Melanzane alla Parmigiana - Eggplant Parmigiana
Very interesting: ~ La cucina Napoletana" by Jeanne Carola Francesconi, it's the best book for traditional Neapolitan recipes. ~ A History of Eggplant Parmesan by Clifford A. Wright http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/109/
Total Steps
5
Ingredients
15
Tools Needed
4
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http://motherrimmy.com/wordpress/?p=3984Ingredients
- 1/2 cup Parmesan cheese, grated
- 3/4 cup Olive Oil
- 8 ounce Fiordilatte Mozzarella Cheese, shredded
- 2 cup Bread crumbs(optional)
- 3 Eggs, beaten
- 1 cup Flour
- Salt
- 1 large Aubergine
- Salt and pepper
- 2 cloves Garlic, just crushed
- 1/2 teaspoon Oregano, ground
- 1/2 teaspoon Sweet Basil, ground
- 1 tablespoon Tomato paste
- 1 tablespoon Parsley, chopped(optional)
- 40 ounce Tomato puree
Instructions
Step 1
Combine ingredients for the sauce (Olive Oil, Garlic, Oregano, Sweet Basil, Tomato paste, Tomato puree, Salt, and Pepper) and heat over medium heat for about 20 minutes. Be careful not to scorch. Reserve the sauce.
Step 2
Slice aubergine 1/2-inch thick and place on a rack. Sprinkle lightly with salt and let stand for about 20 minutes to remove bitterness. Rinse each slice and pat dry. Coat each slice with flour, then dip in beaten egg. Optionally, coat lightly with bread crumbs, though this is not traditional in Naples and adds extra calories.
Step 3
Heat oil (about 1/2-inch deep) in a heavy skillet. Once hot, add aubergine slices and cook for 2 minutes on each side or until soft and golden.
Step 4
Transfer fried aubergine slices to paper toweling to absorb excess oil. Spray a baking dish with cooking spray. Spread about 1/2-inch of the reserved tomato sauce over the bottom of the dish. Layer aubergine slices in the dish, sprinkling each layer with cheeses. Alternate layers until all ingredients are used, reserving a little of each cheese for the top. Cover lightly with the remaining sauce and reserved cheeses.
Step 5
Bake at 325°F for 30 minutes.