Melanzane alla parmigiana
Suggested material offered in store
5 large eggplants, peeled and cut lengthwise, 1/4" thick
2 tbsp. coarse salt
2 cloves garlic
6 basil leaves, washed and dried
3 jars of Stefano's Tomato Basil Sauce or 2 1/2 liters of homemade tomato sauce
3 tbsp. olive oil
Vegetable or sunflower oil (for frying)
300 g coarsely grated mozzarella cheese (using a Cuisipro 4-sided grater)
300 g grated Parmesan cheese
300 g plain breadcrumbs
2 tbsp butter
Place the eggplants in a row on a baking dish with a rack.
Spread the salt on the eggplants and cover with parchment paper and put a weight on top.
Deglaze for a minimum of 2 hours.
Rinse the eggplant slices under water.
Place eggplant slices on a dish towel to remove excess liquid.
Prepare the skillet for frying with the vegetable or sunflower oil.
Brown the eggplant on both sides.
Drain with a spatula and place on a paper towel to remove excess oil.
If using your homemade tomato sauce, sauté the garlic in olive oil in a 24cm Julienne pot.
Add your homemade sauce, the basil and a little salt.
Simmer for 20-25 minutes.
If using Stefano's tomato basil sauce, simply heat through before assembly.
Heat oven to 375°F degrees.
In an Emile Henry ovenproof dish, spread butter, add a little sauce and breadcrumbs.
Lay out a row of eggplants.
Cover with sauce, breadcrumbs, parmesan and mozzarella.
Alternate layers until 3-4 layers thick.
Cover and place in middle of oven for 20 minutes.
Uncover and continue baking for 10-15 minutes.
A guaranteed hit!
Can be frozen
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