Melanzane alla Parmigiana - Italian Recipe

Melanzane alla Parmigiana

🌍 Italian, Naples/Sicily Difficulty: ●●●○○

A layered bake of fried eggplant, tomato sauce, and cheese claimed by both Naples and Sicily. Slice the eggplants, salt them, and drain for an hour to pull out bitterness and water. Fry until deeply golden before layering. Use mozzarella, not only Parmesan.

Ingredients

• 3 large eggplants, sliced 1cm
• 800g tomato sauce
• 300g mozzarella
• 100g Parmesan, grated
• Basil, olive oil

Method

1. Salting — Salt eggplant slices; drain 30 min; rinse and dry.
2. Frying — Fry in oil until golden; drain.
3. Layering — Layer: sauce, eggplant, mozzarella, Parmesan, basil.
4. Baking — Bake 180°C (350°F), 30 min.

Tags: eggplants, tomato sauce, mozzarella, parmesan, basil · Source: Brittani's Almanac