Vegetables & LegumesDifficulty: medium

Melanzane alla Parmigiana (Eggplant Parmesan)

Name: Melanzane alla Parmigiana (Eggplant Parmesan)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1.2 kg eggplants, sliced 5 mm; 800 g passata or crushed tomato; 1 garlic clove, basil leaves; 300 g fiordilatte or mozzarella, sliced; 80 g grated parmesan; 120 ml olive oil, for frying; Flour, for dusting; Salt, pepper

Southern Italy's oven classic: fried eggplant layers with tomato, basil and a mantle of molten cheese.

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Instructions

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1Salt the eggplant slices and rest 30 minutes; pat dry.

2Simmer the tomato with garlic and a few basil leaves for 15 minutes; season.

3Dust the eggplant in flour; shallow-fry until golden on both sides; drain.

4In a baking dish: thin layer of sauce, eggplant, mozzarella, parmesan, basil; repeat 3–4 times.

5Finish with sauce and a generous layer of parmesan.

6Bake at 190 °C for 35–40 minutes until bubbling and bronzed.

7Rest 20 minutes before cutting — parmigiana must set.