Melanzane alla parmigiana

Melanzane alla parmigiana

Suggested material offered in store

Ingredients

5 large eggplants peeled and sliced into ¼ inch slices, lenghtwise.

2 tbsp fine salt

2 garlic cloves

6 basil leaves, washed and dried

1 jar of Stefano tomato-basil sauce or 1 liter homemade tomato sauce

3 tbsp olive oil

1 liter of vegetable or sunflower oil (for frying)

300 gr mozzarella coarsly grated (with Cuisipro grater)

300 gr parmesan, grated

300 gr bread crumbs

2 tbsp butter


Preparation

Eggplants:

Place slices on a stainless steel lasagna dish with grill. Sprinkle with fine salt.

Cover with parchement paper and put a weight on it.

Let stand for a minimum of 2 hours.

Place the eggplant slices on a dish towel to remove excess liquid.

 

Frying:

Prepare the pan for frying with vegetable or sunflower oil.

Brown the eggplants on each side.

Drain with a spatula and place on a paper towel to remove excess oil.

 

Sauce:

If you are using your homemade tomato sauce, brown the garlic in olive oil in a 24cm Julienne casserole.

Add your homemade sauce, the basil and a little bit of salt.

Simmer for 15 minutes.

If you are using Stefano's tomato basil sauce, simply heat it up before assembling.

 

Assembling:

Heat oven to 375F degrees

In an Emile Henry baking dish, spread the butter, add a ladle of sauce and breadcrumbs.

Layer eggplants.

Cover with the sauce, breadcrumbs, parmesan and mozzarella.

Alternate up to 3-4 layers.

Cover with foil and put in the middle of the oven for 20 minutes.

Uncover and continue cooking for 10-15 minutes.

 

One of our favourite!

Can be frozen


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