice of mozzarella. Place another eggplant slice on top. Repeat with sauce and mozzarella. Place the top eggplant slice. Repeat with sauce and mozzarella. Sprinkle a pinch of grated parmigiano on top. Add a basil leave on top of each eggplant pile.

Bake at 350 for 20 mins.

Serves 4-6 people

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