Melanzane alla Parmigiana

A friend of mine did a cooking tour in Tuscany and brought back the recipes for the dishes she made while she was there. One of the recipes she shared with me was Melanzane alla Parmigiana, Eggplant Parmesan. This simple dish is wonderful. I pair it with spaghetti tossed with sauteed garlic and olive oil and homemade garlic bread. I also served it with Michael Chiarello’s Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino.

Eggplant Parmesan

2 medium size round eggplants

3 eggs

1 c. flour

Vegetable oil

1 medium size ball of mozzarella

1/2 lb. parmesan cheese

1 clove garlic

2 basil leaves

1 lb. tomato sauce

Salt and pepper

Peel the eggplants and slice 1/2 inch thick. Place them in a colander and sprinkle with salt. Create several layers and place a dish over the eggplant and put a soup can on top to weigh in down. In a large frying pan, warm the olive oil and garlic. After a few minutes, remove the garlic and add the tomato sauce, salt, pepper and basil. Cook on low heat for 30 minutes. Cut the mozzarella cheese in small cubes. Beat the eggs and put flour in a flat dish. Wash eggplants and pat dry. Dip in egg, then flour. Fry in oil on high heat. Put sauce in baking dish and layer eggplant and sprinkle the two cheeses on top. Repeat. Bake at 350 degrees until golden brown.


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