Eggplant Parmesan – Parmigiana di Melanzani

1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices



1/4 to 1/2 cup olive oil

2 cups your favorite pasta sauce

8 ounces mozzarella cheese, thinly sliced

1/2 cup freshly greated Parmesan cheese

Preheat oven to 400 degrees. Choose a shallow 2 quart baking dish that is attractive enough to serve from and rub with olive oil.

Sprinkle both sides of eggplant slices with salt (to draw out the moisture)  and spread them out in one layer on a platter or board. After 20-30 minutes pat he eggplant dry with paper towels. dip each slice in flour and shake off excess.  In a heavy skillet, in oil, brown both sides of the eggplant. Drain on paper towels.

Pour 1 cup of tomato sauce into the oiled bake and serve pan. Spread the eggplant slices over tomato sauce, top with a layer of mozzarella and parmesan. Repeat with 1 or 2 more layers being sure to finish up with tomato and cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes.  You can place the dish under the broiler for a few minutes to brown the cheese, but be careful not to overdo.

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