Parmigiana di Melanzane
Directions
- 1Slice the eggplants lengthwise.
- 2Season the eggplant slices with salt.
- 3Wash the salted eggplant slices and pat dry with a paper towel.
- 4Dredge the eggplant slices in flour.
- 5Dip the floured eggplant in whisked eggs.
- 6Coat the eggplant with panko bread crumbs.
- 7Fry the eggplant slices until golden brown.
- 8In a pan, saute finely chopped onions and garlic, along with some red pepper flakes, in olive oil.
- 9Add the tomato sauce to the pan and simmer.
- 10Stir in fresh basil.
- 11Layer fried eggplant, tomato sauce, parmesan cheese, and mozzarella in a baking dish.
- 12Repeat layers, ending with a final layer of tomato sauce, parmesan cheese, and mozzarella.
- 13Drizzle olive oil over the top.
- 14Bake until the cheese is melted and bubbly.
Ingredients
- 3 eggplant
- 1 pinch salt
- 1 cup flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 cup olive oil
- 1 small red onions
- 4 cloves garlic
- 2 red pepper flakes
- 1 handful fresh basil
- 1 bottle tomato sauce
- 1 cup parmesan cheese
- 1 cup fresh mozzarella
Equipment
knifecutting boardbaking sheetwire rackbowlspoonfrying pantongs