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People
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
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Charles W., Plainville,
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- Eggplant Parmigiano
- (Parmigiana di Melanzane)
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Ingredients:
Extra virgin olive oil for frying
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread crumbs for coating
2 and 1/2 cups pre-made tomato sauce
1 lb fresh mozzarella, sliced
1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
6 leaves basil, shredded-
- Directions:
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- Preheat the oven to 375° F.
In a skillet over medium-high heat, warm about 1 inch of the olive oil.
Peel the eggplant, and cut lengthwise into 1/4 inch thick slices.
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- Dredge in flour, and dip in the eggs, shaking off any excess egg.
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- Coat with the bread crumbs, and lower into the hot olive oil.
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- Fry until golden, about 2 minutes on each side.
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- Remove from the olive oil, and set aside to drain on paper towels.
Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top.
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- Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil.
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- Repeat the layering until all the ingredients are used, finishing with a layer of cheese and basil.
Bake in the oven for about 20 minutes, or until the cheese melts and is golden on top. Serves 4.
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