Melanzane alla Parmigiana
Eggplant parmigiana, the southern way
Layered eggplant parmigiana with fried eggplant, simple tomato sauce, basil, mozzarella and Parmigiano-Reggiano baked until set.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 hr 25 min
- Serves
- 6 servings
Ingredients
- 3 large eggplants, sliced ¼ inch thick
- Salt for drawing moisture
- Olive oil for frying
- 3 cups simple tomato sauce with basil
- 12 oz mozzarella, torn and drained
- 1½ cups grated Parmigiano-Reggiano
- Large handful of fresh basil
Instructions
- 01
Salt the eggplant. Layer the slices with salt in a colander and drain 45 minutes. Pat completely dry.
- 02
Fry. Fry in batches in hot olive oil until golden on both sides. Drain on a rack.
- 03
Layer. Sauce the bottom of a baking dish, then alternate eggplant, sauce, mozzarella, Parmigiano and basil for four layers.
- 04
Bake. Bake at 375°F for 40–45 minutes until browned and bubbling at the edges.
- 05
Rest. Let it sit 20 minutes so the layers set. It is even better at room temperature.
Larry’s rule: Skip the breadcrumbs. In Campania the eggplant goes in naked and fried, and it stays tender.