Eggplant Parmesan (“Parmigiana di Melanzane”)

Directions

Slice eggplants lengthwise, lightly salt and place on paper towel to release liquid, minimum 1 hour.

Meanwhile, sauté sliced garlic in olive oil. Add canned tomatoes, sugar, salt and pepper and simmer for 30 minutes – 1 hour. Blend sauce to make smooth. Set aside. Top with fresh basil.

Heat peanut oil in a heavy skillet. Dip sliced eggplant into flour, then egg, and fry in hot oil until golden brown. Place on paper towel to drain. Lightly salt.

In an 11″ x 13″ baking dish, layer sauce, fried eggplant, some grated Parmesan and sliced Baking Fresh Mozzarella, and fresh basil leaves. Repeat layers (there will be about 5 layers). 

Bake at 375˚F for 30-45 minutes, until golden brown and bubbling. If the top is getting too dark, cover with aluminum foil until bubbling.

Recipe Videos

Mozzarella Fritta Stacked Eggplant Parmesan